Madison High School
Vocational Technical Program
Culinary Arts
2013
Instructor: Mrs. Eastin
email: eastinr@msd321.com
Culinary Arts
The Culinary Arts program is an entry-level college course, which is
articulated with CSI (College of Southern Idaho). Each trimester will focus on
various topics of learning, techniques and skills necessary to help prepare and
direct you for a place in the food industry and/or higher education for employment
in the industry. Our program gives you the opportunity for college credit if you
choose to take a sequence of classes. Nutrition and Foods, Culinary I and Culinary II
and pass the ServSafe National Exam.
This course is designed to teach students some of the basic kitchen
skills necessary for proper and efficient food production. Skills taught
include: kitchen professionalism; knife skills; equipment identification, care,
and usage; kitchen staple identification and usage; basic food service math
skills, grain and pasta preparation; basic stocks and mother sauces; as well as
basic cooking methods along with Asian Cooking and Mexican Cuisine. In
addition to these skills the student will also demonstrate proper sanitation
and safety, and learn basic culinary terminology.
It is a privilege to be a part of this program and I know that with your hard
work, diligence and good attitude, you will find success!
THE MISSION STATEMENT
Our mission is to prepare students with the basic knowledge, skills and
techniques to enter the food industry and/or institutions of higher
learning with a firm foundation in these skills using professionalism
that will benefit their personal lives, their community, and their
employment.
Fees and Certifications
Class/Laboratory Fees: $35 for Culinary I & Culinary II for lab ingredients
$15.00 for a chef’s jacket
National Restaurant Association Education Foundation (NRAEF) ServSafe
Safety/Sanitation 5-year Certification Exam: $10.00
Note: You pay $10.00 and the program pays the remaining $26 to take the
exam. (The exam must be passed with a 75% or higher to receive your Servsafe Certificate, good
for 5 years. If you do not pass this exam you will need to pay $30 to retake the exam which may
be taken ninety (90) days after the 1st exam date.)
Total: $60 Culinary I : 1st Tri
$45 Culinary II: 2nd Tri.
$105 Culinary I & II combined classes 3rd Tri
Student Organization –Culinary Arts is connected to
FCCLA (Family Career Community Leaders
of America) National Organization affiliated with Professional Technical Family and Consumer Science
ProgramsIts purpose is to promote personal growth and leadership through Family and Consumer Science
education. FCCLA activities help to support this course. Any student wishing to formally join FCCLA is
welcome to do so. Yearly Dues are $25.00. (The additional cost of MHS FCCLA clothing and travel is
optional….however; the travel, competitions, & meetings help those involved to have a sense of unity
along with a fun and rewarding experience). We would love to have you! See Mrs. Roberts or Mrs. Eastin
for more information.
National Dues: $ 9
State Dues:
$7
Chapter Dues: $ 9
Total:
$25
Texts:
Culinary Essentials: Glencoe, Johnson & Wales 2010 edition
“OnCooking” Labensky and Hause, Prentice Hall, New Jersey, 2011
“ServSafe Course book” (5th Edition) NRAEF
You are responsible for the textbooks and coursebooks that are issued to you for use during this course.
Please care for them as if they were your own. If the texts are lost or damaged they will automatically
become yours after paying for the cost of the book(s).
Cost of Culinary Essentials is $ 45. OnCooking Text is $83.00. ServSafe Course book is $63.00.
Please do not store papers or packets inside the books as this breaks the spine.
Culinary I Scope and Sequence
Kitchen Math
On Cooking
Chapter 1 Professionalism/History of Food
Chapter 3 Menus and Recipes
Chapter 4 Tools and Equipment
Chapter 5 Knife Skills
Chapter 8 Mise En Place
Chapter 10 Stocks and Sauces
Chapter 11Soups
CChapter 20 Eggs and Breakfast
Chapter 22 Potatoes, Grains and Pasta
Chapter 23 Healthy Cooking
Chapter 35 Plate Presentation
Asian Cooking and Mexican Cuisine
Culinary II Scope and Sequence
ServSafe and Sanitation
Professional Baking
Bobcat Bakery
Internship Experience
Fieldtrip to Idaho Falls to enjoy a Chef Demonstration
Culinary Laboratory Policies
Essential Functions Required in the Culinary Arts Laboratories
Essential Functions Required for Student Performance
Ability to use
Senses
.
Visual acuity with corrective lenses to identify color changes in food, as it is cooking or in
storage; to read fine print on equipment or recipes or other documents required in a
food service operation.
