Culinary Arts Student Handbook

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1 Culinary Arts Student Handbook Culinary Arts Room 12A Instructor: Robin Dodge Office Phone: Ext Fax: Assistant: Cindy Johnson Office Phone: Ext Website: Course Number: Junior Course Number: Senior This handbook is a supplement to the Auburn Career Center Student/Parent Handbook. Revision Date: 04/28/15

2 TABLE of CONTENTS Contents WELCOME CLASS OF AUBURN CAREER CENTER MISSION... 3 CORE VALUES... 3 AUBURN CERTIFICATES... 4 COURSE INFORMATION... 4 COURSE DESCRIPTION... 4 PROGRAM SCOPE:... 6 GRADE 11, JUNIOR LEVEL... 6 GRADE 12, SENIOR LEVEL... 6 INSTRUCTIONAL PHILOSOPHY... 7 ASSESSMENT... 8 COURSE ASSESSMENT PLAN... 8 CULINARY GRADING SYSTEM... 9 COURSE ASSIGNMENTS AND PROJECTS PROGRAM APPAREL COURSE POLICES SAFE WORK PRACTICES STUDENT ORGANIZATION INFORMATION APPENDIX TECHNICAL LITERACY PROGRAM SYMPLICITY CAREER SAFE PROGRAM/OSHA 10-HOUR GENERAL INDUSTRY TRAINING AUBURN CERTIFICATES AUBURN HONORS CERTIFICATE REQUIREMENTS AUBURN BASIC CERTIFICATE REQUIREMENTS AUBURN COMPLETION CERTIFICATE REQUIREMENTS AUBURN ATTENDANCE CERTIFICATE SAFETY CERTIFICATE EMPLOYABILITY CERTIFICATE BUSINESS PARTNERSHIPS AND STUDENT INTERNSHIPS SYLLABUS/HANDBOOK AGREEMENT

3 WELCOME CLASS OF 2017 This program is designed for students who plan to enter the world of Culinary Arts with skills that will prepare them for careers in the food service industry. Students will gain necessary skills to succeed in the culinary field. Students will study the basic fundamentals and concepts that can be applied to culinary arts. This program will place an emphasis on the understanding of the technology as well as the creative skills that are needed for success in this evolving area. This is a Tech Prep Program. Students have the potential of earning Lakeland Community College credit or University of Akron credits for work completed in Culinary Arts while attending Auburn Career Center. Ohio College Tech Prep prepares students for high skill, high demand technical careers in a competitive global economy. Rigorous educational pathways emphasize math, science and technology and lead to postsecondary education. Students may be eligible to earn college or technical school credit for their high school coursework if they meet Tech Prep exit requirements. Successful completions of the secondary education component of a Tech Prep Program are: Complete the career technical program with a C or better Meet the Ohio graduation requirements Complete coursework eligible for articulated credit as determined by the postsecondary institution and defined in the signed articulation agreement. Minimum standard for eligibility is a C Complete applicable technical assessments Complete a postsecondary-approved assessment indicating the student is college ready Students enrolled in Culinary Arts will: Learn Basic Culinary Skills Restaurant Operation ProStart Training ServSafe Training Career Safe Training Technology Literacy Training Earn Three Credit Hours per Year AUBURN CAREER CENTER MISSION Auburn Career Center provides an innovative career and technical education that empowers all learners to excel in the emerging workplace and enrich their community. CORE VALUES We believe that: - People are personally responsible for their choices and actions - Treating people with dignity and respect will enhance learning 3

