Welcome to Foods II
Mrs.JamieHenry
L.C.H.S.2016-17
ClassDescription
This course focuses on advanced food preparation techniques while applying nutrition, food science, and test kitchen concepts using new technology. Food safety and sanitation receive special emphasis, with students taking the exam for a nationally recognized food safety credential. Students develop skills in preparing foods such as beverages, salads and dressing, yeast breads, and cake fillings and frostings. A real or simulated in-school food business component allows students to apply instructional strategies. English language arts, mathematics, and science are reinforced. Work-based learning strategies appropriate for this course include apprenticeship, cooperative education, entrepreneurship, internship, mentorship, school-based enterprise, service learning and job shadowing. SkillsUSAcompetitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.Remember… this is NOT a course where you will just eat food and be in lab every day.
Uponcompletionofthiscourseyoushouldbeableto:
•Understand causes of foodborne illness.
•Understand factors that influence food safety.
•Understand safe facilities, pest management and sanitation.
•Understand the Roadmap to Food Entrepreneurship.
• Apply specialty food preparation skills.
•Apply procedures to prepare and serve yeast bread products.
•Apply procedures to prepare and serve cakes, fillings, and frostings.
NEEDSAND RESOURCES
RequiredBackground
FoodsI
RequiredMaterials
Tosuccessfullycompletethiscourse,youwillneed:
•Culinary Essentials Textbook(Providedbyteacher)
•ServSafe Edition 6 Textbook (Provided by teacher)
•Writingutensils
•Notebookorbindertokeepclassworkorganized
•Chrome bookandcharger
•Properclothingand/orapronforlabdays.(You willfromtimetotimegetdirtywhenwearecooking,pleasecometoclasspreparedforthis.)
POLICIESANDPROCEDURES
BeingPrepared:
Studentmustcometoclasspreparedandreadytogoinassignedseatwhenthebellrings.Forexample,ifastudentdoesn'thave apenciltowritewith,he/sheisnotallowedto leave the classroomtoretrieveone. Simply ask teacher to borrow one for the class period.
Absent:
Attendanceis takenon adailybasis.Ifastudentis absentfromclass,itishis/herresponsibilitytogetthemissingassignment/notesandmakeupanytestsorquizzesthatweremissed.Thestudentwillhavethreedaystoturninanyassignments.
Assignments:
Dailydirectionswillbedisplayedonthewhiteboardasstudentsentertheclassroom.Students willneedtoreadthedirectionsandgetstartedontheassignment.
Finishworkbeforeclassends:
Ifclassworkisfinishedearly,youmay:1) readabookormagazine,2)completeextracreditassignmentsforthisclass,or3)completehomeworkforanotherclass.Eachstudentworksatdifferentpacesandtherefore,everystudentdeservesaproductiveatmospheretoworkin. This is NOT a time to play on cell phone.
Homework:
There is only homework when you don’t utilize the time given in class to work on an assignment. Therefore, use the time I give you wisely and productively. If not, then you have homework to do.
LateHomework:
Lateworkwillbeaccepted,butalossofpoints willbegivenfortheamountofdaystheworkislate.Handintheworktothe"TurnIn"bin (paper assignments) forthatcoursewhichislocatedontheteacher'sdesk or through the “Turn in” button on Edmodo.Teacherwill grade/returntheworkassoonaspossible. Remember… if the assignment is late, teacher will grade assignments when all other tasks are finished.
BathroomPasses:
Ifyouneedtousethebathroom,raiseyourhandandwaitforteachertocallonyoufor permission. Keep in mind; you may not leave the classroom during the first 20 minutes of class or even the last 20 minutes of class. Whengivenpermissionbytheteacher,comeuptotheteacherdeskandsignthebathroomsignout/insheetbeforegoingtothebathroomandtake thehallpassbeforeleaving.
ClassDismissal:
Teacherwilldismissclass,NOTthebell.Studentsshouldcleanuptheareainwhichtheywereworkingandturninanymaterialstotheirdesignatedareabeforebeingdismissedby teacher.
ClassroomPolicies:
•ABSOLUTELY… Nocellphones.
•Haveneededmaterialsoutandreadywhenclassbegins.
•Raiseyourhandandwaittobeacknowledgedbyteacherbeforespeaking.
•Stayontaskandbe responsibleforyourownwork.
•Beon timetoclass.
•Donotbringcandy,foodordrink(withtheexceptionofbottledwater)intoclassroom.
•Berespectfulandhandleequipmentsafely.
Consequencesforbreakingapolicy:
•Verbalwarning
•Incidentreportandstudent/teacherconference
•Incidentreportandparentalcontact
•Incidentreportandreferraltooffice/principal
Severebehaviormayresultinimmediatereferraltoprincipal.
GradingPolicies:
Thiscoursewillbepresentedthroughamixofclassandlabactivities.Participationinbothoftheseareasisvitaltosuccess.
Quarterlygrade weights: Homework/Classroomactivities-25%Labactivities/Exams-50%
Quizzes25%
GradingScale:SemesterGradeBreakDown:
90-100
80-89
70-79
60-69
59andbelow
A
B
C
D
Failing
Quarter140%+
Quarter240%+FinalExam20%=FinalGrade
CONTACT INFORMATION
•Mrs.JamieHenry/Foods II Teacher/9-12
•919-776-7541ext2557/11:11 am-1:23pm orbyappointmentafterschool
•
StudentSignature:------Date:_
ParentSignature:------Date:_