Cuyahoga Valley Career Center Culinary Arts Program Syllabus Instructor: Kim M. Morton (fax)

Transcription

1 Cuyahoga Valley Career Center Culinary Arts Program Syllabus Instructor: Kim M. Morton (fax) Course Description - The CVCC Culinary Arts Program provides students with a solid theoretical and practical foundation in all aspects of food preparation, management and service. The class is open to eleventh and twelfth graders interested in pursuing a career in the food service industry. The program requires no previous experience. The students are instructed and prepared to take the ServeSafe Sanitation exam, upon passing of this exam students will earn a certificate which is widely recognized in the food service industry. The Culinary Arts program follows the Pro Start Curriculum, upon successful completion of the two year program, students can earn college credit at a number of culinary schools and universities. Credits - Culinary Arts I: Biochemistry 1 credit Elective 2.5 credit Culinary Arts II: Elective 3.5 credit Instructional Philosophy The curriculum provides classroom and laboratory instruction. Students will operate the Valley Inn Restaurant their senior year, which is a licensed restaurant open to the public. This hands on experience provides students with authentic work experience to develop employability skills in the food service industry. Students will participate in a number of community service projects related to the curriculum. The food service industry is quite diverse but a student can find success in this field if they are willing to put forth the effort. The instructor will make every effort to be available and accessible to the student to achieve this success. Major Course Goals 1. Develop competencies to prepare students for post- secondary education or for entry level or higher employment in the following areas: a. Introduction to the Hospitality Industry b. Business Management and Economics c. Sanitation and Safety d. Purchasing, Cost Control, Menu Development and Technology e. Dining Room Operations and Customer Service f. Hospitality Marketing g. Food Preparation I h. Food Preparation II i. Baking Pastries and Desserts 2. Develop academic skills in math, communications, science, technology and literacy to enable students to advance in the food service industry. 3. Develop employability skills and entrepreneurship aptitude that will encourage the students to advance in the food service industry. 4. Encourage the development of self-esteem through participation in leadership activities.

2 Course Policies and Guidelines for Success During the first week of school, students will review classroom procedures and classroom rules. Copies of both will be given to students to keep in their portfolios. Students are expected to show respect to the instructor, each other, customers and to their work environment. Honesty and ethical work behavior are a must. A proper well maintain uniform is required each day for sanitation and safety reasons. Due to the customer service component of our program, students are required to have outstanding personal hygiene at all times. Failure to meet these expectations may result in removal from the class lab or customer service assignment. Major Course Projects and Instructional Activities Culinary Arts I ServeSafe Course exam passing grade by student ProStart I exam passing grade by student IC3 Computer Certification Knife Cuts Practical Test Weekly Assignments/Tests/Quizzes/Weekly Logs Lab Participation Quarterly Portfolios/notebooks Quarterly Project individual student to complete Math Component Literacy Component Journal PARTICIPATION IN FINAL EXAM LAB: Evening Event May 4, 2016-Mandatory Culinary Arts II ServeSafe Course exam if not passed in junior year ProStart II Exam IC3 Computer Certification if not completed in junior year Knife Cuts Practical Exam Weekly Assignment/Tests/Quizzes Lab Participation Quarterly Project Restaurant Plan Literacy Project ProStart Certificate of Achievement work experience at least 200 hours and supervised work externship of at least 200 hours PARTICIPATION IN COMBINED BOARD DINNER EVENT Evening Event date TBD- Mandatory PARTICIPATION IN DINNER EVENT Evening Event September 24, 2015 Mandatory Assessment Plan Students will be evaluated frequently, with emphasis on performance and improvement. Measurement of learning shall occur at least once during each lab session. The approach to evaluation will be to consider mastery as the constant and time as the variable. In individual assessment attendance and student attitude will be taken into consideration and consequently it will be reflected in individual evaluations. Keep in mind that there is a significant amount of work required for the Culinary Arts program which will take place both inside and outside the classroom.

3 Students are responsible for their own success. Chance of success are greatly improved by: 1) Be on time to class; 2) Participation in related lessons and labs; 3) Respect; 4)Ask questions; 5)Listen carefully to instruction and take notes; 6)Stick to topic being discussed. Grading Policy. All teachers are using the Progress Book grading system. You can view your grade in class, online, at any time. Grade Calculation Grading Scale Laboratory: performance, attendance, teamwork % A Professionalism, uniform, equipment, sanitation 50% 80-89% B Projects, Portfolio, Journals, Math/Literacy 30% 70-79% C Tests, Quizzes, Assignments 20% 60-69% D 59% and below F Absence Instructor to follow CVCC policy. It is the student s responsibility to contact the instructor at and inform her of their absence. Upon returning to school, it is the student s responsibility to check the absent folder, located in the classroom, for any missed assignments. Any assignments missed during an unexcused absence earn a zero and cannot be made up for a grade. You will not permitted to make up quizzes or tests missed due to an unexcused absence. Assignments missed during an excused absence can be made up. It is YOUR responsibility to make up the work. The deadline for submitting missed work is equal to the number of days missed. With an excused absence, you may make up a quiz or test. If you are absent on the day of a quiz or test, you will be expected to take it on the day you return. If you are absent on a review day, you will still be expected to take the test or quiz on its assigned day. Work assigned prior to an absence is due the day of return from absence. Homework To maximize your learning in the Culinary Arts program you will need to come to class prepared. All homework assignments will be handed to the instructor before class starts, any assignment handed in after the start of class will be considered late and 10% will be deducted for each day it is turned in late. Preparation for Class includes: 1. Reviewing the last lectures notes and study guides 2. Reading text book assignments and viewing video assignments listed on class syllabus. 3. Come to class prepared to discuss material assigned. Ask questions on items you don t understand. 4. Lab work completed before start of lab 5. Recipe conversions completed prior to Lab. 6. Study Guide assignments completed. Calculators No phones can be utilized as calculators during Test/quizzes in class. Portfolios Students are required to maintain a portfolio to include all 1. Course notes, 2. course work all paper assignments for each unit, 3. Tests and Quizzes, 4. Lab sheets, costing sheets and recipes.

