25-26 CAT South Culinary FLIPBOO : simplebooklet.com

Program Vision & GoalsHonors Culinary Arts at CAT SouthThe Center of Applied Technology South's vision is“to empower all students to become positive,contributing members of society with the ability totransition into the workforce and post-secondaryeducation confidently and successfully.”The culinary arts program supports this vision and isdedicated to providing students with the technicaland academic skills needed to pursue a career in theculinary arts and/or to continue their studies at apost-secondary institution.The goal of the program is for all students tocomplete the program and receive two industrycertifications and/or college credit by fulfilling therequirements for each: ServSafe Food Protection Manager's Certification ACF Certified Fundamental Cook Receive up to 4 transcripted college credits incollaboration with Anne Arundel CommunityCollege.3

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CENTER OF APPLIED TECHNOLOGY SOUTHOur Vision ... Our Mission ... We Believe ... is to empower all students to become positive, contributing members of society with the ability to transition into the workforce and post-secondary education confidently and successfully.is to prepare all our students for career pathways in the global marketplace by offering experiential learning, post-secondary credits, and industrycertifications. Students will gain high-level technical, academic, and employability skills, equipping them to be lifelong learners and successful citizens, workers, and leaders in a global economy.all students should have equal access to all programs.programs should reflect state-of-the-art changes in technology, business, industry, and society.course offerings should maintain a balance of theory, interdisciplinary activities, and applied learning.all programs should:• provide training for skill attainment and industry recognized certifications.• provide authentic experiences with industry career professionals.• prepare students for post-secondary education, careers, and adulthood.• promote the transferable skills of problem-solving, decision-making, andeffective communications.• develop positive work habits, attitudes, and ethics.• provide instruction that is rigorous and relevant for student success.• provide value-added options for all career pathways.4

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Culinary ArtsHonors Level 1-3www.catsouth.orgPROGRAM DESCRIPTIONIndustry CertificationPotential Career PathsEligible Proficiency CreditsStudents in the Culinary Arts program learn all aspects of the hospitality industry, including the use ofprofessional-grade equipment, food purchasing, menu planning, providing banquet buffet service,hospitality management, cooking, cutting techniques, baking, and sanitation requirements. Studentscomplete the program after Level 2, and an optional Level 3 is available on a case-by-case basis.National Restaurant Association -ServSafe Food Manager Certification American Culinary Federation -Certified Fundamentals CookBaristaCookFarmers Market VendorFood Blogger or WriterFood Service WorkerHostPrep CookServer (some advanced)Business OwnerCatererExecutive ChefFood Service SupervisorFood StylistPrivate ChefResearch & Development ChefAnne Arundel Community College HRM 119 - Certification in Sanitation (1 credit)HRM 121 - Introduction to Cooking (3 credits)5High School CreditsAnne Arundel County Public Schools T77 Honors Culinary Arts 1 (1 semester--1 completercredit)T78 Honors Culinary Arts 2 (2 semesters--3 completercredits + 1 technical math credit)Optional Extension--senior year only (up to 4 credits)T79 Honors Culinary Arts 3 - or - T701 Culinary Arts Work-Based Learning

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Program Description CAT South CulinaryArtsisan American Culinary Federation Education Foundation (ACFEF) program designatedExemplary by the certifying board. Students gain theknowledge and practical experience needed for a career inthe Culinary Arts field. Career opportunities in the hospitalityindustry include, but are in no way limited to, restaurantcook/chef, personal chef, dining room manager, food servicemanager, purchasing agent, proprietor, host/hostess,consultant, dietician, food stylist, food writer, and caterer. The customer service and employability skills learned inCulinary Arts carry across all industries should studentsultimately choose another career or education path.Students take Culinary Arts 1 for one semester and CulinaryArts 2 for two semesters. Classroom instruction enhances the hands-on techniquesdemonstrated in a commercial kitchen setting, includingreal-world banquets and catering orders. Approximately 2/3of the course involves lab activities.UNIFORMS: Level 1 Course Content ➢➢➢➢➢➢➢➢➢➢BasicHot & Cold FoodPreparationTechniquesEquipment, Tools, & Ingredient IdentificationBasic Foodservice Sanitation & SafetyHuman Relation/ Professionalism SkillsCareers in the Foodservice IndustryIndustry History & TrendsMise en PlaceHot & Cold Sandwich PreparationBreakfast CookeryBreadsChef Klinkpklink@aacps.orgGoogle Text 302-404-4429CAT South 410-956-5900www.culinarycats.orgwww.catsouth.orgRequiredClothing, Minimum Clothing Requirement:Uniforms will be provided by AACPS.Students are welcome to wear theirown as long as they meet thefollowing requirements (items in boldare provided):•Culinary checkered or black pants -NO pajamas, yoga pants, or baggiewarm-ups•White or black chef coat – any sleeve length•Hair net (1/Q) and/or baseball-style hat provided orpurchase a skull cap or floppy cheftoque. Chef can purchase otherstyles to accommodate students.Provided shoes or equivalent arerequired for all students to accesslab: Cleanable, non-slip, closed-toe(preferably black kitchen/workshoes). Shoes without laces arepreferred, but if worn, laces shouldstop under the pants hem (not startat the toe), and the shoes shouldnot be made of a soft material.•No jewelry except plain band ring.•Hair will be restrained according to •Health Department standards.Honors Culinary ArtsLevel 12025-2026 COURSE SYLLABUSCulinary Program Website6

