Creative Catering Syllabus

Course Description: Creative catering is an experimental unit which encompasses food preparation techniques, nutrition, sanitation, food science, management, employee and business relations, art principles, menu planning, pricing, and food service techniques. Students will receive practical and theoretical experiences which will enable mastery of food service/ culinary arts competencies outlined by the State Department of Education. The successful Creative Catering student will possess sound communication skills, verbal and written; will assume responsibility for managing a "for hire" event or events to be held on the Golden Strip Career Center premises; and will utilize higher order thinking skills in planning and executing those events. Related Careers: (Professional/management level)-Chef, Banquet Manager, Food Service Manager, Specialty Cook, Caterer, Baker. (Support level)Dish Machine Operator, Line Cook, Equipment Maintenance, Custodial. Prerequisites: Currently, none for Creative Catering 1A Objectives: Given effective instruction and learning experiences, the student in Creative Catering will achieve 85% mastery in the following State Department of Education competencies: Demonstrate the proper set up, use and care of professional kitchen equipment. Define, recognize, and use basic professional food/food prep/management terms. Demonstrate weighing, and measuring skills: dry, liquid, volume, mass, bakers scales, spring scales, and metric. Demonstrate and practice sanitation techniques based on DHEC standards. Identify and explain the parts of a standardized recipe. Read, interpret, analyze recipes for procuring equipment and supplies; inventory and create a complete and accurate purchase order.

Identify, explain and list the effects of harmful microbes (bacterial and fungal). Demonstrate effective methods for safe food handling and storage according to National Restaurant Association Servsafe standards. Demonstrate and teach correct food preparation and serving processes. Demonstrate understanding of proper emergency first aid. Identify and use correct portion control Monitor hazardous conditions and explain methods to correct them/ Plan and execute (research appropriate recipes, schedule the work staff, assign responsibilities, present proposals, to clients, prepare, serve, clean , and invoice) catered events. Plan themes, menus, and decorations for catered events. Decorate tables and premises for catered events. Develop unique recipes for catered events. Prepare a variety of food, including but not limited to: a. beverages b. salads c. hors doeuvres and canaps d. fruits and vegetables e. meats f. poultry g. fish and shellfish h. eggs and egg based dishes i. cereals, rice, grains, and pastas

j. breadsboth quick and yeast k. cookies and cakes l. pastries and pies m. icings, frostings, and glazes n. stocks, soups, sauces, gravies 18. Explain and demonstrate daily the characteristics of a successful employee. Demonstrate an understanding of "TQM"Total Quality Management. Course Requirements: Attendance: The attendance policy is found in the GSCTC Student Handbook on page 7. Tardy Policy: The student has on file an explanation of the tardy policy signed by parent and student. This information is additionally found in the GSCTC Student Handbook on page 7. Classroom Policies: The student has on file a copy of the classroom policies signed by parent and student. The student has a personal copy in the classroom notebook. PLEASE NOTE: Because we are a "permitted facility," meaning that we have a DHEC permit to conduct food sales, chewing gum is forbidden in the classroom AND the lab. This is a sanitation issue and must be obeyed. Should a student forget this rule, s/he will be reminded one time only. The parent will be notified each time after that and should the matter continue, the student will be penalized with a disciplinary referral. Academic Requirements/Supplies: The student will bring writing materials to class EACH dayblue or black ink pen or pencil and notebook paper.

The student will bring to class any materials assigned. Projects and labs will be evaluated using a rubric explaining expectations and value of each experience in the project or lab. A sample rubric is attached to this syllabus. Students are expected to be present for and participate in 95% of the labs and to participate in 100% of the projects. Missed work/Make-up policy: Students have 5 school days after an excused absence to contact the instructor regarding make up of work missed. Written assignments may be completed as homework. Lab assignments must be made up before or after school (8:00 a.m.-8:45 a.m.; 11:25 a.m.-12:45 p.m.; or 3:05 p.m.- 3:30 p.m.) Procedures for Non-Instructional Routines: During the absence of the instructor, NO LAB work will occur. Students will be given written assignments from the text or relating to the current project or unit. Work is to be submitted to the Substitute teacher for a daily grade based on completion and correctness.

