COURSE DESCRIPTION

In this course, good nutrition and basic culinary skills are studied and practiced while preparing recipes for breakfast, lunch, dinner, desserts and holidays.

 CLASS INFORMATION

Students work in "Kitchen Families" and follow a job Rotation Sheet ensuring that everyone gets a chance to be the Head Chef, Sous Chef, Sanitation Engineer, Waiter and Organizer.

The rubric used in class includes topics related to sanitation, familiarity with the recipe, culinary techniques, clean up, and an evaluation of the final product.

For more information about the Introductory Culinary Skills, see the Syllabus below.

INTRODUCTORY CULINARY SKILLS

SYLLABUS & EXPECTATIONS

Course #:                     Title: Introductory Culinary Skills                 Credit: .5

COURSE COMPETENCIES:

Upon successful completion of International Foods, students will:

• Consistently demonstrate proper measuring and preparation techniques including

abbreviations, equivalents, and food preparation terms.

• Set a table properly and demonstrate manners while eating.
• Properly identify tools and equipment used in the kitchen.
• Maintain a safe and sanitary kitchen environment.
• Substitute low fat/calorie ingredients to create healthier recipes.
• Prepare a wide variety of food items using many different cooking methods.
• Work collaboratively in teams toward a group goal that includes time management and leadership skills.
• Demonstrate menu planning based on standardized recipes.
• Score 80 or above on content specific reading assignments.

COURSE CONTENT AND STRUCTURE:

            Unit One:     Reducing fat and calories (throughout the semester)

            Unit Two:     Making smart food choices in restaurants (throughout the semester)

            Unit Three:   Getting Ready to Cook (Aug. - Sept.)

            Unit Four:     Breakfast (Sept. – Oct.)           

Unit Four:     Lunch (Nov.)

Unit Five:     Dinner (Dec.)

            Unit Six:       Desserts (throughout the semester)

            Unit Seven:   Holiday (throughout the semester)

ASSESSMENTS:

• Preassessments
• Formative assessments
• Summative assessments
• Authentic assessments – producing products in the lab.
• Quizzes
• Cooking and written finals
• Homework
• Reading assignments

GRADING:

            Summative Assessments– 50%

            Classwork – 20%

            Labs – 30%

            Final Exam = 20% of your final grade (50% cooking 50% written)

GRADING – HABITS OF WORK:

• Completes homework
  • Notebook
  • Assigned work
• Participates in class discussions
• Conducts self in appropriate manner
• Being on time and prepared for class
• Respecting and listening to others
• Responsible use of technology
• Using Appropriate Language
• Maximizes time on task

            Habits of Work is graded in the following manner:

• ES –  exceeds standard
• MS – meets standard
• PS –  progressing toward standard
• LP –  limited progress

TEXT:

            Food for Today by Helen Kowtaluk    (The textbook is for use in the classroom.)

CLASSROOM EXPECTATIONS:

1. Attendance: If you miss a class, it is your responsibility to see me as soon as possible for makeup up work. This work must be made up within 1 week to receive full credit.

(REMEMBER: 4 unexcused absences = loss of credit.)

2. Tardiness: It is important to be in class on time and seated when the bell rings. If you are late, sign in. Frequent tardiness will result in after school detentions on Wednesdays and phone calls home. Please see your Student Handbook for more information. Note: If you arrive to class more than 10 minutes late, it will be considered an unexcused absence.

3. Grades: Grades will be updated in Power School within 1 school week. It is your responsibility to review your grades regularly and bring any discrepancies to my attention.

4. Notebook: You need to keep a small notebook with all handouts, recipes, and notes. This will be collected and graded on the days we have tests.

5. Homework: The separation of homework from numeric grades is a significant school-wide shift at WLHS. The school is distinguishing between What you learn and Habits of Work. Your numeric grade becomes more reflective of what you know and are able to do. Don’t misunderstand!! Homework is still graded and it is important. You still need to do it consistently in order to succeed in class.

6. Makeup Work: Late work should not be confused with make-up work. Late work refers to assignments that for whatever reason you have chosen not to complete on time. Make up work is assigned when you are absent from class. NOTE: Make up work needs to be completed even if it’s a day when we “just” cook.

7. Extra Help: I am available before and after school as well as 2^nd and 7^th periods. I am also available on Wednesdays after school.

8. Passes: You must have an entire agenda with your name written at the top of the page- in order to leave class. Sign out.

9. Cell Phone Policy: There will be a basket in the front of my room for cell phones. If you choose not to put your phone in the basket and I see it, you will automatically have a Wednesday detention no matter what!!

10. Work Ethic: Always do your best. Students are expected to contribute in the classroom. There should be no down time. A Job Rotation Sheet ensures that all students have a chance to work as the Head Chef, Sous Chef, Sanitation Engineer, Waiter and Organizer.

I have read and understand the course syllabus, expectations and grading policy as stated above. Place this signed sheet in the front of your notebook.

___________________________________ Student

___________________________________ Parent

___________________________________ Parent’s email address