Syllabus/Lab Manual 2015-2016 Culinary Arts Practically everything you need to know in order to succeed Director: Krystle Shuman Telephone: (912)754-5610 Ext: 3027 Fax: (912)754-5611 E-mail: kshuman@effingham.k12.ga.us Contact: You may contact me by telephone between the hours of 9:55-10:50 / 2:30-3:40 or by e-mail at any time.
ECCA Bell Schedule Career Pathway 1 st Block (1 st &2 nd ): 8:50 am 9:55 am 2 nd Block (3 rd &4 th ): 10:50 am - 11:55 am 3 rd Block (5 th ): 12:15 pm - 1:20 pm 4 th Block (6 th ): 1:23 pm 2:28 pm Level I-Introduction to Culinary Arts Level II-Culinary I Level III-Culinary II Grades 10-12 Grades 11-12 Grade 12 Course Description This program is student driven; success in this program largely depends on the student being properly prepared for the daily classroom sessions, completing all assignments on a timely basis, and being actively involved in all kitchen lab sessions. We expect you to practice activities both in school as well as at home, to be involved in catering events both during and after school hours including occasional weekends, and to pursue additional learning opportunities through field trips, internet resources as well as television food programs such as those offered on the Food Network. The food preparation course work is based on curriculum developed by the Georgia Department of Education and American Culinary Federation. Students will learn through textbooks, workbooks, class lectures/discussions, guest speakers, field trips, individual and group research, television food shows, and audio video resources. Students will apply sanitation rules and regulations, identify and use foodservice equipment, learn to prevent accidents and injuries, learn kitchen basics and techniques and knife handling skills while working with other students. Students will actively participate hands on in recipe preparation and cooking utilizing a professionally equipped kitchen. Internet Use Various projects and assignments will require that team members conduct research on the Internet. Team members and parents must sign the Internet Use Policy provided by the Effingham County Board of Education. I understand that you will be executing this form at your home high school; however, you will be required to execute a copy for Effingham College Career Academy. The signed form must be returned prior to logging on to the computers in this lab. Please read the INTERNET ACCEPTABLE USE POLICY in the Student/Parent Handbook. Violations of the Internet AUP will result in loss of computer privileges and possible disciplinary action by the Effingham County Board of Education Information Technology Department. Instructional Philosophy Students are expected to meet all course goals listed below and be able to demonstrate their understanding of underlying concepts. Instruction will be heavily laboratory and project based. This course requires that students do research and complete projects. Students will be given food preparation competencies to master and will be rated on their ability to complete specific tasks within the professional kitchen environment. Reading, writing, math and science are all important parts of the curriculum in Introduction to Culinary Arts.
Assessment Plan The evaluation system, which is used to measure qualitative as well as quantitative aspects of team member performance, is as follows: Nine Weeks: 20% - Classwork 20%- Tests/Quizzes 20%- Work Ethic* 40% - Lab Work/Projects *Team members will receive a separate work ethic grade for each 4.5-week period. The work ethic report card will highlight the students strengths and weaknesses in seven categories. The work ethic score will be transferred to the team members progress report and report cards. Team members are expected to participate in all class discussions, activities, group activities, and projects. Daily points will be assigned based on team members overall work ethic in the classroom. Students will also be graded on their work ethic A Game workbook. Missing Assignments Team members may only make-up missed work if the absence was an excused absence. When a student returns to school they must ask for all make-up work. He/She has only 3 days from the date they return to school to turn in work. Every day after the 3 day period falls under the projects & late work policy and will be reduced 30%. REMEMBER, IT IS THE TEAM MEMBERS RESPONSIBILITY TO INQUIRE ABOUT MISSING ASSIGNMENTS, NOTES, AND/OR HOMEWORK FROM A CLASSMATE THE FIRST DAY BACK AT SCHOOL FOLLOWING THE ABSENCE. Make-Up Work Policy Please refer to the Student/Parent Handbook for guidelines regarding making up missed assignments. Remember, it is the team member s responsibility to inquire about missing assignments, due to absences, within the required time limits. Make-Up, Tutoring, and/or Extra Help Policy The Director will designate at least one (1) hour per week for assisting team members with make-up assignments, tutoring, and/or extra help. The time may be scheduled before the start of the school day, after the school day ends, or a combination of the two. As a courtesy to each other, the team member and director will schedule a time for make-up, tutoring, and/or extra help. It is imperative that the team member and director adhere to the schedule unless emergency circumstances warrant a change. The director will make every effort to contact a team member if a schedule change is necessary. The team member may contact the director by ECCA phone or email to advise of a schedule change.
