• Rocky Mountain High School
    Introduction to Culinary
    Syllabus 2018-2019

    Chef Chris Bonocore, C.C.

    Class Web Page
    The link to the Web Page can be found on the RMHS Website under Staff > Bonocore, Christine

    Course Description:
    This course is a foundation in professional food preparation with practical application in career opportunities, reinforced basic skills, food safety and sanitation, use of commercial equipment, industrial food preparation, business management, service techniques and employability skills. FCCLA (Family, Career and Community Leaders of America)activities are an integral part of this course.

    Successful completion of Foods & Nutrition and Ready Set Food Safe Certification is a must!

    Culinary Essentials Textbook and various trade publications & articles, also Internet resources.

    Student Materials:
    • Please bring a notebook, paper, pen/pencil every day
    • On lab days students must be in PROPER ATTIRE in order to participate in the lab assignment

    Dress Code for Kitchen Labs:

    • Clean appearance and clothing.

    • Closed-toe shoes (preferably non-slip), legs fully covered and chef coat (will be provided)MUST be worn by each student in order to participate in any lab. NO HOODIES as students have a tendency to overheat in the lab.

    • Hair must be restrained in hair net and/or tied back at ALL TIMES while in lab. Each student will be given a drawer to keep their uniform. Encourage students to keep personal hair bands in drawer. Chef hats will be provided.

    Class Grading Procedures:

    • Labs 50%- Competencies, Participation, see lab rubric on website for specific categories.

    • Assessments 20%- Tests, Quizzes, etc.

    • Projects 20%- Most projects are comprised ofteam and individual elements.

    • Homework 10% - Student work that is assigned during class time and completed outside of class or specifically designated to be completed outside of class. Teacher discretion is used to determine if the student work is graded. If the work is not graded, it is considered practice. In Intro to Culinary, it is rare that I will assign homework. If you do not finish classwork, then please take it home to finish.

    • Practice 0%- Student work that is assigned during class or outside of class for the specific purpose of solidifying or extending the concepts that are being explicitly taught in class. Practice is always “risk free” and should never be graded.

    • Classwork- Student work specifically designed to be done in class.

    • Missed Labs- It’s best not to miss, but if you do, you can make up labs at home. You will need to fill out the “Make-Up Lab Sheet” (https://www.westada.org/Page/62790) in entirety, which includes outlined photos and parent’s signature. Supplies for the at-home make-up lab are the responsibility of the student.

    • Reassessments - As a performance class, performances must be completed on time to be eligible for revision. Otherwise late performances will count as final assessment. Must be completed prior to the end of the next unit.

    • Late Work- Late work must be turned in prior to the end of the next unit.


    1. Career Paths and Industry Professional Standards
    2. Safety and Sanitation
    3. Measuring Equivalents and Techniques
    4. Knife Skills
    5. Breakfast
    6. Sauces & Soups
    7. Garde Manager
    8. Cooking Methods
    9. Center of the Plate
    10. Bakery Production

    Course Objectives:

    Upon successful completion of this course the student will be able to:
    • Perform proper safe food handling and sanitation procedures.
    • Demonstrate good personal hygiene and health habits.
    • Demonstrate basic knife skills, hand tool and equipment operation, emphasizing proper safety.
    • Identify and use utensils, pots and pans and demonstrate safe practices operating stoves, mixers, blenders, ovens, etc.
    • Perform basic culinary math as it applies to the foodservice industry.
    • Perform recipe yield conversions.
    • Demonstrate standard weights and measures, and scaling of ingredients.
    • Cook a variety of meats and proteins using various cooking techniques.
    • Prepare a variety of fruits, vegetables, starches, legumes and grains using various cooking methods.
    • Prepare a variety of salads and salad dressings and evaluate their flavors.
    • Prepare baked goods and desserts.
    • Prepare breakfast and dinner items.
    • Perform dishwashing and hand ware-washing and equipment according to requirements, and cleaning of production area.

    Classroom Expectations
    • If you’re early and it’s a lab day, please get your station set up in your workstation.
    • Be in your seat and stop talking when the class begins.
    • When I’m talking, please be respectful and listen (ears open, mouths closed).
    • Be respectful to everyone in class regarding speech, attitude, property and space.
    All cell phones and electronics must be silenced and put away while in ALL classes and labs unless otherwise noted by instructor. Any phone, etc. seen in class will be placed in the phone vault until the end-of-class bell rings.
    • Gum is not allowed.
    • Take pride in your workstations, make sure to keep them clean and safe.
    • You don’t have to eat everything, but please taste one bite to understand flavor profile and cooking technique.
    • Be involved in class discussions, assignments and projects. Participation is part of the grade!
    • You are responsible for your actions and your own work, and how it affects others when in groups.
    • Teamwork is crucial! Please strive to work well with others.
    • If you are struggling understanding a concept, please, please let me know. Ask questions! Trust me, you probably aren’t the only one with the same question. I’m available before class, so come see me!

    To view and print a copy of the Class Syllabus

Last Modified on September 17, 2019