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"Tell me what you eat, and Ill tell you what you are" ~ Anthelme Brillat-SavarinAUTUMN & SPRING 2010-11: SCHEDULE PHILOSOPHYThe Family and Consumer Sciences curriculum is designed to meet the overall goal of education: to prepare students tofunction in an ever-changing world. As students assume the multiple roles of citizen, family member, worker, consumerand parent, they will need both knowledge and skills with which to make wise decisions. To accomplish this, the Familyand Consumer Sciences curriculum provides two special components: the family/consumer focus and the worker/careerfocus. Both components provide learning experiences that allow students to develop insights into the interactionswithin families and the integration of work, home, and family. These opportunities are experienced in diverse settingsthrough multi-disciplinary activities that respond to changing needs and emphasize positive relationships amongindividuals, families and the community.The program at Staples is elective and open to students in grades 10-12. The focus is the worker/career component ofthe curriculum that teaches students transferable skills, problem solving, planning strategies and technological skills inactivity and production-oriented settings. The courses are written and designed to reflect the competencies cited by theSCANS Report and reflected in the design of the state CAPT test; they are supported by the Board of Education inthe Schools of the Future document.THESE COMPETENCIES INCLUDE: • Applying critical thinking skills to decision-making • Identifying, organizing, planning and allocating resources • Working in different technological mediums • Developing employment competencies • Understanding the cultural universals as they relate to human development and differing lifestylesTHE FAMILY AND CONSUMER SCIENCES CURRICULUM AT THE HIGH SCHOOL INCLUDES: • Child Development • Child Study (The Play School) • Culinary Arts CULINARY ARTS COURSE DESCRIPTIONS CURRICULUM KNOWLEDGE AND SKILLSCULINARY ARTS ICOURSE DESCRIPTION:
• Culinary Arts I is an introductory course for students to gain experience working in a professional kitchen environment, using professional smallwares and equipment, while learning the principles of baking and pastry. • Emphasis is placed on techniques and technology used in the foods industry. • Students will learn safety and sanitation competencies, quantity food preparation and conversions, food storage requirements, weights and measures. • Students’ objectives will be focused on practical application of skills and competencies while preparing a variety of baked goods. Products prepared will include: Cookies, Biscuits, Quick breads, Pour-batters, Tortillas & Flatbreads, Phyllo & French puff pastry, Pies, Pizza, Cinnamon Rolls & Yeast dough, Cakes, etc.!KNOWLEDGE: • Understands the importance of food safety, proper sanitation concepts and personal hygiene when working with and around food • Compares the use of various techniques, methods, ingredients and equipment in planning, producing and serving various baked goods and pastries • Knows the vocabulary of basic food preparation • Understands the importance of planning, time management and efficiency with regards to food production • Knowledgeable of basic modifications that will provide a healthier diet • Knows how to produce baked goods and pastries in quantity • Understands basic conversions for production of baked goods • Comprehends the principles of science as they relate to baking and pastry preparation • Recognizes the responsibilities of an individual working as part of a teamSKILLS: • Maintains a safe and sanitary work environment while preparing foods • Demonstrates excellent work habits by performing tasks responsibly and efficiently • Can maintain a professional attitude at all times and work consistently as a team player • Demonstrates appropriate techniques of food preparation • Utilizes the appropriate interpersonal and communication skills • Utilizes the appropriate ingredients, equipment and smallwares required for each formula and recipe • Adapts or converts recipes/formulas to meet the needs of the day’s production • Employs effective decision making strategies in the planning and preparation of foods • Applies the principles of science as the relate to baking and pastry productionCULINARY ARTS IICOURSE DESCRIPTION: • As an extension of the Culinary Arts I course, students enrolled in Culinary Arts II continue to follow the guidelines and apply food preparation skills as they relate to the standards set by the foodservice industry. • Students explore the foods and culture of a variety of international and regional American areas as well. • Students will use technology to aid them in this query. Each week the students develop a menu resulting from that inquiry and build on their production skills and competencies through practical application. • Students will prepare a full range of menu items from appetizers and hors d’oeuvres to soups, salads, entrées and desserts. • The skills emphasized will be equipment identification and usage, preparation of menu items, safety, sanitation and efficiency. • They will continue to apply and demonstrate their knowledge and expertise through class production and school-based catered events.
