Hospitality House Culinary Arts Academy
Year 1 – Culinary Arts 1
This is a quarter-by-quarter overview of this course. The subjects we study
may include but not be limited to the following:
Quarter 1 September 3 through November 7, 2008
 Culinary Essentials Chapter 7 – Safety & Sanitation
 Culinary Essentials Chapter 17 - Breakfast Foods
 Recipe reading
Quarter Project: Safety & Sanitation Booklet
Chapter work, culinary labs, quizzes and tests as applicable
Quarter 2 – November 10 through January 29, 2009
(End of Semester One)
 Culinary Essentials Chapter 30 – Desserts
 Culinary Essentials Chapter 10 – Knives 7 Small Wares
 Culinary Essentials Chapter 4 - The dining Experience
 Prep for Fundraiser Event
Quarter Project: Gingerbread Houses
Chapter work, culinary labs, quizzes and tests as applicable
Quarter 3 – February 2 through April 3, 2009
 Culinary Essentials Chapter 1 – Food Service Career Opportunities
 Benchmark Career Project Eng.2
 Culinary essentials Chapter 23 – Poultry
 Culinary Essentials Chapter 18 – Garde Manger Techniques
Quarter Project: Garnish & Plate Presentation Notebook
Chapter work, culinary labs, quizzes and tests as applicable
Quarter 4 April 13 through June 19, 2009
 Culinary Essentials Chapter 26 – Fruits, Vegetable & Legumes
 Culinary Essentials Chapter 16 - Seasonings & Flavorings
 Culinary Essentials Chapter 25 - Pasta & grains
Quarter Project: TBA
Chapter work, culinary labs, quizzes and tests as applicable
GENERAL COURSE REQUIREMENTS:
 You are expected to keep an up-to-date binder/notebook
All class/lecture notes, handouts, formula and recipe packets, completed culinary lab and
textbook assignments, video notes, article reviews and special projects must be filed in
chronological (by date) order.
 Each chapter will have some or all of the following work to be completed:
o Chapter worksheet
o Section study guides
o Section tests
o End of chapter tests
o Vocabulary crosswords
o Article reviews
o Video reviews
o Recipes
o Market orders
o Lab/production plans
o Self evaluations

All assignments must be turned in complete and an time as requested by the instructor
Textbook:
Culinary Essentials. Johnson & Wales University
Supplemental magazine and professional publications as assigned
CULINARY LAB REQUIREMENTS:

Cooking experiences are a privilege, not a right.
To qualify to participate in any culinary laboratory experience you must complete the following
requirements:
 Be in class the day before lab to see demonstrations, take notes on recipes and work with
your team on market orders (grocery lists), and lab/production plans(who is responsible for
what aspect of the lab)
 Be current in your assignment work
 Arrive before the tardy bell rings in full culinary dress
Here’s a tip on how you do this without penalty (loss of points or lab)
 Wear your black pants and academy tee shirt to school (NO civilian clothes),
 Have your chef’s whites with name tag attached, apron and hat folded up in
your culinary duffle bag or back pack.
 Arrive at class BEFORE the bell rings (no lollygagging or loitering in the
halls) and put your Whites, apron and hat on IMMEDIATELY
 Report for uniform inspection with recipe and lab plan in hand
PLEASE NOTE:
This is a career and technical education class our uniform is a necessary part of meeting
safety & sanitation standards!
 If you forget to dress you will NOT participate in lab.
 Make up lab privileges are at the discretion of the instructor.
 If you forget parts of your uniform, you will be docked points and MAY be excluded
from participation in lab.
 Loss of a single lab experience results in a loss of approximately 830
points
Hospitality House Academy
Grading, Attendance and Classroom Policies
GRADING:
Grades are calculated on a points earned basis. There is no curve. There are no “Extra Credit”
assignments given.
90% of total points = A
80% of total points = B
70% of total points = C
60% of total points = D
You will be graded in the following Categories:
 Daily work
 Classroom behavior
 Attendance and punctuality
 Mandatory academy dress of success day Polo Shirts on Monday’s with khakis, Dickies or
Dockers – NO JEANS)
 Full culinary uniform on culinary lab days
 Performance in lab including but not limited to:
o Professional behavior & attitude
o Mise en place
o Product outcome
o Presentation of product
o Clean up (see kitchen clean up rubric)
 Two to four projects will be assigned per year. Point value will be assigned to these projects
on the basis of the size and scope of the projects.
 Quizzes and tests will be given on a regular basis. Some but not all will be open boor or open
note tests.
HOMEWORK
 Homework will be assigned on a regular basis and Teleparent will be used to notify your
parents.
 You are expected to complete and turn in your homework on time
 Teleparent will be used to notify your parents of failure to do and turn in your homework.
 Homework and preparation for culinary labs (lab plans & market orders) is your passport to
participation in culinary labs.
ATTENDANCE:
Daily attendance is mandatory
 You must treat your membership in the academy as your job
 Your “paycheck” is your grades
 If you are going to be absent for ANY reason, you must call me at (562) 698-8121 Ext. 3181
to report your absence BEFORE class! This number has 24 hour voice mail on it you may call at
any time to report your absence.
DO NOT HAVE YOUR PARENTS OR GUARDIANS CALL FOR YOU! IT IS YOUR
RESPONSIBILITY TO NOTIFY ME OF YOUR ILLNESS OR FAMILY EMERGENCY AND
RESULTING ABSENCE.
Tardy Policy:
Being late is not acceptable in any job and right now, school is you job.
 You must be in your seat before the tardy bell rings to be considered “on time”. To
ANY class.
 The door will be closed and locked when the tardy bell rings
 You must wait until the instructor opens the door to let you in
 Detention will be assigned for tardies according to the WUHSD/Cal High policy.
 Your punctuality will be recorded and reflected in both your academic grade and
your citizenship mark.
CLASSROOM BEHAVIOR:
 ABSOLUTELY NO CHEWING GUM ALLOWED IN CLASS THIS IS A SAFETY &
SANITATION ISSUE!
 Ambient noise (that of the refrigerators and freezer cycling on and off) make it
difficult to for me to hear you and you to hear me.
 Please respect yourself and neighbors by refraining from talking during lectures,
presentations, videos, demonstrations and seat work time.
 Raise your hand and wait to be recognized and called on.
 There will be ample time for discussion with your team mates during the classes
when we are preparing for lab.
 QUIET kitchens are a must during lab. I cannot determine if there is help needed
if all of you are gossiping and talking. Your skill and comprehension levels are in the
process of developing, do not let yourself get side tracked or distracted by the
gossip and off task talking of others. You have the right to politely ask your
classmates to be quiet.
 Refrain from defacing our equipment with graffiti, gum or trash
 DO NOT YELL ACROSS THE CLASSROOM UNLESS THERE IS A LIFE
THREATENING EMERGENCY!
LATE AND MAKEUP WORK:
Late work is only accepted from those who have a verified excused absence.
 Your absences will be verified with attendance
 You must see me before school (6:45 AM) or after school (3:00 PM) to pick up any
missed work. You must tell me the days you were absent so that I may check my
plan book to give you the proper makeup work.
 It is your responsibility to pick up missed work.
 IT is your responsibility to bet class notes from a friend in class OUTSIDE OF
CLASS TIME! When you spend today’s class catching up on yesterday’s class, you
miss the current work!
 You must turn in late work within school days after your absence unless another due
date is negotiated.
 If you are suspended from class or are in viewpoint due to misbehavior in this class
or another class no make up work will be given. You will receive an automatic, zero
(o) for all work done during your suspension and/or visit to viewpoint