4 Guidelines for Special Projects/Written Assignments - Assignments will be graded for content, ability to meet requirements of assignment, spelling, punctuation, grammar and neatness of project. Presentation counts in this class as reflected in industry standards. Papers that do not meet all requirements stated will not receive a passing grade. Please utilize all resources available to you to ensure that quality work is turned in for assignments and projects. Resources include (Star, spelling and grammar check, and instructor.) Please do not wait until the day before a project/assignment is due to ask for help. Additional guidelines for projects/assignments: 1. Papers are to have the proper heading located in the upper right side of the paper: Name, Class, Title of Assignment and Date. 2. Length requirements per assignments must be adhered to. 3. All papers must be typed: normal margins, 12 point and double spaced hand written assignments will not be accepted. Safety and Sanitation Students will be expected to follow all safety and sanitation rules; this is for individual safety and the safety of others. Students must be prepared to learn every day to demonstrate good work ethic at all times. We will meet and/or exceed the standards set forth by the County Health Department. Professional Behavior & Classroom Conduct - It is expected that students will conduct themselves as professional young adults at all times. If students come to class unprepared to work, not in proper uniform or disruptive in class and labs, you will be reassigned to a cleaning task for the day. Inappropriate behavior by a student in any area of the classroom, kitchen, restaurant, locker rooms or bathrooms will not be tolerated. Inappropriate behavior by a student, wastes the time of the instructor, fellow classmates and disrupts the overall operation of the kitchen. If a student cannot perform the duty assigned in a professional manner the student will be removed from that duty and required to complete assigned written work. Uniform Requirements Required uniforms will be worn in both the classroom and lab, so it s the student s responsibility to have their uniform at school each day. Uniforms must be CLEAN AND IN GOOD REPAIR, students should take uniforms home weekly to be washed. Proper shoes must be worn at all times, no open toe shoes will be permitted in the kitchen. Nail polish and/or artificial nails are not permitted. Uniform shoes must be nonskid and chemical resistant. No tennis shoes permitted. Material Requirements Text book each day (covered preferably) Pens and Pencils Sharpie permanent marker Thermometer purchased junior year. 2 three ring binder with (4) dividers for portfolios Composition Notebook/College Ruled Notebook for Journal writing assignments Chef Pants, Chef Coat & Chef Hat purchased junior year. Valley Inn Restaurant Front of the House Shirt purchased junior year.

5 Textbooks- Culinary Arts I Foundations of Restaurant Management & Culinary Arts I & Culinary Essentials Culinary Arts II Foundations of Restaurant Management & Culinary Arts II & On Cooking 4 th edition Additional Reading List- Additional reading resources will be used. Additional Help and Contacting the Instructor Students requiring additional help can meet with the instructor prior to the start of class 7:45am and from 2:30pm 3pm daily. Any parent that wishes to contact the instructor please do so doing the times listed above. Leaving a voice message or ing the instructor during class time is also a possibility but understand the instructor will not be available to answer calls or respond to s during class instruction. How to contact the instructor - Voic or Kim M. Morton or kmorton@cvccworks.edu please make sure I have your name, student s name, and the reason for the call/ and I will make every effort to return the call/ in a timely manner.

6 August 20, 2015 Dear Parent(s) or Guardian(s): I am looking forward to an exciting year in the Culinary Arts program. As an educator I feel it is important that you are familiar with my classroom expectations and policies. My goal, with your help, is for every student to be successful and to pass this course. If we; student, teacher and parent, can make a commitment to work together than this should be an obtainable goal. Your questions and comments are always welcome. Please feel free to call or me and I will respond as quickly as possible. You will also be able to monitor your son or daughter s grades on Progress Book. Please fill out, sign and return by Monday, August 24, 2015, the bottom portion of this page as acknowledgment that you have received this information and are aware of the policies and expectations of this class. Thank you very much. Sincerely, Kim M. Morton Culinary Arts Instructor Student s Name: By signing below, I certify that my son/daughter and I have read and understand the course syllabus and that we agree to comply with the expectations it contains. Student Signature: Date: Parent Signature: Date: I prefer to be contacted by: Phone: Preferred contact number(s) Preferred address