Culinary Arts and Hospitality

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Course Information

Commercial Baking 1 & 2

COMMERCIAL BAKING 1: Semester 1 (CAA)
Enrollment Based 6408
1 unit (2-hour block per semester) 10, 11, 12
Prerequisite – Focus on Foods

This course is designed to introduce students to all facets of bread production, sweet dough, lean dough, and quick breads. Emphasis will be in scaling ingredients, kitchen math, and formula expansion. “6” Professional Learning Experiences are required for this class per semester. These will include opportunities at The Overland Park Farmers’ Market and special events both inside and outside of the school day. Students will use industrial equipment and will apply sanitation procedures to food production. Course cost is $25.00 per semester for consumables. District transportation is provided to the Center for Academic Achievement during normal class hours. Transportation for Professional Learning Experience outside the class day is not provided. Credit may be applied toward the minimum fine arts graduation requirement.

COMMERCIAL BAKING 2: Semester 1 (CAA)
Enrollment Based 6409
1 unit (2-hour block per semester) 10,11,12
Prerequisite – Commercial Baking 1: Semester 2

This course offers students an introduction to European formulas and the opportunity to further develop bread production skills in commercial applications, productions sales, and cost analysis. Continual emphasis in learning segments will be in scaling ingredients, kitchen math, and formula expansion. “6” Professional Learning Experiences are required for this class per semester. These will include opportunities at The Overland Park Farmers’ Market and special events both inside and outside of the school day. Students will use industrial equipment and will apply sanitation procedures to food production. Course cost is $25.00 per semester for consumables. District transportation is provided to the Center for Academic Achievement during normal class hours. Transportation for Professional Learning Experience outside the class day is not provided. Credit may be applied toward the minimum fine arts graduation requirement.

COMMERCIAL BAKING 1: Semester 2 (CAA)
Enrollment Based 6408
1 unit (2-hour block per semester) 10,11,12
Prerequisite – Commercial Baking 1: Semester 1

This course is designed to introduce students to basic bakeshop production principles in cakes, cookies, pies, and specialty baked goods. Continual emphasis in learning segments will be in scaling ingredients, kitchen math, and formula expansion. “6” Professional Learning Experiences are required for this class per semester. These will include opportunities at The Overland Park Farmers’ Market and special events both inside and outside of the school day. Students will use industrial equipment and will apply sanitation procedures to food production. Course cost is $25.00 per semester for consumables. District transportation is provided to the Center for Academic Achievement during normal class hours. Transportation for Professional Learning Experience outside the class day is not provided. Credit may be applied toward the minimum fine arts graduation requirement.

COMMERCIAL BAKING 2: Semester 2 (CAA)
Enrollment Based 6409
1 unit (2-hour block per semester) 11,12
Prerequisite – Commercial Baking 2: Semester 1

This course offers students an introduction to European formulas of cakes, tortes, pastry, and pies. With a continual emphasis in learning, segments will be in scaling ingredients, kitchen math, and formula expansion. “6” Professional Learning Experiences are required for this class per semester. These will include opportunities at The Overland Park Farmers’ Market and special events both inside and outside of the school day. Students will use industrial equipment and will apply sanitation procedures to food production. Course cost is $25.00 per semester for consumables. District transportation is provided to the Center for Academic Achievement during normal class hours. Transportation for Professional Learning Experience outside the class day is not provided. Credit may be applied toward the minimum fine arts graduation requirement.

Restaurant Management

INTRODUCTION TO RESTAURANT MANAGEMENT (CAA)
Enrollment Based 6455
1 1/2 units (Full year, 10 hrs per week) 10, 11, 12
Prerequisite – None

All students will experience Front of the House operations, Barista training, and Contemporary Farm to Table food production and menu development. In addition, students will be immersed in marketing and promotion, as well entrepreneurial activities. The course is held two evening per week, Tuesday from 3:30pm – 7:00pm and Wednesday from 3:30pm - 10:00pm. This course can be repeated for credit. District transportation is provided to The Center for Academic Achievement for culinary program classes offered during regular school hours, but transportation is not provided for evening classes. Students will receive ProStart National Certificate of Achievement (COA) upon successful completion of the ProStart examination.

Program Overview

The Culinary Arts Signature Program prepares students for the multi-faceted hospitality career industry. Students participate in either the culinary or baking program of the award-winning Broadmoor Bistro where they focus on all aspects of restaurant entrepreneurism.

****District transportation is provided to CAA for culinary program classes offered during regular school hours, but transportation is not provided for evening classes. Students must wear appropriate professional attire and may be required to purchase pants and shoes.

	CTE Pathways
Pathway: Restaurant and Event Management Pathway	Strand: Culinary Arts and Management	Strand: Event Planning and Management
Intro Level	Intro to Family and Consumer Sciences (taken in middle school)
	Intro to Business (0.5)
	Career and Life Planning (0.5)
Technical Level	Focus on Foods (0.5)
	Nutrition and Wellness (0.5)
	Advanced Foods (0.5)	Catering Management and Event Planning (2.0)
	Culinary Arts 1 (1.0)
	Commercial Baking 1 (1.0)
Application Level	Table Service Internship (0.5)
	Intro to Restaurant Management (1.5)
	Culinary Arts 2 (1.0)
	Commercial Baking 2 (1.0)
	Applied Business Development (1.0)

Table Service Internship

TABLE SERVICE INTERNSHIP (CAA)
Enrollment Based
6460 1/2 unit (1 semester, 9hrs/week) 10, 11, 12
Prerequisite – None

