Introduction to Culinary Arts
20.5330199
Pebblebrook High School
Course Description:
This course is 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.
Course also provides an overview of the professionalism in the culinary
industry and career opportunities leading into a career pathway to Culinary Arts.
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 is 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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