COURSE SYLLABUS and INFORMATION

Name:

Global Gourmet

COURSE SYLLABUS and INFORMATION

This course meets every day for one marking period (approximately nine-weeks)

and earns .5 credit.

Each of the following topics will be explored:

Safety and Sanitation
Measurements, Equivalents, and Use of Kitchen Equipment
Regional Global Studies
Food Preparation
Nutritional Information
Proper Etiquette: Table Manners and Table Settings

GRADING STRUCTURE FOR

*Grades will be given on a weighted basis. They are as follows:

Formative Assessments (40%):
Lab Units (select)
Packet assignments (first 2 collections)
Class work
Projects
Homework
Summative Assessments (60%):
Competitions
Lab Units (select)
Packet assignments (last 2 collections)
Tests
Final Cooking Project

I have read the course syllabus and agree to the course expectations.

Print Student Name ______Signature ______

Print Parent Name ______Signature ______

OTHER VERY IMPORTANT INFORMATION

When absent, any missing work, tests, quizzes or labs must be made up within five school days. It is your responsibility to ask the teacher what you missed. If you do not make up the work, the grade will be a zero for the task.

Food labs can be made up by preparing the recipe that was made in class at home. Students will complete a lab make-up sheet and provide three pictures of you cooking the food at home. Be sure to include pictures of you in the cooking process. All lab make-ups are to be completed within 5 days upon returning to school.

Students may be photographed or video-taped as part of the course during project work as well as either during or in preparation for a competition.

Please also note the Academic Integrity Policy and its consequences found in the student handbook online. This policy will be strictly upheld.

Classroom Expectations:

Respect yourself, your teacher, your classmates, and all classroom property.
Be on time for class, take your seat immediately, have necessary materials, and be ready to work.
Please do not talk when the teacher is giving instructions.
Use of cell phones or iPods in the classroom is at the discretion of the teacher and for class purposes.
All behavior supports learning and creates a safe and productive classroom.

Classroom Policies:

Lateness Policy – You must be inside the classroom at the start of class. If you have no pass, you will be marked as late. If you are late 3 days, a cut will be issued.

Detentions are issued and participation points are taken off for foul language and inappropriate or dangerous behaviors. They are 1 hour detentions.

Restroom use requires:

ask permission
sign out on the clipboard. Write your name, time out, and time back in when you return.
use the pass so that I know if someone is out of the room.

Clean Up everything before you leave the classroom. DO NOT leave dirty dishes or food in the sink. If you do, your team grade will be affected. This is a collaborative effort, so if the person responsible for cleaning forgets, the inspector should check before you leave the room.

End-of-Class Dismissal is determined by the teacher, you are to remain in your seat, not standing by the door, until the bell rings.

Safety First

At the beginning of EVERY lab, you need to put your hair back, wash your hands, remove loose sweaters and jackets, and pull up loose or long sleeves.
Use EXTREME caution when using the knives; follow all procedures given by the teacher. Keep the blade pointed down and close to your side while walking. NEVER point a knife at anyone or use it as a prop.
Chef and paring knives are always to be returned to the teacher. DO NOT put them in the drawers.
Use EXTREME caution around the stove and oven. They are hot; you can be burned. Stand to the side and use potholders every time you take something out of the oven.
Wipe up ALL spills, on the floor, counter, in the oven (when cooled), and microwave. Use baking spray over the trash or sink, not the counter or floor.
THERE IS TO BE NO FOOLING AROUND IN THE KITCHENS. THIS INCLUDES TOWEL WHIPPING. Doing so will result in a zero for the lab, detention and other punitive measures.

General Kitchen Procedures

Remain in your assigned kitchen during the whole lab. The only exception is to get ingredients and equipment. After one warning, you will receive a zero for the lab.
Take only the required amount of food from the supply table. Measure it there, do not take it to your kitchen. If you take more than is necessary, others may not have enough.
Let the teacher know when your supplies run low. Also alert the teacher to broken equipment or loose handles. People can be hurt if the materials are not working properly.
Conserve towels and dishcloths, use only 1 dishcloth and up to 2 towels per lab. You will be asked to fold and put towels away periodically.
Keep your jewelry on!! If you must remove it, put it in YOUR pocket or purse. Do not put it in the apron or on any classroom surface.
Before you may leave, your kitchen must be completely cleaned and shut down for the day.
No garbage is to be left in the sink.
The sink has to be washed out and dried with a towel
The faucet is off and wiped clean.
The stove is TURNED OFF. Failure to do so could start a fire, and the head cook will lose points for the lab.
The stovetop and front has to be cleaned off.
Canisters/containers have to be wiped off and neatly arranged.
All counters have to be wiped clean and all equipment has to be cleaned and put away in the correct location.
All equipment or other supplies from the supply table have been returned. DO NOT LEAVE ANY OF THESE ITEMS IN YOUR KITCHEN.
When you leave, make sure your chair is pushed in. If you are in 3rd period, please put your chair up since you are the last class of the day.

