Practicum in Culinary Arts

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1 Practicum in Culinary Arts Syllabus Instructor: Chef Daniella Jenkins Phone Number: or Office Hours: By Appointment Course Summary Secondary Course Objectives

2 Required Textbooks Professional Cooking, sixth Edition, Wayne Gisslen, 2007 John Wiley & Sons, Inc. Goodhart-Willcox:The Culinary Professional by John Draz & Christopher Koetke ServSafe Essentials, 5th Edition, 2008 National Restaurant Association Educational Foundation Required Uniforms Uniform jackets, hats and aprons will be provided by the student. The student is expected to provide the following items of clothing clean and in good repair: Closed-toed shoes or sneakers with non-skid soles. White long sleeve or quarter sleeve chef coat Black skull hat FAILURE TO WEAR PROPER UNIFORM WILL PREVENT STUDENT FROM PARTICIPATING IN LAB WORK / RESTAURANT PRACTICAL AND DEDUCTION IN GRADE. Course Policies Attendance It is imperative that students are in class. After eight unexcused absences, student may be dropped at the end of the semester course. Class Participation This is a very hands-on class. In order to get the most out of it you MUST participate. Participation will be monitored every day. Participation points reflect your final grade. Student Expectations Come to class prepared everyday (school supplies, uniform, homework assignments, etc) Active Participation Professional behavior towards instructor and classmates Failure to comply with these expectations will result in: 1 st Offense- Verbal Warning 2 nd Offense- Demotion 3 rd Offense- Call home 4 th Offense- Discharged from the program. Remember your actions have consequences.

3 Testing will include Written Exams Practical Examinations Missed Exams All missed exams must be made up within one week of the absence, no exceptions. Late Assignments Late work will be accepted through the end of the week in which the assignment was due. The grade penalty for late work, regardless of the number of days late, is 10 points. Any work turned in after the end of the week will not be accepted. Grading Grades will be calculated 60% Summative and 40% Formative.

4 Please return the following (3) Pages to Chef Jenkins within the first week of school. Food Allergies This is a comprehensive course covering multiple facets of food production. We will be utilizing a wide array of ingredients during the duration of this course. It is a requirement to taste food during labs and demonstration days. Due to this requirement we need each student to list any and all allergies, so we can make the necessary modifications and post warning signs when specific ingredients may cause an allergic reaction for the student. The student will not be required to taste items that fall on their list. Please list all foods that are should be place on the students restricted food list, due to allergy concerns: Dietary and Religious Restrictions We recognize and respect that some students may have special dietary restrictions due to dietary or religious concerns. We will always respect the need to restrict tasting of foods that may fall under these restrictions; however it is a requirement of this course to work with all foods and ingredients needed to master the course curriculum. Please list all foods that are should be place on the students restricted food list, due to dietary and religious requirements:

5 Recommended Student Polices

6 Uniform Order Form Uniform will be supplied by the student, and will be required for labs to maintain grades and participation privileges. 1 Chef Coat- White, long-sleeved with Café logo 1 Black Skull Hat All parts of uniform should be clean and in good repair. Name (please print): Signature: Date: Coat Size: $25.00 Paid by: (We accept cash, check, or money order made payable to SCHS Culinary Arts) Note: Students will have a six week grace period to acquire uniform, by the second six weeks students MUST come to class in their uniform.

Cuyahoga Valley Career Center Culinary Arts Program Syllabus 2015-2016 Instructor: Kim M. Morton 440.746.8292 440.746.8114 (fax) Kmorton@cvccworks.

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