Syllabus:
Culinary Arts
Course Number: HT3100YY2, HT4100Y2, HT4100Y2 Course Title: Culinary Arts Meeting Time: Monday-Friday Morning: 8:40 a.m. - 11:40 a.m. Afternoon: 12:55-3:55 Instructor: Hilda Thomas, [email protected] Conference Time: 12:00-12:30 p.m. Telephone Number: (915) 236-7900, ext. 17961 Text: Culinary Essentials - Johnson & Wales University Club Name: i-Bake National Association: FCCLA Course Description: This course is designed to help students establish a basis for a career in the foodservice culinary industry and hospitality. The program is designed as a comprehensive introduction to the commercial culinary environment. It uses a commercially equipped kitchen as a learning a laboratory while coordinating complementary educational opportunities with the foodservice community. It integrates course material and student activities within the school’s existing curriculum and focuses on the student’s ability to acquire culinary, business, technical, and problem-solving skills that will give students the ability to successfully continue their foodservice education and/or prepare themselves for success in a competitive foodservice environment.experience. Course Competencies: Fall Semester Develop Team Building Skills- Students are provided with activities that provide opportunities to build social skills with their fellow students that come from different schools. Unit I- The foodservice Industry: Foodservice Career Opportunities Becoming a Culinary Professional Customer Service Dining Experience Unit 2- Safety and Sanitation Unit 3- Quality Foodservice Practices Foodservice Management Standard, Regulations, & Laws Spring Semester FCCLA- Star Event Regional Competition Unit 4-The Professional Kitchen Equipment & Technology Knives & Smallwares Culinary Nutrition Creating Menus Using Standardized Recipes Cost Control Techniques Cooking Techniques Seasoning and Flavorings Unit 5- Baking & Pastry Applications Baking Techniques Yeast Breads & Rolls Quick Breads Desserts Evaluations and Grading Criteria: Daily Work= 15% Participation= 10% Quiz & Labs= 35% Test= 40% |
Hotel, Restaurant, and Tourism Management
Course Number: HT3I1AY2 Course Title: Hotel Restaurant and Tourism Management/Certification Course Credit: 2 Meeting Time: Monday-Friday Morning: 8:45-11:39 Afternoon: 12:55-3:35 Instructor: Hilda Thomas, [email protected] Conference Time: 12:00-12:55 p.m. Telephone Number: (915) 236-7900 Text: Hospitality and Tourism Management Program Club Name: i-Bake National Association: FCCLA Course Description: The Hospitality Tourism Management Program helps and encourages high school juniors and seniors to take their first real steps toward promising careers. The American Hotel & Lodging Education Institute's (AHLEI) two-year, turnkey high school curriculum introduces the hospitality and tourism industry on a global scale with a large focus on diversity. The program is delivered with graphic-rich textbooks, workbooks that give students the opportunity to apply what they've learned, and optional online coursework ideal for tech savvy teens. This curriculum was developed with input from hospitality industry subject matter experts, ensuring that the content aligns with the needs of hospitality employers. With the stamp of American Hotel & Lodging Educational Institute, you can guarantee that this program comes packed with industry insight and professional development activities to take students straight from the classroom into the workforce or on college. Fall Semester: Internship Introduction to Hospitality and Tourism Program Hospitality Soft Skills Financial Processes and Guest Cycle Food and Beverage Services Spring Semester: Resort Operations Operational Finance Sales and Marketing Safety and Security FCCLA- Star Event Regional Competition Evaluations and Gracing Criteria: Within a Nine Week Period Participation= 10% Daily Work= 15% Quizzes=35% Test= 40% For the Semester NW1 (Summative) = 45% NW2 (Summative) = 45% Semester Exam (Summative) = 10% |