Syllabus - Advanced Culinary


             *Information regarding the Expectations for a 2nd Year student can be found here.



                               Hospitality Cluster Program

                          Advanced Culinary Arts Syllabus


CIP: 12.05


Luke VanDop           Ext.: 2792                 E-mail:

Textbooks:        Staff developed course pack on Moodle and formula guide

updated annually & online resources, SafeSchools.


Course Description:

This class is designed to continue building on the foundation skills of first year. Emphasis will be placed on the fundamental skills of Culinary Arts. Twenty percent of the class will be spent in the classroom studying the theories of Culinary Arts. Eighty percent of class time will be spent in the lab exercising the theories that were introduced and showing connection to the past exercises providing introduction for upcoming exercises. This 36-week class is designed for seniors and post-secondary students. Upon completion of the requirements for this class, the student will be prepared for a food service position. The student will also be encouraged to participate in on-campus college courses and consider continuing to work towards a Culinary Arts or Hospitality Management degree.



Students must have successfully completed the first year rotation in the hospitality cluster to enroll in Advanced Culinary Arts.


Materials Needed: 

The student will be expected to come to class in their appointed uniform with close-toed black leather shoes which are skid resistant and can be polished.  Artificial nails, nail polish, shorts or skirts are not allowed and the student will be expected to be in compliance with Michigan Department of Public Health (MDPH) Codes.  Textbooks, uniforms (except shoes), supplies, and equipment are supplied by Kent Career/Technical Center.


Course Content:

The content of this course will be delivered in module form from Moodle (   All modules will be assessed with a written quiz. Lab assessment on each module will be ongoing throughout the school year. During the course of the year, students will be required to perform a practical examination for each module. Twice, at the end of each semester, all students will be required to perform an evaluation on their skills which will encompass the learning they acquired during the year. Along with skill development, there will also be a daily grade which is updated weekly showing the student grade for Career and Employability. The areas assessed are as follows: problem solving, team work and personal management.


Students will gain mastery in the knowledge and skill areas of:

1)      Introduction to Hospitality & Foodservice Industry

2)      Sanitation & Safety

3)      Business & Math Skills

4)      Food Preparation Garde Manger

5)      Basic Baking

6)      Purchasing, Receiving, Inventory & Storage

7)      Nutrition

8)      Dining Room Service

9)      Menu Planning

10)  Human Relations Skills

11)   Green Restaurant and Sustainability


Module 1:         Professionalism

                                                -    Expectations

                                                -    History

                                                -    Ethics


                Module 2:         Safety and Sanitation

-       Obtain health department certificate

-       Demonstrate competence with the following equipment (review from last year)

-       Ovens

-       Broiler/Flattop

-       Tilting Brazier

-       Fryers

-       All hand tools

-       Slicer /Buffalo Cutter/ Mixer

-       Dispensing machines

            Module 3:         Equipment/ Raw Ingredients Identification

                                 Review from 1st year

-       I.D. Raw ingredients

-       I.D. Equipment


Module 4:         Mise en Place

                                           Review from 1st year

-       Knife cuts

-       Mother sauces

-       Basic preparations


Module 5:         Dry-heat cooking without fats and oils

-       Roasting

-       Baking

-       Grilling

-       Broiling

-       Pan-broiling

-       Smoke-roasting

-       Spit-roasting


            Module 6:         Dry-heat cooking with fats and oils

-       Sauté’

