Northwest Career and Technical Academy Course Expectations

Transcription

1 Northwest Career and Technical Academy Course Expectations Advanced Studies Culinary Brenda Hitchins Edward Shortsleeve CEC Course Description This course provides culinary students the ability to apply the methods, techniques and employability skills they have learned. They will work on projects throughout the year that will involve community service, portfolios, business plans and designing and executing a menu for their senior capstone. The classroom is patterned after the food service industry with an emphasis on school to work transition skills. Course Goals Upon completion of this course, the students will: 1. To practice and maintain health standards and personal hygiene 2. To follow all OSHA and HACCP standards 3. To practice proper receiving, storage and maintain critical control points 4. To maintain and update student portfolio 5. To demonstrate interviewing skills, interpersonal skills and leadership skills 6. To design and execute a menu, cost a menu and execute a menu 7. To determine and perform the proper service styles, room set up and design for event. 8. To develop timeline, staffing for back of house and front of house for event. 9. To prepare and execute kitchen stations: pantry, broiler/grill/fry, appetizers, sauté, pastry and baking and stewarding 10. To demonstrate the aspects of running a business, how to use a menu as a marketing tool, and utilize technology in running a business 11. To understand the components of a business plan and types of business 12. To participate in community service 13. Complete a Capstone project that will encompass the students 4 years of the culinary program Textbook(s) The Professional Chef, The Culinary Institute of America About Professional Baking, Gail Sokol Advanced Baking and Pastry, Michel Suas Culinary Math. If lost, the student will be responsible for a $70-$120 replacement fee. No books will be checked out. Suggested reading: Culinary Artistry, Book of Yields, Food Lovers Companion, The Herbs and Spice Bible, Professional Baking. Materials 1. Appropriate clean chef coat, pants, hat and kitchen safe shoes. (Aprons will be provided) 2. Hair restraints as needed for hair that cannot be contained in their hat 3. Small pocket notebook 4. Combination lock for garment bags 5. Pens and or pencils daily 6. Calculator (can use smart phone app)

2 Course Outline/ Benchmarks The topics to be studied will be approached in the following manner: Topic State Standards Covered Orientation 1 Kitchen Equipment 1-3 Safety and Sanitation Food Costing, Menu design Nutrition 4 Gingerbread PBL 1-5 Portfolio 11 Vision Boards, Menus 1-11 Baking/food Production 1-7 Community PBL/Employability Skills 8-11 Spanish Cuisine 1-8 Etiquette training Trade Show 8.1, , Entrepreneurship/Business Plan , Chocolate Centerpiece 1-5 Community Service PBL BYPTS 1-10 Menu Design: Asian/Italian/Breakfast 1-8 Beef/Fish Fabrication 7 Capstone 1-11 See Attached for syllabus Controversial Issues: Videos: Videos may be shown in class to enhance the educational experience. Videos shown in their entirety meet the Clark County School District guidelines for student viewing. Some units are enhanced with video clips from various movies, some ratings of which you may question suitability for viewing by your student. For example, during the unit on Manners, students will view clips from movies such as: Grease, Clueless, Pretty Women, Big, Titanic, etc. I have previewed all movies, and selected clips that are tasteful and free from nudity, violence, foul language, etc. During the course of the school year your child will have the opportunity to view a video entitled Contagion, Chef and other YouTube clips. I feel these movies and clips have a huge amount of important information pertaining to culinary education. CCSD Objective study in the classroom of controversial issues is a responsibility of the public schools. The teacher, as impartial moderator, will inform the school administrator of potentially controversial issues before they occur. In the event a parent/guardian does not wish for their student to participate in the exploration of that topic, an alternate work will be assigned. The student will not lose points. Technology Applications Hands on production utilizing the kitchen technology and equipment Use of handheld media devices, such as Smartphone, ipod, Ipad etc All of Microsoft office applications Video and photographic media applications and equipment Edmodo and or another platform for blended and flipped learning Grading Policy - Grading Scale Letter grades will be determined on the following scale: A 90% - 100% B 80% - 89% C 70% - 79%

