Theory and Applications of Culinary Arts I
Theory and Application of Culinary Arts I
Asya Love-Wynn, Instructor
Theory and Application of Culinary Arts I emphasizes real-world, hands-on practice of food preparation. Food preparation techniques included in this course include Mother Sauces, stocks, soups, potatoes, grains, fruits, and vegetables. Additional content will include service, communication, and management skills.
o Safety Review and Mandatory Safety Test
o Unit 6 – Stocks, Sauces, and Soup
o Unit 7 – Communication
o Unit 8 - Management
o Unit 9 – Fruits and Vegetables
o Unit 11 – Potatoes and Grains
o Unit 12 – Building a Successful Career in the Industry
o Daily Grades (Titan Blasters, Participation, Daily Assignments, Quizzes) – 40%
o Tests – 30%
o Kitchen Lab – 30%
Late Work, Attendance, and Makeup Work:
Attendance and participation are important for success in any class, but especially one as project-based and hands-on as this one. If you do not complete the classwork by the assigned deadline, you will lose 10% of your grade for the assignment. Likewise, if you must be absent from class for any reason, it is your responsibility to make up any work you missed. You will have 2 days for every 1 day absent (so, until our next block together), after which 10% will be subtracted, just like Late Work. Makeup work will be completed on paper regardless of whether the original version of the assignment was done on Canvas.