Rules and Procedures Be on time, Be on task, and Be prepared Behave appropriately at all times and follow directions Demonstrate respect for yourself, others and property No cell phones or ipods or MP3 players Visit restroom before class begins Consequences of Misbehavior 1st offense--warning 2nd offense--parent Contact 3rd offense--parent Contact/Conference 4th offense--administrative Referral/Discipline Action Career/Technical Student Organization Integration Students are encouraged to participate in the co-curricular Family, Career, and Community Leaders of America (FCCLA). Opportunities for leadership development, community service, and competition are woven into the instructional fabric at the state and national levels. Activities are scheduled during regularly scheduled class periods as well as after school, nights, and weekends. Students may be selected to be a team member for Culinary Arts competitions at regional, state and national levels. Additional teams may be developed for ACF/PROSTART and/or Skills USA teams. Cost of membership is $20.00 annually and is an option. Students wanting to compete must be members of the competing organization. Required Materials Textbook: Several Class sets of books will be used in the classroom (no cost to student) Supplies: Students must provide pens, pencils, paper as needed; calculator; access to computer programs such as WORD and Power Point; flash drive (USB drive) Uniforms: Students are required to wear in kitchen labs a cleaned and ironed chef coat, apron, pants, chef hat and approved slip resistant/non skid shoes Student Uniform cost is $75.00 Field Trips: Usually 1 to 2 per year per year with additional student cost varying by type of field trip and destination of each trip. FCCLA annual dues: $20.00 (not mandatory) Lockers: students are assigned a locker at no cost Additional: Meat thermometer, pen and black sharpie marker Uniform Policy Students must be dressed in FULL uniform when the bell RINGS for class. Students are allowed to wear their culinary uniform at the home high school. When wearing their culinary uniform at the high school, students must be dressed in their chef coat and black and white checkered pants. If a student chooses not to wear their chef coat they must wear a Monday-Thursday school approved shirt with it tucked in.
Catering Events Students will be given the opportunity to work within a catering environment to practice the skills that they are learning in class. Some of these opportunities will be during class while others will be after school and on the weekends. Catering is considered a part of this class, so a grade will be given for working the event. Course Schedule Introduction to Culinary Arts Culinary Arts II History FCCLA Employability Skills Sanitation Safety Equipment Standardized Recipe/Costing Knife Skills Resume/Interview Sustainability Nutrition Product Identification Front of House Basic Cooking Skills Careers in Hospitality, Tourism, Foodservice Industry Sanitation and Safety Commercial Food Preparation Garde Manger Baking and Pastry Food Service Operation Nutrition Dining Room Operations Food Service Operation Management
Welcome to the LAB! Welcome to the ECCA Culinary Arts Lab! If you enjoy eating good food and have the desire to learn what it takes to cook a delicious meal, then you are ready to have some fun in the kitchen with Mrs. Shuman! You will learn safety, sanitation, and basic cooking techniques that will help you gain the confidence that you need in order to follow recipes and prepare food for yourself, friends, family and even make it into a career. Lab Objectives By the end of the course, students will be able to: Demonstrate proper food safety and sanitation procedures Demonstrate practical knife skills (cutting) Demonstrate culinary math by calculating recipe measurements Identify and demonstrate the use of kitchen utensils, tools and equipment Articulate & define culinary vocabulary Identify basic to not so basic ingredients Demonstrate prepping & cooking techniques Demonstrate organization skills used in efficient cooking practices Mrs. Shuman Wants you to have an enjoyable time while learning! Has lots of patience to teach you Will give you honest feedback of how you are doing in the class Will teach you practical skills that you will use for the rest of your life! A clean and professional appearance is required for all lab sessions. Each student must wear