Culinary Arts Syllabus (8-26-2013)

Teacher: Mrs. Crider (Room 1000)

Conference: 7:25-8:12 Monday to Friday.

Course Description:

Culinary Arts is a full-year, two-hour block class which introduces students to essential knowledge and skills necessary for a career in culinary and food service professions. This course begins with the fundamentals and principles of the art and science of cooking. Emphasis is placed on safety, management, production skills and techniques in a professional kitchen setting.

Course Goals

The goal of this class is to develop the professional skills and habits that are important to success in the culinary industry. The class is designed to prepare students for career opportunities in the restaurant industry.

TEKS:

The Teks for this class may be found at the following web address:

Grading Procedures

Major grades are worth 60% of six weeks grade. Minor grades are worth 40% of the six weeks grade.

Methods of Instruction/Assignments

Examples of major grades include but are not limited to chapter, unit or production tests, individual or group projects, labs, portfolios, notebooks, reports and presentations.

Examples of minor grades include but are not limited to quizzes, vocabulary, worksheets, notebooks, cards, labs, class participation, daily assignments, current events, notes or outlines.

Reteach

Students will be required to participate in tutoring prior to retesting. Students will demonstrate mastery prior to retest.

Grade repair procedure

Students will have the opportunity to retake a test within one week of the original assignment due date if the grade is 69 or below. Maximum grade on a retake is 70.

Texts

Our textbook this year is Foundations of Restaurant Management & Culinary Arts.

Tutoring

Tutoring is held before school on Tuesday and Friday and after school on Monday and Tuesday in room 1000.

Test Days and Lab Days

Test days are Tuesday and Fridays. Lab days are usually Wednesday

and Thursday. Other days (usually Tuesday) may be needed depending

on what and where we will be serving.

National Food Safety Certification

We will study in class for the ServSafe test. Students will have a chance to take this test. The cost of the test is $36.00. A fundraiser is currently in the planning stages that will hopefully cover the cost of the test. We will take the test on-line.

Family, Career and Community Leaders of America

FCCLA is a nonprofit national career and technical student organization for youngmen and women in family and consumer sciences education classes.

Chapter projects focus on a variety of youth concerns, including parenting, family relationships, substance abuse, peer pressure, environment, nutrition and fitness, teen violence and career exploration.

Involvement in FCCLA offers members the opportunity to expand their leadership potential and develop skills for life -- planning, goal setting, problem solving, decision making and interpersonal communication -- necessary in the home and workplace.

Competitions we want to compete in include a team cooking, mystery basket, food innovations, life event planning, and serving up success.

Plans are underway at this time for a fundraiser to cover part of the cost of the dues. Fundraisers are also planned to raise money for competition fees. More information will be available in the near future.

Check out our organization at:

CULINARY ARTS SUPPLY LIST – due by Friday, September 6, 2013

Daily Supplies Needed

  • Loose leaf paper
  • 1 1/2” Notebook binder
  • 5 tab dividers
  • Pen and or pencil

Lab Day Supplies

  • Work Shoes: Shoes must be slip-resistant
  • Use the new online pay system.

$20.00 is course fee for food your student will eat

$5.00 for the hair covering (student is encouraged to take it home at end of course)

$7.00 for apron (student is encouraged to take it home at end of course)

$ . for uniform (student is encouraged to take it home at end of course)

Students who intentionally or through neglect or inappropriate behavior abuse or break equipment will be responsible for repair or replacement cost. Such activity will require student to take part in alternative activities for their grade.

Class Policies 2013-2014 Culinary Arts I & II

This is a class for mature students capable of working individually

as well as part of a team. Students and parents should understand that

in the Culinary Arts Program Disruption and Disrespect (D&D) cannot be tolerated. Due to sharp knives, hot equipment and the nature of working in a commercial kitchen, if a student demonstrates an inability to work appropriately there could be serious consequences in terms of safety.

Students are expected to come to class well rested and focused on demonstrating skills required to work in the food service and hospitality industry while working with co-workers, serving customers and interacting with their teacher. Students sleeping in class will receive a student and parent warning prior to receiving an office referral.

Students will need to learn quickly to take initiative, communicate

with each other appropriately and make sure all opening and closing

duties are completed prior to the end of class bell ringing. Students

are expected to clean/sanitize their work tables, remove trash from

floor and sweep, and push chairs back under the table PRIOR to any student

leaving the classroom.

There will be times when a Culinary student will be out of our classroom representing our program. All students’ behavior must be professional and appropriate.

Students are expected to act with respect for themselves, others and property.

