ProStart Culinary 2
Evanston High School/Central Wyoming College
COURSE SYLLABUS PROSTART CULINARY 2
Course Title: Health, Sanitation, and Safety Department: FACS
Course Prefix, Number & Section: HRM 1505 Section Number 79EE
Credits: 3 college credits Semester/Year: Fall 2016
Time of the class: 8:10-9:30 a.m.
Evanston High School
Room 134 and Lab Room 132
Instructor’s Name: Trudy Holt Office Location: Evanston High School
Office Days & Hours: 7:35 a.m.-8:05-a.m. and 3:10-3:30 M-F
Office Telephone: 789-0757
Email address: firstname.lastname@example.org Fax Number: 307-789-7447
Class website: https://sites.google.com/a/uinta1.com/mrsholtsfacs/
Course Intended Outcomes/Catalog Description: This course is designed to prepare students for working in the foodservice and hospitality industry. Topics include preparing for global cuisines, baking, desserts, salads and garnishing, meats, breakfast foods and sandwiches. Students will also explore purchasing, inventory, marketing, and cost control. Students will practice college and career readiness skills such as budgeting, problem solving, planning and preparing nutritious meals, and professionalism.
Instructional Materials: Foundations of restaurant management & culinary arts Level Two Curriculum by Pearson
Instructional Methodology (iPods, WebCT, etc): Smartboards, Internet, Computers, Chromebooks
Course Objectives (Note: Tools used to evaluate the objectives MUST be included in the syllabus, preferably at this point.)
In order to successfully complete this course, students will:
Use Math in relation to aspects of food preparation as appropriate(Tool-Budget)
Understand and apply proper food safety and sanitation practices(Tool-Rubric)
Demonstrate professional food preparation methods and techniques to produce a variety of food products that meet customer needs.(Tool-evaluations and lab rubric)
Apply marketing principles and cost control.(Tool-marketing plan and mass production activities)
Food safety and sanitation
Breakfast foods and sandwiches
Salads and Garnishing
Purchasing and Inventory
Desserts and Baked goods
Quizzes, Mid Term, Final 20%
- Attendance: Daily attendance/participation points will be given each day
- Late or incomplete work: Student work will be penalized for each day it is late.
- Make-Up: Students are allowed one day to make-up work for each day missed but it is the STUDENT’S responsibility to get the missed work.
- Electronics-may be used as a resource for the class but not for texting, games, etc.
If headphones are used, only one ear piece may be used.
Supplies needed for this class:
*3 ring binder
*$25 culinary lab fee to UCSD#1
Request for Accommodations: CWC will provide reasonable accommodations for students with documented disabilities. Students requiring reasonable accommodation for a disability must complete a “Request for Accommodations” form and submit it to Disability Resources, Student Success Center, MH123C.