KNOWLEDGE: • Identifies qualities necessary to be employed in the foodservice industry. • Begins to develop an awareness of careers in the foodservice industry • Understands safety and sanitation guidelines and requirements as set by the foodservice industry and local health department as they apply to a professional foodservice establishment and/or commercial kitchens • Knows the basic principles of nutrition as they relate to menu planning and recipe development. • Knows the staple ingredients and basic food pairings as they relate to cross-cultural and regional American menu and recipe development. • Know the influences of various cultures on American regional foods. • Knows basic rules of recipe conversion as they apply to quantity foods preparation. • Identifies the cultural, economic and social conditions as they relate to the foods industry.SKILLS: • Demonstrates excellent work habits by performing tasks responsibly and efficiently. • Can maintain a professional attitude at all times and works consistently as a team player. • Demonstrates the appropriate techniques of food preparation. • Utilizes the appropriate equipment and smallwares required for each recipe or formula. • Demonstrates proper sanitation and food safety practices at all times during daily production. • Can keep production areas organized and waste to a minimum. • Can maintain the standards of a commercial kitchen. • Can assess the cost of preparing items for production or for catered functions. • Can create a purchase list of needs for weekly or daily orders.ADVANCED CULINARY ARTSCOURSE DESCRIPTION: • The objective of this course is to continue to build on skills emphasized in both the Culinary Arts I and II courses, introduce business management concepts as well as expand upon recipe and menu development skills. • Lab work revolves around menu production with extra emphasis on knife skills and production efficiency, utilizing seasonal (often organic) ingredients and ingredients unfamiliar to the students’ palates, as well as strategizing production leadership and creative initiative. • Students will take a much more in depth approach to the study of ingredients, recipes and menus. • Students will continue to use technology to aid them in this inquiry. • Students will also continue to cater school-based events.KNOWLEDGE: • Recognizes the responsibilities of an individual working as part of a brigade system • Can analyze the factors that will influence menu planning and menu design • Identifies the characteristics of a restaurant and/or catering manager and the skills necessary to fulfill the position • Can compare and contrast food costs in relation to menu and production needs • Understands production schedules • Comprehends the importance of accuracy in forecasting with regards to production needs • Identifies the cultural, economic and social conditions as they relate to the foods industry. • Comprehends the breakdown of meats, poultry and seafood • Understands seasonality of fruits and vegetables • Identifies fruits and vegetable in season • Comprehends the basic principles behind sustainable agricultural practicesSKILLS: • Demonstrates appropriate interpersonal and communication skills
• Comprehends design and operation of a catering operation or restaurant • Applies proper management skills to the operation of a Food Service establishment. • Applies the concepts of mathematics as related to conversions • Maintains effective purchasing and other operational records. • Demonstrates appropriate use and care of ingredients, food preparation tools and equipment. • Can keep production areas organized and waste to a minimum. • Can maintain the standards of a commercial kitchen. • Can assess the cost of preparing items for production or for catered functions. • Can create a purchase list of needs for weekly or daily orders. • Demonstrates proper techniques of breaking down proteins, vegetables and preparation of grains and starches. CULINARY ARTS RUBRICCHEF INSTRUCTORS:CECILY I. GANSOFFICE 179, ROOM 182CAFÉ 183203-341-1342CECILY_GANS@WESTPORT.K12.CT.USALISON MILWE-GRACEOFFICE 172, ROOM 184CAFÉ 183ALISON_MILWE-GRACE@WESTPORT.K12.CT.USLAURA WENDTOFFICE, ROOM 184CAFE 183LAURA_WENDT@WESTPORT.K12.CT.USCULINARY ARTS CLASSES WILL BE GRADED IN THREE AREAS: 1. CLASS PRODUCTION a. Individual Participation 1. Professionalism and attitude 2. Attendance and/or punctuality 3. Organization and time management b. Team Participation c. Sanitation Assignments 2. TESTS AND QUIZZES a. Performance Based b. Written 3. JOURNALS, REPORTS, PROJECTS AND RESEARCH a. Quality of work b. Timeliness
