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Hello My Name Is...

Chef Henry

Welocome to Culinary Arts

Please contact me at jhenry@rcps
or 853-6106
office hours 2:30 - 3:30 M-F


Hello and welcome to Culinary Arts. I am delighted to be able to teach in person and share some food with all of you. I look forward to getting to know those I haven't met yet and seeing those who already know me. We have an awesome year ahead of us as we explore culinary arts and reinforce the soft skills required for successful employment. We will endeavor to cultivate a supportive and nurturing environment where all are safe to express themselves, make mistakes and learn from each other.  On the first day we meet each nine weeks there will be a raffle for various prizes including cash, treats and culinary equipment. See you there. 

Certifications you can earn: 

Level 1
Servsafe Food handler
Culinary Arts Prep Cook written exam

Level 2
Culinary Arts Cook written exam

 

                                                 Culinary Arts Syllabus 2021-2022

                                                       Instructor Chef Henry office number   853-6106

                      Text books: The culinary professional    E-mail:  Jhenry@rcps.info

                   The culinary Arts competencies can be found at www.cteresource.org

Course description: Introduces the fundamental principles of food sanitation, preparation and safety procedures. This course stresses the proper use of kitchen equipment. There will be a strong emphasis on developing the student’s work place readiness skills.

Positive attitude and professionalism are the foundation for success in any field of study. Though there are basic food handling procedures that are used in most foodservice operations, (Sanitation, safety, proper food handling and knife skills) many food service operations and chefs do things differently. All good establishments will have an extensive training program where they will show you exactly what they want and the way they want you to do it. So, an employer will be much more concerned about your attitude and professionalism than the level of your skill sets. Obviously your skill level is important but only if you have a positive attitude and professional behavior.

ANYONE enrolled in the culinary arts program will be expected to display the positive attitude and professional behavior necessary for success in the industry. Even if you are only interested in learning how to cook or just chose the class in order to get food, your level of commitment, attitude and professionalism will ultimately affect the level of growth achieved by the whole class and your GRADE EARNED FOR THIS CLASS.

30% of your grade will be determined by test scores.

30% of your grade will be determined by quiz scores.

30% of your grade will be determined by your level of professionalism.  (Work place readiness skills)

10% of your grade will be determined by maintaining a portfolio

Grading Scale: A 90-100, B 80-89, C 70-79, D 60-69, F 0-69

 

Improper uniform will affect professionalism grade. When in the lab, students must wear hair restraints, chef coats, and no open toed shows.

Attendance will also weigh heavily on your professionalism grade. Culinary Arts is a cumulative skills course and will require your attendance in every class. The Department of Education has allotted 280 hours for a 36 week course. Three absences per nine weeks period is the maximum allowed. Students who miss three or more days in a nine week period will be required to complete additional assignments to make up for time missed in class.

All culinary arts students will be given the opportunity to be tested for a chance to earn industry certifications such as prep cook assessment, cook assessment.

                  

                                      

                                       CHEF HENRY INSTRUCTOR

                                       

 

                       The Virginia Workplace Readiness Skills emphasized in the course:

               1. Positive work ethic: Comes to work on time and is motivated to accomplish tasks.

               2. Integrity: Abides by workplace policies and laws and demonstrates honesty.

               3. Teamwork: Contributes to the success of the team, assists others

               4.  Self-representation: Dresses appropriately and uses manners suitable.

               5. Diversity awareness: Works well with all coworkers.

               6. Conflict resolution: Negotiates diplomatic solutions to workplace issues.

               7. Creativity: Contributes new ideas and work with intuitiveness.

               8. Speaking and listening: Follow directions and communicates effectively.

               9. Reading and writing: Read and interprets workplace documents and writes clearly.  

              10. Critical thinking: Analyzes and resolves problems that arise in completing tasks                                                                                                                                 

              11. Health and safety: Follows safety guidelines and manages personal health.

              12. Organizations: Identifies “big picture” issues in fulfilling the mission of the        workplace.

              13. Lifelong learning: Continually acquires new industry-related professional skills.

              14. Job acquisition: Prepares to apply for a job and to seek promotion. 

              15. Time, task and resource management: Organizes a productive plan of work.

              16. Mathematics: Uses mathematical reasoning to accomplish task.

              17. Customer service: Identifies and addresses the needs of all customers.

              18. Job specific technologies: Selects resources to accomplish responsibilities.

              19. Information technology: Uses computers and software effectively.

              20. Internet use and security: Uses internet appropriately for work.       

              21: Telecommunications: Selects and uses appropriate devices and applications.

 

 

 

 

        Statement for Students with Disabilities

Any student with a documented disability will receive the accommodations in his/her IEP or 504 plan. If those accommodations are not sufficient for academic progress, the teacher, student, or parent may contact the case manager to arrange for a meeting to discuss additional options.

Statement on Academic Integrity

Patrick Henry seeks to maintain an optimal learning environment. General principles of academic honesty include respect for the intellectual property of others, the expectation that individual work will be submitted unless otherwise allowed by an instructor, and the obligations both to protect one’s own academic work from misuse by others as well as to avoid using another’s work as one’s own. All students are expected to understand and abide by these principles. Students representing the work of another as their own will receive a grade of “F” on that assignment in addition to other possible disciplinary actions          


                            Syllabus Culinary Arts

 

1st 9 weeks      Safety

                          Sanitation

                          Knife skills

                          Breakfast foods

2nd 9 weeks     Using recipes

                          Equipment

                          Fruits starches & vegetables                         

                          Meat and poultry

3rd 9 weeks     Soups stocks and sauces

                          Baking

                          Receiving

                         Cold food

4th 9 weeks      Nutrition

                          Employability