Culinary Arts Class Information and Syllabus 2015-2016 Student and parent (guardian) please read and initial each section. Sign the last page with signature. Keep the policy information in your class notebook and hand in the last signature page. Instructors: Michelle Heistand- 360-570-4516 michelle.heistand@newmarketskills.com Michael Moore-360-570-4514 michael.moore@newmarketskills.com Attendance line: 360-570-4501 Deli Manager: 360-570-4518 New Market Deli 360-570-4520 Office Hours: Monday-Friday 7:30-3:00 New Market Main Office 360-570-4500 Course Hours: AM Session 7:50-10:20 am PM Session 11:10-1:40 pm The following information is an overview of our Culinary Program. New Market Culinary teaches employability skills while operating an actual business. The program is managed by New Markets industry partner, Sodexo. Industry policies that are specific to our industry and Sodexo are essential to success in this program. Please read and initial each section. Sign last page and turn in. By signing you re acknowledging that you understand and will abide by each policy. Class Syllabus: Culinary Arts combines a comprehensive culinary curriculum with on the job training making our Culinary Program unique and exciting for young people. Students will exit our program with employability skills and prepared for further culinary education. Students are immersed in daily commercial food production, customer service and academic instruction. We will have guest Chefs and industry professionals visit our program to give cooking demonstration and industry lectures. Bi-weekly quizzes and test are given. Make up work is allowed for two days following the return to school only for excused absences. Community service is encouraged in our program. Opportunities through the Thurston County Food Bank and Olympia Bakers Guild will be posted.
Class curriculum schedule: September-November- Thurston County Health Department Test, Food and Physical Safety, Professional Documents, Types of Cuisine, Menu Planning, Customer Service Skills, and Culinary Vocabulary. Midterm given in November. December-February- Cooking Methods, Quick Breads, Yeast Breads, Nutrition Sciences, Food History, and Event Planning. Final test given in January. March-June- Frosting techniques, job interviewing preparation, college preparation, sauce making, social media, networking and marketing. Final test given in early June. Class Fee: Each student will purchase their own culinary uniform, and safety glove through New Market. The fee is $50.00. Uniforms need to be purchased the first week of school. Uniform: A complete uniform must be worn everyday to participate in Culinary Class and receive professionalism daily points. No sweat pants or pajama pants are allowed. The daily uniform consists of: New Market Badge, Full length pants without tears, closed toe shoes, Chef Coat, NM Hat, Apron, Sharpie, and Ball Point Pen. Hair must be restrained under issued hat, no hair on collar. Hair nets are also available to keep hair under hat. Students are responsible for laundering their own uniforms. Failure to have a clean uniform for class will be a non kitchen day for that student. Students are not allowed to enter kitchen without uniform or in a dirty uniform for sanitary reasons. Face piercing jewelry, acrylic nails, nail polish or jewelry of any kind may not be worn during class time. Cell Phones: Students are not allowed to have cell phones during class time. Cell phones are an interruption to the educational process. We will have designated cell phone and computer use times. These times will be clearly identified by instructor. All cell phones must stay in student lockers during class time. Each student should lock their lockers. If you need to get a message to your student during class time you may call the main office. If cell phones are brought to class or if students have their phones out during class; students will receive a warning, second-teachers will collect phone until the end of class. The next time they will forfeit their phone and parents will need to pick them up from an instructor or administrator.
