• INTRODUCTION TO CULINARY ARTS - PARENT INFO LETTER                     

    Mrs. Jensen (763) 506-6397

    Laurie.Jensen@ahschools.us

                                                               

    Dear Parents/Guardian,

    Thank you for encouraging your son/daughter to take foods and nutrition.  Below you will find more information about the course.  If you have any questions please feel  free to contact 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.

     

    FACS National Standards:

    2.0 Evaluate management practices related to the human, economic, and environmental resources

    8.0 Integrate knowledge, skills and practices required for careers for food production and services.

    9.0 Integrate knowledge skills, practices required for careers in food science, food technology, dietetics and nutrition.

    14.0 Demonstrate nutrition and wellness practices that enhance individual and family well-being.

     

    Minnesota Academic Standards:

    Language Arts:  Vocabulary Expansion, Comprehension, Research, Speaking and Literacy, Media Literacy

     

    Math:    Essential Math Concepts

    • Measurement – capacity (liquid and dry) – English system
    • Measurement – weights - English
    • Measurement – calories / portions Metric Measurement (grams) (web calculators – mypyramid.gov)
    • Measurement – temperature cooking/safety (thermometers)/time to thaw use of thermometer
    • Measurement – time/time management
    • Measurement – conversions (scaling up and down) (using conversion web software) (metric to English)
    • Estimation (expectations of converted size, amount needed)
    • Number Sense – sizes of portions/spatial reasoning
      • Definitions – gram, calorie, capacity US measurements
      • Impact of amounts of spices/other ingredients (fresh/dry impact)
    • Cost effectiveness/cost comparison; price per oz./best buy
    • Total cost of grocery lists (calculating quantities, adding/multiplying)
    • Family food budget
    • Calculator use
    • Conventional/common measurement systems (1/4 lb. stick of butter = ½ cup, etc.)
    • Interpret graphs/charts/tables

     

    Social Studies:                  Economics, Economic Choices

     

     

    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.

     

     

    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 your child 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&

     

    On Line Grading:

    Grades will be posted on A-H Connect and updated several times during the tri-semester.   Please check with your son or daughter about their grade before emailing the teacher if you have questions concerning their 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. 

     

    The removal of a memory chip or battery from a phone in the process of being confiscated is considered grounds for disciplinary action.

     

    Students shall not use electronic devices such as radios, personal gaming devices, MP3 players, I Pods, blackberries, cell phones, etc. during instructional time unless it is related to instructional objectives.  If there is unapproved use during instructional time the electronic device may be confiscated by the teacher and taken to the main office.  The device will be placed in a Ziploc baggie and brought to the office immediately and held until the end of the day or at the discretion of the Associate Principal.

    GENERAL SAFETY GUIDELINES

    FAMILY AND CONSUMER SCIENCES

    NUTRITION AND FOODS

    I.                   BURNS

    1.      Long hair should be tied back by use of a rubber binder.

    2.      Loose clothing should not be worn in the kitchen area.

    3.      Turn off stove burners when not in use.

    4.      Use stove tops for cooking purposes only.

    5.      Handles of cooking utensils on the stove must be turned inward toward the center of the stove.

    6.      Use hot pads when handling hot cooking equipment.

    7.      Know where to find and how to use safety equipment in the department.

    8.      Know how to safely turn on a gas stove and how to correctly light a grill if applicable.

    9.      Understand and follow microwave and convection oven safety.

    10.  Practice safe use of electrical equipment.

     

    II.                FALLS

    1.      Clean up any spills on the floor immediately.

    2.      Use climbing equipment safely.

     

    III.             CUTS

    1.      Practice safe use and care of sharp utensils.

    2.      Wash sharp utensils separately.

    3.      Use safety techniques for cleaning up and throwing away broken glass.

     

    IV.             SANITATION

    1.      Correctly store household chemicals such as cleansers, bleaches and polishes.

    2.      Use safe food handling techniques.

    3.      Wash hands with soap and warm water before each lab.

    4.      Practice good personal hygiene.

     

    V.                OTHER KITCHEN HAZARDS

    1.      Keep doors and drawers closed when not in use.

    2.      Report to the teacher any hazardous conditions such as breakage or damage of equipment and spills.

    3.      Practice appropriate behavior for kitchen safety.

    ______________________________________________________________________________

    Return the bottom portion of this page

     

    I have read and understood all the above safety procedures and parent information regarding this course.

    Student Name:________________________________________________________________   

     

    Parent/Guardian’s signature:_____________________________________________________