Culinary II Syllabus 2014-2015

Culinary Arts II Syllabus

Atrisco Heritage Academy High School

August 2014-May 2015

Instructor:  Danielle Young Rm. D Building TL-1 email: danielle.young@aps.edu

                                    Tutoring/Office Hours: Before & after school

Textbooks: Introduction to Culinary Arts

                        Culinary Essentials

*Textbooks will only be available in the classroom. They may only be checked out with teacher permission.

Course Description: Culinary Arts II is designed for the student who is interested in extending his/her culinary skills. Culinary Arts II expands upon the basic skills learned in Culinary Arts I. Areas of study include, but are not limited to, safety and sanitation, use of equipment, international cuisine, nutrition, meal patterns, and careers in food service areas. Increasingly complex food preparation techniques are developed. Teamwork, application of literacy skills, and curriculum integration are an integral part of the course.

Grading Materials Needed for Course:

~3 Ring Binder                     ~Pen/pencil

~Dividers                              

~Calculator

Procedures:

~Students agree to follow all class rules as set by class and students during first week of school

~All assignments must be turned in on assigned day in the correct location or a grade will NOT be given.

~Late work will only be accepted with an excused absence (I would like to see a copy of the parent/doctor note.)

~There will be a notebook for this class. You will need to keep all your course work, cornell notes, and recipes from the course.

~The notebook will be collected each semester

~Your notebook must include:

            -Table of Contents

            -Syllabus

            -Recipes

            -Cornell Notes

            -Any Course Work (papers, handouts, exams)

            -Vocabulary

            -Pictures

Category	Percentage of Grade
Labs & Demonstrations	25%
Classwork, assignments, homework	10%
Projects & Reports	15%
Exams, Quizzes, Practical Exams	15%
Notebook	10%
Final Exams	25%

Course Policies:

~Course materials can be found on the AHA Culinary Blog at http://ahaculinarycorner.blogspot.com/

~Bell work must be completed within the first 10 minutes of class. Always check the board when entering the classroom.

~Bell work is due at the end of every Friday

~If you are absent you must check the course website to get your missing work. DO NOT go to the teacher and ask what you missed. I will only refer you to the website.

~Absolutely NO Gum in classroom or kitchen

~No hats

~NO headphones in the kitchen, in the classroom only when teacher gives permission

~All notes will be taken in the form of Cornell Notes please go to the following site and watch a great how-to video if you are unfamiliar How to take Cornell Notes (https://www.youtube.com/watch?v=WtW9IyE04OQ)

~Cell phones/tablets will be used periodically in the classroom. Please remember they are only allowed out when the teacher gives you permission. Any other time and the phone will be taken away and given to the office.

~If you are late you will be sent to the Student Success Center for a pass

~Do not come to class late without a pass

~AHA dress code will be followed and must be abided by in class

~Student ID’s must be worn in class at all times (they do not have to be worn in the lab)

~No copying or plagiarism if caught you will receive a 0 on the assignment, even if it is an exam

Lab Policies:

~You are scheduled to be in the lab every Tuesday. You must come prepared to work in the lab.

~No sandals

~No shorts

~No tank tops

~No jewelry

~Hair Up

~No Food or Drink allowed in the lab, except what you prepare

~No running

~Lab plans will be completed for every lab completed in class

~Your station must be cleaned completely before you exit the class. If not you will receive a 0 for the lab.

~Each station is responsible for washing own dishes. Please make sure that all dishes are done and put away by the end of class. Otherwise the entire class will receive a 0 for the lab.

~All items must be returned to proper place

~When you walk into lab all items must be stored in the lockers

~Absolutely NO HORESEPLAY (this does include snapping people with towels, throwing things, spraying each other with water, smacking each other with flour, throwing flour or any other activity deemed as unsafe in the kitchen.)

~There is a $25.00 dollar lab fee per semester. You can only pay with cash or money order (payable to Atrisco Heritage Academy) NO checks

~Lab fees for the Fall 2014 Semester are due NO later than September 5^th (more time will only be granted with teacher permission)

~If the lab fee is not paid you will NOT cook or eat the food prepared in labs

COURSE OUTLINE: *Topics and dates are subject to change

Week	Topic
Week 1	Course Overview
Week 2	Safety & Sanitation
Week 3	Culinary Math
Week 4	Planning Systems
Week 5	Plate Presentation/Dining Room Service
Week 6	Knife Skills
Week 7	Cooking Methods
Week 8	Baking Topics
Week 9	Yeast Breads
Week 10	Eggs, Coffee, Tea
Week 11	Dairy
Week 12	Spices & Flavorings
Week 13	Pastas/ Grains
Week 14	Vegetables
Week 15	Fruit
Week 16	Thanksgiving Meal
Week 17	Pies
Week 18	Cookies
Week 19	Cleaning & FINALS
Week 20	Overview-lab procedures
Week 21	Principles of Poultry
Week 22	Research a Foodservice Career
Week 23	Meat Cookery
Week 24	Mother Sauces & Small Sauces
Week 25	Salads & Dressings
Week 26	Fish
Week 27	Pork
Week 28	Pastries
Week 29	Cake Frosting & Decorating
Week 30	Frozen Desserts
Week 31	Restaurant Design
Week 32	Restaurant Design
Week 33	Regional Foods
Week 34	Regional Foods
Week 35	Regional Foods
Week 36	Senior Finals & Mystery Basket
Week 37	Mystery Basket & Cleaning
Week 38	FINALS

Please take this syllabus home and review it with your parents and have them fill out the section below. Return to teacher as soon as possible.

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____________________________________________              ____________________________________________

Student Name                                                           Student Signature

_____________________________________________                   ____________________________________________

Printed Parent Name                                                           Parent Signature

_________________             ______________

Date                                        Class Period

***Please list any and all Food Allergies of student****

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