a complete and CLEAN uniform including chef coat, chef hat, apron, uniform pants and proper shoes in order to participate in food preparation and other lab activities. It is expected that we will have approximately 30-40 lab days per semester. Student s lab grades are based on individual and group performance evaluation rubric. Grades are also based on instructor subjective lab session observations and objective verbal/written lab assessments. Additionally lab grades are assessed on student uniform compliance and sanitation and workstation cleanliness. Students must pass competencies in knife skills, safety and sanitation, equipment procedures, culinary techniques and demonstration of abilities to prepare food from standardized recipes. Lab sessions are held during regularly scheduled class periods; however, for special catering events/fundraisers, nights and weekends in which student s might be asked to participate. These events also offset our costs of the program and give students hands on experiences. Students must be available to work catering events each semester unless exempt by instructor. You must be present and on time to earn full productivity points in lab. If you miss more than one lab it must be made up at home or afterschool. Complete the Lab Make Up Form. Only 2 labs can be made up per semester. Unexcused absences cannot be made up. Students should make every effort to avoid missing a lab session as lab work grades includes teamwork and student may not receive full credit for the lab. Unexcused absences and missed labs for improper uniforms will result in a 0 grade and will not be permitted to be made up.
PARTICIPATION/ TEAMWORK EXPECTATIONS This means that: You are actively involved. You demonstrate positive Communication, Respect & Cooperation. You have the required materials: recipe portfolio and full uniform You Clean-up, do Side work, & Wash dishes You don t have unexcused Absences or Tardies. If students are dismissed from lab for above offenses, a zero will be given for that lab experience. Students must always notify teacher if: 1. You have been cut or burned; if you have a cold or fever, experiencing vomiting, sore throat or diarrhea 2. Food temperatures are in the temperature danger zone 3. You see horseplay (towel popping, running, sliding in water) 4. Improper labeling of food or suspected food spoilage or foods that are out of date 5. Any questions you are unsure of concerning safety, sanitation, or recipe/catering instructions Mrs. Shuman s Expectations: ON COOKING DAYS! I expect you to be in full uniform once the tardy bell rings or you will be marked tardy. If I have to remind you about any part of the Uniform Standards, points will be deducted from your Uniform grade. FOOD ALLERGIES It is strongly recommended that students with severe food allergies not take this class. According to the GPS standards, students may have to come in contact with items like: milk, shellfish, peanuts, wheat, eggs, etc. ECCA Culinary Arts Laboratory Behavior Contract Cooking labs can be dangerous places. All students are expected to adhere to laboratory policies at all times. Please read over the following laboratory expectations. Signing this form means that you agree to follow these guidelines or accept the consequences for misbehavior. Students: In order to have a productive and educational year in culinary arts, you are required to read and sign-off on the following list of class rules. Please read the list carefully, and initial each line indicating that you have read and understand the rule and/or consequence. Also, you are required to sign and date the bottom of the form. Parents/Guardians: Please read this form with your student, and ensure that he/she understands each item. When complete, sign and date in the space provided. This form will be kept on file. 1. Students are not to enter the classroom or kitchen with any outside food or beverage. 2. Students need to come to class with their COMPLETE uniform and they should be worn correctly (hat completely containing ALL hair, pants pulled up, chef jacket buttoned). All students with long hair must tie it back and contain under hat securely during culinary labs. This must be done before class our outside the classroom. Missing a uniform on cook day will result in a 0 for that lab grade. 3. Hands must be washed with soap and hot water at the beginning of the lab and after touching hands to face or hair.
