Name____________________________
Syllabus for CULINARY ESSENTIALS
JUNCTION CITY HIGH SCHOOL
Vocational Education
Family & Consumer Science (FACS)
Instructor: Ms. Staggs
Course Description : Students will learn basic food preparation skills. Topics covered include
kitchen safety and sanitation, foodborne illness, table etiquette, nutrition, knowledge of food
facts, and various cooking methods. Samples prepared during lab are for tasting and evaluating,
and will be from the various food groups. By the end of the semester, students will have gained
basic food preparation knowledge and have an introduction to the food service industry.
Required Textbook: Guide To Good Food
Largen and Bence
Goodwillheart-Willcox Co.
Class Supplies: Each student is to come to class with pen or pencil, paper, and a
notebook/folder to keep assignments and handouts in – bring these supplies EACH day.
Students will have textbooks checked out to them and will be responsible for bringing them to
class every day. Students will be assigned some home cooking experiences – details to be
covered later in the course.
Method of Grading and Evaluation:
Daily work and participation 50%
Projects and Tests
Grading Scale
90-100
A
80-89
B
70-79
C
60-69
D
59 & below
F
50%
Participation, Attendance, & Make-up Work: Students will earn 10 points each day for
attendance, favorable completion of all activities, and positive participation. Homework
assignments are typically due at the bell. No late work will be accepted for points although
completion will be noted in the grade book in case of a semester borderline grade. Sleeping
in class will result in a loss of points for that day, will not be permitted, and is subject to an
office referral/home contact.
The importance of good attendance cannot be stressed enough – missing a day results in an
automatic ‘0’ daily score. Make-up work is available for excused absences and must be made up
within 2 class periods after returning to school unless other arrangements have been made
with the teacher. Missed labs must be made up at home to earn points and turned in with a
completed “lab make-up sheet”. IT IS THE STUDENT’S RESPONSIBILITY TO SEE THAT ALL
ASSIGNMENTS, LABS, AND TESTS ARE MADE-UP.
TARDIES: Same as student handbook:
1st Tardy – Conference with teacher
2nd Tardy – 15 min. detention with teacher & parent notification
3rd Tardy - for the semester – Referral to Academy Principal for ASD
CLASS AND LAB RULES: The 4 main rules for a successful learning experience are:
My main rules are:
1.
2.
3.
4.
BE PRESENT AND ON-TIME
COME PREPARED
COMPLETE ASSIGNMENTS
RESPECT YOURSELF & OTHERS
MISC:
Students in Culinary class are expected to act in a professional manner. Combing hair and
general grooming is appropriate for this classroom. Be respectful of everyone and everything in
the classroom. Demonstrate teamwork.
Late passes will be issued on an emergency basis only – practice good time management.
Restroom passes will be issued on an emergency basis.
All electronic devices (cell-phones, etc.) should be turned off/silenced, secured, and kept out
of sight to prevent confiscation unless permission has been given for a specific reason.
You will prepare & eat a lot of food during the semester, however NO FOOD is to leave the
classroom without teacher permission. Leftovers can be picked up after school, if desired. No
outside food or drink is to be brought in, with the exception of bottled water (screw-top lid).
Covered Topics:
Culinary Intro Units: kitchen safety &sanitation, following a recipe, cooking abbreviations,
equivalents, measuring ingredients, food preparation equipment, organizational skills, time
management, mealtime manners and table settings
Lab Units: food preparation from the food groups (quick breads, pastas, fruits, vegetables, eggs,
diary, quick meals, nutritious snacks)
Culinary Literacy, Culinary Math, &Food Science concepts are incorporated throughout the
course
I can be reached at lisastaggs@usd475.org or my office hours are:
7:15am- 7:35am Monday - Thursday
2:40pm -3:05pm Monday - Friday