4 - Attitude and goals drive achievement - All people can learn - All people can make positive contributions - Change is exciting and essential for growth AUBURN CERTIFICATES Auburn Career Center provides an extended curriculum for our eleven participating school districts. Students attending Auburn Career Center may earn multiple elective and academic credits each year. Following successful completion, these credits are certified by the high school in which the student is enrolled. High school students can also earn several college credits while attending Auburn Career Center. In addition to earning academic credit toward graduation, students may earn the following certificates of achievement from Auburn Career Center. Honors Basic Completion Attendance Safety Employability These certificates are awarded at the Senior Ceremony and placed in the student s senior portfolio. See APPENDIX for additional information on certificates COURSE INFORMATION Course Description The Auburn Culinary Arts Program is designed to provide a solid foundation in the culinary field. The two-year program will teach basic, fundamental Culinary Skills, Restaurant Operation, ProStart Training, (with possible certification), ServSafe Training (with possible certification), Career Safe Training (with possible certification), and three credit hours per year towards graduation requirements. Successful completion of this course will provide a very promising future in the culinary field! Prerequisites: The desire to truly enjoy the art of cooking, understanding the definition of dedication, and having the responsibility of wanting to become a skilled professional in the culinary field. Culinary Arts Room 12A Instructor: Robin Dodge Office Phone: Ext Fax: Assistant: Cindy Johnson Office Phone: Ext Website: Course Number: Junior Course Number: Senior

5 Class schedule: Junior Schedule: 8:18am to 10:53am Senior Schedule: 10:58am to 2:28pm - Math, On-Line curriculum is available. (Students may elect to take Math at their associate school.) - English, On-Line curriculum is available. (Students may elect to take English at their associate school.) Students enrolled in Culinary Arts will have met the following requirements: - Must have junior status - Have earned at least two English credits, two math credits, one science credit, and one social studies credit Successful completion of Culinary Arts will result in the following: - Three Credit Hours per year - ServSafe Certification Must pass ServSafe Certification test. - ProStart Certification Must pass both Junior and Senior ProStart Certification tests. Also must complete 400 hours of employment in the restaurant business (in two years) and have documentation of those hours. 200 of the hours are earned in the culinary program at Auburn Career Center. Career Safe Certification On line training and testing through OSHA. Must complete all sections and pass all tests in the course. Class materials: - Uniform (Class Shirt) - Chef Coat - Chef Hat - Chef Apron - Chef Scarf - Black Chef Pants - Black Apron / Senior - Black Tie / Senior - ServSafe Text Book / Junior - Class fee - $25 All fees are due by October 30, Accounts will be adjusted after the approval of free/reduced lunch applications. Text Books Used in the Culinary Arts Program ServSafe Course Book Sixth Edition ProStart Foundations of Restaurant Management & Culinary Arts Level 1 (Junior) ProStart Foundations of Restaurant Management & Culinary Arts Level 2 (Senior) All above books are written by the National Restaurant Association 5

6 PROGRAM SCOPE: Grade 11, Junior Level The junior program is designed to prepare students with a solid foundation in basic skills of the culinary field. The junior curriculum provides instruction in the following areas: ProStart Training (with possible certification), ServSafe Training (with possible certification), Career Safe Training (with possible certification) Introduction to the Food Service Industry, Sanitation, Safety, Tools and Equipment, Basic Cooking Principles, Measurements, Recipe Calculations, Food Costing, Mise en Place, Culinary Terms, Knife Skills, Pastas, Breads, Food Presentation, Eggs, Herbs, Spices, Restaurant Preparation, Station Preparation, Restaurant Operation, Quantity Cooking, Station Rotation, Teamwork, Self-Confidence, and much, much more! Technical Literacy Program-See Appendix for Course Description Career Safe Program-See Appendix for Course Description Grade 12, Senior Level The senior program is designed to prepare students with a solid foundation in basic skills of the culinary field. The senior curriculum provides instruction in the following areas: ProStart Training (with possible certification), ServSafe Training (with possible certification), Career Safe Training (with possible certification), Review of junior year curriculum, Stocks, Sauces, Soups, Meats, Poultry, Fish, Seafood, Salads, Salad Dressings, Restaurant Operation, Serving, Cashier Training, Customer Relations, Station Operation, Food Preparation, Expediting, Manager Skills, Menu Planning, Designing Restaurant Projects, Teamwork, Self-confidence, and much, much more! Major Course Goals Culinary Arts is for the student who wishes to enter the culinary field. Students will gain the necessary skills to implement the Food Management, Production and Service Competency Profile. The major goals of the Culinary Arts Program are: 1. Demonstrate a thorough understanding of all culinary competencies. 2. Read and understand all given instructional material. 3. Read, understand, and demonstrate all rules in the Auburn student handbook. 4. Demonstrate computer skills. 5. Demonstrate math skills. 6. Demonstrate employability skills, and professionalism. 7. Demonstrate problem solving. 8. Demonstrate teamwork. 9. Demonstrate respect. 10. ProStart Certification 11. ServSafe Certification 12. Career Safe Certification Students in Culinary Arts can obtain jobs in any area of the culinary field with proper training, furthering education, dedication and determination. 6