-       Pan-fry

-       Deep-fry

-       Broasting


Module 7:         Moist heat cooking

-       Steaming

-       Simmering

-       Poaching: deep and shallow

-       Boiling

-       Braising---combination method

-       Stewing ---combination method


Module 8:         Stocks

-       White stock

-       Brown stock

-       Glaze and convenience bases


Module 9:         Thickeners

-       Roux

-       Slurries

-       Beurre manie

-       Liaisons

-       Purees


Module 10:       Sauces

-       Mother/Grand sauces

-       Small sauces

-       Butter sauces

-       Coulis

-       Compound butters

-       Emulsified sauces


Module 11:       Soups

-       Clear soups

-       Cream soups

-       Bisques

-       Specialty soups

-       Chowders

-       Puree

-       Cold soups


Module 12:       Review for semester exam

-       Review all the above materials to this point

-       Assign teams for projects


Module 13:       Meats: beef, veal, pork, lamb

-       Grading procedures

-       Composition

-       Quality factors

-       Primal cuts

-       Fabricated cuts

-       IMPS #

-       Appropriate handling techniques

-       Combining the right cooking method with the cut


Module 14:       Poultry: chickens, ducks, turkeys and game birds

-       Composition

-       Structure

-       Basic quality factors

-       Safe handling techniques

-       Trussing

-       Segmenting/Fabrication

-       Determining doneness

-       Combining cooking methods with birds or cuts


Module 15:       Fish and Shellfish

-       Composition

-       Basic structure

-       Cooking techniques

-       Basic quality factors

-       Processing techniques & fabrication

-       Safe handling techniques

-       Safe storage techniques




Module 16:       Vegetables

-       Different types

-       Textures

-       Handling guidelines

-       Cooking techniques

-       Quality indicators

-       Nutrients

-       Using vegetables in menu planning


Module 17:       Starches

-       Potatoes

-       Rice/grains

-       Pasta

-       Legumes

-       Cooking techniques

-       Using starches in menu planning


Module 18:       Salads and Salad Dressing

-       Different types of salads

-       Using greens

-       Using vegetables

-       Basic structures

-       Basic dressings

-       Quality factors


Module 19:       Hors d’oeurves & Sandwiches

-       Breads

-       Spreads

-       Fillings

-       Sandwich types

-       Basic structures


Hors d’oeurves

-       Canapés

-       Cocktails

-       Relishes

-       Dips


Module 20:       Presentation and Garnish

-       The importance of appearance

-       Fundamentals of plating

-       Garnish

-       Cold food presentation and buffet garnish

-       Cold platter presentation



Module 21:       Inventory Control & Professionalism

                                 -    Inventory par stocks

                                 -    Ordering

                                 -    Event ordering



Module 22:      Nutrition     

-         Dietary guidelines


-       Food groups

-       Calories




Nine Week Grading Policy:




      Foundation / Technical Standards








           Lab Assessments












      Career / Employability Standards








                                     Grand Total








Semester Grading Policy:




       First Nine Weeks

42  %



      Second Nine Weeks

42  %




10   %
















-       Grading Scale:

-             100-90   “A” Range (3-4)     The “4” score will be granted only to students who have shown proficiency at a level where they can teach the topic to someone else.

-               89-80   “B” Range (3)

-               79-70   “C” Range (2)

-               69-60   “D” Range (1)

-               59 or less     E 



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:       

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. This 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. (See Course Content at the top of page)



Attendance is required for all classes. School related absences are the only excused absences. The home school must validate these absences with a phone call to Student Services or a call/E-mail directly to the instructor (See contact information above). Unexcused absences will result in a loss of your daily grade. Attendance, Daily points and lab assessment grades will be lost for all unexcused absences. Five absences will result in a call home and a notice sent to the home school. To be considered on time for class, all students must be in the room, with their proper uniform on, when the second bell rings. Late arrivals are expected to be in uniform and in class within five minutes of the posted time for drop off.


With each absence, the student loses his/her work habit portion of the daily grade.  The student must provide a documented explanation or a parent phone call to the attendance office, within three school days of the absence for make-up work.  Absences which occur as a result of teacher in-service, snow days, and other school related activities will not result in a loss of daily grade points.  Make up for attendance points must be completed within three days of returning.  Missed lab grades must be made up outside of the scheduled session.


Code of Conduct:

Students will be expected to behave as adults. Poor attitudes, insubordination, inappropriate touching and inappropriate language will not be tolerated. Such activities will result in the student reporting to the Student Responsibility Center.  There the student will be required to make a plan of action to change the behavior and will not be admitted back into class without the consent of the instructor/paraprofessional who administered the discipline.  A daily grade will be given to all students (30% of grade.)  The daily grade will be based on a possible 10 points per week, 2 points for each of the following areas: 

·      Team Work

·      Problem Solving

·      Personal Presentation, professional uniform (See Course Content at the top of page)



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


Quizzes and Exams:

There is a quiz over each module that is handed out.  Students who miss the quizzes will have five days to make-up the quiz.  After, the grade for that quiz becomes 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. Student evaluations are given at the end of the semester and the end of the year and they are cumulative.  Make-up exams are handled as written above. All achievement indicators have quizzes tied to them using our many online learning mediums listed above. No practical exams will be administered unless this work is done before hand. All students have the opportunity to retake their achievement indicators until the end of the quarter in which the indicator resides.


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 their hospitality classes and obtain a recommendation from your hospitality instructor.


Embedded Credit

Students who complete the 2 year Hospitality program may be eligible to receive high school credit in English & Science.  For more information on the eligibility requirements and application process, talk to your KCTC or high school counselor for more information.


            English =  .5 Credit
            Science =  .5 Credit

            Math = 1 Credit


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



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.