Introduction to Culinary Arts Course Syllabus
Miss Greget
E-mail: [email protected]
Course Description:Culinary Arts is a practical lab-based course that provides and builds basic culinary skills. In this course, students learn all about food, including food culture, food history, food safety, and current food trends. They also learn about the food service industry and prepare some culinary dishes. Through hands-on activities and in-depth study of the culinary arts field, this course helps students hone their cooking skills and gives them the opportunity to explore careers in the food industry.
For the most part, you will be cooking ½ the time and working on related course work the other ½. You may be working on daily assignments on days and/or taking notes when you are not cooking so please be prepared for class.
(We will be covering various aspects of food preparation and careers in culinary arts during the course of the semester. Class time will be spent cooking, eating and studying various types of food & food related topics. Students will also be learning about nutrition topics, consumer issues, and different cultures’ native foods and traditions. )
Course Objectives
Intro to Culinary- The competencies focus on identifying and exploring the individual careers within the food service industry. This course teaches:
Leadership:
FCCLA: Is a national vocational organization associated with the Family and Consumer Science Department. You are encouraged to participate in this organization where you will continue to develop your personal growth and leadership skills with students in our school as well as our district, across the state and the nation. FCCLA meets Monday after school in room 2605.
FCCLA/STAR events are integrated into the course as both in class and out of class activities. More detailed information will be handed out later as we progress through the course.
Class Fee:
The lab fee for this class is $30. Trust me; you will be getting more than your money’s worth. The foods fee has already been assessed to your student account.
Attendance:Attendance will be taken each class period. Students who arrive to class after the bell rings will be marked late/tardy. Students who arrive to class less than 10 minutes late will be marked late. Students who are more than 10 minutes late will be marked tardy. Students are expected to remain in class for the entirety of the period. If a student leaves class without a pass, and is gone for more than 10 minutes they will be marked tardy. Students who are repeatedly late or tardy will be assigned the consequences and interventions outlined in the student handbook.
Due to the large amount of in-class activities, attendance in this course is EXTREMELY important and will have a direct effect on the final grade. It is always most beneficial (and fun!) to participate in the cooking activities in class. However, you will have the opportunity to make up 3 food labs at home for excused absences only. The at-home make up sheet can be found on my website. Follow the directions on the sheet and turn in within one week of the absence. After 3 missed labs, you will need to make up any subsequent labs here at school on Wednesday mornings. The dates available to make up these labs (as well as instructions on how to do so) are found on my website.
Grading:Grades will be based upon daily participation in activities and discussions, in-class assignments, quizzes and cooking labs (this includes clean-up!). In addition, attitude and effort will be considered when figuring grades.
Late Work Policy:
For full credit, projects and assignments must be submitted and/or presented on the due date. Due dates are available in Skyward. Projects and assignments will be accepted late for 50% credit at the end of each quarter.
Plagiarism and cheating
Work together to learn, but do and take credit for your own work. Please refer to Student Conduct Expectations in the Student Handbook for further information regarding consequences/violations for 1st and 2nd offenses. Students will receive a Failing grade or possibly a 0 on the assignment/test/project and parent will be notified.
Grading Scale:
A = 93-100%
A- = 90-92%
B+ = 88-89%
B = 83-87%
B- = 80-82%
C+ = 78-79%
C = 73-77%
C- = 70-72%
D+ = 68-69%
D = 60-67%
F = 59% and below
Classroom Rules & Expectations:
To ensure that each and every student has the opportunity to learn all that he or she wishes, the following rules will be enforced.
Text book: Introduction to Culinary Arts from the Culinary Institute of America
*Subject to change with notification
Miss Greget
E-mail: [email protected]
Course Description:Culinary Arts is a practical lab-based course that provides and builds basic culinary skills. In this course, students learn all about food, including food culture, food history, food safety, and current food trends. They also learn about the food service industry and prepare some culinary dishes. Through hands-on activities and in-depth study of the culinary arts field, this course helps students hone their cooking skills and gives them the opportunity to explore careers in the food industry.
For the most part, you will be cooking ½ the time and working on related course work the other ½. You may be working on daily assignments on days and/or taking notes when you are not cooking so please be prepared for class.
