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Intro Culinary 1st & 6th Periods
Students are expected to learn rules and regulations in the restaurant industry for safety and sanitation. This begins with personal hygiene and ultimately successfully passing safety and sanitation skill and written tests.

Pre- tests are administered orally , written and skill based. Students are asked to create menus, and work plans for preparing and serving said menus.
Pre-tests with knives will be edible art.
Pre-tests for FOH(front of the house) will be creatively folding napkins and setting one cover(place setting.
By Friday , August 21,2015 students should understand that this class is a work-based class.
Student Profile
Name
Grade
Student ID Teacher Date
Introduction to Culinary Arts
Course Code
-
5722
Complete the student profile by inserting the representative letter in
the space provided and completing all other information requested.
E
-
Exceeds Performance Requirements:
Work that is above the criteria
of the standard.
M
-
Meets Performance Requirements
: Work that meets the criteria of
the standard.
B
-
Below Performance Requirements:
Work that fails to meet the criteria
of the standard.
B.
CAREER OPPORTUNITIES
B1. Distinguish between individual occupations within the food
service industry
.
1.
Investigate training, experience, and education needed for
various food service positions.
2.
De
monstrate employability skills for career success.
3.
Research roles and responsibilities of food service employees.
4.
Evaluate completed job applications.
5.
Interpret local, state, national and international labor market
information.
6.
Develop a plan for finding a
job.
7.
Explain advantages and disadvantages of entrepreneurship.
8.
Demonstrate 21
st
century skills.
9.
Assess personal soft skills.
C.
SANITATION AND SAFETY SKILLS
C1.
Evaluate procedures to avoid food borne illnesses.
1.
Categorize microorganisms relate
d to food spoilage and
food borne illnesses.
2.
Describe symptoms common to food borne illnesses.
3.
Explain procedures to prevent direct and cross
-
contamination.
4.
Describe the flow of food through a food service operation.
5.
Distinguish between acceptable and una
cceptable
procedures when preparing and storing potentially
hazardous foods.
6.
Demonstrate proper cleaning and sanitizing of foodservice
equipment.
7.
Differentiate biological, chemical, and physical hazards.
Name
Grade
Student ID Teacher Date
Introduction to Culinary Arts
Course Code
-
5722
C2.
Analyze safe practices in food servic
e facilities.
1.
Explain the importance of safety in a foodservice
establishment.
2.
Describe the common causes of typical accidents and
injuries in the foodservice industry.
3.
Demonstrate appropriate emergency procedures for kitchen
and dining room injuries.
4.
Desc
ribe different types and uses of fire extinguishers.
5.
Analyze the
elements
of a
restaurant’s Hazard
Communication Program.
6.
Summarize OSHA guidelines.
7.
Apply guidelines as outlined in an MSDS sheet.
D.
FOOD CONTAMINATION
D1.
Analyze the
causes of f
ood contamination
and methods of
prevention
.
1.
Explain food contamination and give examples of how it
occurs.
2.
Identify sources of direct and cross contamination.
3.
Distinguish between biological, chemical, and physical
hazards.
4.
Identify personal behaviors t
hat can
lead to food
contaminat
ion
.
5.
Demonstrate appropriate grooming habits for the
workplace.
6.
Select appropriate attire for the workplace.
E.
RECIPE
AND MENU
SKILLS
E1.
Demonstrate menu planning skills based on
standardized recipes.
1.
Integrate
recipe terminology
in professional conversations
.
2.
Identify the components of a standardized recipe.
3.
Explain the importance of the components of a standardized
recipe.
4.
Apply math skills to convert recipes.
5.
Evaluate
standardized recipes.
6.
Develop and cost
men
us
.
Intro to Culinary Arts 1
STATEWIDE COURSE SYLLABUS
Culinary Arts 1
Instructor:
Teacher’s Name: Rose Butler
Teacher Room Number: C7
Phone: (803) 442-6143
Fax: (803) 442-6127
Email: rbutler418@acpsd.net
Career Cluster:
HOSPITALITY AND TOURISM
CIP Code:
520905
Course Number and Title:
5720
Culinary Arts 1
Course Description:
Culinary Arts
prepares students for gainful employment and/or entry into
postsecondary education in the food production and service industry. Content provides students
the opportunity to acquire marketable skills by examining both the industry and its career
opportunit
ies. Laboratory experiences simulate commercial food production and service
operations. Integration of the Family and Consumer Sciences student organization, Family
Careers, and Community Leaders of America (FCCLA), greatly enhances this curriculum.
Grad
e Level:
11
12
Carnegie Units:
(Regulation 43
-
232: High School Credit
-
A school may award one unit of credit for an academic
standards
-
based course that requires a minimum of 120 hours of instruction.)
Prerequisite:
National Assessment/Credential:
South Carolina State Standards and Indicators
:
Unit 1: B.
CUSTOMER SERVICE
Amount of Time:
State Standard:
B1.
Identify ways customer service affects
the success
of the foodservice
business.
Culinary Arts 1
Course Syllabus
Page
1
STATEWIDE COURSE SYLLABUS
Culinary Arts 1
Indicators:
1.
De
monstrate effective verbal and
nonverbal communications.
2.
Distinguish between effective and ineffective communication with customers.
3.
List reasons for and ways to make a positive first impression.
4.
Explain why teamwork is important.
5.
Differentiate between internal and external customer service.
6.
Analyze industry standards for customer service.
7.
Demonstrate behaviors that exhibit standards of professionalism.
8.
Explain how stereotypes and prejudices affect business practices and profits.
9.
A
pply techniques to resolve conflicts.
10.
Demonstrate positive attitudes.
11.
Demonstrate practices to relieve stress in the workplace.
12.
Apply strategies to deal with customer complaints effectively.
Unit 2:
C.
WORKPLACE GUIDELINES
Amount of Time:
State Standard:
C1.
Demonstrate managerial skills
.
Indicators:
1.
Identify the qualities of an effective manager.
2.
Develop worksite relationships to improve the working environment.
3.
Apply inventory procedures including first
in/first out concept, date
marking, and specific record keeping
4.
Demonstrate the methods of accurately completing and following food
service forms.
5.
Outline methods of controlling costs of labor, production
,
and food
service facilities.
Unit 3:
D.
FOOD SERVICE TOOLS AND EQUIPMENT
Amount of Time:
State Standard:
D1.
Demonstrate the appropriate use of kitchen tools and equipment
.
Indicators:
1.
Demonstrate the correct use of basic kitchen hand tools.
2.
Demonstrate proper cleaning, sanitizing,
and maintenance of hand tools
and equipment.
3.
Identify the types and sizes of pots and pans.
Culinary Arts 1
Course Syllabus
Page
2
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Last Updated: 12/11/2015 02:20 AM