7 Performance Competencies Skills specific to the Culinary Arts Junior and Senior Programs, are determined, by the Occupational Competency Analysis Profile. This profile is provided by the Ohio State Department of Education. These competencies are the core curriculum in this course. Those cognitive abilities (student demonstrated skills) addressed in this course include all higher level thinking skills. Competencies include but are not limited to the following: - Orientation to Food Service Industry - Sanitation and Safety - ProStart Training - ServSafe Training - Career Safe Training - Guest Relations and Service - Side Work - Nutrition and Menu Development - Garde-Manger/Pantry - Main Entrees - Stocks, Soups, Sauces, Gravies - Bakery Products and Desserts - Receiving and Storing - Management Operations - Career Development - Decision Making and Problem Solving - Work Ethic - Job-Seeking Skills - Job Retention and Career Advancement Skills - Technology in the Workplace - Lifelong Learning - Economic Education - Balancing Work and Family - Citizenship in the Workplace - Leadership - Entrepreneurship INSTRUCTIONAL PHILOSOPHY The instructional material presented in this course will be delivered in a variety of formats. Lecture and note taking are a part of that process. There is a great deal of Instructor demonstration along with student lab application, based on given instruction. High quality work is expected. Most work will be done as individual applications giving students the opportunity to develop selfdiscipline, motivation, self-confidence, and pride in their work. Students are expected to prepare for each class by having all necessary materials, uniforms, identification badges, completed assignments and a positive attitude! Assessment methods include daily participation, positive attitudes, having all class materials, clean, full- uniforms, homework assignments, identification cards, lab assignments, notebook organization, quizzes, tests, and exams. 7

8 Text Books Used in the Culinary Arts Program ServSafe Course Book Sixth Edition ProStart Foundations of Restaurant Management & Culinary Arts Level 1 (Junior) ProStart Foundations of Restaurant Management & Culinary Arts Level 2 (Senior) All above books are written by the National Restaurant Association Classroom Entry Attendance Attendance is taken at the start of class. All students should be in their assigned classroom/lab before the bell sounds. If you are tardy you must report to the High School Office and obtain an admit slip. More than 5 unexcused absences within a 9 week grading period or 3 in a 6 week grading period may result in loss of credit. Excessive unexcused absences may result in disciplinary action. Refer to the Student/Parent Handbook for more information. Classroom Exit Dismissal Students are dismissed by the Instructor, not the bell. Students are not to line up at the door, be in the hall, or leave the classroom or lab prior to dismissal by the teacher. Assessment Daily Bell-work, Daily Homework Assignments, Lab Grades, Identification Cards, Uniform Check, Quizzes, Notebook Project, Tests, Exam Course Assessment Plan Performance Standards: Grades for the course will be based on the following levels of performance. GRADE & Description A (90 100%) Work is correct with only minor flaws (not having to do with the main idea of the problem). You understand the concepts presented in class and were able to apply them appropriately to real-world examples. You completed all assignments on time, demonstrated a good work ethic, and produced a high quality of work. B (80 89%) You did quality work with a few flaws. You understood the concepts presented in class, and were able to apply them with help. You completed almost all tasks and assignments on time, and demonstrated knowledge with sufficient skills. Poor attendance may have influenced this grade. C (70 79%) Had difficulty understanding class concepts or applying concepts to real-world situations. Some assignments were late or were not turned in. Poor attendance may have influenced this grade. 8