(We will be covering various aspects of food preparation and careers in culinary arts during the course of the semester. Class time will be spent cooking, eating and studying various types of food & food related topics. Students will also be learning about nutrition topics, consumer issues, and different cultures’ native foods and traditions. )
Course Objectives
Intro to Culinary- The competencies focus on identifying and exploring the individual careers within the food service industry. This course teaches:
- Discover the career pathways related to food production and food services industries
- Investigate healthy food choices and plan healthy meals
- Evaluate the nutritional needs of individuals and families
- Apply proper food safety and sanitation practices
- Utilize cooking measurements, equivalents, and substitutions
- Understand cooking preparation terms
- Demonstrate knife skills
- Utilize preparation skills
- Investigate and experiment with various cooking/baking techniques
Leadership:
FCCLA: Is a national vocational organization associated with the Family and Consumer Science Department. You are encouraged to participate in this organization where you will continue to develop your personal growth and leadership skills with students in our school as well as our district, across the state and the nation. FCCLA meets Monday after school in room 2605.
FCCLA/STAR events are integrated into the course as both in class and out of class activities. More detailed information will be handed out later as we progress through the course.
Class Fee:
The lab fee for this class is $30. Trust me; you will be getting more than your money’s worth. The foods fee has already been assessed to your student account.
Attendance:Attendance will be taken each class period. Students who arrive to class after the bell rings will be marked late/tardy. Students who arrive to class less than 10 minutes late will be marked late. Students who are more than 10 minutes late will be marked tardy. Students are expected to remain in class for the entirety of the period. If a student leaves class without a pass, and is gone for more than 10 minutes they will be marked tardy. Students who are repeatedly late or tardy will be assigned the consequences and interventions outlined in the student handbook.
Due to the large amount of in-class activities, attendance in this course is EXTREMELY important and will have a direct effect on the final grade. It is always most beneficial (and fun!) to participate in the cooking activities in class. However, you will have the opportunity to make up 3 food labs at home for excused absences only. The at-home make up sheet can be found on my website. Follow the directions on the sheet and turn in within one week of the absence. After 3 missed labs, you will need to make up any subsequent labs here at school on Wednesday mornings. The dates available to make up these labs (as well as instructions on how to do so) are found on my website.
Grading:Grades will be based upon daily participation in activities and discussions, in-class assignments, quizzes and cooking labs (this includes clean-up!). In addition, attitude and effort will be considered when figuring grades.
- Cooking Labs 40%
- Daily Assignments 10%
- Tests/Quizzes 5%
- Projects & Leadership 35%
- Professionalism (on time/ready to work) 5%
- Final Exam 5%
Late Work Policy:
For full credit, projects and assignments must be submitted and/or presented on the due date. Due dates are available in Skyward. Projects and assignments will be accepted late for 50% credit at the end of each quarter.
Plagiarism and cheating
Work together to learn, but do and take credit for your own work. Please refer to Student Conduct Expectations in the Student Handbook for further information regarding consequences/violations for 1st and 2nd offenses. Students will receive a Failing grade or possibly a 0 on the assignment/test/project and parent will be notified.
Grading Scale:
A = 93-100%
A- = 90-92%
B+ = 88-89%
B = 83-87%
B- = 80-82%
C+ = 78-79%
C = 73-77%
C- = 70-72%
D+ = 68-69%
D = 60-67%
F = 59% and below
Classroom Rules & Expectations:
To ensure that each and every student has the opportunity to learn all that he or she wishes, the following rules will be enforced.
- I expect you to be on time and ready to work. All school policies will be followed, as well as a few additional classroom rules:
- In order for this to happen, please put cell phones and other electronic devices and their accessories (i.e. earbuds), on silent and in your backpack or bag for the class period, unless otherwise instructed.
- Ask permission, and then sign out on the clipboard if you want to use the bathroom. Be mindful about when/how you ask for permission.
- You may have food & drink in the lab as long as you clean up your mess and don’t leave empty (or full!) bottles/cans/bags/lunch sacks/trash on or under the tables.
- Kitchen Lab Safety will be enforced at all times: Do not play with the knives, ovens, stovetops, or any other potentially dangerous item. If you want an early exit from this class, break any of the above-mentioned rules.
Text book: Introduction to Culinary Arts from the Culinary Institute of America
*Subject to change with notification