Culinary Arts Class Information and Syllabus
2015-2016
Student and parent (guardian) please read and initial each section. Sign the last page
with signature. Keep the policy information in your class notebook and hand in the
last signature page.
Instructors: Michelle Heistand- 360-570-4516
michelle.heistand@newmarketskills.com
Michael Moore-360-570-4514
michael.moore@newmarketskills.com
Attendance line: 360-570-4501
Deli Manager: 360-570-4518
New Market Deli 360-570-4520
Office Hours: Monday-Friday 7:30-3:00
New Market Main Office 360-570-4500
Course Hours: AM Session 7:50-10:20 am
PM Session 11:10-1:40 pm
The following information is an overview of our Culinary Program. New Market
Culinary teaches employability skills while operating an actual business. The
program is managed by New Markets industry partner, Sodexo. Industry policies
that are specific to our industry and Sodexo are essential to success in this program.
Please read and initial each section. Sign last page and turn in. By signing you’re
acknowledging that you understand and will abide by each policy.
Class Syllabus:
Culinary Arts combines a comprehensive culinary curriculum with on the job
training making our Culinary Program unique and exciting for young people.
Students will exit our program with employability skills and prepared for further
culinary education. Students are immersed in daily commercial food production,
customer service and academic instruction.
We will have guest Chefs and industry professionals visit our program to give
cooking demonstration and industry lectures. Bi-weekly quizzes and test are given.
Make up work is allowed for two days following the return to school only for
excused absences. Community service is encouraged in our program. Opportunities
through the Thurston County Food Bank and Olympia Bakers Guild will be posted.
Class curriculum schedule:
September-November- Thurston County Health Department Test, Food and
Physical Safety, Professional Documents, Types of Cuisine, Menu Planning, Customer
Service Skills, and Culinary Vocabulary. Midterm given in November.
December-February- Cooking Methods, Quick Breads, Yeast Breads, Nutrition
Sciences, Food History, and Event Planning. Final test given in January.
March-June- Frosting techniques, job interviewing preparation, college
preparation, sauce making, social media, networking and marketing. Final test given
in early June.
Class Fee:
Each student will purchase their own culinary uniform, and safety glove through
New Market. The fee is $50.00. Uniforms need to be purchased the first week of
school.
Uniform:
A complete uniform must be worn everyday to participate in Culinary Class and
receive professionalism daily points. No sweat pants or pajama pants are allowed.
The daily uniform consists of: New Market Badge, Full length pants without tears,
closed toe shoes, Chef Coat, NM Hat, Apron, Sharpie, and Ball Point Pen.
Hair must be restrained under issued hat, no hair on collar. Hair nets are also
available to keep hair under hat.
Students are responsible for laundering their own uniforms. Failure to have a clean uniform
for class will be a non kitchen day for that student. Students are not allowed to enter kitchen
without uniform or in a dirty uniform for sanitary reasons.
Face piercing jewelry, acrylic nails, nail polish or jewelry of any kind may not
be worn during class time.
Cell Phones:
Students are not allowed to have cell phones during class time. Cell phones are an
interruption to the educational process. We will have designated cell phone and computer
use times. These times will be clearly identified by instructor. All cell phones must stay in
student lockers during class time. Each student should lock their lockers. If you need to get a
message to your student during class time you may call the main office. If cell phones are
brought to class or if students have their phones out during class; students will receive a
warning, second-teachers will collect phone until the end of class. The next time they will
forfeit their phone and parents will need to pick them up from an instructor or
administrator.
Student Initial:________
Parent Initial:_________
Attendance:
Student attendance is very important to the Culinary Industry and our school. Class
time is 7:50 to 10:20am & 11:10 to 1:40pm. Please call our attendance office before
the start of school if your student will be absent. The attendance office # is: 5704501. All student absences and tardies must be excused within 48 hours of the
initial missed day, failure to do so will result in an unexcused absence that cannot be
changed later.
New Market follows Tumwater School Districts school schedule. If a students
sending school schedule is changed for the day it is the student’s responsibility to
communicate current schedule with our attendance office. If your students’ sending
high school is closed due to inclement weather you will not be expected to attend
New Market on that day unless you have transportation.
A student can make up missed points or assignments if the absent was excused.
New Market Attendance Line 570-4501
Student Initial: _________
Parent Initial: _________
Professional Expectations:
New Market follows a progressive discipline policy that follows Tumwater School
District board policies
The Culinary Arts Program is built around an actual business which is open to the
public Tuesday-Friday. We rely on professional behavior to create a positive
learning environment and operate a business. We teach employability skills that are
transferable to any professional job.
Students must purchase all food unless we are sampling items in class. Students
must keep receipts with purchased food. We have a no tolerance policy regarding
theft and could result in immediate removal from the program.
Student Initial: __________
Parent Initial: ___________
Grading:
Students are graded in three main areas:
Professionalism: Daily performance in the kitchen, attendance, punctuality,
attitude, conduct, adherence to safety rules. (Leaving cell phones in lockers)
Knowledge: Understanding of the culinary theory and vocabulary through test
scores, assignments, classroom participation and projects.
Skills: Application of culinary theory through daily work performance and
completion of station packets which tracts individual competencies.
Make up work: Students may make up work for each day of an excused absence.
Student will need to seek out missed work and hand in according to the one day
policy.
Student Initial: ____________
Parent Initial: ____________
Kitchen Stations:
Students rotate throughout the kitchen in groups changing every two weeks. Each
station has a packet outlining assignments and competencies for that station,
students need at least 10 competencies completed correctly and a thorough cover
sheet for an “A”. At the end of each rotation students turns in the completed work
for that station. If you are aware you are going to be gone on Friday, it is due
Thursday. This portion of the program applies to the skill grade.
Student Initial: _____________
Parent Initial: ____________
Vocabulary:
Each Monday of a new station rotation, students will be given vocabulary words that
they need to define and study. These get turned in with station packet at the end of
the rotation. There will be a quiz the last day of each station rotation over the
vocabulary and other kitchen procedures.
Student Initial: ____________
Parent Initial: ____________
Family Access:
Attendance, Class Assignments Grades and Daily Points can all be seen from home in
Skyward. We will try and update all grades weekly. Families need to apply to
receive a password. All Tumwater students that already have password do not need
to reapply.
Student Initial: ______________
Parent Initial: _____________
Food Handlers Card:
Each student must have a valid Washington State Food Handlers Card before being
allowed to work in a commercial kitchen. We will give the course and offer the test
at the beginning of the current school year. Each student will need to pay $10.00 for
a two year card. Students that enroll in our program later in the year will need to
come with their food handlers’ permit.
If you have additional questions please refer to Thurston County health Department.
360-786-5581
https://www.foodworkercard.wa.gov/
Student Initial: ____________
Parent Initial: ______________
Lockers:
Each student is provided a locker to secure their uniforms and personal belongings.
Students need to have a lock to use prior to being issued a locker. Each student is
responsible for their own combination. New Market is not responsible for lost or
stolen items. It is our recommendation that all lockers be locked when students are
not present at locker.
Student Initial: ____________
Parent Initial: _____________
Sodexo Training Manuals:
Completed program training packets must be signed off and on file prior to kitchen
participation.
Kitchen Equipment Packet
Food Safety Training
Frontline Training
Hands On Mixer Demo
Each student will go over policies prior to working in our kitchen. Sodexo is
committed to serving safe food and safe kitchen practices.
Student Initial: ____________
Parent Initial: _____________
Classroom Supplies Needed:
2“ View Binder
Pencil Pouch
6 Pencils
2 Black Sharpies
Writeable Tab Dividers (10)
Plastic Sheet Protectors (25)
1 combination lock (must be able to fit around metal handle in locker)
3x5 memo pocket notebook
Flash drive recommended, but not required (4-8GB)
Please have to school in the first week.
Student Initial: _________
Parent Initial:_________
We look forward to a great school year and are happy to have
you in our class!
Please initial each section on the following page and sign.
Thank You,
Chef Michelle Heistand
Chef Michael Moore
Culinary Policies and Procedures Sign Off Sheet
I have read and understand the following New Market Culinary
Policies. I agree to abide by all policies and procedures.
________Uniforms
________Attendance
________Make Up Work
________Behavior
_________Grading
_________Kitchen Stations
_________Vocabulary
_________Online Availability
_________Food Handlers Card
_________Lockers
_________Training Manuals
_________Student Notebook & Supplies
Parent Signature:____________________________
Student Signature:___________________________ Date:________________