Course Objectives Culinary Arts II

Culinary Arts II Tolland High School

Course Description

This course is a college level class designed for students who are interested in pursuing a career in the area of Foodservice. It was developed with Manchester Community College (MCC) for students to earn college credit while at Tolland High School.  Students will study advanced nutrition, menu planning, table service, cost control, and meal evaluation. Luncheons will be prepared and served to senior citizens using specialized commercial equipment. Sanitation regulations will be strictly implemented throughout the operation. Students will visit the Culinary Department at MCC, tour their kitchens, and learn the opportunities available to them at the community college level.  Students must complete all necessary work and receive a 75 or better to receive MCC credit.


Assignments will receive a weight according to their length and difficulty.  Grades will be determined by a combined average of the following:

  • Homework assignments
  • Tests and Final
  • Meal Plan
  • Lab Grade
  • Serving Grade
  • Professionalism


Homework will consist of working on classroom assignments, studying for tests and working on meal plans.  Late assignments will only be accepted if the student is absent from class. 

Class Participation

In order to have a positive classroom experience it is important that we all contribute to the class this includes taking part in class discussions, interacting with your classmates during lab time, and cooking activities, following the guidelines of the class.


When absent, it is the responsibility of the student to contact the teacher to receive missed assignments.  Two day is allotted to make up work for each day absent.  If you are absent when a test is given; you will have three (3) days to make it up from the day you return to school.

 Topics:  Food Service Industry, Sanitation, Tools and Equipment, Cooking Principles, Recipe Structure, Menu Planning, Pre-preparation (Mis En Place), Stocks, Soups, Sauces, Meat, Poultry, Fish and Shellfish, Vegetables, Potatoes and Starches, Salad and Salad Dressings, Eggs and  Food Presentation and Garnishes.


Be Safe

Be Respectful

Be Responsible

  1. If the bell rings and you are not in the classroom you are considered late.  3 lates to class results in an after school detention.
  2. B1 If you arrive at 7:20 go to the office to obtain a pass to class.
  3. No electronic devices at all at any time during class time unless given permission by teacher.
  4. No back packs in the class at all due to safety hazards.
  5. Only clear containers with water are permitted in class.  You will have cups with your name on them and ice water in the refrigerator at all times.  Please do not drink anything but water out of these cups as they do not wash well.
  6. Bring a pen or pencil to class everyday and your three ring binder (Portfolio).
  7. Give your best effort!
  8. Be on task!
  9. Recycle, Compost and Clean up after yourself!
  10. Use respectful language at all times and engage only in appropriate conversations.
  11. Listen to instructions and directions.
  12. Follow all safety procedures.
  13. If anything is damaged or broken by a student that student must pay for the replacement.
  14. Enjoy yourself and the learning process!

 I’m looking forward to getting to know you during the semester!  Feel free to email or contact me any time with questions or concerns.

 Ms. DeBlois  860-870-6818 ext 10093