Culinary Arts III Syllabus

Teacher: Dolly Victorine

E-mail: dolly.victorine@albany.k12.or.us
Phone: 967-4545

Course Description:

Culinary Arts III is a semester class that will focus on culinary skills and quantity cookery with an emphasis on
baking. Topics of study include knife skills and precision cuts, soups, sauces, stocks, and gravies, poultry,
costing out and quantity cookery. This class will develop students skills and attitudes necessary for a current
job or future career in the food-service industry. This class also prepares students for Culinary Arts IV which is
the Bulldog Bistro. There is a $25.00 lab fee.

Course Outcomes for Student:

1. Cooperative daily participation.
2. Completed projects done by the deadline.
3. Completeness of all assignments.
4. Test and quizzes.
5. Apply human relations and communications skills when working with employers, other
employees and the public.
6. Apply the sanitation and safety practices standard for the the food service industry.
7. Know and be able to apply concepts and principles from math, science and communications
appropriate to food service occupation.
8. Understand requirements for entry-level employment in the food-service industry.
9. Apply basic leadership skills.

Class Expectations:
1. Students must come to class on time and prepared
2. Students must work cooperatively in groups while rotating duties
3. Students must taste every food item prepared in class
4. Students must follow safety and sanitation procedure.
5. Students must make up missed labs at home and turn in an evaluation form signed by a parent or
guardian

Grading:
Grades are based on an accumulation of points from assignments, participation, home labs and assessments.

Learning Activities:
1. Student-teacher demonstrations
 2. Reading, texts, resource materials
3. Videos
4. Lab work
5. Enhancement exercises (home labs)

Home Labs:
Home cooking assignments are due each 6 weeks. Students have a choice as to what unit they are preparing a
recipe from. Credit is given for only ONE recipe. If a problem exists with completion of home labs, contact me
so we can work out a solution. Home labs enable the student to plan and complete a cooking project from start
to finish by themself, gain self-confidence, and get the satisfaction of preparing something the family will enjoy.
To verify that the student has cooked, a picture must accompany the form (a cell picture is perfect) and parents
need to sign the home lab report form. Forms are available in the foods lab. Make sure the completed forms are
turned in by the due date. Late home labs will be accepted for half credit.

Makeup:
If an in-class food preparation lab is missed, it can be made up at home by preparing the product at home that
we did in class using the exact recipe used in class. If ingredients or equipment at home is not available, please
see me and we will work out a solution. To verify that the student has cooked, a picture must accompany the
form (a cell picture is perfect) and parents need to sign the home lab report form. Forms are available in the
foods lab. This must be turned in within one week of the excused absence.

Standards:

National Association of State and Administrators of Family and Consumer Sciences standards (NASAFACS):
9.2.1 Analyze factors that contribute to foodborne illness.
9.2.5 Demonstrate practices and procedures that assure personal and workplace health and
hygiene
Food Production and Services, Standard 8
8.2.1 Identify characteristics of major foodborne pathogens, their role in causing illness, foods
involved in outbreaks, and methods of prevention.
Oregon Skill Sets:
ERPD02.01 Uses grammatically correct Standard English and competent reading skills to
communicate
ERPD02.03 Writes plainly, to assure you are easily understood by staff members.
ERPD06.01 Follow through with safety and sanitation procedures to assure compliance and
readiness.
Career-Related Learning Standards:
1. Personal Management:
a. Identify tasks that need to be done and initiate action to complete the tasks.
b. Plan, organize, and complete tasks on time.
c. Take responsibility for all makeup work.
d. Maintain regular attendance.
2. Communication:
a. Locate, process, and convey information using traditional and technological tools.
3. Teamwork:
a. Demonstrate good cooperative skills
b. Respect teacher, others and yourself.