Culinary Arts Syllabus & Curriculum

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Culinary Arts Syllabus

Culinary Arts I

Is an introduction class that provides an introductory exploration on safety, sanitation, basic cooking and baking concepts and terminology.  After the completion of this course students will be able to gain an entry level position in the hospitality field.

Culinary Arts II AIS

Is an advanced class exploring safety, sanitation, intermediate cooking and baking techniques. Students will explore real world working experiences through catering events and planning and career exploration and expectation.

Cooking and Baking Elements to explore during Culinary Arts I

Accident prevention                                    Knife identification and care

Basic cooking method                                Sanitation

Basic baking techniques                            Recipe terminology                     

Food Borne Illness prevention                  Tool and equipment identification and care

Food pyramid                                            Proper food storage

Ingredient identification                             Measurements

                             

Course text: Introduction to Culinary Arts by The Culinary Institute of America       

Required Course Supplies:
Apron & hat  

The only appropriate head wear for any student in the Culinary Arts Classroom is the

only one approved for the Culinary Arts Program. Anyone with hair that touches your shoulder must have a hair restraint.

Cooking and Baking Elements to explore during Culinary Arts II (AIS)

Accident prevention                      Knife identification and care

Basic cooking method                   Food pyramid

Basic baking techniques                Sanitation

Food Borne Illness prevention       Recipe terminology

Ingredient identification                 Tool and equipment identification and care

Measurements                              Proper food storage                   

Required Course Supplies:

Black dress shirt, black slacks, black sneakers.

The only appropriate head wear for any student in the Culinary Arts Classroom is the

only one approved for the Culinary Arts Program. Anyone with hair that touches your shoulder must have a hair restraint.

Quizzes & Tests 30 pts.

Class activities 50 pts

Homework 5 pts

Participation, Attendance/Punctuality, Work Ethic, and Lab Work 5 pts.

Culinary lab 10 pts.

Tardiness, absences, talking during quite times, cell phone use, poor work ethic, etc. will result in a deduction of points

Yearly Assignments

Black History Month Project 100pt

Summer project 100pts

Famous Chef Project 100 pts

You will research a Chef’s career and life. You will then write a one page essay 100pts

Late assignments, homework /quizzes are due 1 week days after student return to class

You may make up your daily points for any excused absence

You may NOT make up your daily points for an unexcused absence.

Classroom Procedures:

Prepare for lecture or lab.

Hand in homework

Follow all instructions as your safety and grades depend on them

Clean up your area properly and thoroughly. Failure to do so will result in a major deduction of points & suspended from some class activities

Weekly Schedule in Culinary Arts

Monday: lecture

Tuesday: lecture

Wednesday, Thursday: Culinary Lab

Friday: lecture

Classroom PROCEDURES!

1.    Mise En Place

2.    Come to class prepared, at all times pencil, pen, eraser

3.    Store all electronics off and in your backpack.

4.    Store pack packs in designated areas!

5.    • Clean your workstation

6.    Keep a positive attitude

7.    Beverages are not allowed in class and the only food allowed in class is what we prepare.

8.    Treat yourself, fellow students, instructor, property and equipment with respect at all times

9.    No cursing

10.  Touching each other inappropriately

Repercussions for not following my rules

I have high expectations of you following all classroom and lab rules

1. First warning. Your actions must cease.

2. Second warning: A swis for will be written. You will be sent to the Deans office

3. Third warning: You will loss kitchen privileges.

Parents and Student:

Please read the syllabus, sign this copy and return this page to me. I have read and understand the syllabus for Culinary Arts I &II and agree to follow

all procedures and rules. Student Name_________________________________________ Date_________________

Student Signature______________________________________

Parent or Guardian Signature__________________________________________

Culinary Arts Student and Parent Acknowledgment of Reading the Syllabus, Class

Rules & Policies.

Culinary Arts Curriculum

September- students will be able to learn various safety and sanitation practices

October- students will be able to  learn the various tools used for measurement in the culinary kitchen

November-students will be able to  identify hand tools and equipment used in the culinary kitchen

December- students will be able to  adapt culinary arts practices and procedures for pastry arts

                   production

January- students will be able to  demonstrate safety and sanitation procedures and practices

February- students will be able to  identify and demonstrate classic culinary cuts

March- students will be able to  identify and demonstrate basic culinary math procedures

April students will be able to model the roles and responsibilities of a service kitchen

May- students will be able to  model the roles and responsibilities of a restaurant dinning service

June- students will be able to  demonstrate a fully functioning kitchen and dinning service program



MSCD grading Policy

MSCD Grading Policy

Grades are evaluative instruments and indicators that measure students' achievements, efforts, and extent of progress in their classes. The components of a grade are academically and technically based and reflect each student’s competency in the course content. Grades reflect class work, homework, projects, papers, examinations, participation and performance in each subject area. Absence, cutting and excessive lateness also contribute to lower grades or failure since they contribute to a student's inability to participate in lessons and achieve full competency in course material.

Teachers are required to explain to students how grades are determined through a written contract that is distributed at the beginning of each term. Parents as required to sign off on all contracts, which explains how a grade is determined. Below is a breakdown of each criteria for attendance, group work, independent work, DOK questioning, task completion, homework, PBIS and exams.

Manhattan School for Career Development issues report cards six times a year (three per semester). Semesters run September through January and February through June. At the conclusion of each semester final grades are entered onto students’ transcripts and serve as the permanent grade.

It is the policy of the Department of Education and Commissioner’s Regulations, that students who have been absent from class for verified, legitimate reasons (such as illness, court appearances, family emergencies, or attendance at funerals) are to be given a reasonable opportunity to make up missed work, including examinations and quizzes. Handwritten notes from parents verifying legitimate absences will be accepted by teachers. Students are responsible for making up the work.

Determining the Final Grade

Student grades are cumulative for the course. The specific weight given to each of the above-mentioned components will contribute to the determination of students’ final grades. Contracts will inform students how grades are determined, the specific measures and weights for each component. Here are the grades and numeric

GRADES	NUMERIC EQUIVALENT FOR REPORT CARDS / TRANSCRIPTS	PASS / FAIL EQUIVALENT
65-100	65-100	PASS
55	55	FAIL
NS [No Credit/No Show]	45	FAIL

 

Academic Intervention Services (AIS)

These support services are available to all students throughout the school year. Students at-risk of failing classes are assigned to AIS to target areas of focus.

                 Opportunities to Discuss Student Progress

Parent-teacher conferences will take place once a term (fall and spring). Teachers, counselors and supervisors can be reached via email to discuss student progress. Please give school staff 24 hours to respond.

Promotion Decisions

Promotion decisions are determined by student credit accumulation and attendance. The main opportunity to make up failed courses is summer school and if the needed course is offered during a given term.