Hospitality
Syllabus - Downtown Market

 

                   KENT CAREER/TECHNICAL CENTER

HOSPITALITY PROGRAM – Downtown Market

1st Year Syllabus- DTM

2016/2017

 

Instructional Staff:

           

            George Dennis                     Email:  georgedennis@thetechcenter.org

            Denise Pohl                          Email:  denisepohl@thetechcenter.org

 

Resources:   Staff developed Course Packs on Moodle, Rouxbe.com & SafeSchools

 

Course Description:

The first year Hospitality Course consists of four topics that include introductory concepts to the hospitality industry, quantity food production in cooking and baking, short order cooking and dining room service/management.  The initial weeks will be spent learning safety and culinary/baking theory with labs and practice beginning on main campus in the area of production baking. Approximately 80% of student’s time will be spent in the lab practicing the techniques learned in the classroom. Emphasis will be placed on student technical performance, teamwork, problem solving and personal management.

 

  • Dining Room & Short Order Cooking

This part of the class will introduce the student to basic American style dining room service and short order cooking and preparation skills. Upon successful completion of this course, the student will be prepared for an entry-level position at any casual dining restaurant as a server or a short order cook.

 

  • Baking

This class will introduce the student to the basics of commercial baking consisting of scaling, mixing, preparation of products, proofing, baking and frying.  Upon successful completion of this course, the student will be prepared for an entry-level position as a baker’s helper, donut finisher, and/or packager provided the student meets current labor law and age requirements.

 

  • Culinary Arts (Quantity Food Production)

This class will introduce the student to basic skill development and cooking techniques. Emphasis will be placed on skills such as: knife skills, sandwich preparations, sauce preparations & variations, meat identification and cooking methods.  Extensive training will be given to the students in the area of sanitation and safety.  Upon completion of the class, the student will be prepared for an entry-level position as a prep or line cook at any casual or upscale casual kitchen in the area.

 

  • Introduction to Hospitality

This computer and project based class is designed to give students an exposure to the various facets of the hospitality industry.  Emphasis will be placed on understanding basic principles including career planning, personal and educational planning/finance, human relations with an emphasis on business writing proficiency and interview skills, nutrition, menu planning and marketing and sustainable practice for the hospitality industry.

Grading:

 

Nine Week Grading Policy:

Lab Courses

Introduction to Hospitality

Foundation / Technical Standards

 

 

            Lab Assessments/Projects/Classwork & Quizzes

70%

70%

                                                Total

70%

70%

  

 

 

Career / Employability Standards 

 

 

           Work Behaviors

30%

30%

                                                Total

30%

30%

                                     Grand Total

100%

100%

 

Semester Grading Policy:

             

 

      First Nine Weeks

42%

42%

      Second Nine Weeks

42%

42%

      Embedded Math Credit (Math for    Hospitality Students)

   6%

  6%

      Evaluation

10%

10%

      Total

100%

100%

 

Student Performance Certificate:

After the end of the school year, students will be sent a proficiency certificate. This certificate can be used for employment purposes and can be added to the student’s portfolio.

Scores are issued to students to reflect the proficiency level they have achieved on a particular Industry Standard. The standard scoring scale is as follows:

 

0-No Attempt

1-Not Proficient

2-Beginning Proficient

3-Proficient (meets industry standard)

4-Advanced Proficient

 

Letter Grade Percentage  Point Range             Description

A                     100%              3.50 to 4.00               Advanced

A                     94%                3.00 to 3.49               Proficient

A-                    90%                2.80 to 2.99               Proficient

B+                   87%                2.66 to 2.79               Proficient

B                     84%                2.41 to 2.65               Proficient

B-                    80%                2.16 to 2.40               Developing

C+                   77%                1.91 to 2.15               Developing

C                     74%                1.66 to 1.90               Developing

C-                    70%                1.41 to 1.65               Developing

D+                   67%                1.16 to 1.40               Developing

D                     64%                0.91 to 1.15               Developing

D-                    60%                0.66 to 0.90               Beginning

E                     58%                0.46 to 0.65               Beginning

Pre and Post Testing:

Quarterly, students will be asked to complete pre-instruction assessments to aid the teacher in designing learning.  These assessments will be scored, but they will not affect the student grade.  It is important for a student to make their best attempt on a pre-instruction assessment to help the teacher design appropriate instruction. After instruction the student will complete a post-instruction assessment to determine how well they learned the skill.  The post-instruction instrument will be scored and will affect the student grade. 

 

Work Behaviors:

A daily grade will be given to all students (30% of grade).  The grade is based on student’s performance in the following areas:  Team Work, Problem Solving & Personal Management.  This will be graded quarterly.

 

Attendance:

Attendance is required to receive daily points toward your work behaviors grade. Student absences are expected to be called in to the instructor prior to class.  Either the student or the parent may call in the absence.   If the absences is called in, within three school days the student can make up work/assignments/points.  This make up work must be completed within 3 school days to be eligible to receive credit. Absences which occur as a result of teacher in-services, snow days, and other school related activities will not result in loss of daily grade points. Missed lab grades must be made up outside of scheduled session.

