Course Syllabus

Joy of Cooking Syllabus

Mr. Tom Denman

In this course students will examine the fundamentals of nutrition, master basic cooking and baking techniques, and explore the process of food production “from farm to table”. Working in groups, students will demonstrate safety and sanitation in their labs, proper measuring techniques, and the ability to work as a team. The class will explore seasonal and local cuisine and various cooking traditions from around the world. Students will prepare healthy and well rounded breakfast, lunch, and dinner recipes, in order to become well informed and self-sufficient cooks. 

Unit Objectives

  • Familiarize themselves with USDA and general nutrition
  • Master kitchen safety and sanitation
  • Identify measuring equipment, equivalents, and correct metrics
  • Identify and perform a variety of cooking terms and methods
  • Explore scientific principles in food preparation
  • Explore concepts behind seasonal and locally grown food


  • Labs - 60%
    • Must be in class to receive full credit
    • Most points are awarded for participation and cooperation with group members
  • Quizzes - 20%
    • Quizzes on relevant topics will be given periodically
  • Exams - 20%
    • There will be a mid-term and comprehensive final exam.


Students should be on time for daily check-ins and for instruction to begin.  

If absent - all work must be completed before the next class

Labs cannot be made-up

Attendance policies will follow the student handbook.

Outline for the Semester:

  1. Safety and Sanitation
  1. Develop an understanding of the basic principles of sanitation and safety, and be able to apply them in the foodservice operations. -
  2.  Proper food storage 
  1. Cooking Terms and Equipment
  1. Skills in knife, tool, and equipment handling 
  1. Cooking Equivalent and Measurements
  2. Basics
    1. Explore the Food Guide Pyramid
    2. Nutrition and Food Labels
    3. Food production concepts
  3. Baking
    1. Yeast dough
    2. Quick breads
    3. Pies, cookies, and cakes
    4. Savory baking
  4. Cooking
    1. Pasta, Rice and Grains
    2. Vegetables
    3. Dairy
    4. Chicken and poultry
    5. Sauces

Health and Safety

General Expectations

  • Hands should be washed immediately upon entry to the food lab for 20 seconds with soap under warm/hot water.
  • Hands should also be washed after all of the following…
  • Blowing one’s nose, coughing, and/or sneezing
  • Before and after preparing food
  • Before and after eating prepared food
  • Students should avoid touching their eyes, nose, mouth, and/or facemask during lab.
  • Clean (hot, soapy water) all work surfaces (counters, sinks, stoves) upon entry and before leaving. 
  • Sanitize all work surfaces and frequently used surfaces (sink handles, cabinet handles, etc) upon entry and exit.
  • Sanitizing solution should be left on the surface for at least 60 seconds before wiping off. 
  • Please use the disposable, heavy duty paper towels. Dispose of when done.
  • Remain in the assigned work area/lab during the entirety of the lab. 
  • This maintains general safety.