Culinary Arts I, II, III

Chef Steven Knopfke

Chef Daniel Isaac

Culinary Skills Lab 525

Culinary Classroom 522

Description of Course:

Culinary Arts prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry. Designed to introduce students to food production concepts, terminology, and practices in the modern kitchen, the content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities and by developing food preparation, service, and interpersonal skills. Fundamental techniques and skills are taught with an emphasis on safety, sanitation, and proper equipment operation and maintenance. Laboratory facilities and experiences, which simulate commercial food production and service operations, offer school-based learning opportunities.

Technology in the Classroom:

  • Many projects or classroom assignments that require writing will be required to be completed using a word processing program.
  • Research projects will require at least one electronic reference
  • Internet or smart phones may be allowed to assist with student learning as PER TEACHER INSTRUCTION!!

Skills USA:

The National Career and Technical Student Organization for all Culinary Arts and Hospitality Students, Skills USA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

Supplies:

Each Student will need to provide:

  • A 2” three ring Binder
  • Plastic Page protectors
  • Notebook paper
  • Pen or pencil
  • A baseball cap or Chef’s hat for the Culinary Skills Lab

Student Fees:

The Culinary Arts program requires a classroom fee of $15. All money collected will be used to purchase food that will be prepared in the Culinary Lab and consumed by the students. Failure to pay the $15 fee may result in students being restricted from eating the food they have prepared.

Attendance Policy:

See OHS Student Handbook. Attendance is one of the most important factors in student achievement, therefore, students are expected to be present each day that school is in session. In the event of an absence, the student is responsible for making up all missed work.

Classroom Expectations:

  1. Strive to Learn, daily!!
  2. Be on time and ready to begin when the bell rings!
  3. Be prepared everyday – binders, textbooks, paper and pen!
  4. Be respectful of yourself, your peers, and your Teacher!
  5. Be responsible for completing all assignments!
  6. Follow all school policies and rules stated in the student handbook!
  7. Choose your Attitude!!
  8. Have Fun, Speak up, Participate, Challenge one another!!

Determining Course Grade:

Nine-week (quarter) grades are determined by:

  • Participation in Lab Activities50%
  • Unit Exams30%
  • Classwork / Homework20%
  • All students will be assigned group work and each group member is expected to participate and do their part. Individual grades may vary when working in groups based on participation and effort.

Portfolio Binder

It is important that you keep a neat and organized Portfolio. All handouts, class notes, and other items instructed by the teacher to keep should be placed in the Portfolio. We may check notebooks on a random basis for a daily grade. These Portfolios, if well kept, will aide you in studying for tests. We may give open note pop quizzes unannounced. Due to the lab nature of our work, you will need to refer back to these for exams.

Dress Code:

See OHS Student handbook. Be aware that when preparing food all clothing must abide with Hamilton County Health Department rules and regulations for all food service workers. Long hair must be pulled back and hats will be worn!!! Aprons and Chef Coats are strongly recommended to protect clothing.

Student- printed name: ______

Student – signature: ______

Parent – signature: ______