View Lakeside High School

School Year 2017-2018

Course Name

Introduction to Culinary Arts

Course Code

20.53100

School Name

Lakeside High School

Teacher Name

Chef M Jackson

Chef I Abdul- Muhaymin

School Phone Number

678-874-6702

Teacher Email

Marcia_jackson@dekalbschoolsga.org

Idallah_abdul-muhaymin@dekalbschoolsga.org

School Website

www.lakesidehs.dekalb.k12.ga.us/

Teacher Website

 

Course Description:

Introduction to Culinary Arts is the foundational course designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. The course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.

Mastery of standards through project-based learning, technical skills practice, and leadership development activities of Family, Career and Community Leaders of America, (FCCLA) will provide students with a competitive edge for either entry into the education global marketplace and/or the post-secondary institution of their choice to continue their education and training. The pre-requisite for this course is advisor approval.

Department Philosophy:

The philosophy of career technology is to prepare students to become productive citizens through rigorous instructional strategies for the 21st century in a diversely global society. With professional foods students should be able to WOW guest with quality customer service and exceptional food by setting a standard of excellence for the culinary arts program. Also, we will provide a positive learning environment for students to participate in so that they will learn the parameters of great professional food and service. In order to do this we will utilize the superior educational opportunities of the culinary arts departments, provide exceptional quality customer service, employ a positive attitude when in the classroom or serving others, maintain an efficient stance concerning class time and learning objectives and be generous and hardworking concerning guest satisfaction opportunities.

Curriculum Overview

The following academic concepts will be covered. THIS IS ONLY A GUIDE AND IS SUBJECT TO CHANGE.

CURRICULUM OVERVIEW

Week

Standard(s)

Project/Content

Resources

1-2

HOSP –ICA 2

HOSP –ICA 1 & 11

FCCLA-Follow the GA FCCLA Website Lesson Plan

Employability Skills & Human Relations – Career Project, Resume writing & Mock Interviews

GA FCCLA.org

Culinary Essentials & Dept. of Labor Website

Foundations of Rest. Mgt. & Culinary Arts Level 1

3

HOSP –ICA 3

History & Philosophy of the foodservice industry. – Foodservice Timeline Project

Culinary Essentials, http://www.foodtimeline.org/restaurants.html

4-5

HOSP –ICA 4 & 6

Safety and Sanitation – Mock Health Inspections, Health Inspector Reports, Fire Safety

Serv Safe, 6th edition Textbook & Videos

Culinary Essentials

6

HOSP –ICA 5, & 8

Fixed Equipment, Small Wares & Knife Skills - Teacher demonstration, student cooking lab/demonstrations

Culinary Essentials Chapter 9 &10

Internet

7

HOSP –ICA

Fixed Equipment, Small Wares & Knife Skills - Teacher demonstration, student cooking lab/demonstrations

Culinary Essentials Chapter 9 &10

Internet

8-10

HOSP –ICA 8

Knife Skills - Teacher demonstration, student cooking lab/demonstrations

Culinary Essentials Chapter 10

Internet

11

HOSP –ICA 7

Standardize Recipe - Teacher demonstration, student cooking lab/demonstrations

Culinary Essentials Chapter 13

12-13

HOSP –ICA 14

Cooking Methods -Teacher demonstration, student cooking lab/demonstrations

Culinary Essentials Chapter 15

14

HOSP –ICA 10

Proper handling & Storage – Teacher demonstrations, student cooking labs, herb growing activity

Culinary Essentials Chapter(s) 16, 21, 22 &23

15

HOSP –ICA 9

Nutrition – Review Key Concepts 11.1 (Science p. 287), 11.2 (Social Studies p.296 #’s 3 & 4) & 11.3 (#4)

Culinary Essentials Chapter 11

16

HOSP –ICA 12

Front of the House- Lecture, luncheon table setting activities,

Culinary Essentials

17

HOSP –ICA 13

Sustainability – research energy efficient appliance, water heaters, toilet& light bulbs the cost & saving regarding energy usage. Research different ways to reduce energy in a restaurant “Go Green”