9 D (60 69%) Did complete some of the work for class. Work completed was frequently late or of low quality with errors and omissions. Poor attendance may have influenced this grade. F (59% and below) Did not complete a significant amount of work for the class, or if work was done, it had major errors and did not meet standards. Poor attendance may have influenced this grade. Culinary Grading System Grading policy is per the Student/Parent Handbook: It is expected that students complete assignments on time! When assignments are turned in on time, the student will earn an EXTRA 5 points per assignment. When assignments are late, the student will LOSE 10 points for every day that the assignment is late. Seniors: When the restaurant project is late, you will LOSE 25 points per day on this assignment. Grades will be determined by a TOTAL POINTS method. Lab grades are worth 25 points a lab. Full uniforms are required for lab. If the student does not have a full uniform, it will result in losing their lab points for the day and a possible visit to Alternative Studies. There is NO making up a missed lab due to no uniform. Identification badges and uniforms are to be worn daily. Identification badges and uniforms are worth 20 points each, a day. If the student does not have their ID badge or uniform, they will lose their points. Repeated offense will result in a possible visit to Alternative Studies. Each day in the Culinary Program is worth 40 points. The student must be present to earn these daily points. The 40 points is based on attendance, student participation, professionalism, and being respectful. When a student is absent in Culinary, he/she cannot earn their daily 40 points if they are not here. If the absent is the result of a doctor s appointment, court appointment or funeral (documentation is required on these absences) the student will be exempted from not earning the given points, but will still have the absence. Attendance Statement: (this is from our Handbook) More than five unexcused absences within a nine week grading period or three in a six week grading period may result in loss of credit. Excessive unexcused absences may result in disciplinary action. The students daily grade is also based on their employability skills. It is based on the student s behavior and teacher observations of behavior and attitude. Behavior and preparedness are an essential part of a student s tenure at Auburn and the Culinary Arts Program. 9

10 ATTENDANCE: When a student in Culinary has perfect attendance, per week, the student will earn an EXTRA 10 points per week. If the student is tardy, or absent in a week, there will be NO extra 10 points per week. Following Auburn s Student Handbook, if a student is absent five days or more per quarter, the student may lose academic credit with a possibility of failing. (refer back to course assessment) GOOD ATTENDANCE AT AUBURN IS ESSENTIAL TO EACH STUDENT S SUCCESS!!! An absence in Culinary could result in not earning daily points and may affect the students total grade.(refer back to course assessment plan) Tardiness to class will result in the loss of the extra 10 points and the student must get an admit slip from the Attendance Office before returning to Culinary. PARTICIPATION Class participation is part of the student s daily grade. LATE WORK Late assignments result in the loss of 10 points per day for each day late. MISSED ASSIGNMENTS/QUIZZES/EXAMS Rules are followed from the student handbook regarding missed assignments. ACADEMIC DISHONESTY Academic dishonesty will NOT be tolerated in the Culinary Program. All rules and regulations in the student handbook will be followed in dealing with dishonesty. IDENTIFICATION BADGE & UNIFORMS Identification badges and Uniforms are required to be worn every day, and the student will be graded on this. Full, uniforms are required for lab. If the student does not have their uniform they will lose total lab points for the day, and could result in alternative studies. EXTRA HELP Extra help is available upon request. Please don t hesitate to ask!!! Our goal at Auburn is to help every student succeed!! 10

