Culinary Arts About Us Deltona High School 2011-2012myvolusiaschools.org/school/DeltonaHigh/Documents/Culinary Arts.pdf · Deltona High School 2011-2012 ... CLUB link. Look at our

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Culinary Arts

Deltona High School 2011-2012

Welcome to Deltona High School Culinary Arts Program. Our aim is to promote better eating habits, instill the characteristics of healthy nutrition and allow foodie creativity to flourish. Students are enrolled in culinary arts I, II or III.

Please view the links to the left for specific program and curriculum offerings. Our students are encouraged to join HERO, the CHEF’s Club or both while they learn about epicurean delights. And are also encouraged to participate

in the competitions dedicated to home economics and culinary skills.

Wolf Pack Inn: Where ravenous

appetites devour gastronomical

Delights

The Wolf Pack Inn: a student run

enterprise where Culinary art II & III students practice skills necessary to running a café. Catering services provided for school run functions as needed.

Check the calendar section for

Service dates and events.

To contact us: [email protected]

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Culinary Arts I. II. III

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About Us


Welcome, I am Michelle Stojic, MAEdT, RN. I have taught family and consumer sciences, teen parenting and pregnancy prevention, and duel enrollment for the health academy in both Volusia and Flagler Counties. I have over 25 years teaching experience in varied educational programs and levels. I have proctored several successful summer programs dedicated to healthy eating and developing life skills including cooking. I hope to take your students on a journey of epicurean delights while they learn basic cooking and nutrition skills. Upper level culinary arts students will participate in competitions and simple catering events.

I hope you will check out our web site links; especially the FCCLA, Jr. Achievement, and Chef CLUB link. Look at our Related Links for information on the recipe of the month, nutritional tip of the week, restaurant reviews and much more .

I am looking forward to working with your students and providing an interesting and educational journey into food production.

Culinary Arts program of studies

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Purpose: This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order rea7soning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster.

The content includes but is not limited to all aspects of preparation, presentation, and serving of food; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. This coursework prepares students for employment in the food service/hospitality industry.

Program list

This course covers the history of the food service industry and careers in that industry. Also covered are state mandated guidelines for food service and how to attain food handler training certification; safety in the workplace; employability skills; leadership/teamwork skills; care and use of commercial culinary equipment; basic food science; basic nutrition; and following recipes in food preparation labs.

Identify career and job opportunities

Demonstrate mathematics knowledge and skills--

Demonstrate science knowledge and skills-

Exhibit the ability to follow state mandated guidelines for food service

Demonstrate and incorporate workplace safety procedures

Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance--

Culinary I In this course students will learn and perform front-of-the-house and back-of-the-house duties. Students will prepare quality food products and present them creatively; demonstrate safe, sanitary work procedures; understand food science principles related to cooking and baking; and utilize nutrition concepts when planning meals/menus.

Identify and explain front-of-the house and back of the house duties

Prepare and present food and beverage items to meet creativity aspects as well as quality standards

Exhibit and utilize safe, secure, and sanitary work procedures

Apply principles of food science in cooking and baking techniques

Apply principles of nutrition in menu planning, cooking, and baking--

Perform front-of-the-house duties

Perform back-of-the-house and inventory duties

Culinary II

performance and regulatory compliance--

Demonstrate personal productivity

Explain the importance of employability skill and entrepreneurship skills--

Demonstrate leadership and teamwork skills needed to accomplish team goals and objectives--

Utilize operational systems Describe the principles of basic food science

Demonstrate how to read, follow, and prepare recipes

inventory duties

In this course the student will research career opportunities in professional cooking/baking; follow guidelines on food selection, purchasing, and storage; and use communication skills. Students will prepare and present a variety of advanced food products; create centerpieces; and research laws specific to the hospitality industry (including handling of alcohol). Also covered are management skills; how to develop a business plan; and utilization of technology in the workplace. Students will be knowledgeable about food safety manager training/certification training programs that are acceptable in Florida.

Research career and advancement opportunities in professional cooking and baking

Follow food identification, selection, purchasing, receiving, storing, and inventory guidelines --

Practice advanced cooking and baking techniques

Use oral and written communication skills in creating, expressing and interpreting information and ideas--The student will be able to:

Apply scientific principles in cooking and baking

Culinary III

FCCLA or Family Career and Community Leaders Association is committed to assisted area youth in becoming community leaders via current careers in hospitality and culinary management. Students will be able to take part in local culinary competitions ands gain supplemental hours for gold seal and other scholarships.

Chef’s Club is open to 2nd and 3rd level students who are willing to assist in school catering events such as Teacher Appreciation Day, Principals’ lunch, and Parent night. Chef’s Club will also prepare lunches for teacher’s lunch-fest and all Wolf Pack Inn meals and treats.

FCCLA & Chef’s Club

Information on Department of Health rules that affect culinary programs is available at https://www.flrules.org/gateway/chapterhome.asp?chapter=64E-11.

Students preparing for a career served by this program at any level should be able to demonstrate these skills in the context of this

Apply scientific principles in cooking and baking

Prepare and present food products to

meet creativity aspects as well as quality standards

Demonstrate management skills Comply with laws and regulations

specific to the food service and Hospitality industry

Develop a business plan

Describe the roles within teams, work units, departments, organizations,

Inter-organizational systems, and the larger environment

should be able to demonstrate these skills in the context of this program. (www.fldoe.org/workforce/dwdframe/rtf/essential_skills.rtf)

For more information see the web sites listed below:

http://www.fldoe.org/workforce/fcpea/default.asp

http://www.fldoe.org/workforce/perkins/perkins_resources.asp

http://www.fldoe.org/workforce/perkins/perkins_resources.asp

http://www.fldoe.org/edfacil/sref.asp

Culinary arts calendar of events

Due dates Culinary I, Culinary II

Due dates Culinary III, HERO & Chef Club Events

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To contact us:

[email protected]

• 08/23/2011: First day of school

Schedule of Events

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• 00/00/00 — Type the date of an upcoming event. Type the name of the event, the time, location, and a phone number to call for more information.