3 D 60% - 69% F below 60% Grading Procedures 1. Students who are tardy will miss opening of class-graded activities. 2. Projects/Assignments and Performance: Students will be given ample class time to complete project-based activities. All assigned class labs are required to be completed in class. Students who turn in late work will not be eligible to receive full credit. Class work makes up 40% of the grade. 3. Homework Many assignments will be submitted through an online program such as Edmodo. Tests/Quizzes and Assessments: Quizzes will be given frequently to monitor student progress, and are frequently unannounced. Tests will be given at the end of each unit covered in class. 4. All student work including notebooks will be held to the highest standards for grammar and spelling. Students will conform to the established standards of quality and will use Cornell note taking procedures. 5. Class Presentation: This is an activity-based class. There will be many in-class activities including hands on projects, labs, videos, guest speakers, demonstrations, etc., in which students are expected to participate. These activities are very physically skill based. Poor attendance will make it difficult to succeed in this class. Presentation points are given on a daily basis. Presentation points will be awarded each day for students who actively present in discussions, activities, etc. NO POINTS will be awarded to students who are out of uniform, sleep, visit, complete work for other classes, etc. during class time and for lack of presentation in the kitchen. Failure to bring required supplies and equipment to class will result in the loss of presentation points. Completion of project and end of unit test points make up 60% of the grade. 6. Make-up work: It is the student s responsibility to find out what was missed during their absence. Students may ask questions regarding make-up work before or after school, not during class time or passing periods. Students only have a maximum of three days upon returning to class to complete make-up work. If an assignment was due during an unexcused absence, it is still considered late. It is the student s responsibility to ensure that work is turned in, on or before, the date due. After any absence, the student is required to initiate contact with instructor to obtain appropriate make up work within three (3) school days directly following the student s return. Any assignments that were due prior to the absence, are due the next class period. If a student exceeds more than seven unexcused absences, they will receive no credit for that semester. 7. Appropriate Dress: As we enter into the food labs, students will not be allowed to wear baggy clothing, or outerwear of any kind. It is the student s responsibility to wear safe shoes (oil and slip resistant black work shoe) and proper clothing (CLEAN chef hat, Checkered pans, culinary chef coat, apron) Failure to wear appropriate footwear and clothing will result in the loss of cooking privileges for the day and loss of participation points. Students need to be prepared EVERY DAY in class with the proper attire. Many times we have spontaneous labs and experiments as classroom instruction.

4 8. The only acceptable types of extra credit will be retaking a test, or redoing an assignment, for extra points. This opportunity is offered at the teacher s discretion. 9. It is the student s responsibility to check their grades on Infinite Campus daily. All work submitted must clearly state the students class period and teacher of record 10. Use and Care of Kitchen Equipment: The ultimate goal of this course is for each student to become proficient, safely use kitchen equipment, and following recipe procedures. The use of kitchens and school equipment, however, is a privilege, and is given only to students who follow classroom rules and procedures, follow instructions, and exhibit satisfactory citizenship. Replacement cost of kitchen equipment can average $ dollars or more. So that we may keep all kitchens and equipment in working order, students agree to: Listen to instructions the first time they are given. Regularly take notes and refer to them when needed. Ask questions when clarification is needed. Seek help from a classmate, or the teacher, if needed. Use the kitchens and equipment with patience and care. Alert the instructor when a problem arises. Alert the instructor of any accidents so that first aid maybe administered or the student may be sent to the nurse. You may only use equipment that belongs to you, or that has been made available for class use by the instructor. DO NOT use equipment and materials that don t belong to you. All special equipment that is made available to students by the instructor must be cleaned and returned to the instructor, prior to the end of class. Basis for Quarter and Semester Grades Formative 40% Summative 60% Semester grades will be calculated as follows: First/Third Quarter 40 % Second/Fourth Quarter 40 % Semester Exam 20 % Late Work Policy NWCTA has adopted a no late work policy. All students at NWCTA are expected to understand and demonstrate the Employability Skills for Career Readiness Standards. Standard indicates students are expected to demonstrate time, task, and resource management skills by organizing and implementing a productive plan of work. This includes working efficiently to make the best use of time, developing a plan of work to reach identified goals, and utilizing a time-management plan. If a student completes his/her work prior to a due date then it will be accepted early. Partial credit may be given for incomplete work that is turned in on the due date. When doing group work, be sure all members of the group have copies of all parts of the project and all members names are listed on the work being submitted. I.E.P. accommodations must be followed. Basis for Citizenship Grade Students must exhibit behavior that does not interfere with the teaching/learning process, and they are expected to demonstrate employability skills necessary for the 21 st Century.

