ESSENTIALS
of
CULINARY ARTS
Kevin Conroy
Chef Instructor
Orientation
 Congratulations,
and welcome to the
MCTI Adult Culinary Program! You
begin your journey to a new and
exciting career in the culinary arts right
now. Challenges, enlightenment and an
engaging curriculum await you in a
safe and welcoming atmosphere.
Chef Instructor
Kevin Conroy
 More
than 30 years professional experience
 ACF apprenticeship / Self taught
 Owned three food-related startup businesses
 Opened two restaurants as consultant
 Food writer
 Cookbook author
Assistant Instructor
Lisa Reuter
School Policies
ACADEMIC POLICY
Rules & Regulations
I _________________________, acknowledge that I have
(Student please print name)
received, read and understand the policies, rules and regulations
set forth and I understand that failure to comply with the
aforementioned will result in course failure or being dismissed from
this program.
Class Times
 We
meet Tuesdays and Wednesdays from
6:00 until 10:00 PM
 You must be in uniform and ready for class at
6:00 PM
 Chef Kevin will be available to students at
5:30 to answer questions or address student
concerns
Attendance Policy
More than two unexcused absences will
result in class failure
 Unexcused arrival more than 30 minutes late
will be marked as an absence
 Arrival less than 30 minutes late will detract
from final grade
 A student not ready for class on time will be
marked as late
 Unexcused leaving of class early will be
marked as an absence

Rubric
Assessment Rubric of Academic Integrity
CRITERIA
POINTS
Punctuality
2) Early
1) On Time
0) Less than 30 minutes late
-3) More than 30 minutes late without proper excuse*;
student does not return from break
Course Failure) More than two unexcused absences
Attire
2) In clean and neat uniform before class begins
1) Not fully uniformed or uniform not clean and neat at
the start of class
0) Not in uniform or uniform soiled
Personal
Appearance
2) Hair neat and clean and/or pulled up under hat; no
jewlrey, no long fingernails, no strong fragrances
1) One infraction of the above
0) More than one infraction of above
SCORE
Vision
 The
MCTI Adult Culinary Program
vision is simple: we hope all who enroll
will graduate; all who graduate will
garner such a varied kit of knowledge
they will be optimistically ready to begin
professional careers in the culinary
arts.
Mission
 The
MCTI Adult Culinary Program
mission is to provide the clear, step by
step explanations, demonstrations, and
hands-on practical experience
necessary to fulfill the background
needs of our students in cooking,
baking and management.
Beliefs







We share a welcoming, diverse environment
We are respectful of ourselves and each other
We provide safe surroundings free of harassment
We value teamwork
We behave in a professional manner
Students will challenge and share knowledge with
each other and guest students
Learning should always be engaging and,
whenever possible, fun!
Rubric
Assessment Rubric of Academic Integrity
CRITERIA
POINTS
Punctuality
2) Early
1) On Time
0) Less than 30 minutes late
-3) More than 30 minutes late without proper excuse*;
student does not return from break
Course Failure) More than two unexcused absences
Attire
2) In clean and neat uniform before class begins
1) Not fully uniformed or uniform not clean and neat at
the start of class
0) Not in uniform or uniform soiled
Personal
Appearance
2) Hair neat and clean and/or pulled up under hat; no
jewlrey, no long fingernails, no strong fragrances
1) One infraction of the above
0) More than one infraction of above
SCORE
Program Outcomes
Students will be able to:
 Identify
and demonstrate proper sanitation
techniques
 Demonstrate a knowledge of kitchen safety
 Demonstrate proper use of kitchen tools
and equipment
 Understand and demonstrate essential
cooking and baking methods
 Work as group members in the creation of
quality products
 Set and achieve goals within a set time line
 Present a correct professional image
Testing and Assessment
 Quizzes
 Based
on Reading and Class Material
 Authentic
 Scoring
 Final
Assessment
Guides
Exam
 Written
 Practical
Quizzes
Mise en Place
Multiple Choice
Identify the letter of the choice that best completes the statement or
answers the question.
1.
The literal translation of the French phrase mise en place is
a.
b.
c.
d.
e.
to set a place
to put in place
the place to work
to create a plan
a written plan
Authentic Assessment
Scoring Guides
Scoring Guide for Dough Handling
Student _________________________
Date _______ /___ /______
Correctness becomes apparent: After initial shaping; After proofing; After baking
CRITERIA
Skin Smoothness
Skin Continuity
POINTS
4 : Smooth, unwrinkled skin tight enough to hold desired shape during proofing
and baking
3 : Skin smooth but too loose to hold perfect shape
2 : Skin wrinkled and too slack to hold proper shape
1 : Dough too misshapen to proof
4 : No tears in skin of proofed dough
3 : Small stress tears in proofed dough visible after baking but not pronounced
Enough to cause misshaping during baking
2 : Tearing of skin during shaping deep enough to affect the baked product
1 : Skin tearing during shaping so pronounced that it interferes with proofing
 Textbook
 Knife
Kit
 Uniform
 Ring Binder &
Page Protectors
 Instant-Read
Thermometer
Supplies
VA R K Questionnaire
VARK Questionnaire Results
Your scores were:

Visual: 1

Aural: 7

Read/Write: 12

Kinesthetic: 9
You have a multimodal (ARK) learning preference. Your learning
preferences are: aural, read-write, kinesthetic.
WIKISpace
 Recipes
 Assessment
 Class
Rubrics
Plans
 Assignments
 Special Notices
 www.wikispace/.com
Fire & Safety
Exit
Meet
Roll
Call
School Closings
 WSBG
93.5 FM
 WKRZ 107.9 FM
 WLEV 100.7 FM
 WNEP
TV 16
 WYOU TV 22
 WBRE TV 28
 WWW.WBRE.COM
 WWW.WNEP.COM
Scheduled Closed
Dates
Questions?
THE ONLY FOOLISH QUESTIONS
ARE THE
Ones Not Asked
!