SHORELINE PUBLIC SCHOOLS
COURSE SYLLABUS
Building: Shorewood High School Room 1108 & 1110
Year: 2015-16
Name of Course: Culinary Arts
Instructor: Diana Dillard
diana.dillard@shorelineschools.org
Semester: 1 & 2
(206) 393-4399
Brief Narrative Course Description:
 Culinary Arts is a one school year long “hands on” course designed to introduce students to the
restaurant/hospitality industry using a variety of teaching methods and experiences. Students will learn the art
of food preparation and service. Lesson plans will include; how to write and execute a menu, product
purchasing, recipe development, principles of costing and other elements that make a restaurant or catering
operation successful. Many opportunities will be provided for students to cater both small and large functions.
This is a Tech Prep course and students will be able to earn college credit in this class if a B or better is earned.
Course Policies and Expectations:
 Upon entering the classroom backpacks, coats and other bulky belongings must be stored under the sink in your
assigned lab or on the designated rolling rack. Cellphones, I-Pads, headphones out of sight unless being used for
instruction or with special permission. Phones and I-Pads will be collected if they are in sight after the bell rings.
 Sit in chairs only. No sitting on countertops, tables, or the floor.
 No gum chewing allowed. Clean up after yourself. If possible, recycle and/or compost.
 Refrain from talking amongst yourselves during lecture or demonstration, as it is a distraction.
 Absolutely no use of cell phone, headphones, iPads, laptops, iPods, etc. during teacher lectures, demonstrations, or in
the kitchen labs.
 Zero tolerance for putdowns or insults.
 You are allowed to leave to use the restroom as needed. You must take the bathroom pass with you, sign out and sign
back in.
 All students will refer to other District policies as stated in the Student Handbook.
 LAB FEE: There is a mandatory $20 lab fee for Culinary Arts (per semester) due to the Business Office no later than
Friday, September 18, 2015 for first semester. The lab fee is used to purchase food and supplies. Students who have
not paid the fee by September 18, will not cook in class and will either complete a worksheet, do dishes, clean,
organize, lab set-up, etc. Scholarship funds are available through the Counseling Office. Please see your counselor
ASAP if you would like to apply for a confidential scholarship for the Culinary Arts lab fee.
Concepts/Themes
Power Standards
Approximate Time Frame
Industry Kitchen Skills: equipment
identification and proper use, recipe
vocabulary, following and converting
recipes.
Measurement equivalents and
conversions.

Define and use terms related to
foods and food preparation and
commercial restaurant equipment.
Week 1, ongoing

Week 1, ongoing
Safe and Effective Knife Skills

Food Safety Guidelines: best practices
for safe food preparation and
sanitation.
Buying seasonally and locally
whenever feasible.
Restaurant Quality Meals versus Home
Cooking

Comprehend weights and
measures as they relate to food
preparation for volume cooking
and standardized recipes.
Changing recipe yields.
Produce product per specification:
(brunoise, mince, small dice,
etc.…)
Understand how to prevent foodborne illnesses by practicing food
safety and sanitation measures.
Be able to discuss the “how and
why” of purchasing product.
Competently prepare a restaurant
quality meal from start to finish.
Successfully serve guests from the
moment they walk in the door to
exiting.



Hospitality and Customer Service
Week 1, ongoing
Week 2, ongoing
Ongoing
Week 18, Ongoing
Week 7, Ongoing
Food Service Careers

Discuss the many industry options.
Week 4, Ongoing
Professional Affiliations and
Organizations
Leadership

Research and share related
organizations mission statements.
Be a leader and work as an active,
enthusiastic team member.
Week 12 and ongoing

Assessment/Grading:
BEING PREPARED/PARTICIPATION
PROFESSIONALISM
50%
ATTENDANCE
10%
JOURNAL
10%
ASSIGNMENTS
EXTRA CURRICULAR PARTICIPATION
Ongoing
20%
10%
Curriculum/Textbooks:
“On Cooking” 5th Edition Sarah R. Labensky
Additional Resources/Technology:
Varied As Needed
Policies and Expectations
Safety and Sanitation
• Hair that is below shoulder length must be securely tied back.
• Students must wear Chef Coats, aprons and closed-toe shoes in the kitchen labs.
• Any “playing”, “rough housing”, etc. will result in a student’s immediate dismissal from the kitchen lab and s/he will be
required to sit out the remainder of the lab.
• if a kitchen lab is left unclean at the end of class, the offending student will not participate in the following class lab and
will be required to complete a cleaning project or a written assignment instead of the lab.
Absences and Tardies
Attendance is critical as this is primarily a “hands on” course.
A student can miss up to two class periods without affecting their grade.
The third time a student is absent 10 points will be deducted from their Attendance Grade. Each subsequent absence will
result in the loss of another 10 points or 10%. At the 9th absence (excused or unexcused) the student will not receive credit
for the class.
A tardy that exceeds 10 minutes becomes an automatic absence for the day. Tardies may be made up after school with
prior approval from the teacher. 30 minutes = 1 tardy. Tardy make-up ABSOLUTE deadline is January 15, 2016.
Make-up Work
Assignments may be turned in for full credit up to 5 days after assignment was shared. No late work will be accepted after 5
days.
To the Parents/Guardians of________________________________________________:
Welcome to Culinary Arts. I am pleased to have your son/daughter in my class. S/he should have a
copy of the Course Description and Class Expectations. Please read the entire document. If you have
any questions or concerns, please feel free to contact me. I look forward to working with your
daughter/son.
Sincerely,
Diana Dillard
diana.dillard@shorelineschools.org
206.393.4399
I have read and understood the course expectations for Culinary Arts.
By signing this form I hereby agree to accept and follow these expectations. This form must be turned
in by Friday, September 18, 2015.
Student’s Name (print)_______________________________Period
Student’s Signature_______________________________________________________
Parent’s Name (Print)____________________________________________________
Parent’s Signature_______________________________________________________
PARENT/GUARDIAN INFORMATION
Parent/Guardian
NAME:
Parent/Guardian
PHONE:
EMAIL:
If necessary, do you prefer to be contacted at home or work?
OPTIONAL:
1. Something I would like you to know about my student is:
2. Topics you would like addressed in class:
3. Topics or skills you would be willing to share with the class:
4. Do you know anyone who works in the Food Service Industry who might be willing to share their
knowledge with the class as a guest speaker?