Abbeville County Career Center

Culinary Arts 1 Afternoon Class May 4-22, 2020

Assignment Schedule
*Special Notes

1. You must complete the Daily Question and all assignments to be counted for attendance for that
day.
2. Virtual Office hours will be: 10am – 12:00 noon Monday - Friday
3. If you have any questions, you may email me anytime at erayford@acsdsc.org

4. Each assignment must be submitted via Google Classroom on each day that it is assigned

5. Check your emails for the invitation to join ACCC Culinary 1 Google Classroom

6. Each daily assignment will count 20% and each test counts 40%.

Monday, May 4

Chapter 1
Objective: Categorize the types of businesses that make up the travel and tourism industry
Standard: C1:5
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: List two segments of the restaurant and food service industry and
give an example of businesses in each of them?

Tuesday, May 5

Chapter 2
Objective: Recognize the risk associated with food borne illness
Standard: D1:3
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: Define what a foodborne illness outbreak is and list the cost
associated with one.
Wednesday, May 6

Chapter Chapter 3
Objective: Identify who is legally responsible for providing a safe environment and ensuring
safe practices.
Standard: D1:5
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: How can a manager’s communication and effective work
environment for their staff?

Thursday, May 7

Chapter 4
Objective: Identify the basic components of a recipe
Standard: D1:5
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: List and describe all of the components of a recipe.

Friday, May 8

Chapter 5
Objective: Apply basic mise en place through practice
Standard: C1:2, C1:5
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: Describe the purpose of a mise en place and why it is so important
for an effective work environment.

Monday, May 11

Chapter 6
Objective: Identify the various types of stocks and their ingredients..
Standard: D1:3
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: List two basic types of soups and give an example of each.

Tuesday, May 12

Chapter 7
Objective: Discuss effective communication skills
Standard: D1:5
 Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: Briefly describe the communication process.

Wednesday, May 13

Chapter 8
Objective: Analyze some common methods for training and evaluating employees
Standard: D1:3, D1:5
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: List the skills that a trainer should have.

Thursday, May 14

Chapter 9
Objective: Analyze the importance of customer service
Standard: B2:4, D1:2
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1
Assignment\Assessment: Explain how a customer complaint could be resolved if a customer
complained about a strand of hair in their food?

Friday, May 15

Chapter 10
Objective: Discuss why proper guest service is essential to any business.
Standard: B2:4, D1:2
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: What are two things a food service employee can do to make a
good first impression?

Monday, May 18

Chapter 11
Objective: Identify and describe the different types of potatoes and grains.
Standard: D1;2, D1;3, D1;5
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: List the process of receiving and storing grains.

Tuesday, May 19

Chapter 12
Objective: Identify skills needed for a successful career.
Standard: D1: 5
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: Compile a list of all of your culinary or work experience.
Wednesday, May 20-22

Chapter 12
Objective: Complete and effective resume’.
Standard: D1;2, D1;3, D1;5
Resources: Foundations of Restaurant Management and Culinary Arts Textbook (Level 1)
Assignment\Assessment: Using the information from the previous assignment, write a
resume that lists your experience, skills and achievement. Your objective should be for an
entry level food service worker such as a line cook, hostess, server or cashier.