Course Syllabus

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Course Syllabus:

 

Module: Recipes: What is it? How to successfully use one?

Course: Introduction to Culinary Arts

Grade Level: 9-12

Time Frame: 2 weeks

Teacher: Jules Shelkoff

Contact: jshelko1@my.westga.edu (best form of communication)

Office Hours: By appointment or Monday/Wednesday/Friday from 4:00-5:00 PM

 

Learning Objectives/Standards:

In this lesson, students will learn about the parts of a recipe, what a standardized recipe is and its uses. Students will also learn about the term mise en place and how to have a proper mise en place in the kitchen. Students will also prepare a recipe by following its directions.

 

Standard:

HOSP-ICA-7 Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math skills through recipe conversion and measurements.

7.1 Define standardized recipe, the components of the recipe, and explain the reasons for use in commercial kitchens.

7.3 Demonstrate the concept of recipe “mise en place” by identifying and assembling ingredients and equipment for a specific recipe.

7.8 Follow the written directions to prepare the recipe used above.

 

Course Activities:

  1. 3 online discussions and respond to at least 2 of their peer’s discussion posts.
    1. Discussion posts to include: Introduction (who the student is and their interest in cooking); Standardized recipe discussion; Importance of Mise en Place discussion; Preparing a recipe discussion.
  2. Standardized recipes article and answer questions.
  3. Standardized Recipe Wiki Page
  4. Standardized recipe creation.
  5. Mise en place videos.
  6. Practice mise en place.
  7. Recipe preparation.

 

Assessments:

  • Discussion posts--- formative
  • Standardized wiki page---formative
  • Standardized recipe form---formative
  • Standardized recipe quiz---formative
  • Mise en place practice---formative
  • Recipe preparation---summative (check rubric attached to this assignment for grading specifics)

Formative grades: are used to check the student’s progress in the course

Summative grades: are used to assess what the student has learned in the entire module.

 

Module design:

 

Week 1:

  • Discussions:
    • Monday-Thursday Discussion Post 1
  • Activities:
    • Monday-Begin reading the article about standardized recipes in order to participate fully in the online discussion starting Thursday.
    • Wednesday-Thursday- Complete the standardized recipe activity.
    • Thursday-Sunday: Standardized recipe quiz
    • Thursday-Sunday Standardized Recipe Wiki Page

Week 2:

 

Student Expectations:

Students are expected to act in a professional manner with one another. Students are also expected to followed the academic honesty policy.

 

 

 

Course Summary:

Course Summary
Date Details Due