11 EMPLOYABILITY SKILLS In Career and Technical Education student performance is looked at just as business/industry would look at an employee on the job. The quality of tasks completed, time required, participation, attitude and consistency of effort, etc. are considered employability skills and are all a part of one s grade. The following situations will negatively impact one s employability skills and possible loss of points. -Disrespect displayed towards fellow students and instructor -Sleeping or appearing to be sleeping -Swearing or inappropriate language -Not working on task at hand -Horseplay or unsafe activity -Abuse of school property -Playing games or otherwise misusing computers or calculators while in class -Absent from class (other than a school function or excused absence) -Unpleasant, antisocial, negative or belligerent attitude/comments -Chairs left out or equipment not put away -Use of electronic equipment (CD players, cell phones) -Unprepared for class, not turning in assignments on time -Not wearing student ID badge or not having it displayed in a visible location. -Not dressed in IMT uniform. -Unexcused absence from class. Continuous violation of the Employability Skills will result in additional disciplinary action determined on a case by case basis. COURSE ASSIGNMENTS AND PROJECTS NOTE: Due to restaurant scheduling, catering, competitions, cancellation of school, and student assessment, all course scheduling will be taught, BUT is subject to change in the given time slot with the discretion of the Instructor and Administrators. Calendar of Course Assignments and Projects -Senior Culinary 1 st Quarter -Safety & Sanitation -ProStart Training -ServSafe Training -Career Safe Training -Restaurant Project -Review of Junior Year -Understanding Vegetables -Cooking Vegetables -Potatoes and Starches -Knife Skills -Measurements 11

12 -Recipe Calculations -Customer Service 2 nd Quarter -ProStart Training -ServSafe Training -Career Safe Training -Restaurant Project -Safety & Sanitation -Stocks -Sauces -Soups -Knife Skills -Measurements -Recipe Calculations -Customer Service -Restaurant Operation/Station Rotation 3 rd Quarter -ProStart Training -ServSafe Training -Career Safe Training -Safety & Sanitation -Meat Identification -Poultry Identification -Restaurant Project Customer Service Restaurant Operation/Station Rotation 4 th Quarter -ProStart Training -ServSafe Training -Career Safe Training -Safety & Sanitation -Poultry Fabrication -Fish & Shellfish Identification -Knife Skills -Restaurant Project -Customer Service -Restaurant Operation/Station Rotation Students can expect assignments on a regular basis. Projects of significant importance will be assigned throughout the year. PROGRAM APPAREL Students will be required to wear program specific apparel. Standard daily dress: Juniors: Chef Coat, Black Pants, Scarf, Apron, Chef Hat, & Rubber Soled Shoes. In addition these materials must be brought to class each day: Knives, Thermometer, Notebooks, Note-cards, Pens, Pencils, and a Calculator. 12

13 Seniors: Chef Coat, Black Pants, Scarf, Apron, Chef Hat, Rubber Soled Shoes (kitchen), Knifes, Thermometers, Black Rubber Soled Shoes (restaurant), White-Collared Long Sleeved Shirt/Blouse, Black Pants, Black Apron, & Black Tie. In addition these materials must be brought to class each day: Knives, Thermometer,Notebooks, Note-cards, Pens, Pencils, Calculator, Notebook for Restaurant Project, Notebook Divider Sheets for Restaurant Project, Plastic Sheet Covers for Restaurant Project Students are required to have and display on themselves at all times an Auburn Career Center ID card, which is provided free during the first weeks of school. The Auburn ID Badge must be clearly visible and presented upon request to any teacher, administrator, resource officer, or school personnel. If a student s original card is lost or stolen, a duplicate ID card must be purchased. The fee for a duplicate ID card is $5.00. COURSE POLICES This course covers a large amount of material; therefore, late assignments will not be accepted. The only exception to this is if the student provides an excused absence that is verified by the High School office. Refer to the Student/Parent Handbook for more information. This program is a program that builds upon skills. Missing class time will jeopardize a student s ability to complete the various assignments and projects accurately and on time. Class participation and employability skills are an extremely important part of this program. Grades are based in part on the following: SAFE WORK PRACTICES Safety violations are NOT tolerated in the Culinary Program, and all rules and regulations in the student handbook will be followed regarding any violation. At this point contact the main office by using the telephone in the Instructors office. Pick up the phone and dial 0 for the Main Office. Remain calm, explain the situation. If there is no immediate answer send someone to the nearest classroom or office and notify an adult of the incident and request additional help by calling 911. If the victim is conscious, it is best to have them lie still until qualified emergency response personnel arrive on the scene. Do not move a victim unless there is risk of additional immediate danger to them and you. You can cause additional severe injury by unnecessarily moving a victim. There is the possibility of the victim going into a state of physiological shock -- a condition of insufficient blood circulation different from electrical shock -- and so they should be kept as warm and as comfortable as possible. 13

