Classroom Q & A
What should I expect from this class?
I truly hope you will find this class to be one of the
highlights of your day at JCHS. I want you to have
fun, learn, and explore in a positive and creative
environment. You chose to be in this class and I am
delighted that you did. I hope that my love of
cooking will make this a great learning experience
for you this semester.
Where should I sit?
There is no assigned seating in this class unless
seating arrangements are causing a distraction.
Should this occur, seating arrangements will be
adjusted at Mrs. Yeager’s discretion.
What should I do at the beginning and end of
class?
Make sure you are in your seat and ready to begin
working when the bell rings. At the end of class,
please make sure your work area is clean and all
trash is discarded. Remain in your seat until the bell
rings.
.
How do I get my assignments if I’ve been
absent?
Make-up work is the responsibility of the student.
Every assignment, hand out, study guide, worksheet,
and classroom instruction detail is listed on VISION.
To enroll, go to www.loudounvision.net, log in, scroll
down to the search bar at the bottom of the screen.
Type “YEAGER” in the search bar, select GOURMET
FOODS. The enrollment key for this class is JCHS.
School policy indicates that no cell phones, iPods or
MP3 players should be visible during instructional
time.
Students may enter assignments and
deadlines on your digital calendar when prompted.
At all other times, the phone is to be stored away. If
the phone is being used during class time, I will keep
it on my desk and you may pick it up after class.
When can I use the bathroom, sharpen my
pencil, or throw something away?
Please take care of personal business in between
classes. Sharpening your pencil or throwing items
away should take place before class begins, or during
hands-on learning, not during lecture and discussion.
About Me
I am delighted to share my passion for all aspects of
the Family & Consumer Science program with you.
From healthy children to beautiful interiors, to
fabulous meals, I hope to inspire students to pursue
careers in these fields. I hold a BA in
Communications from George Mason University and
a Masters of Education in Career and Technical
Education from Virginia Tech. I have worked with an
LA-based fashion designer, Carol Anderson, and the
accessories division of Southern Living Magazine.
My Italian heritage has instilled a passion for
cooking, and I hope to publish a cookbook of my
Italian Grandfather's best recipes in the future. In
my spare time, I enjoy spending time with my three
boys (ages 13, 12 and 7), reading, cooking, digital
scrapbooking and hunting for unique pieces for my
home.
Can I eat lunch or a snack in class?
Contact Information
You will be permitted to eat and drink in this
classroom only due to the nature of the class.
However, for safety and sanitation reasons, it is
critical that you maintain a clean work area and
clean up all trash.
Please do not hesitate to contact me at school
between 8:15am – 4:15pm
(703) 722-2680
Kim.yeager@lcps.org
Can I use my cell phone to at all during class?
Gourmet
Foods
Mrs. Yeager
John Champe High
School
2012-2013
Class Description & Syllabus
Important Note
This class is designed to introduce students to
nutrition, food safety and food preparation.
We will prepare, taste and learn about many
different types of food. In addition, we will
create a recipe collection that students can use
at home.
Topics covered include:
 Kitchen Safety
 Nutrition
 Measuring Accurately
 International Foods
 Culinary Careers
 Shopping on a budget
Some favorite recipes that we will make:
 Fruit Smoothies
 Banana Bread
 Pizzelles
 Hamantaschen
 Kung Pao Chicken
 Pizza
 Chicken Pot Pie
 Cheesecake
Please complete, sign and return the Gourmet
Foods questionnaire and return it with your
class fee no later than Friday, 9/14/2012
Required Supplies




One 3-ring binder
(1 or 2 inch, used is fine)
12 plastic sheet protectors (recommended
but not required)
Completed Student Questionnaire
Lab Fee - $20
Lab fee checks
The lab fee covers some of the cost of foods for
the classroom cooking projects. If this creates a
financial hardship for your family, please
contact me so that we can make appropriate
arrangements. Please make checks payable to:
John Champe High School. Memo Line: please
write “Gourmet Foods” & your student’s name.
Grading Policy
Most assignments in this class are completed
during school hours. Work not completed
during classroom time must be completed at
home and turned in at the beginning of the next
class period. Loudoun County Public Schools
grading scale for the 2012-13 school year.
A+
B+
C+
D+
98-100
87-89
77-79
67-69
A
B
C
D
F
93-97
83-86
73-76
63-66
0-59
ABCD-
90-92
80-82
70-72
60-62
Type of Assignment
Weighted
Category
Cooking Labs
50%
Tests, quizzes, portfolios and 50%
research projects
Late Policy: An important workplace readiness
skill is meeting deadlines. Therefore, all work is
to be turned in on time. 5% of the assignment
grade will be deducted for each class day that
an assignment is late. After 5 class periods, the
work will not be accepted. In the case of an
excused absence, please see Mrs. Yeager about
make-up assignments. Make-up assignments
may not be the same assignment as given in
class.
Retakes: Retakes will be allowed. However,
the retake will be in the form of an alternate
assignment at the teacher's discretion. The
grade on the alternate assignment will replace
the test grade. The alternate assignment must
be completed within one week of the test being
returned. The original test grade must be 60%
or lower in order to be eligible for retakes.
FAQs
How are Cooking Lab grades determined?
• Teamwork: Does everyone participate?
• Did your team follow directions?
• Was your food product delicious?
• Did your team clean up thoroughly?
• Did you go “above and beyond”?
What do you mean by going “above &
beyond”?
Examples include, folding laundry, helping the
teacher or assisting a classmate
How are cooking lab absences handled?
After three absences, you will be required to
cook an assigned recipe at home and have your
family evaluate it.
What other types of assignments are given?
Bookwork, notes, worksheets and classroom
projects make up the remainder of your grade.
What kind of exam is given?
The final exam is a hands-on cooking project.
Your completed recipe collection from the
semester is an integral part of this exam.
Guest Speakers
Guest speakers with real-world, industry
experience contribute greatly to our classroom.
If someone you know has any talents or skills
that could enrich our program and would be
willing to share with our class, please let me
know. Examples of appropriate guest speakers
for this course would be chefs, food services
managers, restaurant owners, and parents from
varied cultures and backgrounds who would like
to share a favorite ethnic recipe.