Asya Love-Wynn, Culinary Instructor

Room: 156

Email: awynn@madison-schools.com

Teacher Website: https://www.madison-schools.com/Page/32562

Course Description: 
Theory and Applications of Culinary Arts II emphasizes the real-world, hands-on practice of food preparation. Food preparation techniques included in this course include dairy and breakfast foods; meat, poultry, and seafood; and salads and garnishing. This one-Carnegie unit course should only be taken after students successfully pass Theory and Applications of Culinary Arts.

Units Covered:

• Safety Review and MandatorySafety Test
• Unit 14 – Introduction
• Unit 15– Dairy Products, Breakfast Foods, and Sandwiches
• Unit 16- Nutrition
• Unit 17– Salads and Garnishing
• Unit 18 – Meat, Poultry, and Seafood

Textbook:

Foundation of Restaurant Management & Culinary Arts Level II

National Restaurant Association Educational Foundation, Pearson 2011

Materials:

The student will need the following items:

• Notebook divided into 3 sections
  • Titan Blasters, Classwork/Notes, Lab/Recipes/Reflections
• Pencils or Pens
• Closed toe shoes for lab days

 Grading:

• Daily Grades (Titan Blasters, Participation, Daily Assignments, Quizzes) – 40%
• Tests – 30%
• 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.

Madison County Schools does not discriminate on the basis of race, color,

national origin, sex, disability, age or religion.