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BE PREPARED➢ DO YOUR BEST➢ Labs, Classwork, & Some ProjectsWORK HABITS (15%): Essential Professionalism SkillsQUARTERLY ASSESSMENTS(10%) Tests, Quizzes, Skills Exams, & Some ProjectsFORMATIVEASSESSMENT ➢➢Cometo class on time, focused and ready tolearn.Come to class with thenecessary supplies.Beresponsible for your learning; work hard andmake a true effort.Don’t be afraid to ask forhelp. There are no dumbquestions."No one is born a great cook; one learns by doing." Julia ChildClass ExpectationsThe CAT South Way The 3 Rs of Culinary GradingSUMMATIVE ASSESSMENT All students are expected toparticipatein (IRCE) Industry Recognized Certificate Exams. ● All Culinary 2 students take the ServSafe Food Manager Exam at no cost to the student and qualify for ACF CFCupon passing the complete Culinary Arts program.Qualifying students wishing to receive AACC collegecredits can earn as many as 7.*Throughout this course, students will study employabilityusing the SkillsUSA FrameworkRESPECT - In Culinary Arts we realize that our individualdifferences can deepen our understanding of one anotherand the world around us, rather than divide us. In this class,people of all ethnicities, genders and gender identities,religions, sexual orientations, disabilities, socioeconomicbackgrounds, or regions/nationalities are stronglyencouraged to share their rich array of perspectives andexperiences. Respecting one another is our corecommitment and shapes our behavior inside and outside ofthe classroom.RESPONSIBILITY - In a professional environment, beingaccountable and taking ownership for one’s actions areessential to a well run organization. We prefer to helpstudents learn to fix mistakes instead of hide them. Knowyour school responsibilities - check Canvas regularly.RELIABILITY - Doing what is expected for the job is what willkeep us employed. Even more important is doing what wesay we will. Another key to reliability is showing up to work(or school) or making timely arrangements. * Information will be provided in class(25%): (50%):Late WorkPolicy: Assignments that are submitted within 5 school days ofthe due date shall be counted as beingsubmitted on time. Assignments thatare submitted more than 6 schooldays after the due date shall receive agrade of at least 50% and theseassignments will not receive teacherfeedback.Redo Policy: Students shall have oneadditional opportunity to improvetheir grades on two of the totalgraded qualifying assessments perquarter

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Program Description CAT South CulinaryArtsisan American Culinary Federation Education Foundation (ACFEF) program designatedExemplary by the certifying board. Students gain theknowledge and practical experience needed for a career inthe Culinary Arts field. Career opportunities in the hospitalityindustry include, but are in no way limited to, restaurantcook/chef, personal chef, dining room manager, food servicemanager, purchasing agent, proprietor, host/hostess,consultant, dietician, food stylist, food writer, and caterer. The customer service and employability skills learned inCulinary Arts carry across all industries should studentsultimately choose another career or education path.Students take Culinary Arts 1 for one semester and CulinaryArts 2 for two semesters. Classroom instruction enhances the hands-on techniquesdemonstrated in a commercial kitchen setting, includingreal-world banquets and catering orders. Approximately 2/3of the course involves lab activities.UNIFORMS: Level 2 Course Content pklink@aacps.orgGoogle Text 302-404-4429CAT South 410-956-5900www.culinarycats.orgwww.catsouth.orgAdvanced Hot &Cold Food Preparation TechniquesAdvanced Equipment, Tools, & IngredientSelection Dining Room ServiceAdvanced Sanitation (ServSafe Flow of Food)Nutrition & Menu Planning Baking & Pastry Environmental Sustainability SupervisoryManagement & Human Relations Skills Foodservice Math (THIS IS A SEPARATE COURSE &GRADE that occurs within the Level 2 class)Chef KlinkRequired ClothingMinimum Clothing Requirement:Uniforms will be provided by AACPS.Students are welcome to wear theirown as long as they meet thefollowing requirements (items inbold are provided):•Culinary checkered or black pants- NO pajamas, yoga pants, orbaggie warm-ups•White or black chef coat – any sleeve length•Hair net (1/Q) and/or baseball-style hat provided orpurchase a skull cap or floppy cheftoque. Chef can purchase otherstyles to accommodate students.Provided shoes or equivalent arerequired for all students to accesslab: Cleanable, non-slip, closed-toe(preferably black kitchen/workshoes). Shoes without laces arepreferred, but if worn, laces shouldstop under the pants hem (notstart at the toe), and the shoesshould not be made of a softmaterial. ••No jewelry except plain band ring.•Hair will be restrained according to Health Department standards.Honors Culinary ArtsLevel 22025-2026 COURSE SYLLABUSCulinary Program Website8

