Biography
I attended the Sumter County Career Center during high school and graduated as a completer of the Culinary Arts Program which helped me to understand the importance of career education. I then attended Johnson & Wales University where I received my Associates in Baking and Pastry and a Bachelors in Food Service Management. I received my Master's in Instruction and Curriculum from Grand Canyon University. I am more than ecstatic to be back at Sumter Career and Technology Center as an instructor in my favorite subject of Culinary Arts.
Classes Taught
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The Culinary Arts course is designed to qualify the student for job entry into the food service industry and food production as well as to continue advanced training in post-high school education. A combination of subject matter and lab activities are designed to teach technical knowledge and skills for entry-level positions.
Culinary Arts course content provides students the opportunity to acquire marketable and leadership skills by examining the culinary and the hospitality industry, front-of-the-house, and back-of-the-house, as well as the vast career opportunities that it possesses. Laboratory experiences simulate commercial food production and service operations. Integration of the Family and Consumer Sciences student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances this curriculum. Credits: Two Units
INSTRUCTIONAL MATERIALS, SUPPLIES, AND EQUIPMENT:
Foundations of Restaurant Management & Culinary Arts Second Edition Level Two
On Baking
Johnson & Wales University Culinary Essentials
COURSE OUTLINE
Unit 4 – Today’s Operational Concerns
Chapter 13 – Sustainability
Chapter 14 – Introduction to Nutrition
Chapter 15 – Components of Healthful Menus
Productivity – Microburst Learning
Unit 1 – Professionalism and Food Safety (On Baking)
Employment Basics – Microburst Learning
Bakers, Chefs, and Restaurants
Bakeshop Operations
The Professional Pastry Chef and Bakery
Safety and Sanitation
Unit 2 – Tools and Equipment for the Bakeshop (On Baking)
Standards for tools and Equipment
Hand Tools
Measuring and Proportioning Devices
Strainers and Sieves
Cookware and Bakeware
Decoring and Finishing Tools
Processing Equipment
Work Surfaces, Storage and Organization
Mixing and Dough Handling
Baking and Cooking
Refrigeration and Cleaning
Safety Equipment
Work Stations in Professional Bakeshop
Unit 3 – Bakeshop Ingredients (On Baking)
Flours
Sugar and Sweeteners
Fats
Milk and Dairy Products
Eggs
Thickeners
Fruit
Flavorings
Unit 4 – Mise En Place (On Baking)
Flexibility and Adaptability – Microburst Learning
Formulas and Recipes
Measuring Ingredients
Converting Formulas
Knife Skills
Preparing Equipment
Preparing Ingredients
Unit 5 – Principles of Baking
Mixing Methods and Techniques
Heat Transfer and the Science of Baking
Baking and Cooking Methods
The Baking Process and the Stages of Baking
Flavor and Taste
Flavoring Food in the Bakeshop
Unit 6 – Baking and Desserts
Chapter 19 – Yeast Bread
Chapter 20 – Cakes and Pies
Chapter 21 – Desserts
Chapter 22- Plating and garnishing
Unit 1 – Reaching your Customers
Chapter 1 – Introduction to Marketing
Chapter 2- Menu Management
Unit 3 – Managing Cost
Chapter 8 – Introduction to Cost Control
Chapter 9 – Food Costing
Chapter 10 – Labor Costing
Chapter 11 – Purchasing
Chapter 12 – Building a Successful Team
Work-Based Learning
Students working within the industry (Tuesday – Friday)
Portfolio due
Classwork assignments
Worksite visits
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Welcome to the world of Culinary Arts! This course is taught by Chef Kia Smith. She was awarded Sumter Chamber of Commerce High School Teacher of the Year 2018-2019 and Sumter Career and Technology Center Campus Teacher of the Year 2019-2020 school year. Chef Smith is a proud Johnson & Wales University and Grand Canyon University Alum.
Culinary Arts I and II, prepare students for gainful employment and/or entry into postsecondary education in the food production and service industry. The course content provides students the opportunity to acquire marketable and leadership skills by examining the culinary and hospitality industry, front-of-the-house, and back-of-the-house, as well as the vast career opportunities it possesses. Laboratory experiences simulate commercial food production and service operations. Integration of the Family and Consumer Sciences student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances this curriculum. Credits: Two Units
INSTRUCTIONAL MATERIALS, SUPPLIES, AND EQUIPMENT:
Foundations of Restaurant Management & Culinary Arts Second Edition Level One
Foundations of Restaurant Management & Culinary Arts Second Edition Level Two
Student Purchased Uniforms
Student Purchased Close-Toe, Non-Slip Shoes
COURSE OUTLINE
Unit 1 – Overview of the Restaurant and Foodservice Industry
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Chapter 1 – Welcome to the Industry
Famous Chefs Project
Chapter 2 – Career Opportunities
Chapter 3 – Professional Expectations
Chapter 4 – Communication Skills
Communication Skills – Microburst Learning
Chapter 5 – Beginning your Career
Interpersonal Skills – Microburst Learning
Game of Life (Project-Based Learning)
Unit 2 – A Safe Operation
Teamwork – Microburst Learning
Chapter 6 – Introduction to Food Safety
Chapter 7 – Hygiene and Cleanliness
Chapter 8 – The Safe Flow of Food
Chapter 9 – Risk Management
Chapter 10 -Workforce Safety Procedures
Conflict – Microburst Learning
Unit 3 – Introduction to the Kitchen
Planning and Organizing – Microburst Learning
Chapter 11 – Foodservice Equipment
Chapter 12 – Knives and Smallwares
Chapter 13 – Kitchen Basics
Nutrition Project
Chapter 14 – Culinary Math
Dependability and Reliability – Microburst Learning
Unit 2 – Culinary Exploration (Level 2)
Chapter 3 – Eggs and Dairy Products
Chapter 4 – Breakfast Cookery
Chapter 5 – Fruits
Chapter 6 – Vegetables
Chapter 7 – Potatoes, Grains, and Pasta
Unit 4 – Culinary Exploration
Chapter 15 – Salads, Dressing, and Dips
Chapter 16 – Sandwiches and Pizza
Chapter 17 – Stocks, Soups, and Sauces
Chapter 18 – Cooking Methods
Unit 5 – Meat, Poultry, and Seafood (Level 2)
Chapter 16 – Meat
Chapter 17 – Poultry
Chapter 18 – Seafood
Unit 5- Service and Management
Chapter 20- Principles of Great Service
Chapter 21- FOH Basics
Chapter 22- Introduction to Management
Initiative – Microburst Learning
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