5 O Outstanding: student attends class without unexcused absences or tardies, submits work on time, is always respectful, cooperative, and non-disruptive of the teaching/learning process and follows all class/school rules. This student is a positive classroom participant. S Satisfactory: student attends class with two (or less) unexcused absences or tardies, submits work on time, is always respectful, cooperative, and non-disruptive of the teaching/learning process and follows all class/school rules. N Needs Improvement: student has 3-5 unexcused absences or three unexcused tardies, some of the work is missing or late, needs occasional reminders to be respectful, cooperative, and/or non-disruptive of the teaching/learning process, and needs occasional reminders of class/school rules. U Unsatisfactory: student has 5 or more unexcused absences or four or more unexcused tardies, the work is often missing or submitted late, student needs frequent reminders to be respectful, cooperative, and/or non-disruptive of the teaching/learning process, and needs frequent reminders of class/school rules. Student engaged in academic dishonesty. Class Rules: 1. Food/Drink/Gum/Candy is NOT permissible. Water is acceptable. 2. NWCTA Hall Passes must be used to leave the classroom. No passes will be issued to go to student s vehicles. One student at a time can leave the lab area and must sign out and sign back in. Approval from instructor is mandatory. No student is to leave the kitchen are without authorization. 3. School Rules All school rules listed in the NWCTA Handbook will be strictly enforced within the classroom, including but not limited to: a. Proper Use of Computers b. Proper use of Internet c. Tardies 4. Academic Integrity- All students involved in copying, plagiarizing, or cheating of any kind will receive a zero on the assignment and a U in citizenship. In addition, students may face additional consequences based on the severity of the incident. Please see attached academic honor code for further clarification. 5. Be on time. Upon entering the room, quickly and quietly get to your assigned seat and begin the early work activity listed on the board by the time the late bell rings. Remain in the kitchen during class unless you have permission to do otherwise. Students are not permitted to roam the hallways during class time. 6. No personal grooming in the classroom/kitchen. This includes (but is not limited to checking/applying make-up, brushing/fixing hair, spraying perfume and hairspray, tweezing eyebrows, trimming fingernail/toenails, etc. 7. No Cell Phones (except for in-class use), headphones are not allowed kitchen. These devices need to be turned off and out of sight before entering the classroom. 8. Cleaning up after yourself, your group, and your neighbor are crucial to your success in the kitchen. All equipment, dishes and utensils must be properly cleaned and put away. Floor area must be swept and mopped after assignment is completed in your group or individual task. This standard is the basis of safety and sanitation and must be adhered to. 9. Follow your class rules at all times. This includes, but is not limited to; being kind, fair and polite, listening when others are talking, refraining from horseplay, etc. Do not roll your eyes, smack your lips, or show any disrespect to others. No bullying will be tolerated. 10. Compliance with SNHD health codes is mandatory. Fingernails must be trimmed and free from polish. Hair must be under restraint at all times. Clothing must not be soiled or wrinkled. Eating is not allowed in the production areas. No glass containers are allowed in production areas. Wrist, finger jewelry, or loop earrings are not allowed (small studs acceptable).

