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Culinary Arts 2 - Standards
http://ed.sc.gov/agency/programs-services/148/documents/CulArts2Standards.pdf
Culinary Arts 2 - Student Profile
http://ed.sc.gov/agency/programs-services/148/documents/CulA2SP.pdf
Culinary Arts 2 - Syllabus
STATEWIDE COURSE SYLLABUS
Culinary Arts 2
Instructor:
Teacherís Name: Rose Butler
Teacher Room Number: C7
Phone: (803) 442-6143
Fax: (803) 442-6127
Email: rbutler418@acps.net
Career Cluster:
Hospitality and Tourism
CIP Code:
520905
Course Number and Title:
5721 Culinary Arts 2
Course Description:
Culinary Arts 2 is an
advanced level course that prepares the serious
culinary student for gainful employment and/or entry into postsecondary education. Content
provides students the opportunity to acquire marketable skills by examining both the industry and
its career options
. Students have opportunities to develop skills in workplace settings. Integration
of the Family and Consumer Sciences student organization, Family, Careers, and Community
Leaders of America (FCCLA), greatly enhances the curriculum
Grade Level:
Carnegie
Units:
(Regulation 43
-
232: High School Credit
-
A school may award one unit of credit for an academic
standards
-
based course that requires a minimum of 120 hours of instruction.)
Required
Prerequisite:
Culinary Arts 1
National Assessment/Credential:
Culinary Arts 2
Course
Syllabus
Page
1
STATEWIDE COURSE SYLLABUS
Culinary Arts 2
South Carolina State Standards and Indicators
Unit 1:
B.
CUSTOMER SERVICE
Amount of Time:
State Standard:
B1.
Demonstrate effective communication skills.
Indicators:
1.
Analyze verbal and nonverbal communication.
2.
Demonstrate
effective writing skills.
3.
Model courteous and effective telephone skills.
4.
Identify methods to attract and keep customers.
5.
Demonstrate successful selling techniques.
Amount of Time:
State Standard:
B2.
Demonstrate duties
of front of the house employees.
Indicators:
1.
Explain positions and the duties of front of the house employees and
employers.
2.
D
emonstrate effective customer service skills when taking customer
orders.
3.
Demonstrate different types of dining
room service.
4.
Identify needs and wants of different types of customers (business,
leisure, special needs, special dietary concerns, etc.)customers.
5.
Explain the relationship between front of the house and back of the
house employees.
Unit 2:
C.
WO
RKPLACE GUIDELINES
Amount of Time:
State Standard:
C1.
Describe work attitudes and behaviors that lead to success.
Indicators:
1.
Set personal goals.
Culinary Arts 2
Course
Syllabus
Page
2
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Last Updated: 08/15/2015 09:29 PM