This class is a participative hands-on learning educational initiative in the Restaurant and Hospitality Industry. This “On The Job Training Internship” is available for any Shawnee Mission School District student that has an interest in acquiring employability and soft skills in the restaurant industry. Students will engage in all aspects of food and beverage service, table service, customer service, and Barista applications. Students receive all gratuities for service efforts throughout the course. The course is held two evenings per week, Tuesday from 4:00pm – 7:00pm (contingent upon special events) and Wednesday from 4:00pm - 10:00pm (contingent on reservations). This course can be repeated for credit. Students will receive ProStart National Certificate of Achievement (COA) upon successful completion of the ProStart examination. District transportation is not provided to Center for Academic Achievement for evening classes. Event gratuity is shared with all student participants

Contemporary Communications

CONTEMPORARY COMMUNICATIONS (CAA) (CTC)
Enrollment Based 1640
1/2 unit 11,12
Prerequisite – ELA 2

Contemporary Communications provides students with a blended learning environment by which they explore fundamentals of effective communication in the 21st century while enrolled in Shawnee Mission Signature Program courses at the Center for Academic Achievement. Students develop and apply skills in personal communication including critical thinking, speaking, listening, and written communications linked to the signature programs of study of their interest. Students will participate in ongoing activities aligned to Kansas English Language Arts standards while enhancing content linked directly to the respective signature programs. A significant portion of the course is conducted via on-line assignments and communication. This blended format requires students to be attentive to assignment deadlines and electronic communications from the instructor. This course is repeatable for credit.

Catering and Event Management

CATERING MANAGEMENT AND EVENT PLANNING 1 (CAA)
Enrollment Based 6457
1 unit (Full year-This course will require students to access online learning materials and will require the students to perform both on and off campus catering events.)10,11,12
Prerequisite – None

This is an open elective course to experience career paths in the hospitalityrestaurant industry. No experience necessary! All students will experience the world of entrepreneurial adventures in the catering and event industry within the local community. This hands-on class will model running a variety of hospitality businesses in formal, informal, and theme food events, while learning standard operational procedures of accounting, food production, contract law, and business marketing principles. Industry learning events can be outside the normal school day. Uniforms provided. Industry certification is available at the end of the semester. Personal transportation may be required for those events. The course is a blend of hands-on classroom training, active event management, and virtual classroom instruction. Online virtual learning will be a mixture of live and recorded sessions. Credit may be applied toward the minimum fine arts graduation requirement.

District transportation is not provided to Center for Academic Achievement for evening classes. This course will require students to access online learning materials and will require the students to perform both on and off campus catering events. Event gratuity is shared with all student participants.

Independent Study

Culinary Arts 1 & 2

CULINARY ARTS 1: (Semester 1) (CAA)
Enrollment Based 6406
1 unit (2-hour block per semester) 10,11,12
Prerequisite – Focus on Foods

This course offers students a practical introduction to culinary fundamentals. A continual emphasis in learning, segments will be in scaling ingredients, kitchen math, and formula expansion. Students will experience safe food handling, mise en place, stocks, sauces, soups, and vegetable cookery. A minimum “6” Professional Learning Experiences are required for this class per semester. These will include opportunities at The Bistro, Catering and Event Management, Guest Chef Mentor Series and special events both inside and outside of the school day. Students will use industrial equipment and will apply sanitation procedures to food production. Course cost is $25.00 per semester for consumables. District transportation is provided to the Center for Academic Achievement during normal class hours. Transportation for Professional Learning Experience outside the class day is not provided. Credit may be applied toward the minimum fine arts graduation requirement.

CULINARY ARTS 2: (Semester 1) (CAA)
Enrollment Based 6407
1 unit (2-hour block per semester) 11,12
Prerequisite – Culinary Arts 1:Semester 2 or Commercial Baking 1: Semester 2

This course offers students a practical introduction to advanced applications in culinary fundamentals. A continual emphasis in learning, segments will be in scaling ingredients, kitchen math, and formula expansion. Students will experience today’s cooking trends, modernist cuisine, food science, special events, American Chef history. A minimum “6” Professional Learning Experiences are required for this class per semester. These will include opportunities at The Bistro, Catering and Event Management, Guest Chef Mentor Series and special events both inside and outside of the school day. Students will use industrial equipment and will apply sanitation procedures to food production. Course cost is $25.00 per semester for consumables. District transportation is provided to the Center for Academic Achievement during normal class hours. Transportation for Professional Learning Experience outside the class day is not provided. Credit may be applied toward the minimum fine arts graduation requirement.

CULINARY ARTS 1: (Semester 2) (CAA)
Enrollment Based 6406
1 unit (2-hour block per semester) 10,11,12
Prerequisite – Culinary Arts 1: Semester 1

This course offers students a practical introduction to culinary fundamentals. With a continual emphasis in learning, segments will be in scaling ingredients, kitchen math, and formula expansion. Students will experience classical cooking applications with meats, poultry, and seafood; with a focus in regional cuisine. A minimum “6” Professional Learning Experiences are required for this class per semester. These will include opportunities at The Bistro, Catering and Event Management, Guest Chef Mentor Series and special events both inside and outside of the school day. Students will use industrial equipment and will apply sanitation procedures to food production. Course cost is $25.00 per semester for consumables. District transportation is provided to the Center for Academic Achievement during normal class hours. Transportation for Professional Learning Experience outside the class day is not provided. Credit may be applied toward the minimum fine arts graduation requirement.