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The program emphasizes food safety, cooking methods, guest services, and daily sanitation, supported by coursework in culinary math, management, marketing, sustainability, employability, and safety. Students rotate through restaurant roles (including prep, line, service, cashier, and student manager) and prepare for ServSafe and Allergen certification through hands-on practice. 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The course also builds career-ready practices such as resume and cover letter writing and interviewing.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How do students gain experience in the course?",{"text":117,"@type":113},"Students operate a restaurant and complete a job rotation (normally a 2-week rotation). Rotations expose them to many roles such as prep cook, line cook, server, cashier, steward, bakery, salads, soup, catering, and other kitchen and service responsibilities.",{"name":119,"@type":110,"acceptedAnswer":120},"How are grades calculated and what assessments are used?",{"text":121,"@type":113},"Student performance is measured through written tests, hands-on performance assessments (flipgrid), participation, and daily work ethic grades. 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Instruction also covers the following areas: Culinary Math, Management, Marketing, Sustainability, Employability, and Safety. Students will also strengthen and demonstrate their Employability Skills such as attendance, respect, organization, critical thinking, dependability, teamwork, communication and leadership skills. The students will be introduced to Career Ready Practices such as resume and cover letter writing, interviewing, and each student will begin creating and collecting for a portfolio that will demonstrate their abilities. Students who show commitment will have an opportunity to become ServSafe and Allergen Certified at the end of the first year. (ServSafe is a nationally recognized certification in food safety and sanitation) . In class, students will be doing daily sanitation of their work and classroom space.  \nReferences and Resources:  \nFoundations of Restaurant Management and Culinary Arts, Levels 1 & 2  \nCurriculum of the ProStart Program, National Restaurant Association, ISBN:  \n13:978-0-13-801938-9  \nServSafe Manager, 7th Edition  \nNational Restaurant Association Educational Foundation, 2018, ISBN: 978-1-58280-335-7  \nCooking Video Series. [http://rouxbe.com/about](http://rouxbe.com/about)  \npartners@rouxbe.com phone: 1-800-677-0131 (North America Toll Free)  \n© 2005-2018 Rouxbe Global Food Group, Inc. All rights reserved.  \n[Ctenavigator.org/reports/segments/state](Ctenavigator.org/reports/segments/state)  \nCourse Content: Major State Standards 12.0500: Cooking and Related Culinary Arts 2013  \nOur students operate a restaurant which includes a job rotation (normally a 2-week rotation, some jobs will be 2 rotations depending on the number of students) . This opportunity is where students will be exposed to a variety of restaurant jobs and experiences which will help the  \nstudent better determine their career goals. This will also strengthen their learning by using hands on activities to gain more practice in the areas of:  \n● Prep Cook  \n● ServSafe Techniques  \n● Sanitation  \n● Kitchen Safety  \n● Line Cook  \n● Student Manager (2nd year students)  \n● Outside WBL Job Exploration (2nd year)  \n● Server  \n● Cashier  \n● Steward (Stock, Maintenance)  \n● Bakery  \n● Salads  \n● Soup  \n● Catering  \n● Dishes  \nServSafe Certification:   \nServSafe standards will be taught during the course of the year, as students work in the restaurant they will be provided opportunities to practice hands-on ServSafe standards. In May the students will have an opportunity to take the ServSafe certification exam. This certificate is recognized throughout the United States in the restaurant industry. Only students who are recommended will be given the opportunity to take the test. The test costs $36 for a student (the first time it is covered by the school), a student may retake the test but they must pay for theretest. A passing score of 70% out of 80 questions will grant the student a certificate from the National Restaurant Association (this score will be used for a test grade) . Those students who are not recommended (or who choose to take it the followin","cbCaiv6vsP9wCkeA","https://ap.wps.com/l/cbCaiv6vsP9wCkeA","pdf",187202,"English","# Program Description\n# Course Content\n## Restaurant Job Rotation and Skill Areas\n# ServSafe Certification and Exam Process\n# Grades and Assessments\n## Grading Breakdown\n# Classroom Success","[{\"question\":\"What subjects are covered in the MOCC Culinary Arts 2023-2024 course?\",\"answer\":\"Students study practical culinary arts with emphasis on food safety, cooking methods, and guest services, along with culinary math, management, marketing, sustainability, employability, and safety. The course also builds career-ready practices such as resume and cover letter writing and interviewing.\"},{\"question\":\"How do students gain experience in the course?\",\"answer\":\"Students operate a restaurant and complete a job rotation (normally a 2-week rotation). Rotations expose them to many roles such as prep cook, line cook, server, cashier, steward, bakery, salads, soup, catering, and other kitchen and service responsibilities.\"},{\"question\":\"How are grades calculated and what assessments are used?\",\"answer\":\"Student performance is measured through written tests, hands-on performance assessments (flipgrid), participation, and daily work ethic grades. The grade breakdown includes tests/technical skills/projects (30%), quizzes (30%), assignments/discussions/bell ringers (10%), and work ethic and career readiness (30%).\"},{\"question\":\"What is the ServSafe certification process described in the syllabus?\",\"answer\":\"ServSafe standards are taught during the year with opportunities to practice hands-on techniques in the restaurant. In May, recommended students can take the ServSafe certification exam; the passing score is 70% out of 80 questions, and a separate Food Handler certification test is taken by all students before entering the kitchen.\"}]","MOCC Culinary Arts Course Outline 2023-2024 - Class Syllabus | PDF",1790923048,15]