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Culinary Arts I & II |
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Queen Creek High School |
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Syllabus |
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Textbook(s)/Workbook(s) used: Culinary Essentials Required Materials: 1. Student I.D’s must be worn at all times. 2. Three ring binder, paper, pencil, and/or pen and any other necessary materials. 3. Materials that are not required, but may be helpful: markers and colored pencils. 4. Classroom text book will be provided but cannot go home. Course Description: Culinary I & II Culinary Arts I is a course designed to study basic knowledge and techniques of the culinary industry. We will also apply the basic culinary principles into lab activities. This course will introduce health and wellness in a culinary arts workplace, safety procedures, food safety, foodborne illness, nutritional concepts, and preparation in bakery and pastry products. Culinary Arts II is a course designed to study the principles and techniques of the culinary industry. We will also apply the basic culinary skills into lab activities. This course will introduce careers in culinary arts, safety procedures, sanitation procedures, small and large equipment, seasoning, knife skills, and lab activities. Culinary Arts I Course Competencies · Participate in Leadership Activities Such as Those Supported by Family, Career and Community Leaders of America (FCCLA) · Examine the Importance of Health and Wellness in a Culinary Arts Workplace · Explain Food Borne Illness and Food Safety · Explain and Apply the Basic Concepts of Nutrition · Apply the Basic Nutritional Concepts · Specify the Sources and Uses of Carbohydrates, Lipids, and Proteins · Demonstrate the Chemical Processes Involved in Leavening and Fermentation · Apply Problem Solving and Decision Making Processes to Culinary Arts · Prepare Bakery and Pastry Products · Apply Sanitation, and Safety, and First Aid Procedures · Practice Laboratory Procedures and Safety Practices for the Culinary Arts Environment Culinary Arts II Course Competencies · Participate in Leadership Activities Such as Those Supported by Family, Career and Community Leaders of America (FCCLA) · Practice Laboratory Procedures and Safety Practices for the Culinary Arts Environment · Apply Sanitation, and Safety, and First Aid Procedures · Identify and use Small Commercial Wares and Equipment · Identify and Use Large Commercial-Grade Equipment · Demonstrate Proper Use of Seasoning · Explore Careers in Culinary Arts · Demonstrate Oral Communication Skills · Demonstrate Written Communication Skills · Demonstrate Technological Literacy For Culinary Arts · Practice Communication Skills For The Culinary Arts Workplace · Explore the Legal and Ethical Environments of the Culinary Industry Grading System: Grades will be calculated based on student’s performance in the following areas: · Bell Work/Daily Quizzes · Class work · Homework · Quizzes · Tests · Final Exam (one per semester) · Writing Assignments · Projects and cooperative groups 1. The following grading scale will be applied: 2. 3. 90 – 100% = A 60 – 69% = D 4. 89 – 80% = B 59% and below = F 5. 70 – 79% = C 6. Assignment Requirements: 7. Late work is accepted with a possible reduction in points. 8. Assignments must be headed with first and last name, class period, date and assignment. A reduction in points may occur if heading is not completed. 9. Each student will work daily in class. If class work is not completed, it will be assigned as homework. 10. Class work will be completed in blue or black pen, or #2 pencils. 1. Movies: 2. Occasionally, a movie may be shown if the content is tied to the curriculum. Movies will have a ‘G’ or ‘PG’ rating only. 3. 4. Classroom Management Plan: 5. Students are expected to follow all school rules, policies and procedures. This includes attendance and tardy policies. 6. 7. Classroom Rules: 8. Be on time and prepared 9. Respect yourself, others and property at all times 10. Listen the first time instructions are given 11. Keep you hands, feet, and other objects to yourself 12. Follow all rules in the student handbook If a student chooses to break a rule: 1st offense: warning/conference with student 2nd offense: Parent/Guardian notification 3rd offense: Parent/Guardian conference 4th offense: Administrative referral Serious incident: Student will be sent immediately to the office with a referral. Rewards: -Word of praise - A smile - A phone call/ e-mail home - Nomination of student of the month and/ or other recognition. Extra help: It is the student’s responsibility to make arrangements with Miss. Hudnall for any extra assistance before school or after school. Absences: It is the student’s responsibility to ask Miss. Hudnall for work missed. It is important to have regular attendance in order to not miss instruction and lose classroom participation points. No make up work is allowed for unexcused absences. Passes: The restroom should be used during the breaks. Exceptions will be made only with teacher approval and students must use sign-out sheet. Extra credit: Extra credit may be made available when announced. However, extra credit is NOT given to students to improve grades as a result of failure to turn in work. |
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Contact information: 480-987-5973 ext. 5506 Queen Creek High School 22149 E. Ocotillo Road Queen Creek, AZ 85242 Email: ahudnall@qcusd.org Fax: 480- 882-1276 Prep: 3rd hour |
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