Couse Description/Overview
Culinary Arts is a yearlong class
This course provides academic rigor by providing activities correlated to the Ohio Department of Education Family and Consumer Science standards, integrating resources throughout each unit at Point-of-use and includes projects/activities that create a relevant framework for student learning. This course is designed to develop critical thinking skills needed for 21st century skills.
Curriculum-Course Content
Classes with provide activities and projects that correlate to the following standards: nutritional information, healthy weight management, food selection, food safety and sanitation, food preparation, dining etiquette, and sustainable food practices.
Objectives
The objectives of this class will help prepare each student with practical skills to thrive in the 21st century in the area of healthy nutrition, preparation of foods, recipes to use throughout life, grocery shopping, budgeting for meals, and entertaining guests. Topics will include healthy snacks, smoothies, breakfast labs, quick breads, yeast breads, Thanksgiving meal, desserts, salads, soups, menus for college/careers, menus for families, preserving foods, introduction to gardening, GMOs, and eating out etiquette. This class is a very “hands on” approach to practical life skills every individual will use throughout a lifetime.
Supplies
Pen and pencil
Folder
Grading Scale
A-90-100%
B-80-89%
C-70-79%
D-60-69%
F-59% or below
Kitchen Rules
1. Follow all rules stated in student handbook
2. Follow safety and sanitation rules
a. Wash hands before any food preparation
b. Pull long hair back in a pony tail
c. Safety first-clowning around with knives or other sharp utensils will not be tolerated
3. Clean up is a required part of your grade
4. Respect others at all times.
Consequences
1. Warning
2. Sit out of activity; conference with teacher
3. Detention
4. Office referral
Make-up work:
After an absence, it is the student’s responsibility to see me for make-up work. If a cooking lab is missed, it can be made up in one of two ways.
1. Prepare a recipe at home and complete a lab make-up form.
2. Lab cleaning or stay after school to complete lab.
Procedures and Policies
Grading
Grade will be based upon class participation, labs (clean-up is included in your grade), occasional quizzes, tests and projects.
Grades will be updated weekly and posted in Progress Book. If you see a grade that appears to be an error, please let me know. I do make mistakes : )
Cooking Lab Rubric
1. Active participant in all steps of lab ....................................................................... 3 pts
2. Hands washed and long hair pulled back................................................................. 1 pt.
3. Ingredients are gathered and organized for lab........................................................ 1 pt.
4. Works with each member of kitchen lab in a polite and respectful manner............ 1 pt.
5. Follows safety procedures........................................................................................ 1 pt.
6. Kitchen and cooking equipment is clean................................................................ 3 pts.
10 pts.