Culinary I. Course Expectations Room 300 & 302. Dear Parent or Guardian,

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1 Culinary I Course Expectations Room 300 & 302 Instructor: Mrs. Taylor actaylor@interact.ccsd.net tayloac@nv.ccsd.net What s Inside? Dear Parent or Guardian, Phone #: ext Course Objectives 2. Lab Fees & Supplies 3. Class Participation 4. Conduct 5. Grading 6. Cheating Policies 7. Citizenship 8. Tests, Quizzes& Extra Credit 9. Assignments & Make-Up Work 10.Course Overview 11. ProStart 12. Safety Contract and Signature Page Did you Know? Sometimes Frozen Fruits And Vegetables Are More Nutritious Than Fresh! It Takes 3,500 Calories To Make A Pound Of Fat! It is my privilege to be your child s Culinary teacher this year. My goal is to make this class meaningful, applicable, and enjoyable for your child. I want to encourage students to develop attitudes and skills needed to practice healthy and responsible behaviors. I will be taking photos of your child during food labs and school events. These photos will be put into a slide show at the end of the year for students to see their progress and products. Inside of this letter I have outlined the course and the required materials. Please note that I have followed the school policies found in the Student Handbook, and I would encourage you to review the handbook with your child. If you have any concerns regarding the class or your child, please do not hesitate to contact me. Please have you and your child sign the back page agreeing that he/she knows and will follow the class expectations & Lab Safety Contract. Have your child return this sheet on or before Sept.16 th. Sincerely, Mrs. Ann Taylor Keys to your Success 1. Be on time 2. Be Respectful 3. Be Clean 4. Be Honest 5. Be Smart 6. Be Aware 7. Be Courteous 8. Behave 9. Be Here 10. Be Organized BE SUCCESSFUL!!! The Average Person Eats Almost 1,500 Pounds Of Food A Year! 1/2 of the world s population live on a staple diet of rice. Avocados are really a fruit, and also a popular ice cream flavor in Brazil! Course Description This course provides students with an introduction to the principles, chemistry, and techniques of food preparation. The classroom is patterned after industry with emphasis on the standards of food service occupations. Students acquire basic skills in food handling, food and nutritional science, equipment technology, cooking methods, kitchen safety, sanitation procedures, and employability skills. The appropriate use of technology is an integral part of this course. This course fulfills one of the elective credits required for high school graduation. The fee for this class is $ This course is part of a three course sequence where students can earn college credit from the College of Southern Nevada as well as other colleges with proper articulation through ProStart.

2 Page 2 Course Objectives *To research the historical contributions of the restaurant and food service industry. *To display food safety and sanitation requirements. * To employ workplace safety standards. *To display professional kitchen responsibilities and kitchen organization. Class starts when you enter the room NOT when the bell rings. Lab Fees $$$$ * To measure ingredients for a standardized recipe. *To identify commercial kitchen equipment and cooking principles. * To model professional knife skills. * To recognize nutrition and dietary principles in menu planning. * To prepare a variety of stock, sauces, and soups. Students are assessed a fee of $40.00 to defer the cost of Food, Equipment and supplies provided in the classroom. Fees are to be paid to the teacher by Friday, September 16, Cash, checks payable to: Coronado High School or Credit Card Online at : Students will be able to participate in Class Labs when the lab fee is paid. For special circumstances see me individually. Class Participation Daily participation is essential for success. Please see the student handbook for attendance policies. Tardies are unacceptable and will be dealt with according to school policy. Note that for unexcused absences, work due that day will be counted late. For excused absences make up work is due within 3 days of returning to class without a late penalty. * To differentiate among a variety of produce, herbs, and spices. *To analyze different types and styles of food service. For special circumstances, come and talk with me (ahead of time if possible) to make arrangements. Please note that on the 10 th unexcused absence you will lose credit for the class. 80% of success is showing up! - Woody Allen Culinary I * To identify the selection, storage, and use of various food items. *To perform technology projects within the food service, lodging, and tourisum industry. * To identify management principles and leadership skills *To develop employability skills for workplace readiness, career development, and job retention within the food service, tourism, and lodging industry. Supplies A one inch binder Lined notebook paper. Dividers for labeled sections: Word of the Week", notes, returned work, and handouts. Red Pen at all times Pen or Pencil Highlighter Hair ties if appropriate Closed toe shoes for lab days Homework: The majority of assignments will be completed in class with approximately 20% of all homework to be completed outside of school. Homework will include group/individual projects, lab write-ups, and worksheets.

