KENT CAREER TECHNICAL CENTER
HOSPITALITY PROGRAM – Downtown Market
1st Year Syllabus- DTM
2018/2019
Instructional Staff:
George Dennis Email: georgedennis@thetechcenter.org
Denise Pohl Email: denisepohl@thetechcenter.org
Resources: Staff developed Course Packs on Moodle, Rouxbe.com, SafeSchools & YouTube.com
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.
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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.
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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.
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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.
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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:
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Nine Week Grading Policy: |
Lab Courses |
Introduction to Hospitality |
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Foundation / Technical Standards |
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Lab Assessments/Projects/Classwork & Quizzes |
70% |
70% |
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Total |
70% |
70% |
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Career / Employability Standards |
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Work Behaviors |
30% |
30% |
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Total |
30% |
30% |
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Grand Total |
100% |
100% |
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Semester Grading Policy: |
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First Nine Weeks |
42% |
42% |
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Second Nine Weeks |
42% |
42% |
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Embedded Math Credit (Math for Hospitality Students) |
6% |
6% |
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Evaluation |
10% |
10% |
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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.
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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 many credits on a Grand Rapids Community College transcript saving approximately $12,000 in college tuition and fees.
With continued GRCC enrollment and successful completion of classes, students will be eligible for the following certifications:
ServSafe and Culinary 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
- Perform Basic Baking Procedures
- Preparing Bakery Products
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Prepare cookies Prepare muffins |
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Prepare fruit pies |
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Prepare a variety of dinner rolls |
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Prepare a variety of breads Prepare a variety of yeast raised donuts |
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Prepare cake donuts Principles of Measurement |
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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
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Salads and Salad Dressing
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Sandwiches and Hor D’ oeurves
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Breakfast preparations
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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