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July 2011

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FCCLA

Chef Club

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Officers and Representatives FCCLA offers its members opportunities to compete in cooking competitions as well as providing experiences in the working world. Experts in culinary arts offer lectures and demonstrations on the creative aspects of culinary arts as well as a bird’s eye view into the business and management end of the culinary field. FCCLA members are also responsible for pod-casts and web based cooking demonstrations

Employee name 1

Type a brief biography of the employee or describe their job.

E-mail: [email protected]

Employee name 2


Employee name 3


Employee name 4


Employee name 5


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Junior Achievement

Culinary Arts: Wolf Style

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Movies related to food’ Eat, Love, Pray Julia Roberts eats her way to Love through Europe in this Spiritual Journey Julia and Julia A women’s blog opens the world of cooking and a glimpse into the life of Julia Child Ratatouille A rat, and French cooking, provide an adventure in this animated film, fun for the entire family Like Water for Chocolate Mexican cuisine is features in this award winning film of life, love and family. Big Night Two brothers strive to make the family’s Italian restaurant competitive in this film stressing food, family and honor Babette’s Feast A renown Paris chef takes a position cooking for two spinsters in this film featuring the best of Parisian cooking Chocolat Johnny Depp plays the antagonist is the film set post WWII and featuring the delights of sinful chocolate against the constraints of a conservative Catholic town.

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Want to be a “foodie”? Check out the following information. There is a lot to digest

Recipe of the week :

Easy breakfast bread

Crescent rolls, cooked bacon (4 slices)

Cooked sausage crumbled or sliced 1/2 Cup

4-5 eggs beaten

Spray pan with PAM, line with 1/2 roll

Cover bottom with meat

Pour in eggs, cover with remaining rolls

Bake at 350, for 15 minutes or until rolls

have browned and center is firm, cool 3-5

minutes, cut and serve

Will feed 4-6.

Take A Food Tour through FRANCE

Much of French cooking is

dependent on regional flavor and

local availability of ingredients.

Near the Mediterranean one finds

olive oil, herbs and tomatoes, the

Northwest is heavy and butter,

cheeses and creams, while the

Northeast near Alsace and Lorraine

shows a strong German Influence,

in the south one finds a greater use

of fruits and vegetables , and fish

is the main ingredient alone the

coast and river communities.

Experiment with some recipes from

France at

http://

Nutritional tip of the week

Restaurant of the week

Boston Coffee House: Located on Saxon Blvd, Orange City and New York Ave. Deland Check out their menu and wonderful array of coffees and teas at http://www.thebostoncoffeehouse.com/menu

How To Keep A Healthy Balanced Diet? 1. Five portions of vegetables and fruits per day. 2. Drink at least 6 glasses of water a day, more if you practice a physical activity. 3. Cereals, pulses, rice and pasta should be a third of your diet. 4. Fish should be included in your diet at least twice a week. 4. If you are used to fry or roast your food, try to change this habit by poaching, boiling, steaming, baking and grilling. You can also use a microwave for cooking a healthy meal. 5. Reduce your consumption of food that is high in saturated fat


Experiment with some recipes from

France at

http://

www.frenchcookingfood.com/

Hurray for CHOCOLATE

Chocolate is found in Central America and is from the cacao bean. Used as currency by the Mayans chocolate it was often ceremonial used in weddings, baptisms and other traditional rituals. Once sugar became mixed with chocolate everybody wanted it, and chocolate became one of the most sought after items found in the new world. Chocolate candy, chocolate flavor in coffee and other beverages made chocolate popular. By 1907 the Hershey chocolate factory was manufacturing over 33 million chocolate kisses a day.

Chocolate is rich in antioxidants. For every gram of chocolate there are 1,312 ORAC’s or oxygen Radical Absorbent Capacity Units. The darker the chocolate the better it is for you.

For more information go to: http://www.facts-about-chocolate.com/index.html

Or visit the Orlando Science Center the next time the Chocolate Festival comes to town


Culinary Arts 2011-2012

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All classes will participate in each special project at their appropriate level

Fondant is a fun candy-type medium that is used as an edible cake and cookie decoration or alone as a sweet treat. Students will mold, paint, display, sell, and eat their delicious creations. Marzipan is almond based and is easily molded into fun shapes and animals

Award winning pie maker and cake decorator Penny will demonstrate her secret for the perfect pie. FCCLA and Chef club members are invited to test their pie making ability with the winners of the local bake off sending their winning entry to the county fair and the Disney Celebration bake-off

Various competitions will occur during the school year for Culinary II and III students. In conjunction with intra-school events, there will be inter-school competitions, some leading to district events. Students mare encouraged to join FCCLA and Jr Achievement as well as, pro-start to gain advanced standing for scholarships and district and state level competitions.

Cake decorating is an art and who best to demonstrate the art than the amazing decorators from Publix. Matt Stojic and Penny will provide decorating classes to level III and FCCLA, and Chef’s club students

What is Christmas without the

traditional gingerbread village. Level one culinary arts students will concentrate on simple façade decoration, while level two students will create the traditional gingerbread house. Level three will create a village, complete with Santa sleigh and reindeer.

Fun with fondant and marzipan

Cake decorating

Competitions

Pies for the fair

Gingerbread villages

Project List
