• Culinary Arts I Syllabus

    Title: Culinary Arts I

    State Course #: 8275

    Instructor: Chef Leah Pfeiffer

    Term: 2020-21 Full School Year (1st and 2nd Semester)

    Location: Culinary Arts Department Building 1

    Schedule: Tues/Thurs (A Day) and Wed/Fri (B Day)

    Recommended Prerequisite: FACS classes (7/8th grade), Nutrition, Hospitality, Intro to Culinary Arts

    Description:

    The Culinary Arts I curriculum provides students with the foundations for a comprehensive knowledge of the food service industry and with opportunities to build technical skills. As they explore food-preparation techniques, students practice applying these techniques to the preparation and serving of basic food products. The curriculum places a strong emphasis on science and mathematics knowledge and skills.

    (Credit: http://www.cteresource.org/verso/courses/8275/culinary-arts-i-tasklist)

    Student Outcomes:

    At the end of this course the student should qualify for an entry level position in a foodservice establishment, or enroll in a culinary school in order to further their education. This course creates the foundation for a student to further their training and one day be: a chef, baker, restaurant manager/owner, hotel manager, bartender, server, food photographer, food critic/writer, or a caterer.  

    Grading Policy:

    Augusta County Grading Scale-

    A 94-100

    A- 90-93

    B+ 87-89

    B 83-86

    B- 80-82

    C+ 77-79

    C 73-76

    C- 70-72

    D+ 67-69

    D 60-66

    F <60)

    Under a competency-based system of student assessment, traditional grades are replaced by reports of student progress in demonstrating proficiency in meeting Learning Goals or Learning Targets (competencies). Student progress will be measured cumulatively and grades will only be reported at the end of a semester. These grades will be issued according to the ACPS Grading Scale of 0-100%.

    A variety of assessment strategies, such as projects, lab demonstrations, oral/written reports, essays, student portfolios, student/teacher conferences as well as traditional tests, quizzes and homework will be used to determine student progress. 

    **Code of Conduct:**

    Student behavior will be evaluated as part of each skill.  By demonstrating a skill and professionalism—students will demonstrate that they are ready for the workplace.

    Classroom Protocol:

    Our classroom is designed to mimic a workplace with daily procedures, duties, and professional expectations. Students are expected to:

    • Prioritize safety and health at all times
    • Follow procedures
    • Complete station duties
    • Problem solve
    • Resolve conflict in a professional and productive manner
    • Be a positive presence in our classroom and kitchen

     

    Instructor Contact:

    Chef Leah Pfeiffer

    540-245-5002 ext. 212

    pfeifferL@valleytech.us

    Required Texts:

    • Pro-Start Foundations 1 Textbook
    • ServSafe Coursebook
    • On Cooking Textbook

     Specific Equipment:

    • Purchased Uniform (re:“Uniform Ordering”)
      • Chef Jacket
      • Apron (2)
      • Black Hat
      • Toque
    • Closed toed slip resistant shoes
    • Black long pants (not leggings)
    • hair restraint



    Culinary Arts II Syllabus

    Title: Culinary Arts II                                               

    State Course #: 8276

    Instructor: Chef Leah Pfeiffer                               

    Term: 2020-21 Full School Year (1st and 2nd Semester)

    Schedule: Tues/Thurs (A Day) and Wed/Fri (B Day)

    Prerequisite: Culinary Arts I (required) 

    Location: Culinary Arts Department Building 1

     

    Description:

    The Culinary Arts II curriculum provides students with continuing opportunities to acquire a comprehensive knowledge of the food service industry as well as to expand their technical skills. Students practice kitchen safety and sanitation, apply nutritional principles to food preparation and storage, perform a wide range of more advanced food-preparation techniques including garde manger and baking, refine their dining room serving skills, develop menus, perform on-site and off-site catered functions, and strengthen their business and math skills. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills.

    (Credit: http://www.cteresource.org/verso/courses/8276/culinary-arts-ii-tasklist)

    Student Outcomes:

    At the end of this course the student should qualify for an entry level position in a foodservice establishment, or enroll in a culinary school in order to further their education. Student will leave this program prepared to enter a culinary school, four year university, community college, or the industry to begin work.

    Grading Policy:

    Augusta County Grading Scale-

    A 94-100

    A- 90-93

    B+ 87-89

    B 83-86

    B- 80-82

    C+ 77-79

    C 73-76

    C- 70-72

    D+ 67-69

    D 60-66

    F <60)

     

    Under a competency-based system of student assessment, traditional grades are replaced by reports of student progress in demonstrating proficiency in meeting Learning Goals or Learning Targets (competencies). Student progress will be measured cumulatively and grades will only be reported at the end of a semester. These grades will be issued according to the ACPS Grading Scale of 0-100%.

    A variety of assessment strategies, such as projects, lab demonstrations, oral/written reports, essays, student portfolios, student/teacher conferences as well as traditional tests, quizzes and homework will be used to determine student progress. 

    **Code of Conduct:**

    Student behavior will be evaluated as part of each skill, by demonstrating a skill and professionalism—students will demonstrate that they are ready for the workplace.

    Classroom Protocol:

    Our classroom is designed to mimic a workplace with daily procedures, duties, and professional expectations. Students are expected to:

    • Prioritize safety and health at all times
    • Follow procedures
    • Complete station duties
    • Problem solve
    • Resolve conflict in a professional and productive manner
    • Be a positive presence in our classroom and kitchen

    Instructor Contact:

    Chef Leah Pfeiffer

    pfeifferL@valleytech.us

    540-245-5002 ext. 212          

    Required Texts:

    • Pro-Start Foundations 2 Textbook
    • ServSafe Manager’s Coursebook
    • On Cooking Textbook

     

    Specific Equipment:

    • Purchased Uniform (re:“Uniform Ordering”)
      • Chef Jacket
      • Apron (2)
      • Black Hat
      • Toque
    • Closed toed slip resistant shoes
    • Black long pants (not leggings)
    • hair restraint