Kent Transition Center

Hospitality/Culinary Program Syllabus


Instructional Staff:

Ryan Marklevitz, Instructor: 616 365-2391 ext. 244

E - Mail:

Cindy Salzman, CTE: 616 365-2391 ext. 2560

E - mail:


Class Hours: 1st session: 8:00am - 10:45am, 2nd session: 11:10am - 2:00pm


Credit: Certificate of Program Completion, Certificate of Skill Performance, Math, English Language Arts, and Visual Performing Arts.


Prerequisites: Internship through Kent Transition Assessment Center and an interest in Hospitality industry.


Course Description: The intent of this course is to develop the knowledge and skills necessary for students to enter the work force at entry level or higher. The student will be introduced to basic cooking, baking and cold food techniques. Emphasis will be placed on preparation and lab skills such as: knife and measuring skills, cold and hot sandwich prep, cooking, baking and salad making. Extensive training will be given to students in the areas of professional behaviors, leadership and sanitation and safety in the workplace. Upon completion of this class the student will be prepared for an entry level position or higher in the food service industry.


Materials Needed: The student will be expected to come to class in their appointed uniform, without artificial nails, nail polish, shorts, skirts or opened-toe shoes.

Kent Transitions Center supplies textbooks, uniforms, supplies and equipment.


Classroom and Worksite behavior: The students will behave in a professional manner and conduct themselves up to industry standards. Attendance is modeled after industry standards of 90% or greater attendance. Hospitality Students will follow all lab and worksite rules. The hospitality program is part of Kent Transitions Center (KTC) and students are expected to comply with all KTC rules and regulations found in the student handbook.


Course Content:

             Basic Cooking and Baking Procedures

             Professional Work Related Behaviors            

             Safety and Sanitation

             Safe Use and Operation of Equipment and Tools

             Read and Prepare Recipes

             Weights and Measures

             Monitors and Controls safe food products and Waste

             Portfolio Development




Career and Employability Skills (45% of grade)   

             Students will be evaluated daily in four areas: Dependability, Professional Behavior, Follows directions and rules, and Initiative. Students will be expected to display professional behaviors at all times while attending KTC. Students who are absent will not receive a behavior grade for that day. Students who choose not to follow professional behaviors will report to the student Responsibility Thinking Center.


 Lab Skills (45% of grade)

Authentic assessment rubrics are used to grade students on all duties in the lab.

Any student missing an evaluation or wanting to improve her grade may request a make-up at any time during the current grading period.


Math (6% of grade)

                Students will be eligible for ½ math credits when they complete the 6 math modules.

VPAA (4% of grade)

            Visual, performing and applied arts high school requirement.





              Students will be expected to participate in all classroom and lab experiences. Classroom requirements: students are expected to engage in group discussions, selected readings, class assignments and projects. Lab requirements: students will engage in all preparation techniques and equipment operations required. All students will be expected to clean up their work area thoroughly and help their peers who may be behind.



Work related behaviors: 47%

Lab skills: 47%

Math 6%


Behavior Grading Scale

4 – Exceeds criteria

3 – Accomplishes task to criteria

2 – Accomplishes task with help

1—Struggling with task/concept



Conversion Scale - 100 accumulative points per week

100 – 90 A

 89  – 80 B

 79  – 70 C

 69  – 60 D

 59  -- 0 - E