Culinary Arts & Hospitality

If you love to cook or have a strong desire to work in the food industry, join the ranks of chefs from around the world to create meals that are unforgettable. Our nationally ranked Culinary Arts & Hospitality program will get you started, help you find a college culinary program and set you up for future success.

In this program, you will learn traditional French culinary terminology and participate in creative projects throughout the year. You will also have the opportunity to create and present your own recipes to selective judges and participate in many culinary competitions such as SkillsUSA ProStart and Family, Career and Community Leaders of America (FCCLA).

Together with your classmates, you will help operate our on-site cafe and catering service. As the only Michigan high school program to operate a food truck, The Fresh & Furious, you also get an entrepreneurial experience. You will learn how to order supplies, manage money, set up for an event, serve clients and manage restaurant and catering operations.

As you might expect in a customer service industry such as this, professionalism is a must. Learning how to work together as a team, create delicious, beautiful meals, problem solve and be business professionals are all part of this dynamic program.

View the Articulated Credit Sheet for Culinary Arts & Hospitality.

Program Syllabus

Our mission is to provide students with the essential knowledge, skills, and work habits to excel in their careers and future learning.

Culinary Arts

National Career Cluster: Hospitality & Tourism
Michigan Career Pathway: Human Services

Instructor(s)

Chef Baylee Pfiester
Associate of Business, Concentration in Entrepreneurship
Baking & Pastry Arts,  Culinary Institute of Michigan
Bachelor of Business Administration
Master of Business Administration, Concentration in Business Intelligence (2020)

Meegan Smith, Instructional Assistant

Contact Information: 517-244-1340

Baylee Pfeister, Email: bpfeister@inghamisd.org

Meegan Smith, Email: mmsmith@inghamisd.org

Types of Credit

Fourth year math credit
½ - 1 English Language Arts credit
Elective Credit
C
redit recommended by WTC; awarded by sending school

Articulation Agreements

Lansing Community College
Baker College
Davenport University
Henry Ford Community College
Washtenaw Community College
Jackson College
Grand Rapids Community College
Ferris State University (direct and articulated credit available)                                                                  Sullivan University

Special Requirements

  • Students are required to wear a chef jacket, chef pants, chef hat, apron and closed toed non-skid shoes during the entire kitchen lab experience.  Students will be provided with chef pants, chef coats and hat. Students must provide their own black, closed toe, non-skid shoes. Students must bring uniform every day unless advised otherwise.
  • Each student will be required to join at least one student organization (FCCLA, SkillsUSA or ProStart).
  • Each student will be supplied with and required to bring a spiral notebook of paper for notes and assignments, a calculator and a pen or pencil, black sharpie marker and three ring binder to use in the classroom on a DAILY basis. If student loses items, they will be available for purchase at school store.

Program Description

The Culinary Arts Program is designed as an exploratory opportunity within the Business, Marketing, Management, and Technology Career Pathway allowing students to broaden their understanding of the Hospitality Industry.  The course encompasses the management, marketing and operations of restaurants and other food services, lodging, recreation events and travel related services.  The program is one year in length and offers Co-op as a second year option or as a possible independent study with permission and requirements being met for the program.

Course Objectives

Students will:

  • Demonstrate through practical application, knowledge of cooking terms and techniques for a variety of foods and ethnicity.
  • Demonstrate through practical application, knowledge of equipment safety, sanitation and safe food handling practices.
  • Plan, prepare and serve a gourmet meal for a large party, including, but not limited to an appetizer, salad, soup, main entrée and dessert.
  • Demonstrate through practical application, knowledge of plate and table presentation.
  • Participate in field excursions to different types of lodging and culinary facilities to witness management styles and techniques beyond the teaching text.
  • Produce written and mathematical documents to support text work.
  • Prepare detailed plans for a variety of events including meeting, celebratory events, weddings, etc.
  • Utilize skills and techniques in at least two community service events throughout the school year.
  • Will take part in at least two of the field trips that are scheduled during the school year.

Grading Policy

Grades will be determined using a weighted grading system.

Assignment/Project Percentage
Daily Work Habits & Team Work 35%
Labs/Assignments  35%
Tests/Quizzes/Presentations  30%


Grading Scale

Grade Percentage
A 93-100%
A- 90-92%
B+ 87-89%
B 83-86%
B- 80-82%
C+ 77-79%
C 73-76%
C- 70-72%
D+ 67-69%
D 63-66%
D- 60-62%
F (failure) 59% or below

 

Class Policies and Procedures

There are four national certification exams given throughout the year.

  • Cheating and plagiarism will not be tolerated.
  • Preparedness: Have a writing utensil and notebook and paper every day for class.
  • Participation:  All students are expected to participate in every activity, every day.
  • Students will be divided into evenly numbered teams and will work with their team throughout a given time period as directed by the instructor.
  • Phones are to be put away in the designated area at the beginning of each class. Students will be able to retrieve their phone as they exit the class for the day or as directed by instructors for in class use (photos, Kahoot, Quizlet, etc.) First time a phone is out on unauthorized time, will be a written warning that will go in the student's file.

Safety Procedure

Students are expected to conduct themselves in a safe manner in the classroom and laboratory.  Safety and Sanitation procedures will be strictly enforced.  ANY student who threatens or endangers others will be dropped from the program immediately.

Attendance

See information in your student handbook for attendance policies.

Make-up & Late Work

The student is given adequate class time to complete most assignments.  If a student does not complete the assignment within the allotted time, they may turn the assignment in late, but the grade will be lowered by 10 points for each day late.   A Special Education student who’s IEP requires additional time for work will be fully accommodated.

Students who have been absent will be given their assignments upon return to school and assigned a due date based on the number of days absent and the amount of the work to be completed.

Student Organizational Opportunities

FCCLA, SkillsUSA and ProStart

YEAR ONE:

Textbooks and Certifications:

Foundations Year 1 & 2, National Restaurant Educational Foundation

ServSafe Food Handler Certification

ServSafe Food Safety Manager Certifiation

Curriculum Outline for the Year

MP1, September-October: ServSafe & Sanitation, Culinary Core

MP2, October-November: Basic Cooking, Cost Control & Culinary Math

MP3, December-January: Basic Cooking, Advanced Cooking

MP4, January-February: Advanced Cooking, Baking & Pastry            

MP5, March-April: Garde Manager, Sustainability & Nutrition                    

MP6, April-June: Management, Marketing & Entrepreneurship

YEAR 2:

Textbooks & Certifications:

Hospitality & Tourism Management Program Year 1 & 2, American Hotel & Lodging Educational Institute

ServSafe Allergen Certification

Guest Service Gold Certification

Photos from our Culinary Arts & Hospitality program . . .

PDF DocumentDownload Transcript

Music:
"Beach Party" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
creativecommons.org/licenses/by/4.0/