A course schedule is all about “scope and sequence” – the WHEN and WHAT of learning – the timeline of what each student is expected to learn and master, WHEN they will be tested on those things, and WHEN the class is moving on to a new topic.
All culinary students are highly encouraged to be VERY familiar with the course schedule and be prepared to study, cook, and test on the dates such events are scheduled; there is very little time to makeup missed learning opportunities during the year.
Before looking at your individual course progression, read this:
When we talk about “scope and sequence,” we’re talking about the WHEN and WHAT of learning – the schedule of what each student is expected to learn, master, and WHEN they will be tested on those things.
Wekiva Culinary has four important components during the quarterly schedule when it comes to the “Scope and Sequence”:
- Kitchen Work: Each quarter includes specific recipes that must be mastered
- Textbook Work: Each quarter includes specific text-dependent learning that must be completed.
- Student grades are based on multiple levels of involvement: Cooking Labs, Certification Exams, Catering (Practicums), District-required CFE’s, Capstone Projects, Food Science Experiments, and Participation in Program-wide Events
- All courses require increasing amount of time after school and out-of-class to participate in mandatory events; Culinary 1 has the least amount of mandatory time required for events – Culinary 4 students must be present at ALL events with VERY FEW exceptions. Participation in events is NOT optional and IS graded.