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BE PREPARED➢ DO YOUR BEST➢ Labs, Classwork, & Some ProjectsWORK HABITS (15%): Essential Professionalism SkillsQUARTERLY ASSESSMENTS(10%) Tests, Quizzes, Skills Exams, & Some ProjectsFORMATIVEASSESSMENT ➢➢Cometo class on time, focused and ready tolearn.Come to class with thenecessary supplies.Beresponsible for your learning; work hard andmake a true effort.Don’t be afraid to ask forhelp. There are no dumbquestions."No one is born a great cook; one learns by doing." Julia ChildClass ExpectationsThe CAT South Way The 3 Rs of Culinary GradingSUMMATIVEASSESSMENT All students are expected toparticipatein (IRCE) Industry Recognized Certificate Exams. ● All Culinary 2 students take the ServSafe Food Manager Exam at no cost to the student and qualify for ACF CFCupon passing the complete Culinary Arts program.Qualifying students wishing to receive AACC collegecredits can earn as many as 7.*Throughout this course, students will study employabilityusing the SkillsUSA FrameworkRESPECT - In Culinary Arts we realize that our individualdifferences can deepen our understanding of one anotherand the world around us, rather than divide us. In this class,people of all ethnicities, genders and gender identities,religions, sexual orientations, disabilities, socioeconomicbackgrounds, or regions/nationalities are stronglyencouraged to share their rich array of perspectives andexperiences. Respecting one another is our corecommitment and shapes our behavior inside and outside ofthe classroom.RESPONSIBILITY - In a professional environment, beingaccountable and taking ownership for one’s actions areessential to a well run organization. We prefer to helpstudents learn to fix mistakes instead of hide them. Knowyour school responsibilities - check Canvas regularly.RELIABILITY - Doing what is expected for the job is what willkeep us employed. Even more important is doing what wesay we will. Another key to reliability is showing up to work(or school) or making timely arrangements. * Information will be provided in class(25%): (50%):Late WorkPolicy: Assignments that are submitted within 5 school days ofthe due date shall be counted as beingsubmitted on time. Assignments thatare submitted more than 6 schooldays after the due date shall receive agrade of at least 50% and theseassignments will not receive teacherfeedback.Redo Policy: Students shall have oneadditional opportunity to improvetheir grades on two of the totalgraded qualifying assessments perquarter

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Culinary Program Website The Center of Applied Technology South Career Exploration Syllabus 2025-2026 Culinary Arts Grading Process Information:Rotation Assessments: ➢ Students will receive a combination Career Exploration Performance & Reflection Summative Grade for each class. Lab Reflections must be submitted for full credit. Instructor Information: Pam Klink Google Text 302-404-4429 CAT South 410-956-5900 pklink@aacps.org Career Exploration Program Description: This introductory course provides high school studentswith the opportunity to explore the technical programs offered at CAT-South. Students participatein four programs for one semester and earn ½ credit toward high school graduation (each equal to⅛ credit). The morning session (B-Day, period 1) is open to students in grades 9 and 10. Studentsexperience the career options, equipment, materials, skills, and safety rules of these chosentechnical areas. The information gained during our hands-on learning environment can be ofsignificant value in career planning and expanding a student’s interests and abilities. Rotation Specific Description:Culinary Arts rotation: Students will participate in a variety of exciting learning activities that areused in the foodservice industry. All learning activities reflect aspects of what is learned whenenrolled in the Culinary Arts Career Completer Program. Additionally, future CAT-Southenrollment information and requirements will be presented in each rotation, and students willreceive specific details related to future employment and post-secondary education. Content Outline :Topics covered during this rotation may include: I. II.III.IV.V.VI.VII. Sanitation & SafetyQuick-breads (Biscuits & Donuts)Basic Deep-Frying and Pan-Frying (Fried Chicken & Pupusas)Breakfast Foods (Sauteed Eggs & Omelets)Yeast-Raised Doughs (House-made Pizza)Cookie DoughsSoup (Ramen the Right Way) 10

