Culinary Arts II
20.5330199
Pebblebrook High School
Course Description:
This course enhances level-one competencies by
providing a broader exposure to the food and hospitality industry. Class
experiences build on previous instruction. At the end of the course students
must have participated in 200 of work based learning experiences and pass a
final examination to fulfill the balance of requirements for the National
ProStart Certificate.
Instructional Philosophy:
Ø
Students will
demonstrate an understanding of conscientious behavior and acceptable work
ethics.
Ø
Students will
collaborate, communicate, and work with other students.
Ø
Students will
recognize careers and job skills associated with the food service and nutrition
industry.
Major Course Project:
Ø
Students will
develop a portfolio of events and work samples from classroom experience as
well as other work related experience. Students will also compile a resume of
related work experience that will be included in the portfolio. Information
should be current and actual samples of the student’s work. Due date to be
announced.
Attendance Requirements:
Ø
Students are
required to attend class daily. Students who are absent will be permitted to
make up missed work only if the absence is excused. Make-up work should be
completed within two days of return.
Tardiness:
Ø Students
are to be seated at the sound of the bell. Any students reporting to class
after the tardy bell must have a Late Admission Slip.
Field Trips/Catered
Events:
Ø
All students are
required to participate in school related catered events during school hours.
After school events are on a volunteer basis. A chef’s jacket will be provided
for each student for special catered events.
Grading Scale:
Daily Assignments 30%
ServSafe 20%
Class/Lab Participation 20%
Portfolio/Projects 10%
Performance (Demonstration) 10%
Post Test Exam 10%
100%
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