• PLEASE BRING WITH YOU A DOUBLE POCKET FOLDER THE FIRST DAY OF CLASS.  IT WILL BE USED TO ORGANIZE YOUR MATERIALS FOR THE CLASS.  IT MUST BE KEPT IN THE CLASS AND COUNTS FOR 10% OF YOUR GRADE.  THANK YOU.
  • Important Information

     

    Course Proficiencies

    COURSE TITLE: Introduction to Culinary Arts 1

    I. CLASSWORK REQUIREMENTS

    A. Keep an organized notebook, complete with written notes, handouts, worksheets and

    related information.

    B. Maintain regular class attendance

    C. Complete all class assignments, tests and quizzes

    D. Follow accepted rules of behavior

    E. Follow safety rules in the laboratory

    F. Follow laboratory preparation and clean up guidelines and all classroom directions

    G. Work in a cooperative manner with other students

    H. Be responsible for individual assignments and activities to complete group projects

    I. Respect each other, lab equipment, and property of others

    J. Conduct him/herself in a safe and prudent manner

    K. Lab reports are to be completed after each activity

    L. Students will take responsibility to make up any missed work due to absence

    II. ATTITUDE & BEHAVIOR

    A. The foods laboratory activities include the use of equipment and preparation

    techniques that could be potentially dangerous if misused. Appropriate student

    conduct as outlined in class requirements is essential to provide a safe working

    environment for all students. Students are also expected to demonstrate the ability to

    work in group settings as well as independently on class assignments

    III. COURSE OBJECTIVES/OVERVIEW

    A. COURSE CONTENT

    1. Safety and sanitation

    2. Proper nutrition

    3. Food preparation terms

    4. Use and care of equipment

    5. Methods of food preparation

    6. Principles of meal planning

    7. Consumer skills

    8. Career awareness

    B. SKILLS

    1. Apply nutritional guidelines when planning meals

    2. Practice safety and sanitation principles

    3. Demonstrate correct measuring techniques

    4. Demonstrate proper food preparation techniques

    5. Identify and define food terms

    6. Use new technologies for food preparation

    7. Use computers effectively to research food preparation activities

    8. Use and care for equipment and tools.

    9. Think critically and problem solve

    10. Work independently and in a group

    C. APPRECIATION OF CONCEPTS

    1. Understand the importance of safety and sanitation when preparing food

    2. Recognize the role of nutrition and wellness

    3. Appreciate cultural influences on food choices

    4. Become a smart consumer

    5. Appreciate the technological influences in the food industry.

    IV. ATTENDANCE

    Attendance: Refer to Board of Education Policy

    * If the student is absent the day instructions are given for a lab activity, it may be unsafe for

    the student to participate the day he returns. He/she must

     

    Grading Criteria

    30% classwork, homework, participation

    30% Tests & Quizzes

    30% Laboratory Experiences

    10% Notebook

     

     

     

     

     

    Course Expectations

    Mrs. Bradford

     

    Students are required to bring a pocket folder with them on the first day.

    1. Every student will be treated fairly with courtesy and respect. All equipment is also to be treated properly and with respect.
    2. Proper safety procedures must be followed at all times in the classroom, in the lab and when working with all equipment.
    3. Please bring a double pocket folder to class on the first day of each marking period. You will receive a folder/noteboook grade each marking period.
    4. You need to come to class prepared to work, this class is hands on and needs your participation to be successful.
    5. No outside food or drink is permitted in the classroom.
    6. Agendas are required for passes out of class.
    7. Students are required to clean up their workspace and to return all classroom equipment to the proper place by the end of class.
    8. Students are responsible to check the absentee binder and obtain the work they missed when absent. If absent on a lab day a make-up lab report must be complete. Form is available on my e-board.
    9. A class participation grade is given on a weekly basis. Participation is earned by actively listening, paying attention during videos and demonstrations, answering and having relevant class discussions as well having successful lab experiences.

    --------------------------------------------------------------------------------------------------------------------

    On the back of this paper please provide me with at least three expectations you have for this course and the upcoming school year.

    Mrs. Bradford

    Intro to Culinary Arts Class Expectations

    __________________________________ __________________________________

    Student Signature Parent/Guardian Name

    (Please Print)

    ________________________________ __________________________________

    Parent/Guardian Signature Parent/Guardian Contact # or e-mail

     

     

     

    Kitchen Safety Duties

    • Everyone is assigned a duty every day that there is a cooking lab.
    • Duties will rotate; everyone will get a chance to have every job.
    • Duties for the day will be posted in the classroom.
    • If you do not complete your duties your grade will be lowered.
    • Everyone must help each other when needed.
    • Failure to adhere to the duties will result in a loss of cooking privileges.

    Cook

    1. Gets recipe from demo table
    2. Discuss with assistant to determine what is needed from demo table
    3. Sets out necessary equipment and preheats oven
    4. Prepares/Follows the recipe, sets timer
    5. Wipes off range surface, backsplash and microwave-inside & out!
    6. Turns off burners and oven when complete
    7. Cleans/Sweeps floor if needed
    8. Assists in drying dishes, having dishes inspected and putting away

    Assistant Cook

    1. Meets with cook to determine what is needed from demo table
    2. Obtains necessary measuring equipment
    3. Measures ingredients at the demo table
    4. Gets other food items not found in kitchens
    5. Assists in food preparation
    6. Disposes of garbage and trash while cooking
    7. Covers and labels food
    8. Wipes down counters when finished
    9. Assists in drying dishes, having dishes inspected and putting away

    Dishwasher

    1. Help the assistant cook gather items from demo table
    2. Obtains dishtowels
    3. Prepares sink with hot soapy water
    4. Dishwashing order: glassware, dishes, flatware, bake ware, sharp knives, pots and pans, greasy items
    5. Drain, clean & dry the sink and faucet
    6. Place dirty towels and sponges in proper place to be cleaned.

     

    Parent Permission form

    Peanut allergy

    Click to open

    Parent_Permission_Form_to_Participate_in_Culinary_Arts.pdf

    Recipe Research Project

    Click to open

    Recipe_Research_Project2013.doc

    Policy for Make-up Work

    Students who are absent are required to make up any written assignments.

    If a student misses a cooking lab they are required to complete the lab questions as well an alternative assignment to be dtermined at the time.

    Make up work cannot be made up during instructional time, but on the student's own time.

    Students will not be permitted to copy work from another student unless authorized to do so.

    To complete assignments and make up missed work, students may take the classroom text home "Guide to Good Food", use the internet or make arrangements to meet with the teacher at specified periods or after school.

    Students are responsible for completing entries in the Table of Contents and Do Now questions upon their return as part of their folder grade.

     

    Culinary Lab Grading Criteria

    Culinary Lab Grading Criteria

    Criteria

    • Worked collaboratively, everyone in group participated
    • Followed recipe, used proper equipment
    • Cleaned entire kitchen, including counters, sink and all dishes washed and dried
    • Completed lab questions
    • Remained in group and did not disrupt others while working

    Grade Scale

    100 Excellent, exceeded teacher expectations

    93 Good, one slight mistake

    90 Satisfactory, 2-3 mistakes

    85 Satisfactory, 3-4 mistakes

    80 Unsatisfactory, 4-5 mistakes

    70 Poor, total lack of participation and respect for the rules

    *Multi day labs will be given on grade for the total lab experience

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

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