Northwest Career and Technical Academy Course Expectations 2014-2015 Culinary Arts I Brenda Hitchins blhitchins@interact.ccsd.net Janice Payne jepayne@interact.ccsd.net Aaron Klafter-Phillips arklafter-phill@interact.ccsd.net Valentino Columbo Course Description This course provides culinary students with an introduction to the principles and techniques of food preparation. The classroom is patterned after the food service industry with an emphasis on school to work transition skills. Students acquire basic skills in food handling, equipment technology, cooking methods, measurement, kitchen safety, and sanitation procedures. Course Goals 1. To explore the history and evolution of the food service industry 2. To identify food service industry employment opportunities and entry level requirements 3. To develop skills in the use of culinary utensils and equipment 4. To practice safe working habits and to gain a knowledge of professional hygiene and safety standards in the kitchen 5. To understand quantity food preparation, production, and organization 6. To practice sanitation and safety in the receiving, storage, preparing, preserving, and serving of food 7. To explore modern methods of food preparation and related technology 8. To identify knife skills, cooking methods, and measuring equipment 9. To prepare the basic mise en place (having tools and ingredients together) of a professional kitchen 10. To employ the basic cookery and baking techniques for fruits and vegetables 11. To gain basic cookery skills in the preparation of stocks, soups, and sauces 12. To demonstrate the ability to convert, weight, and measure quantity recipe ingredients accurately 13. To understand the costing of recipes 14. To employ the basic cookery and baking techniques for potatoes and grains 15. To develop academic skills within the culinary arts field 16. To develop desirable work habits emphasizing employee loyalty, leadership, responsibility, and business values. Textbook(s) Foundations of Restaurant Management & Culinary Arts, Level 1; Pearson Prentice Hall will be the primary text for this course. Additional Text: Culinary Fundamentals, Pearson Prentice Hall Culinary Math, Blocker About Professional Baking The Professional Chef, The culinary Institute of America If lost, the student will be responsible for a $70.00-$125.00 replacement fee.
Course Outline/ Benchmarks The topics to be studied will be approached in the following manner: 1 st Semester Topic CCSD Objective State/National Standard Orientation 1.1, 1.2-1.5, 1.6-1.7, 1.8-12.9 1.1.1, 1.1.2, 1.2.2 Kitchen Equipment 4.6-4.9, 5.1-5- 21 3.1.2, 3.2.1, 3.2.3, 3.2.4, 3.2.5, 3.3.2, Measurement and Recipes 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9 3.4.1, 3.4.2, 3.4.3, 3.4.4, 3.5.1, 3.5.2, 3.5.3, 3.5.4, Safety 3.1-3.2, 3.3-3.6 2.5.1, 2.5.3, 2.6.1 Sanitation 2.1-2.5, 2.8, 2.10-2.16, 2.21-2.23, 2.1.2, 2.2.1, 2.2.3, 2.3.1, 2.3.2, 2.3.3, 2.25-2.28, 2.4.1, 2.4.3, 2.4.5 2 nd Semester Topic CCSD Objective State/National Standard Nutrition 5.18-5.21 4.1.2, 4.1.4, 4.1.5 Stocks, Soups, Sauces 6.2, 6.3, 6.5-6.7, 6.9, 6.11, 6.13 8.1.2, 8.2.2, 8.2.4, 8.3.1, 8.3.6 Fruits and Vegetables 9.1-9.5, 9.9, 9.10, 9.11 7.1.1, 7.1.2, 7.1.5, 7.1.6, 7.3.1, 7.3.2, 7.3.5, 7.3.6 Potatoes and Grains 11.1-11.5, 11.7, 11.8, 11.9 7.2.1, 7.2.2, 7.2.5, 7.2.6 Employability Skills 8.1, 8.2-8.4, 8.5-8.6 1.2.1, 1.2,3, 1.2.4, 1.2.8 Controversial Issues: Videos: Videos and video clips 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 cooking sites. During the course of the school year your child will have the opportunity to view a video entitled Super Size Me. In this video Morgan Spurlock unravels the American Obesity epidemic. Because this video is rated PG, as a parent/guardian you will need to give your permission to view the video. I feel this movie has a huge amount of important information about how the United States is eating as a nation. Your child will gain valuable information about fast food eating habits, along with reinforcing what they will learn throughout the school year on eating nutritionally and sensibly. CCSD 6124.2 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 devices, such as Smartphone, ipad, iphone. All of Microsoft office applications. Video and photographic media applications and equipment. Internet use of Kpcompass, Edmodo, Canvas.
