Advanced Culinary Syllabus

                

Advanced Culinary Arts

Instructor: Ethan Chavoya

Phone:  682-867-9545          Email:  echavoya@aisd.net

Course Description: Students will study the fundamentals of safely cooking and baking items commonly prepared in food service operations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry, meat, fruits, vegetables, yeast and quick breads, and desserts. They will learn to use technology to develop purchasing specifications, convert standardized recipes, and calculate and manage food costs.

Classroom Expectations:

1. ID on at all times
2. Maintain Culinary arts uniform (See page 2)
3. Be prepared for class line up in dress code with class supplies available at assigned time
4. Electronic devices will of on silent or off AND stowed away from sight at ALL times in the classroom or lab
5. Show respect for others by utilizing names or titles for all persons in the building, refraining from horseplay and physical contact, and showing profession mannerisms in actions and speech.

 

Grading Policy: Labs/Tests count three times; Classwork counts twice; Leadership counts 1 time

 

Lab participation: The expectation is that all students will participate in the cooking labs everyday. If the student chooses to not cook that day because they do not want to cook or they are missing their uniform for the day and cannot cook, an alternate assignment will be assigned for the highest possible grad of a 70 for the day.

 

Make-Up Policy: Students will get a 1 day extension on assignments missed for that day only, previously assigned work will still be due at the set date.

 

Academic Dishonesty: Academic dishonesty is defined by Arlington ISD as engaging alone or collaborating with others to take part in dishonest or deceitful activities such as lying, cheating, plagiarism, or stealing to gain an academic advantage in assignments, tasks or other school related activities.  A zero may be given for academic dishonesty on class assignments in addition to a parent/teacher conference.  Please refer to the AISD Student Code of Conduct for other possible corrective actions.

 

Required Supplies: writing utensil, pocket sized notebook for recipes/ notes, black sharpie, bimetallic analog food service thermometer (acemart,walmart,kroger,etc)

Uniform – Black chef coat, black chef hat (mushroom style or skull cap), chef style pants (houndstooth or solid color), non-slip black work shoes, bi-metallic thermometer, black sharpie, School ID    

Course Overview:

Certification: ServSafe Food Manager

1^st Six Weeks – Foundations 1

2^nd Six Weeks – Foundations 2

3^rd Six Weeks – Baking and Pastry

4^th Six Weeks – ServSafe Manager Course

5^th Six Weeks – Global Cuisine 

6^th Six Weeks – Business and Catering

*The syllabus serves as a guide for both the teacher and student; however, during the term, it may become necessary to make additions, deletions, or substitutions.  Adequate notice will be provided to students of any necessary changes.