TENTATIVE COURSE OUTLINE Week of August 14, 2000Signing and submitting all course related papers; tour of the lab; overview of the expectations and course work; Unit on learning/personality types, disabilities and interpersonal skills. Week of August 21, 2000Completion of previous weeks unit; TEST; Basic safety skillshealth, first aid, fire and hazard safety, OSHA guidelines for food service; planning and testing for "Reader Review" column in Greenville News; lab Scavenger Hunt. Week of August 28, 2000Introductory Unit begins with Demonstration Lab #1-Biscuit preparation-measurement skills and food prep terms; Fire Marshall visit; recipe development and testing for "Reader Review," pricing and contract finalization for 9/11 brunch. Week of September 4, 2000Recipe finalization for "Reader Review," Food Styling planning for photo shoot for Greenville News; typing of final recipe and faxing of final recipe to GreenvilleNews by September 8; planning for 8 a.m.

brunch for Tech Prep Consortium on September 11; table set up on Sept 8 for September 11 brunch; Lab TEST on Measurement. Week of September 11, 2000---Maintenance during 9/11 brunch and clean up afterwards; Quick breads unit continues with Banana Bread Demonstration; study of standardized recipes; planning and preparation for 9/16 Catering commitment; TEST. NOTE: beginning this week, 1 class period per week will be devoted to Greenville Tech course HOS 140-Hospitality for dual credit with Greenville Tech; progress reports issued. Week of September 18, 2000Planning for Holiday Fund Raiser; recipe development and testing for fund raiser; Yeast bread Demonstration labsSourdough and Sweet Rolls; Hos 140. Week of September 25, 2000Hors doeuvres, Canaps, and Appetizers Unit begins; Demonstration labs on finger sandwiches; hot appetizers, spreads and dips; practical application project using researched recipes to create a buffet of appetizers; TEST; Hos 140. Week of October 2, 2000Casseroles Unit and Salad Unit will begin with demonstration labs based on recipes submitted by the public for the BI-LO, INC. annual recipe contest. Students will devise evaluation instrument for assessing criteria for the contest. Classes will work closely with BI-LO,INC. executives during this process; Hos 140. Week of October 9, 2000Casseroles and Salads Units will continue until such time as the contest closes; Hos 140. Week of October 16, 2000Same as week 9 Week of October 23, 2000Students will begin planning the Final Recipe Tasting and Judging Event with BI-LO,INC. executives; Hos 140; students will plan and prepare for Teacher Forum Buffet on 10/30. Week of October 30, 2000Teacher Forum buffet; Hos 140;Final Competition for BI-LO, INC. Recipe contest; preparation for Fund Raiser Week of November 6, 2000Meats Unit will begin focusing on prep of poultry, pork and beef. Additionally, stocks will be introduced with leftovers from Meats Unit. Students will prepare meats over the next several weeks, including roasting, braising, poaching, and butterflying techniques; students will be assigned a research project on a selected meat. Project will include

recipe selection, visual aid, class presentation and class demonstration of selected meat cookery; preparation for fund raiser; Hos 140; TEST. Week of November 13, 2000Meats Unit continues; preparation for fund raiser; Hos 140 Week of November 20, 2000Students will begin National Restaurant Association Servsafe training. Previously certified students will assist in the training for the purpose of employing higher order thinking skills; preparation for fund raiser; Hos 140. Week of November 27,2000Servsafe training continues; Hos 140. Week of December 4, 2000Servsafe exam; Fund Raiser sales begin; Hos 140. Week of December 11, 2000Fund Raiser continues; Hos 140; Hos 140 exam; semester exam. Week of December 18, 2000Basic Nutrition Unit focusing on USDA Food Guide Pyramid; menu planning; product procurement for menus; fund raiser concludes. Due to the unique nature of the Creative Catering course, opportunities to cater for groups on the premises arise regularly and will take precedence over scheduled activities. EVALUATION SYSTEM Students will be graded using the following criteria: 9 WEEKS GRADE TESTS 25% PROJECTS 25% CLASSWORK 25% HOMEWORK 25% TOTAL 100%

SEMESTER GRADE 1ST NINE WEEKS GRADE 40% 2ND NINE WEEKS GRADE 40% EXAM 20% TOTAL 100% Written tests will be given ONLY on material covered in the course, either in field studies, classwork, homework, projects, or activities. Written tests may be in any of several formats: completion, multiple choice, matching, discussion, true/false, or recording of practical application practice. All performance evaluation will be rated according to written criteria. Each student will receive a copy of the performance evaluation at the beginning of the unit. The performance evaluation is part of each skill module supplied by the State Department of Education. Classwork will be graded according to Timeliness Preparedness Proper procedures Appropriate behavior Appropriate attire