4. Students may NOT get anything out of the refrigerator or the supply cabinets without the teacher s permission. 5. Towels are to be used ONLY for drying dishes. 6. All spills must be wiped up as they occur. Rags and a broom and dustpan are available. 7. You MUST stay within your assigned kitchen area during the entire laboratory period. Students who are wandering will have points deducted from their laboratory grade. 8. Do NOT sit on the tables or on the backs of the chairs. Only chairs will be used for seating. 9. Use hot pads to handle hot pans, pots, or other hot equipment. 10. It is extremely important that we keep the foods laboratory clean and in order. Please put everything in its proper place at the end of each lab. 11. All cleaning rotations should be completed in a timely manner. You are receiving a cleaning grade so you need to put effort into each rotation. When finished with your rotation, help out where needed. 12. Any food or food supplies that are not used must be returned to the supply table. Do not take food out of the classroom unless you are given permission. Doing otherwise is considered stealing and the school theft policy will be adhered to. 13. Sanitation is emphasized in the foods laboratory. Use HOT water and dish soap for washing dishes. Rinse all dishes and dry thoroughly before putting them away. 14. Soiled towels and school aprons should be put into the laundry basket at the end of the lab. 15. You must be involved in your kitchen s participation during the lab, even if your assigned job(s) are completed. Remember if you have time to lean you have time to clean. 1. All food scraps and trash should be deposited in the waste cans provided. 2. All personal items are to be placed in the designated areas. Do not take them into your kitchen during labs. 3. No shouting or loud talking will be tolerated. Use inside voices to talk to your kitchen members. 4. All students are expected to taste all foods prepared in the lab unless you have notified me of specific dietary restrictions. 5. Absolutely no throwing of food or snapping of towels will be tolerated. 6. Please make sure that all equipment is turned off at the end of the hour. 7. You are required to label and properly store all products and leftovers. Proper labeling includes your period # and your kitchen #. 8. Carefully rinse out sink and clean sink strainers at the end of the lab. Sinks must be dried with dish towels at the end of the laboratory. 9. Labs are planned so that there is sufficient time for you to complete the assignment. If you work efficiently you should be finished at the end of the hour. 10. You and the other members of your kitchen group may NOT leave the kitchen until your station and rotation has been checked out by the teacher. Please alert the teacher when you are ready for this checkout. 11. If I leave the classroom or Lab AT ANY TIME WITHOUT THE TEACHERS PERMISSION, I will be penalized. 12. I have read the tardy and attendance policies set forth by ECCA and understand that I will lose points or receive a 0 for a missed lab. Labs cannot be made up. 13. It is important to have professional attitude with your classmates and with Mrs. Shuman at all times. If you have issues please handle them respectfully and professionally. Please sign in the appropriate space below to indicate you have read and understand each item above. Students, make sure you have initialed each item above. This contract will be presented to you and/or your parents/guardians as needed. If you would like a copy of this form, contact Mrs. Shuman. If you have any questions concerning this, please contact me via email. kshuman@effingham.k12.ga.us
Syllabus/Lab Manual Signature Student Name: Block: Page Please return this page no later than August 12, 2011 I have read this syllabus, lab manual, and accompanying documents, and I understand the content. I have also read the Student/Parent Handbook as referenced in this syllabus. My team member will abide by the policies of Effingham County Board of Education, Effingham College and Career Academy, and Mrs. Shuman. Parent/Guardian Signature Parent/Guardian Printed Name Date I have read this syllabus, lab manual, and accompanying documents, and I understand the content. I have also read the Student/Parent Handbook as referenced in this syllabus. I will abide by the policies of Effingham County Board of Education, Effingham College and Career Academy, and Mrs. Shuman. Student s Signature Student s Printed Name Date