• INTRODUCTION TO CULINARY ARTS                     

    Student Syllabus                                                     

    Mrs. Jensen (763) 506-6397

    Laurie.Jensen@ahschools.us

     

                                                               

    Course Description: This course places an emphasis on cooking basics and food choices for good nutrition and personal health.  We will learn fundamental cooking techniques and nutrition basics.

     

    Learning Targets:

    Students will understand…

    ·         Safety and sanitation procedures that are essential in preparing foods.

    ·         The importance of time management when preparing of food.

    ·         The importance of team work in planning, preparing, and serving food.

    ·         The utilization of equipment, terms, and procedures necessary to prepare food safely.

    ·         Basic nutrition principles essential for good health.

    ·         How reading, math, and technology are essential to food preparation.

    ·         The appropriate rules of social conduct and respect for others through etiquette.

     

    Course Materials:

    Textbook: Food for Today by Kowtaluk

    Textbook: Guide to Good Food by D. Bence & C. Lazok

    Culinary Arts by The Culinary Institute of America

    Class time will be allowed for assignments to be completed.  However if a student is absent or falls behind they may check out a book from the LMC.

     

    Computers and iPads are used for different units when research is required on nutrition and recipes.

     

    Units and Major Assignments:

    1.       Fundamentals of Food Preparation

    a.       Safety and sanitation

    b.      Equipment and Tools

    c.       Measuring and kitchen math

    d.      Terms and kitchen vocabulary

    e.      Recipe reading

    2.        Building Nutrition Knowledge

    a.       Nutrients

    b.      Grains, Fruits and Vegetables

    c.       Food Labels

    3.       Nutrition and Cooking Application

    a.       Lab application of cooking skills

    b.      Meal planning and time management

    c.       Teamwork

     

    Classroom Instructional Methods:

    Most instruction in this class is done with demonstrations followed by lab experiences in a group setting.  Most food classes have between 30-35 students which mean that you will participate in a group of 4 or 5 most of the time.  Groups are rotated approximately every 3 weeks.  Selection of groups is done in a variety of ways to ensure random combinations. “Our philosophy on this is that all people need to learn to work with people from all walks of life.  We don’t always get to choose who we work with.”

     

    Grading:

    • Grading will consist of formative assessments covering daily work, labs, and quizzes. These assessments will make up 70% of their grade. 
    • Unit summative assessments make up 20% of their grade.
    • The district common summative assessment will be 10%.
    • Grading will be given as follows:

    A   100%-90%, B     89%-80%, C    79%-70%, D    69%-60%, F    Below 60&

     

    Classroom Policies:

    My classroom follows some basic and simple rules:

    *      Be on time –This means “Be in the classroom when the bell rings.”

    *      Be respectful-No disturbances that stop teaching and learning.

    *      Be true to yourself and others

    *      Listen-stay on task

    *      Be accepting of others-treat all people with dignity and respect.

    *      Be prepared for class-Have your notebook, pencil or pen, and paper every day.

     

    Students who are insubordinate, disrespectful in any way, form or action to me or other class members will have action taken. 

     

    Academic Dishonesty: Students caught copying other papers, plagiarizing and cheating give up their right to receive a passing grade on that particular assignment whether it is a daily assignment, quiz or test, or a large research assignment.  Students caught in any act of dishonesty will immediately lose their paper and receive a zero for a grade. 

     

    On Line Grading:

    Grades will be posted on A-H Connect and updated several times during the tri-semester.   Please check your grade if you have any questions concerning your progress.  When looking at grades remember that if there is NG posted in the grade report, that particular score doesn’t count in there grade average.  It is just a way for me to keep good records on items.

     

    Cell Phone/Electronics District Policy:

    Anoka High School does not condone or recommend that electronic devices be brought to school.  Anoka High School bears no responsibility for, nor is it obligated to investigate the theft of such devices.

    Cell phones must be concealed and turned off during class time.  Making or receiving a call or text messaging may only occur before or after school, during the individual student’s assigned lunch, or during passing time.  The taking of pictures or videoing of other students or school staff is prohibited. 

    Phones will be confiscated if used inappropriately.  The removal of a memory chip or battery from a phone in the process of being confiscated is considered grounds for disciplinary action.