6 Classroom Progressive Discipline: Certain actions including, but not limited to, academic dishonesty, insubordination, violence, and harassment, will warrant immediate referral to the Dean of Students. Students who choose not to follow the classroom and school rules listed above will face the following consequences: First Offense Verbal warning Second Offense Teacher s written warning Third Offense Teacher phone call/ home Fourth Offense Dean s Referral Requirements For Attending Field Trips: A variety of on-campus and off-campus activities will be scheduled throughout the year. Students wishing to participate must be in good standing in citizenship/behavior and academics in all classes. Grades will be checked three weeks prior to a field trip/activity, and advisor(s) will notify the student and parent of ineligibility. A final grade and citizenship check will be initiated a week prior to a field trip/activity, and the same procedure is required of the advisor(s). Students must have a C or better in each class for which they are enrolled, and have an S or O in citizenship in order to participate. Students who do not have the academic or behavior requirements will not participate and if applicable, will forfeit the fees paid to attend. Please see the student handbook for further details pertaining to field trips and activities. Office Hours The instructor will be available before and after school for make-up work and questions. The hours available for questions will be before 6:50 am and after 1:25 pm, in room 405. Special appointments may be scheduled on an individual basis. Unique Items Pertinent To Your Class: 1. Culinary Lab Fee is $100 plus $5 for apron per semester 2. $35 for ServSafe test, if applicable 3. Appropriate items of clothing: chef coat (colored or white), checkered pants, apron, hat and proper shoes 4. Extracurricular involvement: Banquet events of 10 hours per year, and or SkillsUSA, FCCLA, ProStart competition. (students must keep track and prove hours) 5. Lab clean up, care of equipment: maintained daily and points will be taken away for any infraction that do not follow the rules

7 NORTHWEST CAREER AND TECHNICAL ACADEMY ACADEMIC HONOR CODE Students are expected to demonstrate honesty and integrity while in attendance at the Northwest Career and Technical Academy. Each student is expected to do his or her own work, including homework, test-taking, class and computer lab assignments, and the creation of essays, compositions, term papers, computer presentations and scientific research. There is no distinction between giving or receiving unauthorized help; one who helps another to cheat is as guilty as one who benefits from cheating. The following actions are considered cheating: 1. Claiming credit for work that is not the product of one s own honest effort. 2. Providing unwarranted access to materials or information so that credit may be dishonestly claimed by oneself or others. 3. Submitting work to more than one teacher for course credit without prior approval. 4. Forging or falsifying of any school records or forms. 5. Knowledge of and toleration of any of the foregoing. 6. Any behavior which can be defined as cheating represents a violation of mutual trust and respect essential to education at the Northwest Career and technical Academy. Students who cheat should expect to be confronted by their teacher, staff member, or administrator observing this behavior and be subject to one or more of the following consequences: 1. Zero/no credit on the assignment. 2. Notification of parents/guardian. 3. Documentation on Discipline Record. 4. Required Parent Conference 5. Signing of a behavior contract to be placed in the student discipline record. 6. Honor Code Probation. 7. Exclusion from school activities such as dances, activities, athletics, field trips, and graduation 8. Loss of college recommendation letters. All students who have computer access should be aware of the Acceptable Use Policy for computer usage and follow it. Northwest Career and Technical Academy Course Expectations Agreement Advanced Studies Brenda Hitchins Ed Shortsleeve CEC Student Name: (print) Grade: Student Number: Period: I HAVE READ THE COURSE EXPECTATIONS FOR. I UNDERSTAND WHAT WILL BE EXPECTED FOR ALL STUDENTS AND MYSELF. I AGREE TO FOLLOW THE RULES OF THE CLASS AND UNDERSTAND THE CONSEQUENCES IF THEY ARE BROKEN. Student Signature: Parent Signature: Date: Date: