CULINARY ARTS 

INSTRUCTOR

Higby Room #112 mhigby@dentonisd.org Periods: 2A, 3A, 4A, 2B, 3B, 4B 

TEXTBOOK

Foundations of Restaurant Management and Culinary Arts

COURSE OVERVIEW

This course is designed to introduce high school students to the exciting world of culinary arts and the hospitality industry. Students will also gain knowledge about various career opportunities in the culinary and hospitality sectors. 

The course will be spread over 36 weeks, with each week covering specific topics and practical exercises to reinforce learning. The curriculum focuses on the following areas:

• Developing fundamental culinary + baking skills, food safety, kitchen organization, customer service, history of the food service industry, careers in the industry, safety in the workplace, employability skills, leadership/teamwork skills, care + use of commercial culinary equipment, basic food science, basic nutrition, following recipes and international cuisine, etc. 

• Culinary students will be required to obtain a Food Handler's Certification. 

WHEN ARE WE COOKING??

• “Cooking” will begin after specific skills and topics are learned. At the appropriate time, kitchen lab rules will be discussed. 

TARDIES & ABSENCES

Tardies - If you enter class after the last bell has rung without an excused pass, then you are 

Tardy. 

• Tardies will affect your participation points in class. 

• This class starts on time, so please be here on time.

ABSENCES - If you are absent from class, it is your responsibility to find out what you have missed 

and to make it up if possible. 

• Assignments are posted on Canvas. 

• Absences will affect your participation points.

SUPPLIES

• School Issued Chromebook (CHARGED DAILY)

• Internet Authorization 

• A valid Google account (Gmail) - for  Food Handlers Certification

• Spiral notebook with pockets preferred (we will be using this daily)

• Paper, pen or pencil

• All students will wear an apron or chef coat while in the kitchen. 

  • We will have some aprons available for use in class.  

• Lab donation per semester (requested)

  • Many families ask if they (or their company) can donate products; the answer is YES, please coordinate with your student's teacher to drop off items or feel free to visit our Amazon wishlist:@https://www.amazon.com/hz/wishlist/ls/9F5PO3SNUZ0O?ref_=wl_share

  • Items donated in previous years include: Hand sanitizer, Lysol wipes, and cleaning supplies. Flour, sugar, or eggs

STUDENT EXPECTATIONS 

At the start of each year, I like to explain all of my expectations, policies, and procedures from the very beginning. It makes the rest of the year run smoother when you know what to expect. While this class is typically not ”Easy A”, I do feel that all of you can succeed if you want to. I have very high expectations, and I find that these high expectations help to create an atmosphere that will encourage success. Here are the expectations....

RESPECT OUR LEARNING ENVIRONMENT. 

Respect our learning environment. Those who are disrespectful may be responsible for creating an environment that makes it challenging to work in or reach deadlines. 

MEET YOUR DEADLINES

Whatever area you work in will have deadlines. Deadlines are critical and cannot be blown off. If it requires outside class time to finish a project, I expect you to make arrangements to complete it. 

USE TOOLS, EQUIPMENT AND SUPPLIES WISELY AND SAFELY. 

Failure to do so may result in injury or not being able to use mistreated items. You may only use the kitchen tools/equipment that I train you on. Students should not turn on/use electronic kitchen equipment until taught by the instructor. 

PARTICIPATE IN DAILY CLEANUP OF THE WORK AREA. 

Class is dismissed only when the work area is clean. I can give late passes. Essentially, we are custodians for the classroom/kitchen area. Have pride in your workspace.

PARTICIPATE TO THE BEST OF YOUR ABILITY ON EVERY PROJECT or LAB.

We are here to work as a team to learn how to operate in a kitchen in both the front and back of the house. Together we will learn to think independently, ask questions, communicate, work as a team and complete projects and labs within the timeframe given. 

BE GROUP MINDED

Most of what we do is a collaborative effort. You may have great ideas, but sometimes even your best ideas may not always be the best for the specific lab. Listen to what others have to contribute. If you focus on your own needs and not the group, this will not be an enjoyable class.

CLASSROOM RULES/PROCEDURES

• CHARGE CHROMEBOOK

Be at your computer, with your materials out, by the second bell.

• Appropriate Internet Use (Games/personal use of school computers will be prohibited. 

• CHROMEBOOK MUST BE CHARGED DAILY - IF NOT, IT WILL RESULT IN A LOSS OF POINTS. 

• SEATING

Your assigned seat is where I expect you to be at the start of class. 

• I take attendance by your seat. 

• Relax, we will move around A LOT in class.

• DRINK 

All beverages must be left in the “classroom” and cannot be in the “kitchen” when cooking. 

• Beverages must have a lid.

• FOOD

All food that we prepare will be eaten after we clean the kitchen

• All meals brought in from outside of class time will be eaten before you enter the room or after class, not during instruction in the classroom or lab. 

• GUM

You may have gum, but I do not want to see it or hear it. 

• Gum is not allowed while cooking in the kitchen (a sanitation violation), and it will lower participation points.

• BATHROOM   

If you have to go, please ask to use the classroom computer for SmartPass.

• Only one student is allowed out of the class at a time (hall pass required for use of the restroom)

• Cellphones, AirPods &  Headphones

No Cell Phone use in class unless otherwise noted by the teacher. 

• Cell phones are a necessary means of communication and can often be used as a tool for learning, but they typically are a distraction in classroom settings.

• Use without permission will result in confiscation. 

• Please refer to the RHS Cell Phone Policy.

• END OF CLASS

The teacher will excuse you when the class session is over.

• I excuse class when you are seated and quiet.

Course Grading Policies 

Grades will be updated in Aeries at least every 2 weeks. Students and parents are encouraged to check grades regularly. Grades are weighted by category. Below is the basic grading scale. 

A = 100%-90% B = 89% to 80% C = 79% to 70% D = 69% to 60% F = 59% to 0% 

Employability Skills 

Because attendance in the workplace is crucial, I use your attendance in this class as training for the workforce. Each week, you can earn 20 points (assuming we have had a 5-day week). Four points are given to you for being in class, with the assumption that you have been working right along. 

Essentially the class’s points are based on participation and attendance, but points may be taken away for a variety of reasons such as: unexcused absences, gum in the classroom/kitchen, using a cell phone in any manner, tardies, wasting time etc.... below is an easy breakdown of how a students can lose points each day: 

1. Disruptive behavior in class or kitchen -  0 out of 4 points. 

2. Non-participation of class assignment/project - 0 out of 4 points

3. Non-participation in lab/kitchen assignment - 0 out of 4 points

4. Cell Phone/AirPod/Headphone Use - 2 out of 4 points. 

5. Tardy to class  - 2 out of 4 points.

6. An excused absence - 2 out of 4 points.

7. An unexcused absence -  0 out of 4 points.

Kitchen Labs

Kitchen Labs will be set up on a team system. Teams will be assigned to a production area and required to perform various tasks. Labs evaluate uniforms (closed-toed shoes, hair tied back, short/clean nails, etc), mise en place, sanitation, teamwork, participation and product results. 

• Team members not performing their job duties will have point deductions from their lab participation grade.

•  Keep in mind that what you do as an individual affects the production that your team will be graded on. 

• In addition, each student will be given leadership roles throughout the course and be evaluated on their performance. 

Lab work will be worth 25 points each.  The lab group in each kitchen will need to work together efficiently to earn the full points. To receive full points, the following must be followed:

• Follow instructions from the teacher AND recipe. 

• Measure product accurately 

• Work within the lab group station. Do not wander to other groups or place your product outside of your station. Do not take other groups' products. 

• Clean and sanitize your station before, during, and after the lab. 

• Help put away products and equipment used during the class period. 

• Place dirty towels in the washer and fold laundry if needed.  

If, for some reason, a student is not able to perform the assigned lab activity, the student can choose to complete the lab at home with pictures or a video AND a one-page written summary that describes explicitly what was done in the lab. (Action shots of you making the dish and the finished product are required).  

Production Evaluation 

For ALL Kitchen Labs, you are required to complete an evaluation and answer reflective questions. 

Absences, Makeup Work, Add’l Help & Extra Credit

Absences

If you are absent from class, it is your responsibility to find out what you have missed and to make it up if possible. 

• Assignments are posted on Google Classroom. 

• Absences of any kind will affect your participation points.

MakeUp Work 

Regular class attendance is mandatory.

• Please remember that it is your responsibility to keep all work current.

• ALL assignments turned in after the due date are considered late work! Late work receives 50% credit. 

• Students who are present in class and choose NOT to complete an assignment or lab will be given a grade of zero for that assignment.

IF ABSENT:

• Unexcused absences or tardies may result in a total loss of credit. 

• Make-up Work may only be given for “excused absences.”

• See your teacher for cooking assignments or refer to Google Classroom. 

• The student has five (5) school days upon returning to school to complete make-up work. The teacher has the discretion to grant a longer period to make up work if there are extenuating circumstances.

Additional Help

Additional help is accessible, but communication is the key. 

• If a student needs additional help with material, more time to work on assignments, or other accommodations, the student may make prior arrangements with the instructor. 

• Communication with the parent/guardian regarding additional help may be required.

Extra Credit

Is always an option as long as you have completed all of a quarter’s requirements. You cannot avoid doing work and think you can make it up as extra credit. 

• Possible ways to earn extra credit are by:

  • Extra credit assignment provided by the instructor 

  • Attending the monthly FCCLA Lunch Meetings (must be present tfor he entire meeting). 

