Culinary Arts I Syllabus

Teacher: Mrs. Linhares

Email: elinhares@fgsd.k12.or.us

Course Description: Culinary Arts I is a semester course where students learn the basic
principles and correct methods of cooking and baking. Students in the lab will prepare a variety
of foods. Some units of study include: Quick breads, Yeast breads, Pies, Cookies, Vegetable,
Salads, Eggs and Pasta. A $10.00 lab fee is required.

Course Outcomes for Students: (Proficiency)

1. Identify and demonstrate sanitary and safe methods of working in a kitchen.
2. Correctly read and follow a recipe .(technical reading)
3. Correctly measure dry and liquid ingredients. (math-measurements)
4. Demonstrate kitchen management principles.
5. Identify and define cooking terminology. (technical reading- vocabulary)
6. Correctly set a table and serve a meal.
7. Correctly identify use and care for basic cooking equipment.

Class Expectations:
1. Students must work cooperatively in groups rotating duties.
2. Students must follow safety and sanitation procedures.
3. Students must taste all food items prepared in class.
4. Students must make up missed labs at home and turn in an evaluation with food sample
and parent or guardian signature. (You have one week for makeup work.)

Grading: All credit will be awarded by a credit by proficiency basis as demonstrated by the
mastery of the knowledge and skills exhibited through the completion of course work. All labs,
unit exams (units quizzes, written and hands on cooking final) are 90%, written assignments are
10%

Essential Skills:

Essential skills in this course are linked to the National Association of State and Administrators of
Family and Consumer Sciences standards (NAASFACS) and Oregon Skill Sets.

HTPAO2.01.01.00 Examine overall safety procedures to maintain a safe work area.

Food Science, Dietetics and Nutrition, Standard 9

9.2.1 Analyze factors that contribute to food borne illness

HTPA03.01.04.00 Evaluate types of kitchen equipment to match equipment with

correct cooking methodology

HTPA04.01.01.02 Use proper measurements of ingredients

HTPA05.01.01.07 Communicate clearly and concisely with co-workers.

Career Related Learning Standards:

1. Personal Management:
Identify tasks that need to be done and initiate action to complete the tasks.
Plan, organize, and complete tasks on time.
Take responsibility for all make-up work.
Maintain regular attendance.

2. Communication:
Locate process and convey information using traditional tools.

3. Teamwork:
Demonstrate good cooperative skills
Respect teacher, others and yourself

Learning Activities:

1. Student-teacher demonstrations
2. Lecture
3. Reading, texts, resource materials
4. Lab work

Instructional Materials Required for the Course:

1. Textbook Guide to Good Food

2. Text book World of Foods
3. Teacher Demonstrations

***Other pertinent information

Have fun with appropriate behavior
Tardies and unexcused absences are recorded and monitored strictly.
No outside food allowed to be consumed during class
A folder is required to house your class work and will be left in class
Gum chewing is allowed but, if I see it or hear it, out it goes.