Student Initial: Parent Initial: Attendance: Student attendance is very important to the Culinary Industry and our school. Class time is 7:50 to 10:20am & 11:10 to 1:40pm. Please call our attendance office before the start of school if your student will be absent. The attendance office # is: 570-4501. All student absences and tardies must be excused within 48 hours of the initial missed day, failure to do so will result in an unexcused absence that cannot be changed later. New Market follows Tumwater School Districts school schedule. If a students sending school schedule is changed for the day it is the student s responsibility to communicate current schedule with our attendance office. If your students sending high school is closed due to inclement weather you will not be expected to attend New Market on that day unless you have transportation. A student can make up missed points or assignments if the absent was excused. New Market Attendance Line 570-4501 Student Initial: Parent Initial: Professional Expectations: New Market follows a progressive discipline policy that follows Tumwater School District board policies The Culinary Arts Program is built around an actual business which is open to the public Tuesday-Friday. We rely on professional behavior to create a positive learning environment and operate a business. We teach employability skills that are transferable to any professional job. Students must purchase all food unless we are sampling items in class. Students must keep receipts with purchased food. We have a no tolerance policy regarding theft and could result in immediate removal from the program. Student Initial: Parent Initial: Grading: Students are graded in three main areas: Professionalism: Daily performance in the kitchen, attendance, punctuality, attitude, conduct, adherence to safety rules. (Leaving cell phones in lockers) Knowledge: Understanding of the culinary theory and vocabulary through test scores, assignments, classroom participation and projects. Skills: Application of culinary theory through daily work performance and completion of station packets which tracts individual competencies.
Make up work: Students may make up work for each day of an excused absence. Student will need to seek out missed work and hand in according to the one day policy. Parent Initial: Kitchen Stations: Students rotate throughout the kitchen in groups changing every two weeks. Each station has a packet outlining assignments and competencies for that station, students need at least 10 competencies completed correctly and a thorough cover sheet for an A. At the end of each rotation students turns in the completed work for that station. If you are aware you are going to be gone on Friday, it is due Thursday. This portion of the program applies to the skill grade. _ Parent Initial: Vocabulary: Each Monday of a new station rotation, students will be given vocabulary words that they need to define and study. These get turned in with station packet at the end of the rotation. There will be a quiz the last day of each station rotation over the vocabulary and other kitchen procedures. Parent Initial: Family Access: Attendance, Class Assignments Grades and Daily Points can all be seen from home in Skyward. We will try and update all grades weekly. Families need to apply to receive a password. All Tumwater students that already have password do not need to reapply. Parent Initial: Food Handlers Card: Each student must have a valid Washington State Food Handlers Card before being allowed to work in a commercial kitchen. We will give the course and offer the test at the beginning of the current school year. Each student will need to pay $10.00 for a two year card. Students that enroll in our program later in the year will need to come with their food handlers permit. If you have additional questions please refer to Thurston County health Department. 360-786-5581 https://www.foodworkercard.wa.gov/ Parent Initial:
Lockers: Each student is provided a locker to secure their uniforms and personal belongings. Students need to have a lock to use prior to being issued a locker. Each student is responsible for their own combination. New Market is not responsible for lost or stolen items. It is our recommendation that all lockers be locked when students are not present at locker. Parent Initial: Sodexo Training Manuals: Completed program training packets must be signed off and on file prior to kitchen participation. Kitchen Equipment Packet Food Safety Training Frontline Training Hands On Mixer Demo Each student will go over policies prior to working in our kitchen. Sodexo is committed to serving safe food and safe kitchen practices. Parent Initial: Classroom Supplies Needed: 2 View Binder Pencil Pouch 6 Pencils 2 Black Sharpies Writeable Tab Dividers (10) Plastic Sheet Protectors (25) 1 combination lock (must be able to fit around metal handle in locker) 3x5 memo pocket notebook Flash drive recommended, but not required (4-8GB) Please have to school in the first week. Student Initial: Parent Initial: We look forward to a great school year and are happy to have you in our class! Please initial each section on the following page and sign. Thank You,
Chef Michelle Heistand Chef Michael Moore Culinary Policies and Procedures Sign Off Sheet I have read and understand the following New Market Culinary Policies. I agree to abide by all policies and procedures. Uniforms Attendance Make Up Work Behavior Grading Kitchen Stations Vocabulary Online Availability Food Handlers Card Lockers Training Manuals Student Notebook & Supplies
Parent Signature: Student Signature: Date: