Culinary Arts 1
Mr. Calzadillas (Mr. C)
[email protected]
Course Description
Recommended: interest in food service management
The Culinary program introduces students to the vast and varied career options available in the exciting food service industry. In addition to the fun of food preparation, topics like customer relations, cost accounting, food cost controls, and marketing are covered. Whether you are looking to enter the job market or are making plan for college, the culinary program is a great first step. Students are hired for internships by qualified food service operations. They receive first-hand training from worksite mentors as well as classroom lessons and activities. Students that pass the exam and meet requirements qualify for 2+2 and scholarships at leading post-secondary hospitality programs. Graduation elective credit
Class Expectations
The following guidelines are designed to help each student have a successful year in this class. Your cooperation in working with me and your classmates will make our time together the best it can be!
Obey all school rules. School rules including tardy policy and cell phone policy will be enforced in this class.
Cell Phones - Students that use cell phones during class time for other uses than technology will lose 5 points off their leadership grade per day. Leadership counts for 25% of student’s grade and student urn up to 25 points a week. Use of cell phone during lab will result in 0% for lab.
Be in your seat ready to work by the time the bell rings to avoid a tardy. The school
Tardy policy will be enforced. Please handle personal business before coming to class.
2. NO FOOD, DRINK OR GUM is permitted in the classroom. Please leave any food, gum or drink outside of the room. If Gum is found you will responsible to scrape off bottom of tables.
3. Bring your own pen and paper to class every day.
Small Binder or Folder: Students will be expected to keep a small binder or folder to keep any recipes or notes.
4. Assignments are to be completed in BLUE or BLACK ink or PENCIL. A grade of “Zero” will be assigned to papers not written in BLUE or BLACK ink or PENCIL.
5. be courteous, attentive and congenial to teacher, guests and classmates. During Class discussions; please wait to speak until called upon.
6. Writing notes, doing homework for another class and disruptive behavior is not acceptable and will affect leadership grade. Copping others work from other classes during class will result in confiscating work and teacher will be contacted.
7. Do your own work and turn it in on time I do allow group work which means sharing ideas and thoughts not work. Work turned in late will receive a maximum of 70% credit. Work turned in five or more days late will receive a zero
8. Respect the property of others including personal items, classroom equipment and materials in the classroom.
If a piece of equipment is not working properly, let me know. DO NOT try to fix it yourself.
Clean up after yourself.
Please DO NOT ask to borrow supplies from others or other kitchens. Use only your own equipment.
9. Excellent attendance for the school year is important to your success in this class. If you must be absent due to illness, on the day that you return, ask a student at your table what class assignments were missed. If you are unclear as to what the assignments were, please ask questions. School policy regarding make-up work due to absences will be followed.
10. Do quality work and turn in both written assignments and projects that reflect 100% of your best effort.
12 All students working in the food lab will be expected to secure their hair in a hair tie. This prevents contamination of foods prepared for the class and School Community. No visiting other kitchens during lab. This is a small classroom with a large group of people for safety reasons we need to have all students stay in their labs until all labs are completed.
13 Most important rule is having fun.
This is a culinary arts class, not an “I need to eat class”. The purpose is to teach you to cook, not eat. Therefore, please be prepared to cook for others, the school and the community. That is what chefs do!
BATHROOM/HALL PASSES
Use of the bathroom pass is extremely limited. Abuse will result in loss of privilege.
If gone for more than 5 minutes upon return at 5.01 will receive a tardy.
GRADING—your grades will be a compilation of your Lab, class work, tests, and leadership. You or your parent/guardian may check your grade at any time by logging onto the school website and using the Aeries program.
A- 100%-90%
B- 89%-80%
C- 79%-70%
D- 69%-60%
F- 59%-0%
I have read and understand the procedures and criteria for Foods 1/ Culinary Arts.
Student Information
Student name: ___________________________________________________________
Student signature: _____________________ Parent signature: ______________________
Mr. Calzadillas (Mr. C)
[email protected]
Course Description
Recommended: interest in food service management
The Culinary program introduces students to the vast and varied career options available in the exciting food service industry. In addition to the fun of food preparation, topics like customer relations, cost accounting, food cost controls, and marketing are covered. Whether you are looking to enter the job market or are making plan for college, the culinary program is a great first step. Students are hired for internships by qualified food service operations. They receive first-hand training from worksite mentors as well as classroom lessons and activities. Students that pass the exam and meet requirements qualify for 2+2 and scholarships at leading post-secondary hospitality programs. Graduation elective credit
Class Expectations
The following guidelines are designed to help each student have a successful year in this class. Your cooperation in working with me and your classmates will make our time together the best it can be!
Obey all school rules. School rules including tardy policy and cell phone policy will be enforced in this class.
Cell Phones - Students that use cell phones during class time for other uses than technology will lose 5 points off their leadership grade per day. Leadership counts for 25% of student’s grade and student urn up to 25 points a week. Use of cell phone during lab will result in 0% for lab.
Be in your seat ready to work by the time the bell rings to avoid a tardy. The school
Tardy policy will be enforced. Please handle personal business before coming to class.
2. NO FOOD, DRINK OR GUM is permitted in the classroom. Please leave any food, gum or drink outside of the room. If Gum is found you will responsible to scrape off bottom of tables.
3. Bring your own pen and paper to class every day.
Small Binder or Folder: Students will be expected to keep a small binder or folder to keep any recipes or notes.
4. Assignments are to be completed in BLUE or BLACK ink or PENCIL. A grade of “Zero” will be assigned to papers not written in BLUE or BLACK ink or PENCIL.
5. be courteous, attentive and congenial to teacher, guests and classmates. During Class discussions; please wait to speak until called upon.
6. Writing notes, doing homework for another class and disruptive behavior is not acceptable and will affect leadership grade. Copping others work from other classes during class will result in confiscating work and teacher will be contacted.
7. Do your own work and turn it in on time I do allow group work which means sharing ideas and thoughts not work. Work turned in late will receive a maximum of 70% credit. Work turned in five or more days late will receive a zero
8. Respect the property of others including personal items, classroom equipment and materials in the classroom.
If a piece of equipment is not working properly, let me know. DO NOT try to fix it yourself.
Clean up after yourself.
Please DO NOT ask to borrow supplies from others or other kitchens. Use only your own equipment.
9. Excellent attendance for the school year is important to your success in this class. If you must be absent due to illness, on the day that you return, ask a student at your table what class assignments were missed. If you are unclear as to what the assignments were, please ask questions. School policy regarding make-up work due to absences will be followed.
10. Do quality work and turn in both written assignments and projects that reflect 100% of your best effort.
12 All students working in the food lab will be expected to secure their hair in a hair tie. This prevents contamination of foods prepared for the class and School Community. No visiting other kitchens during lab. This is a small classroom with a large group of people for safety reasons we need to have all students stay in their labs until all labs are completed.
13 Most important rule is having fun.
This is a culinary arts class, not an “I need to eat class”. The purpose is to teach you to cook, not eat. Therefore, please be prepared to cook for others, the school and the community. That is what chefs do!
BATHROOM/HALL PASSES
Use of the bathroom pass is extremely limited. Abuse will result in loss of privilege.
If gone for more than 5 minutes upon return at 5.01 will receive a tardy.
GRADING—your grades will be a compilation of your Lab, class work, tests, and leadership. You or your parent/guardian may check your grade at any time by logging onto the school website and using the Aeries program.
A- 100%-90%
B- 89%-80%
C- 79%-70%
D- 69%-60%
F- 59%-0%
I have read and understand the procedures and criteria for Foods 1/ Culinary Arts.
Student Information
Student name: ___________________________________________________________
Student signature: _____________________ Parent signature: ______________________