3 Conduct You are expected to be on time with the required materials. To listen carefully during lectures and demonstrations. Grooming takes place in the restroom not a foods room. You will be expected to contribute to the positive atmosphere by being respectful to all people & equipment at all times. Clean up after yourself and your neighbor if necessary. Use of appropriate language is mandatory!!! Failure to comply to any of these expectations will result in the following: 1 st violation- verbal warning and location change. 2 nd violation- verbal warning/30 min detention. Parent notified. 3 rd violation referral to the dean *Any serious act will result in immediate referral to the dean on the 1 st offense. Grading Policies Grades are uploaded to Infinite Campus weekly.. Please keep your assignments, and check the postings for accuracy. Grades are calculated using the points earned from assignments, activities, projects, tests, participation, etc. Note: Correct Spelling & Grammar will be considered when grading written work. Tests or quizzes are given at the completion of each unit or concept that has been taught. I believe they are great tools for reinforcing what a student has learned. The final exam will measure the student s knowledge of the material covered throughout each semester. The test consists of multiple choice, true/false, matching, Cheating Includes but is not limited to the following: Copying any homework, project, quiz or tests, talking during tests/quizzes, wondering eyes, Use of electronic devices, Plagiarizing, use of unauthorized notes, books or cheat sheets, acquiring any handout, test, or quiz without teacher permission. Consequences: 1. Zero grade on the assignment for both the supplier and user of info. 2. Phone call home & contact made with the parent(s) 3. Referral to the dean with documentation made in your folder. 4. U in citizenship for the quarter which could result in the loss of certain privileges. The grading scale of assignments is as follows: A = % B = 80-89% C = 70-79% D = 60-69% F = 0-59% Tests/Quizzes/Extra Credit short answer and take home essay questions. It is worth 20 % of the semester grade. A Study guide will be posted on My.ccsd.net prior to this exam. ***EXTRA CREDIT*** Home Cooking Logs, Video Report Forms and Periodical Report Forms will be accepted for extra credit. Other extra credit will be offered periodically throughout the semester. This will be at the discretion of the teacher. Student behavior and attitude will be considered in the citizenship grade. O Outstanding S Satisfactory N Needs Improvement Assignments U Unsatisfactory Assignments are due at the beginning of the class period. Late work is worth ½ credit. Write "excused absence" on the top of any papers due while you were gone. It is your responsibility to make up missed work within 3 days of your absence. No late work is accepted after 10 school days. Quality Counts! Page 3 Succeeding in Class Students who come to class prepared and on time everyday, pay attention, participate, and complete all assignments will be very successful in this class. Citizenship

4 COURSE OVERVIEW History Survey Says... Favorite Recipes of last years class: Pizza Stir Fry Ice Cream Remember to wear closed toe shoes on lab days!!! Detentions= Mopping, Sweeping, Cleaning Ovens, Maintenance, Doing Dishes... Textbook: National Restaurant Association Foundations of Restaurant Management & Culinary Arts Level 1 & 2 National Restaurant Association Educational Foundation Possible use of other references as listed in the CCSD Syllabus Sanitation & Safety Following a Recipe Nutrients/Menu Planning Kitchen Equipment, Management & Skills Preparation Principles Food Technology Table Service/Etiquette Purchasing Food ProStart Because your child is enrolled in Culinary I they will be eligible to be move on to the next level the following year. Culinary II. This is an advanced culinary course offered at Coronado High School. This course will give your student an opportunity to learn more difficult cooking techniques, be involved in the ProStart Competition, and be introduced to the restaurant and hospitality industry by working in our student run restaurant. We also cater large events for the school & Community. We take industry tours and have guest chefs visit our classroom. The industry also offers many scholarships to students enrolled in this program. College credits are available as for students completing this program. To be enrolled in this class your child will need to complete an application have earned a C or better in Culinary I as well as have an interest in the culinary arts. Your child s success in this class is very important to me. I hope you have found this letter to be helpful in explaining some of the expectations of your student for the coming year. Please contact me if you have any questions or concerns regarding class work or homework. I look forward to an enjoyable year with your child. Ann Taylor Coronado High School 1001 Coronado Center Drive Henderson, NV Ext actaylor@interact.ccsd.net tayloac@nv.ccsd.net