14 Personal Mobile Technology Cell phones, MP3 Players and other mobile devices are included in the definition of personal mobile technology. It is expected that students will realize that mobile technology devices have their time and place and will utilize them appropriately when in the Culinary Arts Program. Cell phones, MP3 Players and other mobile devices are not allowed during lecture, classroom participation time, in the kitchen during lab, or prepping for the restaurant. Students will abide by the rules of Auburn s student handbook, and the rules of the Culinary Arts Program. ADDITIONAL COURSE POLICIES 1. Code of Conduct: The published Code of Conduct for Auburn Career Center found in the Student/Parent Handbook will be enforced at all times. Refer to the Handbook for discussion of due process of the Code and safety violations. Academic dishonesty will not be tolerated. Infractions will be dealt with according to established Auburn Career Center policy. 2. The attendance/tardiness policy provided in the handbook will be followed at all times. It is the responsibility of the student to make arrangements to make up any missed activity the day he/she returns to class. There are certain assignments that cannot be made up. 3. Computer usage: Auburn Career Center supports instruction through the use of computers, , software, and other media, and Internet access. The use of the tools is a privilege, not a right. Any student who violates the Acceptable Use Policy found in the Student/Parent Handbook may lose their access to Auburn s computers and network accounts. Notice to students who have access to digital audio and video recording equipment. Abuses of this equipment will not be tolerated. In addition, students are expected to use computers and other media equipment at the designated time, and only for class assignments. Abuses may result in a loss of technology privileges. Auburn accounts are monitored, and the use of them falls under ACC policies. 4. Auburn Career Center is a full-service career center. Many people pass through the facility during the day. Therefore it is important that students wear their student identification badges when in the building. Students who do not display an identification badge will be referred to the Main Office. Failure to wear an ID may result in loss of Employability Skills points and be referred for discipline. 5. Changes to the Syllabus/Handbook: The Instructor/ACC Administration reserve the right to make changes to this syllabus/handbook as needed throughout the year. 14

15 STUDENT ORGANIZATION INFORMATION Family, Career and Community Leaders of America is a nonprofit national career and technical student organization for young men and women in Family and Consumer Sciences education in public and private school through grade 12. Everyone is part of a family, and FCCLA is the only national Career and Technical Student Organization with the family as its central focus. Since 1945, FCCLA members have been making a difference in their families, careers, and communities by addressing important personal, work, and societal issues through Family and Consumer Sciences education. Today over 200,000 members in nearly 6,500 chapters are active in a network of associations in 50 states, including the Virgin Islands and Puerto Rico. Chapter projects focus on a variety of youth concerns, including teen pregnancy, 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. 15