STUDENTS WILL BE EVALUATED DAILY/WEEKLY ON A 0-4 SCALE: 4=A 3=B 2=C 1=D 0=FA(4): • Arrives to class on time • Rarely asks to leave • No unexcused absences • Productive throughout the entire class period on culinary-related material • Takes initiative and goes beyond expectations for assigned tasks • Has and maintains a very positive attitude • Works in harmony with classmates, assisting others when individual tasks are completed • Reads and/or listens to directions, follows through on assigned task(s) • Practices excellent sanitation practices and safety procedures • Consistently maintains personal responsibility and integrityB(3): • Arrives to class on time • Occasionally asks to leave • No unexcused absences • Completes assigned tasks • Requests next assignment and keeps busy • Maintains a positive attitude and is kind to others • Listens and shares ideas, sees their part as part of the whole • Works well independently with minimal assistance • May need an occasional reminder of verbal or written instruction • Practices excellent sanitation practices and safety proceduresC(2): • Frequently tardy; leaves class for periods of 10-15 minutes at a time • Has unexcused absences • Completes only assigned tasks • Positive attitude, tolerates others • Works with the help of others • Needs to be frequently reminded of instructions and/or to stay on task • Needs to be reminded of safe sanitation and safety procedures • Is reluctant to take personal responsibility; lacks integrity and pride in workD(1): • Frequently tardy and/or late; leaves class for extended periods of time • Has 3+ unexcused absences • Completes only part of the assigned task; takes little personal responsibility • Needs frequent reminding to stay on task • Negative attitude, disrespectful to others, disruptive • Doesn’t follow written or verbal directions even after reminders • Frequently needs to be reminded of safe sanitation and safety procedures • Takes no personal responsibility and lacks integrity and pride in workF(0): • 3+ unexcused absences; no work made up • Disruptive; rarely or doesn’t complete assigned tasks
• Doesn’t practice safe sanitation practices and safety procedures even when reminded • Takes no personal responsibility and lacks integrity and pride in workMAKEUP WORK, Production-related PRODUCTION MUST BE MADE UP TO RECEIVE FULL CREDIT. Arrangements may be made after class or upon completion of the daily assignment by speaking to Chef Gans or Chef Grace or Chef Russo and/or by calling 341-1342. Written make-up work or research assignments may be designed, given fair notice, for a student who is not able to participate in production-related makeup work and/or assignments or when a student has had an extended EXCUSED absence or illness. Please give fair warning when an excused absence is expected so that a student may complete work before returning to school.BEHAVIORS THAT ARE NOT TOLERATED: • CLASS DISRUPTION • THREATS TO SAFETY • BLATANT AND/OR PURPOSEFUL IMPROPER SANITATION • LAZINESS • DISRESPECT FOR THE CHEF AND/OR YOUR CLASSMATES • HARASSMENT, THREATS AND/OR INAPPROPRIATE BEHAVIORKitchen Lab/Service Poor Fair Good Superior 10 pts 15 pts 20 pts 25 ptsSafe Food Handling Poor Fair Good SuperiorEnvironment Student did not wash hands or tie Student did not complete both Student did wash hands properly Student demonstrated mastery of
25 % hair back. requirements. Students washed at the beginning and throughout food-handling. Student did not rewash hands hands minimally. the lab and did tie hair back. There was no cross-contaminatio after each new task. with food and food was stored properly.Preparation/Techniques Poor Fair Good Superior25 % The group did not review recipe The group only completed "mise The group had good "mise en The group had great "mise en and have proper "mise en place" en place" of either food or place." Student used the place" with recipe notes. of food or equipment. Students equipement. demonstrated techniques for food Student demonstrated finsihed did not practice demonstrated Student used some of the preparation during lab. food product exactly as per chef techniques for food preparation. demonstrated techniques. Student paid attention to details to demonstration. Food did not get prepared. Student did not pay attention to recipes and demonstrations. Food tasted excellent. demonstration or recipe details. Food tasted good. Food qaulity was unservable.Professionalism/Teamwork Poor Fair Good Superior25 % Student only worked with Student worked but complained, Student demonstrated a Student mastered the use of prodding. Did not participate in refused non-preferred tasks, or willingness to complete all tasks customer service and professiona all tasks, and did not demonstrate quit before all tasks were including clean up tasks. attitude. a willingness to work. complete. Student worked steadily through Student demonstrated leadership the lab and participated in all by effectively delegating tasks to kitchen tasks. others.Safety/Sanitation Poor Fair Good Superior25 % Did not follow safety rules. Did Student tried to use equipment Student demonstrated safe and Student mastered all aspects of not use safe food handling safely and correctly. Careless at correct use of all kitchen sanitation before, during, and afte techniques. Did not use kitchen times and did not always follow equipment used for the lab. service. equipment in a safe manner. Did the rules. Student followed safe food Student adhered to HACCP not clean up during preparation to Attempted to follow safe food handling procedures. standards. prevent accidents. handling procedures.Grading Scale20-18 points = A17-15 points = B14-13 points = C12-11 points = D10-00 points = F