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Attendance: Students who accumulate more than 4 absences in a rotation may earn a U forexcessive absences. Make-up Activities: Students will be allowed to make up classes missed for excused absences.Make-up work will be determined by the individual instructor and may take place before, during,or after school. Parent Notification Information: 1. Parents/ Guardians will be notified using the contact information provided to the school if the student misses 3 or more days of a rotation. 2. Parents/Guardians should use ParentConnect to determine if a student is at risk of receiving an unsatisfactory rotation grade and contact the teacher with any questions orconcerns. 3. To ensure effective communication with parents or guardians, accurate contact information must be provided to the school. Please contact the school at 410-956-5900 with anyupdates to your contact information. ➢ Students will receive one of the following rotation assessment marks: o S=Satisfactoryo U=Unsatisfactory Performance Expectations:Students are expected to exhibit the following work habits on a daily basis: 1. Demonstrate interest in learning the course content2. Work cooperatively with students and staff3. Accept responsibility for completing assigned tasks4. Demonstrate the ability to follow directions5. Use equipment and materials safely and appropriately6. Follow school rules and policies correctly7. Demonstrate aptitude/ ability to complete projects accurately Grading Process Information:Rotation Assessments: Students will earn a final grade and potentially .125 credits for each rotation. Weekly assignments/projects will be individually graded and equally weighted toward the final grade. Students will receive one of the following rotation final grades: S=SatisfactoryU=Unsatisfactory Students with 4 or more absences who have not completed missed work will earn a “U” for the rotation. In order to make up for a missed class, the absence must be excused. 11

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Course DescriptionHonors Culinary Arts Level 3 is an independent study thatenables Honors Culinary Arts completers to continue toenhance their industry knowledge, focusing on areas of theirpersonal interest.This course will focus on hands-on, industry application of theskills students acquired in Honors Culinary Arts 1 & 2 to designa small business plan. Students will have teacher-guidedfreedom to develop and cost menus, market their ideas, andprepare a variety of items for sale. Students may also beafforded the opportunity to cater for events. Culinary 3 willallow students to apply the skills they acquired and take themto the next level by incorporating them into real-worldsituations while choosing their areas of concentration.Students will complete the course with a business planincluding the menu, equipment, projected costs & marketingideas.GradingSUMMATIVE ASSESSMENT (50%): Tests, Quizzes, Skills Exams & Some Project ComponentsFORMATIVE ASSESSMENT (25%): Labs, Classwork & Some Project ComponentsWORK HABITS (15%): Essential Professionalism SkillsQUARTERLY ASSESSMENTS (10%)Late Work Policy: Assignments that are submitted within 5 schooldays of the due date shall be counted as being submitted on time.Assignments that are submitted more than 6 school days after thedue date shall receive a grade of at least 50% and theseassignments will not receive teacher feedback.Redo Policy: Students shall have one additional opportunity toimprove their grades on two of the total graded qualifyingassessments per quarterCredits for this course vary by student.Chef Pam Klinkpklink@aacps.orgGoogle Text 302-404-4429CAT South 410-956-5900www.culinarycats.orgwww.catsouth.orgUNIFORMS:Required ClothingMinimum Clothing Requirement:Uniforms will be provided by AACPS.Students are welcome to wear theirown as long as they meet thefollowing requirements (items in boldare provided):Culinary checkered or black pants -NO pajamas, yoga pants, or baggiewarm-upsWhite or black chef coat – anysleeve lengthHair net (1/Q) and/or baseball-stylehat provided or purchase a skull capor floppy chef toque. Chef canpurchase other styles toaccommodate students.Provided shoes or equivalent arerequired for all students to accesslab: Cleanable, non-slip, closed-toe (preferably black kitchen/workshoes). Shoes without laces arepreferred, but if worn, laces shouldstop under the pants hem (not startat the toe), and the shoes should notbe made of a soft material. No jewelry except plain band ring.Hair will be restrained according toHealth Department standards.Honors Culinary ArtsLevel 32025-2026 COURSE SYLLABUSCulinary Program Website12

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Contact Information14TeacherPam Klink, Chef Instructor - pklink@aacps.orgAdditional ContactsTamara Bauer, Principal - tnbauer@aacps.orgBrian Love, Assistant Principal - blove@aacps.orgAmanda Bulmahn, School Counselor - abulmahn@aacps.orgTom Dickinson, Work-Based Learning Facilitator - tdickinson@aacps.orgMarci Rodriquez, English Language Development - mrodriguez@aacps.orgNina Marcellino, Special Education - nmarcellino@aacps.org Center of Applied Technology South 211 Central Avenue, EastEdgewater, MD 21037(410) 956-5900

25-26 CAT South Culinary FLIPBOO

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