Grading Policy - Grading Scale Letter grades will be determined on the following scale: A 90% - 100% B 80% - 89% C 70% - 79% D 60% - 69% F below 60% Grading Procedures 1. Students with tardies will miss opening of class graded activities. 2. Grading Criteria: Student grades are determined in relationship to the course objectives stated in the district curriculum guide. Students must complete the coursework in order to earn credit. (NRS 392.122; CCSD Regulation 5121). 3. Class Participation: 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. Participation points are given on a daily basis. Participation points will be awarded each day for students who actively participate 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 participation in the kitchen. Failure to bring required supplies and equipment to class will result in the loss of participation points. Students will not be allowed to participate in labs until their class fee it paid. Participation points make up 40% of the grade. 4. Tests and Quizzes: 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. Tests and Quizzes make up 20% of the grade. 5. Class Work: Students will be given ample class time to complete class-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. 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. 7. Appropriate Dress: Sandals, house slippers and flip flops are not acceptable footwear in the kitchen labs. Sharp equipment can cause injuries unless proper footwear is worn. As we enter into the food labs, students will not be allowed to wear baggy clothing, or outer wear 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, black pants, chef coat, apron and red polo). 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 surprise labs and experiments as classroom instruction. 8. Use and Care of Kitchen Equipment: The ultimate goal of this course is for each student to become proficient, safely using kitchen equipment and following recipe procedures. The use of school equipment and kitchens 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 up into the $1000.00 of 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 neighbor 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 does not 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. 9. Extra Curricular Activities: This class is designed for students to have hands on learning in the culinary field. Some activities for this class go beyond the normal classroom time. Students taking this class are required to participate in these extracurricular activities. Activities include but are not limited to teacher breakfasts, BBQ s, luncheons, and banquets, etc. Activity times may include participation before school, after school and during lunch and the uncommon weekend event. (Example, health card test, culinary competition participation). 10. Field Trips and Competitions: Requirements for field trips and competitions require that students maintain a 2.0 GPA. Professional dress and conduct will also be required while outside of the school building. 11. 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. 12. Student notebooks and assignments will comply with established standards for heading Other - such as how to head papers, posting of grades, description of graded assignments, etc. (in class and on line). Grades will be posted in the class and on line on a weekly basis. Basis for Quarter and Semester Grades Quarter grades will be calculated as follows: Performance/Participation Daily 40% Assignments/Class work Daily 40% Tests/Quizzes Weekly 20% Semester grades will be calculated as follows: 1 st Q 40% 2 nd Q 40% Semester Exam 20% Make-Up Work 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 previously assigned and due assignments before the absence are due next class period. If a student exceeds more than seven unexcused absences, they will receive no credit for that semester.
Late Work Policy No late work will be accepted after 3 class days, however, work will be accepted early. Partial credit may be given for incomplete work that is turned in on the due date. Late work will be accepted one day late with 25% off and two days late will be for 50% grade of your grade. When doing group work, be sure all members of the group have copies of all parts of the project. I.E.P. and 504 accommodations must be followed. Basis for Citizenship Grade Students must not exhibit behavior that interferes with the teaching/learning process. O Outstanding: student attends class without unexcused absences, arrives on time, 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, arrives on time, 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 is tardy three times, 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 is tardy four or more times, the work is often missing or submitted late, student needs frequent reminders to be respectful, cooperative, and/or nondisruptive of the teaching/learning process, and needs frequent reminders of class/school rules. Student engaged in academic dishonesty. Class Rules: 1. NWCTA Hall Passes must be properly issued to leave the classroom. No passes to cars will be issued. 2. 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 3. 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. 4. Be on time. Upon entering the room, quickly and quietly get to your assigned seat and begin the bell activity listed on the board by the time the late bell rings. Remain in your seat during class unless you have permission to do otherwise. 5. 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. 6. No Cell Phones (except for in-class use), CD players or MP3 players. These devices need to be turned off and out of sight before entering the classroom. 7. Cleaning up after yourself, your group, and your neighbor are crucial to your success in the kitchen and in the class room. All equipment, dishes and utensils must be cleaned properly and put away properly. 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. 8. Use your best manners 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 otherwise show disrespect to others.
9. NO gum chewing, fingernails must be free from polish and trimmed, hair is under restraint at all times, clothes are not soiled and wrinkled, no eating in production area, no glass in production area, no loop earrings (small studs acceptable), no wrist or finger jewelry and compliance with SNHD health codes is mandatory. Classroom Progressive Discipline: Certain actions including insubordination, violence, and harassment will warrant immediate referral to the dean. 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/ e-mail home Fourth Offense Dean s Referral Office Hours I will almost always be available before and after school for make-up work and questions. Generally, my hours will be 6:45 am 2:00 pm in banquet room or main kitchen. Special appointments may be scheduled on an individual basis. Unique Items Pertinent To Your Class: 1. Lab Fees $50.00 per year 2. Appropriate clothing- worn everyday 3. Extracurricular involvement 4. Lab clean up, care of equipment 5. Appropriate kitchen safe shoes 6. Chef Hat (to be purchased at school) and Apron 7. Black dress pants 8. Red Culinary Polo Shirt (to be purchased at school) 9. Black socks or gray 10. Hair ties/hair nets, if needed 11. Small pocket notebook Optional items: Technology to take notes, pictures and videos. Materials The following materials will be required. Pens and pencils Work that will be turned in will only be accepted in BLACK or BLUE INK. Calculator A culinary binder or folder for notes and class work (Optional) Handheld device for note taking is acceptable and advised (Smartphone, ipod, ipad, etc.) Additional supplies (such as cooking and baking ingredients) may be required for take home or make up lab assignments. Zip drive for portfolios and recipes.
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. Culinary Arts 1 Northwest Career and Technical Academy Course Expectations Agreement 2013-2014 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: