Where does chocolate come from?

Welcome to Culinary Arts.
Where we are professional everyday . All day

Homework for December 12 , 2016


This month we are reading the book to kill a mockingbird.

           level 1                         

Name __________________________________date ________________

Read the passage and answer the questions

Where does chocolate come from?

Chocolate begins with harvesting ripe cocoa pods. These pods are similar in size to small pineapples, they contain about 50 seeds, which are known as cocoa beans. Most of the world’s cooca beans (about 80%) come from a variety of cocoa tree called Forastero, grown in Africa. The more expensive and rare beans, come from Criollo tree  in Mexico, Central America, South America and Indonesia.

Questions: circle the correct answer

1.       What are coca pods similar to?      Apples             or               pineapples

2.      Where is most of the coca grown?                India             or                  Africa

3.      Name one place where rare coca can be found? _____________________________

All homework must be signed by a parent _______________________

Comments ___________________________________________

 ++++++++++++++++++++++++++++++++++++++++++++++++++++++

           level 2                        

Name __________________________________date ________________

Read the passage and answer the questions

Where does chocolate come from?

Chocolate begins with harvesting ripe cocoa pods. These pods are similar in size to small pineapples, they contain about 50 seeds, which are known as cocoa beans. Most of the world’s cooca beans (about 80%) come from a variety of cocoa tree called Forastero, grown in Africa. The more expensive and rare beans, come from Criollo tree  in Mexico, Central America, South America and Indonesia.

Questions

1.         What are coca pods similar to? ______________________________

2.         Where is most of the coca grown? _____________________________

3.         Name one place where rare coca can be found? ___________________

All homework must be signed by a parent _______________________

Comments ___________________________________________

 +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

           level 3                        

Name __________________________________date ________________

Read the passage and answer the questions

Where does chocolate come from?

Chocolate begins with harvesting ripe cocoa pods. These pods are similar in size to small pineapples, they contain about 50 seeds, which are known as cocoa beans. Most of the world’s cooca beans (about 80%) come from a variety of cocoa tree called Forastero, grown in Africa. The more expensive and rare beans, come from Criollo tree  in Mexico, Central America, South America and Indonesia.

Questions

1.         What are coca pods similar to? ______________________________

2.         Where is most of the coca grown? _____________________________

3.         Name one place where rare coca can be found? ___________________

All homework must be signed by a parent _______________________

Comments ________________________________

Culinary Math

Welcome to Culinary Arts.
Where we are professional everyday . All day

Homework for December 9 , 2016


This month we are reading the book to kill a mockingbird.

           level 1                       

Name ________________________date _________

  Jem, Scout and Dill have decided to open a lemonade stand during the summer.

On the first day they sold 12 glasses of lemonade. On the second day they sold 20 glasses of lemonade and on the third day they sold 25 glasses of lemonade.

How many glasses of lemonade did they sell the first two days?_________

Show your work

How many glasses of lemonade did they sell in three days? ___________

Show your work

All homework must be signed by a parent _______________________

Comments ___________________________________________

 +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

           level 2                        

Name _______________________date _________

   Jem, Scout and Dill have decided to open a lemonade stand during the summer.

On the first day they sold 12 glasses of lemonade. On the second day they sold 20 glasses of lemonade and on the third day they sold 25 glasses of lemonade. On Thursday Scout decided she wanted to sell slices of pound cake. She had 10 slices. Each slice cost $0.50   On Thursday she sold 8 slices.

How many glasses of lemonade did they sell the first two days?_________

Show your work

How many glasses of lemonade did they sell in three days? ___________

Show your work

How much money did the 8 slices of pound cake cost? ________________

Show your work

All homework must be signed by a parent _______________________

Comments ___________________________________________

 +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

           level 3                        

Name ____________________date _________

   Jem, Scout and Dill have decided to open a lemonade stand during the summer.

On the first day they sold 12 glasses of lemonade. On the second day they sold 20 glasses of lemonade and on the third day they sold 25 glasses of lemonade. On Thursday Scout decided she wanted to sell slices of pound cake. She had 10 slices. Each slice cost $0.50   On Thursday she sold 8 slices.

How many glasses of lemonade did they sell the first two days?_________

Show your work

How many glasses of lemonade did they sell in three days? ___________

Show your work

How much money did the 8 slices of pound cake cost? ________________

Show your work

All homework must be signed by a parent _______________________

Comments ___________________________________________

MSCD homework Policy

HOMEWORK POLICY

Manhattan School for Career Development/Manhattan Transition Center believes that completing homework assignments dramatically increases the power of classroom and CBVI offsite learning experiences. Research supports this belief: students who complete homework assignments outperform their non-completing peers by 35%.
The primary purposes are homework are:
 Reinforce what was taught in class and/or the offsite
 Prepare students for the next class
 Evaluate students’ understanding of the work presented
 Learn how to take and manage responsibility for one’s own learning
MSCD/MTC Homework Policy:
 Students should receive homework every night in every subject area.
 Homework is to be completed at home, not school.
 Homework should be reviewed and signed off by parent/guardian each night.
 Homework will also be made available to student & parent/guardian online via the school homework blog site.
 If student does not complete a homework assignment, he/she must hand in a note indicating the assignment was not completed. Students who do not hand in a note will not be allowed to make up the assignment.
 All missed assignments must be turned in at the following class meeting. No assignments will be accepted after this point.
 Students who come to class without completing a homework assignment will not receive full PBIS points for that class.
 All students are to maintain a separate homework assignment notebook to record their assignments.
 Teachers are encouraged to provide homework assignments in advance

Culinary Arts Syllabus & Curriculum

 Welcome to Culinary Arts. Where we are professional everyday. All day.

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.

Pound cake Production

Welcome to Culinary Arts.
Where we are professional everyday . All day

Homework for December 7 , 2016


This month we are reading the book to kill a mockingbird.

Today in class student will prepare the basic ingredients needed to make pound cake.

level 1
Name  ______________________date______


What is the name of the recipe we prepared?

_______________________________________________________________________

 What leavening agent did we use?   baking soda or baking powder

_____________________________________________________________________________

What tools and equipment did we use to make our product? list three mixing bowl is one.

1_________________________________________

2_________________________________________

3_________________________________________

  

All homework must be signed by a parent ________________________________________

comments_____________________________

+++++++++++++++++++++++++++++++++++++++++++


level 2
Name  ______________________date______

What is the name of the recipe we prepared?

_______________________________________________________________________

 What leavening agent did we use?   baking soda or baking powder

____________________________________________________________________________

Is baking soda and baking powder a chemical leavener of organic leavener?

___________________________________________________________________________

What tools and equipment did we use to make our product? list three mixing bowl is one.

1_________________________________________

2_________________________________________

3_________________________________________

  

All homework must be signed by a parent ________________________________________

comments______________________

++++++++++++++++++++++++++++++++++++++++++++++++++

level 3
Name  ______________________date______

What is the name of the recipe we prepared?

_______________________________________________________________________

 What leavening agent did we use?   baking soda or baking powder

____________________________________________________________________________

Is baking soda and baking powder a chemical leavener of organic leavener?

___________________________________________________________________________

What tools and equipment did we use to make our product? list three mixing bowl is one.

1_________________________________________

2_________________________________________

3_________________________________________

  

All homework must be signed by a parent ________________________________________

comments______________________

++++++++++++++++++++++++++++++++++++++++++++++++++

baking basic 2

Welcome to Culinary Arts.
Where we are professional everyday . All day

Homework for December 6, 2016


This month we are reading the book to kill a mockingbird

  

                            level 1                            

Name______________________________________________date___________

Read the passage and circle the correct answer

Baking soda is a combination of an alkali and acid   to form carbon dioxide. Baking powder is a combination of baking soda and dry acid. The addition of liquid causes a reaction that

forms carbon dioxide.

  

1.   Is baking soda is a             chemical or organic leavener?

2.   Is air a                physical leavener or chemical leavener?

3.   Is baking powder a             chemical leavener or physical leavener?

4.   Is yeast a    chemical leavener or organic leavener

5.   What caused a reaction in baking powder?

____________________________________________________________________________________________________________

______________________________________________________

All homework must be signed by a parent __________________

Comments _________________________

++++++++++++++++++++++++++++++++++++

level 2

Name_________________________________________date_________

Read the passage and circle the correct answer

Baking soda is a combination of an alkali and acid   to form carbon dioxide. Baking powder is a combination of baking soda and dry acid. The addition of liquid causes a reaction that

forms carbon dioxide.

1.   Is baking soda is a             chemical or organic leavener?

2.   Is air a                physical leavener or chemical leavener?

3.   Is baking powder a             chemical leavener or physical leavener?

4.   Is yeast a    chemical leavener or organic leavener

5.   What caused a reaction in baking powder?

____________________________________________________________________________________________________________

______________________________________________________

All homework must be signed by a parent _________________________________

Comments ________________________________________

 +++++++++++++++++++++++++++++++++++

Culinary Arts Homework                            level 3                            

Name______________________________________date___________

Read the passage and circle the correct answer

Baking soda is a combination of an alkali and acid   to form carbon dioxide. Baking powder is a combination of baking soda and dry acid. The addition of liquid causes a reaction that

forms carbon dioxide.

  

1.   Is baking soda is a             chemical or organic leavener?

2.   Is air a                physical leavener or chemical leavener?

3.   Is baking powder a             chemical leavener or physical leavener?

4.   Is yeast a    chemical leavener or organic leavener

5.   What caused a reaction in baking powder?

____________________________________________________________________________________________________________

______________________________________________________

  

All homework must be signed by a parent __________________________

Comments _________________________________________________