Culinary Arts
Course Syllabus
Shepherd High School
Ms. Walker
1/2 Credit
Grades 10-12
Prerequisite: Foods and Nutrition
This is a semester course in the areas of food preparation and nutrition with units related
to careers in foods and nutrition, and the culture and cuisine of various countries
throughout the world. A spotlight will be placed on employability skills and job
opportunities within the foods industry. We will identify the food customs, describe
typical foods prepared in different countries and learn techniques for preparing foods
from other countries.
“When we decode a cookbook, every one of us is a practicing chemist. Cooking is
really the oldest, most basic application of physical and chemical forces to natural
materials.”
~Arthur E. Grosser
Units of study will include:
Kitchen equipment use/safety
Basic Nutrients
Healthy food choices
Foods and the consumer
International Foods
Food safety and sanitation
Cooking techniques/practices
Meal Planning
Grocery shopping and budgeting
Instruction
Instruction will focus on hands-on activities as well as lecture, group discussion, guest
speakers, use of technology and other methods. Students will have the opportunity to
work both individually and as a part of a small group to complete assignments.
Text Book:
Food for Today 2010; Glencoe McGraw Hill
FCCLA
Family, Career and Community Leaders of America is a student organization that
empowers students to develop leadership skills, serve community members and have fun
with classmates and students across the state. Projects will be integrated into this course
to enhance and promote leadership skills and teamwork. If a student would like to
participate at the district, state or national level, additional dues must be paid. Please see
Ms. Walker if you have questions.
Supplies Needed
Each student will need a three-ring binder with notebook paper. Activities, assignments
and projects will be organized here. This notebook will be graded throughout the
semester and must be brought to class everyday. A writing utensil (pen/pencil) will be
needed each day. Students with long hair must bring a hair restraint (ponytail/hairnet) to
be used while cooking in the foods lab.
Grading
Grading scales and procedures outlined in the Shepherd Student Handbook will be
followed. It is expected that all assignments and projects be handed in on time.
Assignments are due at the beginning of the class period.
Late assignments are 10 points off for each day late and will not be accepted after
five days.
Classroom Rules/Consequences
Active participation is necessary for excelling in this course. Students are responsible for
reading the student handbook. All school policies apply.
If you miss a foods lab you must make up the lab at home with a completed recipe, home
lab form and comments/signature from parents. You will have 2 days to make a lab.
If you miss school, and your absence is excused, you have one day to make up your work
for each day absent. Assignments are 10pts off for each day they are late.
*We are promoting professionalism and preparedness for success in the working
world.
1. Respect for yourself, classmates, instructors and school property is vital.
2. Students will be given 3 hall passes per semester. If you are tardy you lose a hall
pass, plan accordingly during passing periods and come prepared.
3. No cell phones, electronic devices allowed in class.
4. Hats are not to be worn in the classroom.
5. No outside food/drinks (water bottles will be permitted).
6. Hair restraints and aprons must be worn in the foods lab.
7. All safety precautions and rules must be followed. Failure to do so will result in a
loss of lab privileges.