ACF Sustainability DVDs ACF website

Foundations of Rest. Mgt. & Culinary Arts Level 2

18

HOSP –ICA

Final Exam and SLO Post Assessment

 

BOARD-APPROVED INSTRUCTIONAL MATERIALS

Title

Culinary Essentials

ISBN

978-0-07-888359-0

Replacement Cost

$80.00

Online book and/or resources

Culinary Essentials

Online student access code (school specific)

See Chef Instructor

GRADING SYSTEM: The DeKalb County School District believes that the most important assessment of student learning shall be conducted by the teachers as they observe and evaluate students in the context of ongoing classroom instruction. A variety of approaches, methodologies, and resources shall be used to deliver educational services and to maximize each student’s opportunity to succeed. Teachers shall evaluate student progress, report grades that represent the student’s academic achievement, and communicate official academic progress to students and parents in a timely manner through the electronic grading portal. See Board Policy IHA.

GRADING CATEGORIES

Included in Area

*GRADE PROTOCOL

Formative Assessment(Pre-Assessment) – 0%

Assessment During Learning – 25%

Guided, Independent, or Group Practice – 45%

Summative Assessment or Assessment of Learning– 30%

Pretest, Pre Lesson Discussion

EQ, Quizzes, Work Ethic, In Class Projects

Classwork, Labs, Uniform, Projects, Participation

Test, Culminating Projects, Portfolios, Buffet, Final Exam, EOPA, SLO Post Test

A 90 – 100 ~P (pass)

B 80 – 89 ~F (fail)

C 71 – 79

D 70

F Below 70

DISTRICT EXPECTATIONS FOR SUCCESS

STUDENT PROGRESS

Semester progress reports shall be issued four and a half, nine and thirteen and a half weeks into each semester. The progress of students shall be evaluated frequently and plans shall be generated to remediate deficiencies as they are discovered. Plans shall include appropriate interventions designed to meet the needs of the students. See Board Policy IH.

ACADEMIC INTEGRITY

Students will not engage in an act of academic dishonesty including, but not limited to, cheating, providing false information, falsifying school records, forging signatures, or using an unauthorized computer user ID or password. See the Code of Student Conduct - Student Rights and Responsibilities and Character Development Handbook.

HOMEWORK

Homework assignments should be meaningful and should be an application or adaptation of a classroom experience. Homework is at all times an extension of the teaching/learning experience. It should be considered the possession of the student and should be collected, evaluated and returned to the students. See Board Policy IHB.

MAKE-UP WORK

DUE TO ABSENCES

When a student is absent because of a legal reason as defined by Georgia law or when the absence is apparently beyond the control of the student, the student shall be given an opportunity to earn grade(s) for those days absent. Make-up work must be completed within the designated time allotted. See Board Policy IHEA. Attendance is very important. All students must be present in order to remain abreast of required lessons. Students, remember you must have an excused absence in order to receive fill credit on any late or missing assignments. You will be allowed the same number of days as your absence in order to make up assignments due to an EXCUSED absence. IT IS YOUR RESPONSIBILITY TO FIND OUT WHAT MAKEUP WORK NEED TO BE DONE. If the work is NOT completed within each 4 ½ week grading period, the student receives a zero for the incomplete work.

Make-up work/test can be completed before and after school only.

*Excused Absences are worth full credit

*Unexcused Absences are worth 70%

SCHOOL EXPECTATIONS FOR SUCCESS

CLASSROOM EXPECTATIONS

· Be in your assigned seat working on essential question/sponge of the day when the tardy bell rings.

· In order to maintain elite sanitation standards, cleanliness is a must in all areas of the classroom setting, and especially in the kitchen labs.

· Remember the Three R’s:

· Respect for the Teacher

· Respect for Others

· Respect for Yourself

· Use ONLY professional language in this class; refrain from the use of explicit/derogatory language.

