Syllabus

Course Title: Introduction to Culinary Arts

Teacher: Amanda Wingfield Email:

Textbook: Culinary Essentials by Johnson and Wales University

Course Objective: Students deciding to enter the field of culinary arts will be introduced to the basics of safety, sanitation and personal hygiene, as well as equipment identification and use, identifying and exploring the individual careers within the food service industry. All students will make hot foods and learn basic garnishing and portion control. Students will learn about kitchen utensils, small equipment, knife skills and basic hot and cold food preparations. In addition, they learn about measures and simple recipe conversions. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

Industry Certifications

This course may assist the student in preparing for the following certification examinations, national assessments, or licensure examinations approved by the Virginia Board of Education:

·  Culinary Arts (AAFCS)

·  National Career Readiness

·  Restaurant, Food and Beverage Services

·  Workplace Readiness Skills for the Commonwealth

Topics to be covered during the term include:

Introduction to Culinary Arts
1st six weeks
Unit 1 Chapter 1 Safety and Sanitation Principles
Chapter 8 Standards, Regulations and Laws
Unit 3 Chapter 13 - Using Standardized Recipes
Unit 2 Chapter 10 – Knives and Small wares
2nd six weeks
Unit 4 Chapter 11 – Culinary Nutrition
Chapter 12 – Creating Menus
Unit 5 Chapter 5 - Customer Service
Unit 6 Chapter 6 – The Dining Experience
3rd six weeks
Unit 7 Chapter 26 - Baking Techniques
Unit 8 Chapter 27 - Yeast Breads and Rolls
Unit 9 Chapter 28 – Quick Breads
4th six weeks
Unit 10 Chapter 29 - Desserts (Cakes, Cookies, and Pie)
Unit 11 Chapter 2 – Becoming a Culinary Professional
Unit 12 Chapter 3- Foodservice Career Opportunities

Assessment: Tests count 2 grades

Daily Work (worksheets, notebook, lab assignment and quizzes) count 1 grade

Class Discussions count 1 grade

Projects count 2 grades

Materials needed: hair containing device (hat, scarf, hair net), closed toe shoes (sandals can not be worn)

Citizenship: The following will lower a student’s grade in citizenship: Tardiness, Disrupting the class, Abusing Equipment, or Sleeping.

Academic Honesty: Cheating is defined as giving or receiving any form of information related to a graded assignment. Cheating by students is considered inexcusable conduct and will be dealt with strictly. Do your own work. Do not copy from another student or give another student your work. A zero will be given to each student for the assignment(s) involved; the teacher will contact the parents; and the student will be referred to the administration.

Classroom Procedures and Policies: To ensure that each and every student has the opportunity to learn all that he or she wishes, the following rules will be enforced.

1 Students are expected to bring all materials to class every day. Paper, pens and pencils.

2. Each student is expected to enter the classroom and be seated before the tardy bell rings. .

3. Check for make-up work on the classroom calendar immediately upon return from absences. It is your responsibility to complete your missed assignments.

4. Students are to respect the rights and property of others, this includes school property.

5. Please do not ask to leave the room unless it is an emergency.

6. Eating is not permitted in the classroom unless in conjunction with a lab assignment. Other times it will be the teacher’s discretion.

7. Students are to observe all safety rules and use caution in an effort to make the class safe for everyone.

8. Keep makeup, hairspray and perfumes in your purse or book-bag.

9. Please do not sit or write on the tables.

10. Remember to be courteous, have a good attitude, and be respectful to have fun in this class!!!!!!

11. Leave kitchens clean and in order.

12. Follow food sanitation and safety rules at all times.

13. Remain in assigned kitchen area during lab (unless gathering ingredients).

Missing Assignments/ Late Work:

 Work turned in after the due date will lose 10% each day. Work will not be accepted after returned to class.

 Lab Make-up work must be completed within one week.

Missed/Make-up labs:

Students may make up missed labs for partial points. Forms must be properly complete and have parent’s signature. (Forms available on my website, or in the lab).

Students have one week after the lab date to turn in their makeup lab to receive partial points.

***I reserve the right to make changes to this syllabus as necessary during the semester. Both students and parents will be notified in writing if the change could alter a student’s grade.***

Parent Contact Information Sheet & Email Disclosure Statement

I have read this syllabus and I know what will be expected of me in this class.

Student name (printed) ______

Student Signature: ______Date: ______

Student Email:______

I have read this syllabus carefully; I understand its contents and what is expected of my child in this course. If I have any concerns or questions, I will contact my student’s teacher through the email address listed on the front page of this syllabus:

Parent/Guardian name(s) (printed): ______

EVENING PHONE NUMBER: (______)______

Parents Email: ______

Parent/Guardian signature: ______Date: ______

Syllabus will be on Teacher page if there are any questions.
MAKE-UP COOKING LAB

Students do not prepare recipe missed in class

Name: ______Date: ______Hour: _____

Date of Lab: ______Product: ______

Directions:

· Copy recipe and attach that paper to this sheet.

· Make/bake product at home within one week of actual lab.

· Bring in sample NOT entire product (ex. Muffins…bring in one). If making a meal, show teacher a photograph of the final project.

· Return this form completely filled out.

· Make-up labs are worth partial credit

Explanation of lab should be at least 2-3 sentences in each area. Use proper grammar and complete sentences.

· Why was this recipe chosen?

· Evaluate your product ( think 5 senses):

· What did you learn from making this product:

Parent Signature: ______Date:______

(Verifies that student completed activity and properly cleaned kitchen area)