Hearing ability with auditory aids or full-time interpreter for the hearing impaired, to hear
cooking sounds, emergency signals, to understand a normal speaking voice without direct
access to the speaker’s face.
Motor Ability
Physical ability to walk long distances and stand for long periods of time; to lift, move and
transfer equipment or foods of at least 50 pounds; to maneuver in limited space safely
while working in hot and humid conditions; to have manual dexterity to efficiently and
safely use knives and other small and large equipment normally present in a kitchen.
Ability to
Communicate
Ability to communicate effectively in verbal and written forms to colleagues and clients.
Ability to write and perform routine mathematical calculations clearly and correctly.
Ability to Problem
Solve
Ability to Maintain
Emotional Stability
Intellectual and conceptual ability for measuring, calculating, reasoning, analyzing, prioritizing daily
functions in today’s kitchens.
.
Ability to function safely under stress in today’s kitchens and adapt to changing staff and
client situations.
Professional Appearance and Culinary Laboratory Dress Code
•
•
All students must be properly dressed in a chef’s uniform for the lab classes.
It is acceptable for a student to remove their apron and chef coat if they are not in the kitchen, but a
professional appearance must be maintained throughout the class at all times while in uniform.
Kitchen Uniform Component
1 Chef’s Jacket, white
1 Chef’s White Apron
1 Pair of closed toe shoes on the day labs
Jewelry:
1.
No jewelry except the following may by worn in laboratories:
A. Plain band ring.
B. Wrist watch.
C. One set of post earrings in the ears that are not large or dangling.
Personal Hygiene:
1.
Students are required to practice and demonstrate a strict level of personal hygiene in the
laboratory classes. Please note that unpleasant body odor due to poor washing habits or improper
use of deodorant is very offensive in a closed or close environment to fellow students, faculty,
staff and guests of the Culinary Arts Program. A student who has offensive body odor will be
approached by the instructor and asked politely to correct the problem as soon as possible.
2.
Fingernails must be kept short, clean and free of colored nail polish.
3.
All hair, short or long, must remain neatly cut and restrained at all times while in the chef’s
uniform or in dining room service.
4.
All long hair must be pulled up and restrained by the chef’s hat.
5.
Male students should be clean-shaven or have a beard and/or mustache that is neatly trimmed
and clean. Facial hair restraints may be required.
Attendance
1. Students are expected to be present and on time to each class.
2. Participation points will be given and worth 5 points a day for a total of 265 pts for the trimester.
These points will be given at the beginning of the trimester. You keep points for completing your
duties with noticeable extra effort, being in class on time and ready to learn. Staying after to help
cleanup when not complete. Participating and doing work. Not causing a disruption by talking
when work is to be completed.
3. Tardiness and absents will be subtracted from the daily points.
4. Participation points cannot be made up, regardless of the nature of the absence. This policy is
meant to help the student arrive on time and be on task the entire period.
Tardies
1. Punctuality is of great importance in this class. Every time a student is tardy it becomes a
disruption and distraction from the learning environment to the teacher and student alike.
2. After 4 tardies, a student’s name will be referred to the office for formal action and could
result in ISS or Saturday school.
3. 5 pts will be deducted from your participation daily from your participation points. You can
opt. out of final exam by not exceeding 8 Absences 3 Tardies
School Sweep: Periodically conducted and will result in Saturday school if you are tardy. Doors
will be locked and those tardy will be taken to the gym where you name will be written down and
SS assigned.
Final Exam on Last Day of Trimester
Consists of 150 questions in Culinary I
ServSafe in Culinary II
Missed Quizzes, Exams or Labs
1. A missed quiz or test due to an absence must be made up with in one (1) week of the
original quiz/test date (or return to class) by mutual agreement between the student and
instructor.
2. It is the student’s responsibility to obtain the make-up work or forms from the
instructor.
3. If a student does not do the make-up quiz/test on time, the grade will automatically be a
zero.
4. If your tardy, the quiz cannot be made up.
Late Work
1. Any work turned in after the assignment deadline will be considered late work.
2. Students are expected to come to each class prepared, and assignments that are not turned in at
the time they are due will be considered late work (for example: left in locker, at home or home
school, on the bus, etc.)
3. If the student chooses to turn in late work, the assignment will be counted for half credit toward
the student’s grade. Grades for incomplete late assignments will be assessed by the teacher
based on the amount and quality of the work that was turned in.
4. Assignments will not be accepted one week after the due date of an assignment. It will be
recorded as “0” points. Exceptions will be taken under advisement and discretion of the
instructor. (i.e. major illness)
5. After five days, no late work will be accepted.
6. With regard to absences, the following policy is taken from the MHS Student Handbook
under “Makeup Privileges.”
