Culinary Arts Syllabus 2021-2022
Instructor Chef Henry office number 853-6106
Text books: The culinary professional E-mail: [email protected]
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