· Put all electronic devices away before entering the classroom; if seen they will be confiscated.

· Refrain from personal grooming; examples includes but not limited to combing/ brushing hair & applying make- up.

· Please discard ALL gum, candy, chips, cookies, juice, etc. before entering the classroom.

Only water and healthy snacks allowed!!!!!!

· Failure to follow any of the policies below will result in a deduction of points from work ethnic/professionalism grade or after school detention!!!!

LAB EXPECTATIONS

·    Report all accidents IMMEDIATELY to the Executive Chef, no matter how minor.

· Business like atmosphere should be present in the lab at all times; horseplay will not be tolerated.

· Refrain from the use of derogatory language in the lab.

· Ensure that you follow SAFETY and SANITATION GUIDELINES AT ALL TIMES!!!!

· Operate equipment only with instructor’s approval; being that there is a clear understanding of proper use.

· Ensure that appropriate safety devices are on the equipment being used at All times.

· Closed in, nonskid shoes must be worn on lab days to ensure safety.

· Pull back and restrain long hair; prevent hair from hanging on shoulders

· Students must be in uniform in order to participate in ANY lab activities.

· Fingernails and Nail Polish are NOT permitted in the culinary arts class/lab.

· Jewelry will not be allowed at any time during labs.

· Cell phones should not be in the kitchen areas unless permission is granted, nor should they be visible at any point during instructional time. If your cell phone is visible it will be taken by the chef instructor.

MATERIALS AND SUPPLIES

* Uniform policy is strictly enforced to ensure the safety of all students while working in the lab.

STUDENT UNIFORM COST $40 PER STUDENT (INCLUDES CHEF JACKET, HAT, APRON, NECKERCHIEF)

Uniform Policy: Students enrolled in the culinary program will be expected to maintain a professional appearance. In accordance with ACFEF secondary standards each student will be REQUIRED to wear professional chef’s attire during each lab session. This will include a pressed and clean white chef’s jacket, hair restraint (chef hat) and nonskid, slip resistant closed in black shoes (open back, open toe, skin exposed shoes will NOT be allowed). Each student will have a choice of renting a chef coat/hat or purchasing their own personalized chef jacket with hat.

*Shoes have to be purchased by the student. The teacher will recommend places to purchase shoes for the class. This requirement is important for the safety of ALL students. NO Exceptions!!

*Students will be allowed the first 10 minutes of class to change into their lab attire and will be graded by chef instructor on attire/professionalism. Students that come to class not in uniform will receive a zero for lab and attire on that day.

*Labs count as 45% of the overall grade.

Additional Required Supplies for Class: Three Ring Binder w/ pockets, 8 Dividers with Tabs, Loose Leaf Paper, Pen (black or Blue), Pencils, Index Cards, Chef Jacket, Chef Hat, Black nonskid shoes(Please refer to class supply list)

Tutorial Schedule

Tuesday and Thursday 7:40- 8:00am or 3:20- 4:00pm

CTSO PARTICIPATION

FCCLA: Family, Career, Community Leaders of America, founded in 1945, is a dynamic and effective national student organization that helps young men and women become leaders and address important personal, family, work, and societal issues through family and consumer science education. Chapter projects focus on a variety of youth concerns including teen pregnancy, parenting, family relationships, substance abuse, peer pressure, environment, nutrition and fitness, inter-generational communication and career education. Involvement in FCCLA offers members the opportunity to expand their leadership potential and develop skills for life - planning, goal setting, problem solving, decision making, and interpersonal communication - necessary in the home and workplace.

Each student that is enrolled in Culinary Arts will be considered a member of FCCLA for that school year if they pay LOCAL dues. DeKalb County School System holds an Urban Affiliation with the organization allowing each enrolled student to hold national and state membership. Students in the culinary arts program are expected to be active members in the organization by participating in events and competitions.

*Local Dues must be paid by the student ($20 per member)

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