16 APPENDIX 16

17 TECHNICAL LITERACY PROGRAM Description of Course Technology Literacy is offered to juniors at Auburn Career Center. The course provides an overview of the basic fundamentals of working with computers today. Students will study computer basics such as computer hardware, software, and operating systems. The course introduces basic use of Windows 7 and productivity programs included in Microsoft Office 2007 (Outlook, Word, Power Point, Excel, and Access). Students will also begin to use and navigate e-learning environments using Blackboard and Citrix. Internet navigation, computer security and privacy, and ever-changing technology will also be overviewed within the course. Purpose The purpose of the Technology Literacy course is to provide students with the basic knowledge of working with computers in ways beneficial in their career paths of choice. The course will give them an overview of online communication, , word processing, spreadsheets, presentation programs, internet navigation, computer security and our technologically evolving world. Mastery Learning Grades in the Technology Literacy course will be based on Mastery Learning. Students will be required to achieve 80% on each assignment. Additional attempts will be provided if the 80% benchmark is not achieved. SYMPLICITY It is with great enthusiasm that I want to announce a new opportunity for students to participate in an on-line job match software program. The online job match software, symplicity, allows students to develop an online profile and to upload a resume and cover letter in order to apply for employment. Once students choose to apply to job opportunities posted by local employers interested in Auburn students, those employers can contact students directly for interviews. In addition, students can connect to employers during the school day at monthly job fairs. If you would prefer your son or daughter not to participate in our on-line job board or at in school job fairs, please contact the high school office or send in a note. CAREER SAFE PROGRAM/OSHA 10-HOUR GENERAL INDUSTRY TRAINING Description of Program The OSHA Outreach Training Program for General Industry provides training for students, entry level workers, and employers on the recognition, avoidance, abatement, and prevention of safety and health hazards in workplaces in general industry. The program also provides information regarding workers' rights, employer responsibilities, and how to file a complaint. Through this training, OSHA helps to ensure that workers are more knowledgeable about workplace hazards and their rights. Each module contains a brief assessment, which must be successfully completed before the student can move on to the next module. Once all modules have been viewed and the corresponding assessments are passed there is a comprehensive final assessment. Purpose The purpose of the program is to provide students with basic safety awareness training so they will be able to recognize, avoid and prevent safety and health hazards in the workplace. Young workers develop a safety mindset and acquire marketable skills for a competitive edge. Credential Earned Students who successfully complete the CareerSafe OSHA 10-Hour General Industry course receive an OSHA 10-Hour General Industry wallet card from the OSHA Training Institute (OTI). As a result they become more employable, gaining a competitive advantage in the job market. 17

18 AUBURN CERTIFICATES Auburn Career Center provides an extended curriculum for our eleven participating school districts. Students attending Auburn Career Center may earn multiple elective and academic credits each year. Following successful completion, these credits are certified by the high school in which the student is enrolled. High school students can also earn several college credits while attending Auburn Career Center. In addition to earning academic credit toward graduation, students may earn the following certificates of achievement from Auburn Career Center. These certificates are awarded at the Senior Ceremony and placed in the student s senior portfolio. Auburn Honors Certificate Requirements 95% Attendance rate for two years at Auburn (no more than 18 days over a two year period) Earned a 3.5 or higher grade point average in their career tech program over two years Safety certification earned in career tech program Employability skills earned in career tech program 85% passage rate of all program competencies Credential certificate or passage of Ohio Career Technical Competency Analysis High school diploma Auburn Basic Certificate Requirements 95% Attendance rate for two years at Auburn (no more than 18 days over a two year period) Earned a 2.5 or higher grade point average in their career tech program over two years Safety certification earned in career tech program Employability skills earned in career tech program 75% passage rate of all program competencies Auburn Completion Certificate Requirements Earned high school credit for their career tech program over two years Safety certification earned in career tech program Employability skills earned in career tech program 75% passage rate of all program competencies Auburn Attendance Certificate Students maintaining a 95% attendance record over the two years at Auburn will earn an Auburn Attendance Certificate. The certificate will be placed in their senior portfolio. 18

19 Safety Certificate Students are provided the opportunity to earn a safety certificate. Students that complete the required safety assessment will earn a certificate to be placed in their senior portfolio. Employability Certificate Students are provided the opportunity to earn an employability certificate. Students that complete the required assessment will earn a certificate to be placed in their senior portfolio BUSINESS PARTNERSHIPS AND STUDENT INTERNSHIPS The Business Partnership program is an educational opportunity that prepares a student for workforce employment and transition to post secondary education. During the program, students will apply academic, employability, and technical skills in the workplace. There are three levels students can participate in including: Internship Mentorship Career Field Experience Students must meet specific criteria in order to participate. Additional information is available in the Auburn Student/Parent Handbook. 19

20 Auburn Career Center Culinary Arts Syllabus/Handbook Agreement After reviewing the Culinary Arts Syllabus/Handbook please sign and return this agreement page to the Culinary Arts Instructor. I have read and understand all of the information included in the Auburn Career Center Patient Care Technician Syllabus/Hand book. Student Name: (Please print) Student Signature: Date: Parent/Guardian Name: (Please print) Parent/Guardian Signature: Date: 20

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