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Culinary Arts I

Culinary Arts I. Course overview. Culinary Arts I Syllabus Over View Course Requirements: Materials :. Materials : Three ring binder

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Culinary Arts I

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  1. Culinary Arts I Course overview

  2. Culinary Arts I Syllabus Over View Course Requirements:Materials: • Materials: • Three ring binder • notes on a daily basis. Also you will be required to maintain lab records for the entire year. Lab records are turned in for grades at the end of each quarter. • Lab/Class Clothing • Uniforms • All uniforms agreementsmust be signed and turned in by September 1st. Shoes must be "closed toed" with non-slip soles. Should you not wear appropriate shoes, you will not be able to participate in the daily lab. You will be expected to wear a hat or hair restraint while in the labs. Baseball caps are not considered professional attire and are not permitted on school grounds. If you choose to purchase your own materials, they must be uniform quality . Lockers are designated for storage. • Equipment: Knives maybe kept locked in your locker. Locker assignments will be issued on the first week of class.

  3. Syllabus Over View Course Requirements: • Attitude: They say that learning is 80% attitude and 20 % skills. Please come to class with the proper attitude to ensure the maximum learning potential. Bad attitudes are left outside the classroom. Should you have any issues that would prevent you from learning, please speak to me and we will make arrangements to resolve any concerns you may have. If you have an IEP, you are responsible to request adjustments to the curriculum and syllabus .

  4. Attendance: • Attendance is important for your success in this. . . . The practicum points cannot be made up. For extended illness, you must make up labs after school to get credit for time missed this is at the discretion of the instructor. Should you be tardy for this class, you will not receive total points for that day's lab. All tests and assignments will be the student’s responsibility to schedule make-up work. No lab production can be made up.

  5. Behavior: • Appropriate behavior is essential for safe food production. Shawnee Mission School District has a "Code of Behavior" all students must follow. In this class, there is a "no tolerance policy" will be enforced to all students who participate in the Culinary Program. It is essential that there is absolutely no horseplay in the classroom as well as the kitchen when you are in the practicum labs. Failure to follow the rules will result in you being removed from this class and receive no credit for the lab practicum. If your behavior continues, you will be removed from the class. And receive an incomplete for the semester/quarter.

  6. Class requirements are a minimum of 2 experiences per Semester Experiences Include: Bistro Activities Guest Chef appearances Community Service Events with approval of Instructor Learning Experience is 40% of Total Semester Points Learning Experiences require professional attire at all time! Learning Experiences must be scheduled at the beginning of each semester Failure to attend scheduled dates (ie. No Call, No Show) will result in a score of 0/640 points. Excused Absences for these events are by parent contact only. Professional Learning Experience

  7. Professional Learning Expericence • Failure to have the chef instructor initial your sign out will result in a "no credit." • Job assignments for each student will be posted the day before each Bistro. You must do that job in order to get credit for that day. There will be no switching of assignments. • During the day of each Bistro, each class will have certain functions to perform such as food preparation, and table service requirements. • All students are expected to be on time for the evening's meal service. Being late will result in deduction of points. • If you have a job, you are still required to work the Bistro. I will contact your employer and make arrangements. Should you need notes explaining to your parents or employer, please come and see me.

  8. Tests and Quiz's • Every weekthere will be a test or quiz over the material that was presented that week. • Tests and quiz's are a total of 30% of your total grade point for each quarter. • You will have a comprehensive mid term final which is 15% of your semester grade. • You will not have extensive homework in this class, although reviewing materials ONLINE is highly recommended.

  9. Uniforms • Additional uniforms are available directly from New Chef Fashions.

  10. Tools • You can bring your own tools to class. \ • All tools must be in closed and secure container as a tool box, knife roll. • Lockers are assigned and there is no sharing lockers with other students. • Lockers must be locked at all times • When carrying knives in school, they must be secured and not accessible to anyone.

  11. Cell Phones and Electric Devices • School policy: • Not in class, only on break and on your time. • No texting, no I Pods, in class while in session. • Please follow the basic rules. (Really do I need to say more?) 1st warning: verbal 2nd warning: take away 3rd warning: goes to office and adult picks up.

  12. Planned Absences • Get form from office and have teachers complete and sign off • Make sure Parents call Broadmoor • Communicate to me so I know that this is planned absense

  13. Drinks in Class Room • Clear bottles with lids, only water are permitted in classroom. • Sometimes when agreed by teacher in advance: • IE: holidays, labs, dinner functions.. ONLY AT TEACHER DESCRESSION

  14. Course Grades • 20% class labs • 10% homework/worksheets/classwork • 30% Tests and Quizzzes • 40% Student Based learning/ semester projects • 10 % final exams: both academic and practical

  15. Class make –up policies • Follow district guidelines • Semester Project due dates are not negotiable • All lectures, worksheets, tests, and quizzes can be made up after school. • All labs missed will not be made up and students are responsible for information and notes for tests and quizzes

  16. Lab Policies • All students must be here in professional culinary attire for all labs. • All labs will be in groups of three or four. • All students in the group will receive a lab grade on a daily basis • All students will have a sanitation grade for cleaning • Students responsibility to clean as they go and leave there production area the way they found it. Restock small wares in proper location before the end of class.

  17. Attendance Policy • Follow district guidelines • Tardy students will have two for the quarter. • After two, detention will be assigned and parents will be notified. • Unexcused absences are the student’s responsibility to clarify with office. • Miss tests or quizzes, students responsibility to re-schedule. All testing materials will be on the internet.

  18. Classroom Expectations • Come on time and ready to learn • Come with necessary materials and do not leave them in your car • Pen, Paper, 3 ring binder on a daily basis • No food or drink other than what is in the lab • Clean your area when done eating • Do not abuse the classroom and facility

  19. Chef Mentoring • We will have guest chefs. On these days you must display professional courtesy, be here prompt, clean attire and clean shaven. You represent the program, school, and school district. Be professional!

  20. Program Overview • Quarter 1 Sanitation: serve safe Professional Chef: chapters 1 -10 Culinary Math: basics and measures Professional Learning Experience: 2-3 events “TBA” • Quarter 2 Introduction to Hospitality Culinary Math: advanced applications Semester project Chapters 10-15 professional chef Final exam: written and practical • Quarter 3 Professional Chef 16-25 Introduction to baking: Semester project: Menu Development 4th Quarter Professional Chef Chapter 26-28 Semester project: menu Costing Final Exam

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