Sanitation Procedures

ALWAYS wash your hands before starting to cook and whenever you cough, sneeze, blow your nose or return from the bathroom.
Use care with cleaning (counters, utensils, and cutting boards) especially after handling raw meat, poultry, or eggs. Certain items need to be sanitized regularly.
Follow dishwashing guidelines: Use HOT water and soap (2 pumps) to wash all the dishes. The order of dishwashing is: glassware, silverware, plates, cooking utensils, and the pots and pans.
Drain the dishes of excess water before passing them to the dryer.
Clean all counters, microwaves, stoves, ovens and mixers on a daily basis.

Microwave Procedures

Never put anything metal in the microwave.
Never run the microwave empty. If you want to use the timer, use the timer setting.
Remove any covers carefully to avoid burns.
Use potholders to remove food containers from the microwave.
Distribute the heat evenly by stirring the foods after cooking and before serving them.
Do not heat sealed jars, cans, or bottles in the microwave.

Study Guide for Abbreviations and Equivalents

☺Don’t forget to put a period at the end of abbreviations!

Abbreviations

T. or Tbsp. = ______

t. or tsp. = teaspoon

______= cup

gal. = gallon

______= ounce

lb. = pound

pt. = ______

Equivalents

_____ tsp. = 1 Tbsp.

16 Tbsp. = 1 ______

8 oz. = 1 cup (measures volume)

16 oz. = 1 lb. (measures weight)

______cups = 1 pt.

1 stick of butter = 4 ounces

1 stick of butter = ______cup

5 Tbsp. + 1 tsp. = 1/3 cup

______Tbsp. = ¼ cup

1/3 Tbsp. = 1 tsp.

1 cup = ½ pt.

2 pints = ______quart

______quarts = 1 gallon

Food Safety and Sanitation

Use the internet () to find the answers to the following questions.

What is the definition of a foodborne illness –

List four possible age groups that are at-risk–

FAT TOM - What does this acronym stand for?

f.a.t.

t.o.m.

What cooked temperatures or conditions are these foods considered safe:

Chicken/Turkey:

Ground Beef:

Steaks:

Eggs:

Fish:

What can you do to prevent a foodborne illness?

CLEAN

–Hands

–Wash with warm water and ______for at least ______seconds.

– Food

–Wash foods like ______and ______to remove pesticides or other potential contaminants.

–Tools and cooking surfaces.

–Thoroughly clean all surfaces and ______with a solution of bleach water when necessary.

•1 T. Bleach – 1 gal. of Water

SEPARATE

Separate foods that are potentially______from foods that are clean/ready to eat.

–Contaminated foods

–______meat, fish

–Uncooked/unwashed ______

–Uncooked eggs and egg ______

–Any food that has come in contact with other contaminated food and/or ______.

COOK

Cook foods thoroughly to ______bacteria that may

cause food borne illness.

Use a ______to be safe.

Warning!

–“______” (ground meat)

–Meat juices are not ______

–______or shiny instead of solid color (chicken)

–Fish does not ______

What can you do to prevent a food borne illness?

CHILL

Avoid keeping ______foods in the danger zone.

–Bacteria can grow/multiply if left out for more than ______hours.

–______food in the refrigerator, NOT the countertop.

–Freezing does NOT ______bacteria (just slows it dramatically)

–Use multiple______to refrigerate large amounts of food.

Food Storage Tips

•Fresh meat (roast/steaks) will keep fresh for ______days.

•Fresh fish, poultry and ground meat will keep for ______days.

•Properly packaged meat can last for months in the ______.

•Canned goods are best stored at ______temperature.

•Once a food’s packaging has been opened it should be cooked ______.

•Canned foods should be used within ______year.

•Don’t forget to______foods-- use the oldest foods first.

Shopping Tips

•When shopping always check the ______on packaging.

–Know the differences between

•Use – by date

•Sell - by date

Make sure cans are not ______or ______.

------

Food Safety IQ

It is safe to use milk up to one week after “sell by” date?

TrueFalse

How long do refrigerated eggs stay fresh?

1 week3-5 weeks3 months

Which is an effective way to clean sponges?

Bleach and WaterDishwasherMicrowaveAll of the Above

How long can perishable foods sit out safely?

2 hrs.4 hrs.10 hrs.

Is the “5 second rule” really true?

YesNo

Foodborne Illness Identification - use the following website to complete the chart below:

Salmonella