 

Code of Conduct:

Students are expected to behave as responsible young adults. Failure to correct ones behavior will result in the student choosing to report to the Responsible Thinking Center.  At the RTC, the student will be required to develop a plan of action to correct the behavior and will be admitted back into class when their plan is negotiated with the referring staff member. Additional information can be obtained in the student handbook.

 

Materials Needed:

The student will be expected to come to class in their appointed uniform with black, polished, close-toed shoes. Artificial nails, nail polish and jewelry are not allowed and the student will be expected to be in compliance with Michigan Department of Public Health (MDPH) codes.  Textbooks, uniforms, supplies, and equipment are supplied by Kent Intermediate School District.

 

 

 
 
 
 

 

Assignments: 

The student will be expected to participate in all classroom and lab experiences.  Expectations are spelled out for each activity regularly.

 

Quizzes and Exams:

There is a quiz over each module that is handed out.  Students who miss the quizzes will receive a zero. There will be no exceptions to this rule unless a call from the school or parent warrants an exception. This decision is at the discretion of the instructor. Exams/Evaluations are given at the end of the first semester and the end of the year.

 

 

 

Embedded Credit

Students who complete the 1 year Hospitality program may be eligible to receive .5 math high school credit. Students at KCTC may take additional classwork that can allow them to earn English & Science through myschool@Kent.  For more information on the eligibility requirements and application process, talk to your KCTC counselor.

           

 

Articulation:
Many agreements have been established between the Hospitality Department and Post-Secondary/Colleges.  Your instructors will provide details throughout the year regarding the opportunities to gain college credit while enrolled in this program.    Detailed articulation documents can be found on the Hospitality page at http://thetechcenter.org

 

Early College & Post-Secondary Opportunities:

Students who meet the requirements for dual enrollment in college courses will be considered for post-secondary program opportunities.  Students are required to have a cumulative GPA of 3.0 or higher, maintain a B or better in the hospitality classes and obtain a recommendation from your hospitality teacher.  These classes are taught during class time at one of our two locations.  Students who complete the 3 year Hospitality program could potentially earn 18 credits on a Ferris State University transcript saving approximately $7,000 in college tuition and fees.

 

With continued FSU enrollment and successful completion of classes, students will be eligible for the following certifications:

    ServSafe       FSU Culinary Management      

    FSU Restaurant & Food Service Management

 

 

Student Organizations

At various times throughout the year, students will have the opportunity to participate in various leadership organizations and competitions.  Your instructor will provide details as the events occur.

 

Course Content for the 4 Areas of Study in the First Year Hospitality:

 

Introduction to Bakery

 

  1. Perform Basic Baking Procedures
  2.  Preparing Bakery Products

                  Prepare cookies

                  Prepare muffins

                  Prepare fruit pies

                  Prepare a variety of dinner rolls

                  Prepare a variety of breads

                  Prepare a variety of yeast raised donuts

                  Prepare cake donuts

             Principles of Measurement

 

 

Introduction to Culinary

 

            Safety and Sanitation

                                    - Obtain health dept. certification

                                    - Demonstrate competency/safety on Kitchen equipment:

            Tools and Equipment

                                    - Proper identification of the Large and Small Kitchen tools:                                                  Basic Cooking Techniques

                                    -  Basic cooking terminology

                                    -  Mise in place

                                    -  How heat affects food

                                    -  Basic cooking methods

                                    -  Moist Heat Cooking Methods

                                    -  Dry Heat Cooking Methods

            Recipe Structure and Pre-Preparation

                                    -  The recipe structure

                                    -  Standardized recipe

                                    -  Preliminary cooking and flavoring

                                    -  Properly holding prepared foods for final preparation

            Food Costs and Calculation

Stocks, Sauces and Soups

                                    -  Types of stock and preparation techniques

                                    -  The mother sauces (five)

                                    -  Basic soup preparations

            Understanding Vegetables, Starches and Grains

 

 

Introduction to Dining Room & Short Order Cooking

 

            The menu and service

                                    - Proper execution of the menu

                                    - American Style Service

                                    - Dining Room Practice in host and service stations

Pre-Preparation

                                    -  Restaurant Mise in place

                                    -  Preliminary cooking and flavoring

                                    -  Properly holding prepared foods for final preparation

               

   Short Order Cooking

  •  
  • Salads and Salad Dressing

  •  Sandwiches and Hor D’ oeurves

  •  Breakfast preparations

  •  Food Presentation and Garnishing

                                   

 

 

 

Introduction to Hospitality

 

Personal Finance including post-secondary education

Human Relations and Career Planning

Writing Proficiency for Business & Industry

Nutrition Concepts

Menu Planning & Marketing

Sustainability for the Hospitality Industry

Development and maintain a student portfolio

Industry field experiences

Industry

Career awareness

Letters of employment and professional resume

Applications and interview skills

Skill Assessments

Online Assignments

Recipes & Pictures of Products and their completion