5 ****RETURN THIS ENTIRE PAGE WITH PARENT AND STUDENT SIGNATURES**** Foods Safety Lab Contract: By signing this page you acknowledge to follow the following lab rules. Failure to do so will result in your being removed from the lab. Proper Clothing- Proper attire will be required for laboratory activities. This includes: no open-toe shoes or sandals, no loose or baggy clothing, shoulder length hair or longer must be pulled back. If you do not have a hair tie one will be provided for you. Clean-up- Clean up all spills immediately. Clean, rinse and wipe dry all work surfaces (including the sink) and equipment at the end of the lab. Your lab area must be totally clean before you may leave at the end of the period. Report Accidents- Report any accident (spill, breakage, etc.) or injury (cut, burn, etc.) to the instructor immediately, no matter how trivial it may appear. No Horseplay- Running, practical jokes, wrestling and pushing are not permitted. You will be assigned a kitchen at which you are to work. Do not wander around the room, distract other students or interfere with the food labs of others. Snapping towels will result in immediate removal from the lab. Phones harbor dangerous bacteria. Cell phone usage is not allowed in the classroom and most especially in the Lab, and will be confiscated and either sent to the Dean s office or the student may earn it back from Mrs. Taylor by helping in the classroom. Fire- Notify the teacher of any fires in the room immediately. Remember: Stop, Drop, and Roll! Follow Instructions- Recipes and Demonstrations are given prior to a lab so that you will complete the lab successfully and safely. Better Safe than Sorry- If you have questions, or are unsure of any lab situation, ask the teacher for help! Wet or Soiled towels & dishcloths should be place in the laundry basket or washer, not left in sinks or kitchens. Wash Hands before handling any food upon entering kitchens, dry hands using paper towels. Wear the clean aprons provided to protect your clothing and to maintain sanitation. To be returned on or before Friday, September 16, 2016 Expectancy Sheet Acknowledgement Parent/ Guardian Signature Remember 80% of house fires begin in the kitchen. Dear Parent or Guardian: I have gone over the attached expectancy sheet and Foods Safety Lab Contract with your student and would like you to also review it and discuss it with your child. If you have any questions about the information contained or about the program in general, I would be glad to answer them for you. I also welcome parental involvement in the classroom. Let me know if you are interested in volunteering or have a particular cooking skill that you d like to share with our class or know someone working in the food service industry. You may call me at ext Please leave a message if I m unable to answer at the time of your call. In order to purchase food supplies required to begin our foods labs, we need to have the fees turned in by September 16, The fee is $ This fee can be paid directly to me by: cash or a check made out to Coronado High or Online at: A receipt will be issued for your records. It is also important that I be notified of any food allergies that your child may have. Please indicate on the line below. (Please Circle) None Allergies (List. I have planned what I think will be a fun and educational experience for your child and am looking forward to beginning a new school year!! Sincerely, Ann Taylor I have read and understand the information in the attached expectancy sheet, school wide cheating policy and Foods Safety Lab Contract. I agree to follow it and realize failure to do so could result in my removal from the foods lab and or classroom. Parent/Guardian Signature Date Student's Signature Date Student Name (please print) Student # Class Period