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Theory and Applications of Culinary Arts II

  • 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.