“Students are required to make up all work missed for all absences. Students will be
allowed two days make-up time for each absence to complete the missed work on the days
they were absent. Assignments that have deadlines given in advance, such as research
papers, etc., are due on the deadline date or it is a late assignment. Additional time may be
granted at the teacher’s discretion for extenuating circumstances. CREDIT WILL NOT BE
GRANTED FOR MAKE-UP WORK FOR DAYS THAT WERE MISSED DUE TO
TRUANCY, UNEXCUSED OR UNVERIFIED ABSENCES. A student has one school
day when they return to clear an absence. After one day, the teacher should deny makeup
privileges to the student.”
NOTE: Students are encouraged to turn in ALL WORK!! Receiving partial credit for late work is much
better for the student’s grade than a zero for not turning in the work at all! All school rules and policies
will be followed (dress code, cell phones, tardiness and absences, etc. - see student handbook)
Absolutely NO devices are allowed during class time unless instructor has student use the calculator
feature. Devices used will be taken to the office. You can retrieve it there.
Personal Storage:
1. A hook in the laundry room can be used for chef coats and cupboards for lab aprons.
2. A shelf on the back table is provided for backpacks, textbooks and all personal items on lab days .
Articulation Credits: The Culinary Arts program is articulated with Idaho State University
Culinary Arts program. The purpose of this program is to offer three beginning courses while
students are still attending high school. Attending and participating in the Madison High School
Culinary Arts program may earn credits for the following courses.
Culinary Skill Development
2credits
Applied Sanitation
2 credits
Culinary Weights and Measures 2 credits
Upon completion of each of these requirements and with the earning of an A or B in each course
students may purchase these credits at Idaho State University.
NOTE: We are required to register the students in the CATEMA database in order to facilitate the
opportunity of getting college credits. A Social Security # will need to be entered into this secured
site and is required at all universities.
Field Trips/Guest Speakers:
Throughout the course we will be visiting a variety of businesses in the area and may have a few
chefs, craftsman, and business owners in our classroom as guests.
Academic Honesty
The student is expected to develop their own ideas and consult research materials in the process of their
studies. Using ideas, recipes, research, or wording as one’s own without giving credit is plagiarism.
Cheating in any form will not be tolerated. If you are identified as cheating, you will automatically fail the
test or assignment and receive a “0” as a grade.
Grading:
Grading will consist of tests, quizzes, notebooks, assignments, and projects. Points will be converted to
the following percentage scale for a letter grade:
100%--94%=A
79%--77%=C+
63%--60%=D93%--90%=A76%--74%=C
59% or below=F
89%--87%=B+
73%--70%=C86%--84%=B
69%--67%=D+
83%--80%=B66%--64%=D
WARNING NOTE
Any student receiving a grade lower than a B in Culinary I will be dropped from the PTE
articulated program and not be allowed to continue on into Culinary II.
Supply List
1 (2”) binder for classroom notebook
Loose-leaf paper for notes
Pen or pencil (everyday)
Binders:
are required to be kept and organized.
One (1) 2” binder
Main Binder:
ServeSafe
Chapter Packet Assignments
Misc. Handouts
Exams & Quizzes
College-ruled paper for Notes
Chef Coat
1 chef’s jacket (part of class fee)
1 white apron
Closed-toe and low heel shoes on day of labs
*May not bring in own personal set of knives
*May leave uniform in classroom
Culinary Disclosure Acceptance Form
PARENTS: PLEASE READ AND SIGN THE DISLOSURE DOCUMENT.
PLEASE RETURN WITH YOUR STUDENT IMMEDIATELY.
By signing this document you agree to abide by the class procedures and make a
positive contribution to the class.
__________________________
Print Student’s Name
__________________________
Student’s Signature
_________
Date
Parents: I appreciate having your student in my class. Please read the class
disclosure which your student will be accountable for. By signing, you give him/her
permission to participate in the activities of the class, are willing to pay the fee, help
him/her acquire the needed supplies, and support the requirements, procedures,
and rules of the class.
__________________________
Print Parent’s Name
__________________________
Parent’s Signature
_________
Date
Parent’s email address:
___________________________________________________________________________
Please list any health problems, special needs or concerns below:
___________________________________________________________________________
___________________________________________________________________________
Thank you for encouraging your student to have a positive educational experience
in my class! Please feel free to contact me with any future concerns. I am excited to
have your student in my class.
Sincerely,
Mrs. Robyn Eastin