Instructor

Chef Miguel Alfonso

Phone

973-627-4600 x255

Email

alfonsom@mcvts.org

Office Location

Building 4, Rm 416

Office Hours

Monday - Friday

07:30 - 15:00

 

Course Description

• This program is designed for 11th grade students who wish to major and are interested in the culinary arts field.
• Professional training will be provided in a commercial kitchen. Areas of instruction will focus on preservation techniques, ice-cream production, laminated dough production, basic food costing and supply chain management.
• Academic work in conjunction with hands-on practice and production will provide students with these important culinary foundations. It is our aim to give purpose to each student and to promote selflessness.  
• It is paramount that each student focus on the aspect of professionalism using the Career Ready Practices as given by the NJDOE as an ethical and moral compass

Course Objectives:

• This course provides a continuation of the foundational building blocks and academic skills necessary for students to achieve success in Culinary Arts.
• Emphasis is placed on technical skills, study skills and professionalism and career-readiness.
• Upon completion, students will be able to continue on to a more advanced program of Culinary Arts training, leading to food service institute/establishment of higher learning or gainful employment in the hospitality industry.

Course Requirements: Students must...

• Wear a clean, complete, school-issued chef uniform. 
• Participate in daily classroom activities and culinary labs.
• Demonstrate respect, teamwork and professional attitude and care for food products, kitchen tools and large cooking equipment. We aim to treat and take care of everything like we own it.
• Follow all mandated health and safety codes.
• Abide by the Morris County School of Technology STUDENT & PARENT HANDBOOK 2021-2022

Criteria for Assessing Student Performance:

• Rubric for bi-monthly lab performance
• Rubric for Career Ready Practices - NJDOE
• Cooking practicals & unit quizzes, written assignments, individual and group projects

Course Resources:

Foundations of Restaurant Management and Culinary Arts(2nd ed., Vol. 1&2). (2018). Chicago, IL: National Restaurant Association.

 

Course Materials Required (part of uniform)

• Ballpoint pen (blue or black), permanent marker (black), small notepad (pocketsize)
• No borrowing from others (cross contact)

 

Homework Policy:

There are hard due dates for assignments. A grace period determined by the chef will allow students to turn-in late submissions. If submitted passed the grace period, no credit will be given to the assignment.

 

Course Outline:

• Techniques of preservation
• Pasta skill development
• Food cost control
• Laminated doughs and viennoiserie
• Ice-cream production
• International cuisine
• ProStart prep and review

Career Ready Practices 

From: https://www.state.nj.us/education/cccs/2014/career/CareerReadyPractices.pdf

Career Ready Practices describe the career-ready skills that all educators in all content areas should seek to develop in their students. They are practices that have been linked to increased college, career, and life success. Career Ready Practices should be taught and reinforced in all career exploration and preparation programs with increasingly higher levels of complexity and expectation as a student advances through a program of study.  

 

CRP1. Act as a responsible and contributing citizen and employee. 

CRP2. Apply appropriate academic and technical skills. 

CRP3. Attend to personal health and financial well-being.

 CRP4. Communicate clearly and effectively and with reason. 

CRP5. Consider the environmental, social and economic impacts of decisions. 

CRP6. Demonstrate creativity and innovation.

CRP7. Employ valid and reliable research strategies. 

CRP8. Utilize critical thinking to make sense of problems and persevere in solving them. 

CRP9. Model integrity, ethical leadership and effective management. 

CRP10. Plan education and career paths aligned to personal goals. 

CRP11. Use technology to enhance productivity. 

CRP12. Work productively in teams while using cultural global competence.

Culinary Student Syllabus Acknowledgement Form 

2021 -2022 School Year

Chef Miguel Alfonso

 

By signing below, I acknowledge that I have read and agreed to the student expectations document, and have shared it with my parent(s)/guardian(s) for their review as well. I understand and agree to abide by these rules while in this class.

 

   

Student (PRINT NAME) Parent/Guardian (PRINT NAME)

Student (SIGNATURE) Parent/Guardian (SIGNATURE)

Date:________________________________________________

 

***Please return this page to instructor after signing***