Mrs. Wilson Gourmet Foods

COURSE OUTLINE:

Gourmet Foods

After learning about kitchen principles, safety, and recipes the year begins with a unit on grilling using a gas, charcoal, and electric grills.Then we will take advantage of the fall harvest and discuss the renewed interest in canning. Meal planning is very important in our busy lives, and we look at budgeting, time saving food prep, and nutrition on the run. This course will also include foods for special holidays. A number of weeks will be spent going over the five food groups and “My Plate”. The students will learn consumer skills when they design a kitchen and must include the cost of all the basic pieces of equipment. Students will also have the opportunity to learn more about starting their own business.

  1. CLASS RULES:

A. See handbook for “Discipline Code”, FOLLOW IT!!

  1. As for my specific rules:
  2. Be on time
  3. Be prepared
  4. Respect your peers, property, and me
  5. Complete assignments
  6. Stay out of the kitchen unless we are doing a lab
  7. Clean up after yourself and put things back where you found them
  8. Don’t waste food, if you are not going to eat it don’t make it
  9. Cell Phones
  10. May be used to look up recipes and research class topics
  11. May be used for other activities after ALL class work is finished
  12. May NOT be used while I am giving instructions or lecturing.
  13. May NOT be used during student presentations or when guest speakers are in the classroom.
  1. GRADING: You will be graded on:

A. Homework

B. Class work and participation

C. Cooking Labs

  1. Projects
  2. Quizzes
  1. GRADING SCALE:

A = 90 – 100%

B = 80- 89 %

C = 70- 79%

D = 60- 69%

E = 0 – 59 %

  1. Absences and Missed Assignments
  2. All work assigned is due on the day of a student’s absence is due on the day he/she returns to school.
  3. Those who fail to make up missed assignments within one week of their absence will receive a zero for that assignment.
  4. An absence on the day before will not excuse the student from any tests/quizzes.
  5. Any missed lab must be made up at home. A small sample, recipe, and a note from a parent indicating the student made up the lab are necessary to get a grade for the lab. If the lab is over a week late, I will deduct 10 points.
  6. Students who cut class, skip school, or are absent without an excuse will receive no credit for the work done on that day nor will they be allowed to make up any work or tests

The syllabus is subject to change. All changes will be announced and posted. Thank you.

The best way to reach me is through e-mail at kwilson@greenville.k12,pa.us. If you wish to speak to me the best time to call is 7:00 – 7:30 A.M. at 724-588-2500 x 2116.