Student who are unable to work in the lab on an assigned lab day (Wednesday and Thursday unless notified otherwise) a note from parents must be submitted on the day you will miss. Some assignments can substitute for lab work but your experience will not be complete if you are not in the lab. When you are not prepared to earn your grade in the lab you will receive a written assignment that you must work on for the 2 class periods. You may not sit and visit with those of us who are working.

Unless you have access to a commercial kitchen, make-up work will need to be done after school here in the lab.

Students will dress in lab in pants and non skid, closed toed shoes. The student should be in school dress code also. Sleeves will need to be short so that they do not get in the food. You must provide your own hair tie-backs.

Students should use the restroom at the beginning or the end of class.

Trips during class time should be limited to emergencies.

Every student’s behavior should be in the best interest of the class.

No student should stop another student from learning.

No student should stop the teaching going in the class.

The atmosphere in class should encourage safe and successful opportunities.

There are unique circumstances in this classroom. During production there is a lot of movement and activity going on. Many pieces of equipment are loud. Students will be using professional equipment that is used in industry kitchens. This environment has hazards that can cause severe injuries as a result of unprofessional behavior or misuse of equipment. There is the potential for injuries from neglect of the safety rules for the lab. The following policy is intended to protect each student and the new lab so everyone can learn.

Expectations for Culinary

Classroom:

  • Be at your seat when the tardy bell stops ringing.
  • Leave the mini blinds alone. Do not mess with them
  • Enter and exit through the front dining room door.
  • Place your backpack on the floor or a chair. They do not belong on the tables.

Classroom and Lab

  • No grooming including applying makeup, cologne, perfume and scented lotions, or fixing your hair.
  • Keep all pens, pencils and other objects still. They should not be pitched, flipped or thrown around.
  • Food from outside, must be consumed within 10 minutes of the tardy bell ringing. Eating food in class is a privilege and must be done responsibly. Due to the amount of gum under the desks and on the floor, gum chewing will not be allowed.
  • Place trash in the garbage at the end of the period. Leave the room clean.
  • You must have permission to leave class. Leave only in the event of an emergency. Only one student may be out of the room at a time. Make sure you sign out before you leave for any reason. Failure to sign out will cause you to loose the privilege of leaving.
  • Before you come into the room turn off your cell phones and electronic devices. I will request that you give me any of these items that are in view. If you give it to me with no discussion I will return it to you at the end of class the first time. I am expecting your full cooperation with out debate.After the first incident I will take up the device and it will go to the principal’s office.If you refuse to hand over the device when you are asked I will write you up.

I will tell you when you are allowed to use your technology but

when you are told to put it away you need to do so immediately.

  • The above includes ear buds in your ears that are not plugged

in to anything- they need to be put away.

  • When you are told to do or to not do something do not answer back.
  • You may begin to gather up your belongings at the end of the

period when the teacher tells you you can do so but you will

remain in your seat.

Lab

  • After covering your hair and putting on your uniform stand quietly along the wall between the pantry and the laundry room doors until you are dismissed to begin lab. Looking professional is a key starting point in being professional.
  • Be ready within 10 minutes of the bell ringing to cook or you will loose points.
  • Conduct yourself in a professional way. Fighting, twirling something, running, or horseplay will lead to disciplinary action.
  • Keep your feet off the bottom shelf of the tables.
  • Do not sit on the tables or counter.
  • Pay attention to what you are doing.

Lockers

  • Lockers are provided for Culinary Arts students, but each student must provide his/her own lock.
  • Lockers are used for storage of street clothes and valuables during class.
  • Students will choose a partner to share their locker with.
  • Students will keep track of the combination of the lock.
  • All your belongings go in the locker. There should be none of your business in the lab or in the classroom.

It is absolutely essential for students and parents

or guardians to understand the paramount importance

of strictly adhering to the rules and regulations

dealing with safety in the Culinary lab.

Students will be dealing with pressure situations

requiring a mature attitude, and an approach to

the curriculum that will prepare students for

advancement in the largest industry in the world.

The conditions under which the students will find themselves may be hot and uncomfortable.

The products we produce must be prepared according

to a time schedule. They must be eye appealing,

delicious, and carefully prepared while adhering to

all the safety principles associated with

sanitation and personal hygiene.

Please use this spaceto tell me about any allergies especially

food allergies your student has. Also include any foods your

student may not eat for any other reason.

Your signature below acknowledges that you have received, read, and understand the information for the culinary class. Thank you.

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Printed Parent/Guardian Name

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Parent/Guardian SignatureDate

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Parent’s e-mail addressDaytime emergency phone number

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Printed Student Name

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Student SignatureDate

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