Career & Technology Education
Course Information
Grading Procedures
Restaurant Management is an intensive
course designed for students who are serious
about cooking and learning how to operate a
successful food service operation. It provides
students with the opportunity to explore the
profession and develop skills for employment
based on industry standards.
Once introductory knowledge and basic
skills are established, students operate the Panther
Paw, a 48-seat cafe which serves lunch two days a
week to PBHS teachers and staff. One day a week,
students are offered a dining experience in café,
receiving table service from our chefs. Under the
direction of the teacher who is a trained and
licensed chef, the students learn cooking methods,
food preparation, dining room service and menu
development in a commercial setting.
The changing menus enable students
to study American regional and International
cuisine and their cultures. We also provide
on-site catering services for school events
and fundraisers. Students have the opportunity
to meet professional guest speakers through
culinary art lectures and demonstrations.
Your grades in this course will be based on the
following work:
 50%- Formative: Individual work such as
reading assignments, study guides,
research projects, vocabulary,
cooperative learning, participation
and team kitchen labs.
 40%- Summative: Tests, and other final
unit evaluations. Cooking presentations.
 10%- Homework: Practice and /or
preparation assignments; warm-ups and
exit exercises.
Acceptance and Make Up of Student Work
 Each assignment has a due date. This is
the date you are expected to turn in the
assignment. Your grade will drop by one
grade for every day it is late.
 Deadlines are 3 days after the due date. It
is the last day an assignment will be
accepted for a grade.
 Missing work will be recorded in the
grade book as a 0.
 Students are responsible for informing
themselves of make-up work when
absent & it must be completed within 3
days of your return.
 Work attempted but meeting only
minimal standards will receive no lower
than 50%.
Extra credit may be offered at the discretion of the
teacher. Grades are available on Edline so students
and their parents/guardians have access to their
progress.
Contact Information
Please feel free to contact me. You mayfind it
easiest to reach me through e-mail during the
teaching day.
Our program is certified by the American
Culinary Federation Foundation Secondary
Certification.
Mrs. Sue McWilliams
Chef/Teacher
e-mail: [email protected]
Kitchen office phone: 301-388-9946
PROFESSIONAL
Restaurant Management
& Culinary Arts
Program
2014-2015
COURSE INFORMATION
Paint Branch High School
14121 Old Columbia Pike
Burtonsville, MD 20866
Montgomery County Public Schools
Please note…
To complete the Restaurant Management &
Culinary Arts Program, a two-year double period
class must be completed. We also offer third year
senior Internships in the industry.
Program Goals
Upon successful completion of this course, the
student will be able to:
 Identify and describe several job
opportunities in the food service industry.
 Use food safety and sanitation practices,
completing Serv-Safe training.
 Develop a strong foundation of cooking
techniques and knowledge of ingredients.
 Identify, use and care for commercial
foodservice equipment.
 Prepare foods using standard recipes and
commercial food techniques utilizing math
principles for quantity adjustments.
 Operate a small restaurant, the “Panther
Paw”, a bakery, and catering service within
the
school facility.
 Display evidences of acquired selfdevelopment and work attitudes compatible
to obtaining and maintaining a job.
 Complete a culminating activity each year
related to menu development and the
implementing & presentation of an entire
meal consisting of an appetizer, entree, salad
and dessert.
 Work as a kitchen team member in a
professional commercial setting.
The Academic Connection
Students who complete this career
development program are prepared for
employment, entrepreneurship, and/or post
secondary education related to the food
service industry. The Professional Restaurant
Management Program has articulation
agreements with The Culinary Institute of
America, Johnson and Wales University and
locally at Montgomery College. We meet the food
service industry experience requirement for
acceptance to the Culinary Institute of America.
Course Outline
I. Food Safety and Sanitation
Hygiene in the workplace
Foodborne illnesses
Food handling, temperature control
& critical control points
Receiving and storage
Preventing injury in the workplace
II. Kitchen Orientation
Kitchen layout and vocabulary
Measurements
Standardized recipes and conversions
Operation of large & small equipment
Dishwashing procedures
III. Getting Ready to Cook
Effective mise en place in the kitchen
Knife skills
Herbs, spices & seasonings
Basic prep techniques
IV. Food Preparation
Cooking methods
Desserts & Baked Goods
Stocks, soups & sauces
Salad & Salad dressings
Fruits & Vegetables
Potatoes, grains & legumes
Breakfast Foods
Sandwiches
Meat, Poultry & Seafood
V. Menu Development
Portioning
Cost estimating
Profit Margins
American Regional Cuisines
International Cuisines
VI. Career Opportunities
Resume writing
Portfolio Development
Internships
Customer Service
VII. Culinary Arts Guest Speakers