  • Attending FCCLA/ProStart Event outside of the school day. 

Dress Code (for kitchen safety and sanitation) 

Students are expected to follow the guidelines regarding the dress code on campus. The dress code policy as outlined in the student handbook, is to be followed by all students.  Violations of these rules may result in a student having to change clothing or be sent home to change, contact made with parents, and/or possible suspension for repeat violations. (Refer to the LHS Student Handbook for Rules).  

The Denton County Health Department enforces the following dress code guidelines:

Apron or chef coat while preparing, cooking or cleaning the kitchen.

Students must wear closed-toe, rubber-soled shoes for safety during kitchen labs.  

• • Recommended: closed-toe, non-slip/oil-resistant chef shoes, should be wipeable with no laces. 

  • No Crocs, Slides or Flip Flops. 

Nails must be kept trimmed(should not extend past the tip of the finger) and cleaned.

• • Free of any embellishments (jewels or polish). This is safety and sanitation. 

• All Hoods, Beanies and Hats must be removed in the classroom.

• Hair must be pulled back away from the face and shoulders. 

  • Bangs must be pinned or clipped back if they fall forward past your eyes. 

  • Hair cannot drape behind the ears. 

  • Must bring (6) hair ties in a zip lock bag, labeled with your name and period #, kept in your backpack. 

  • Forgetting to put up your hair back will result in a point deduction. 

• Jewelry removed from fingers and wrists. 

  • Includes rings, bracelets and watches. DO NOT put jewelry in apron pockets or chef jackets, or you will risk losing them. 

• Wash hands OFTEN. Hands should be washed for 20 seconds with HOT water. 

  • Always wash hands after touching hair or face (eyes, ears, nose, mouth, earrings, etc.) 

  • There are sinks in which to wash your hands. 

  • Washing hands frequently and thoroughly decreases the chances of spreading germs or contracting viruses.

LAB RULES

Personal Conduct 

• 
  Do not eat/drink anything except as permitted by your instructor during any lab.

• Do not engage in horseplay or games in the lab. Horseplay will not be tolerated.

• Be aware of and considerate of your neighbors and lab partners.

• Carefully read the recipe/experiment before each lab.

• Give labs your full concentration.  

• Towels are for drying, not for snapping..

• Paper towels and paper plates (not styrofoam) are used constantly. If you are able to, please bring it in periodically! 

To Prevent Cuts

• 
  Sharp knives are less likely to cause an accident.

• ALWAYS use a cutting board. 

• Cut AWAY from you with the knife blade slanted. 

• For peeling vegetables such as carrots or potatoes, use a peeler instead of a knife. 

• If a knife or kitchen scissors starts to fall, get out of the way. Do NOT try to catch it in mid-air. 

• Wash, dry and store knives separately from the other dishes and utensils.  

• Keep your fingers away from the beaters and blades in appliances. 

• Use knives and other sharp tools only for their intended purposes. 

• Sweep up broken glass immediately. 

• Wrap your hand in a wet paper towel to pick up broken glass. 

• When opening cans, cut the lids completely off. 

• Don’t leave sharp knives in a sink full of water.

To Prevent Slips and Falls

• 
  Wipe up all spills at once. 

• To reach items stored in high places, use a sturdy step stool or ladder. 

• Close cabinet doors and drawers. 

• If you see it, say something or do something!

To Prevent Microwave Accidents

• 
  Never use a microwave if the door appears damaged. 

• Never turn on the microwave if there is no food inside. 

• Do not heat-seal jars, cans, or bottles in the microwave. 

• Do not heat home-canned foods in a microwave; use a conventional range. 

• Use potholders to remove food containers from the microwave. 

• Remove lids and plastic wrap carefully to avoid steam burns. 

• Distribute the heat by stirring microwaved foods before serving them. 

To Prevent Fire and Burns

• 
  Use baking soda, not water, to put out a grease fire.

• Keep flammable materials away from the top of the range and away from portable appliances that produce heat.

• Use a dry potholder to remove pans from the range. 

• Store flammable substances such as aerosol sprays away from heat sources

• Use a metal trash can when disposing of hot or smoldering items.  If you have hot grease or fat of any kind, wait for it to cool and funnel it into the assigned can provided by your instructor.  NEVER drain grease down the sink..

• Keep the range exhaust hood and ducts clean. 

• Keep pan handles turned inward on the range. 

• When removing a pan lid, tilt the lid away from you and do not hold your face directly over the pan. 

• When removing a pan from the oven, pull the rack out. Don’t reach into the hot oven.. Say, “open oven”! 

• Wear oven mitts on each hand and use both hands to remove pans from the oven. 

• Make sure all appliances are turned off when you are finished with them. 

• Use a spoon or tongs, not your fingers, to remove food from the hot liquid. 

SAFETY FIRST!

Hair, Hands & Clothing

• 
  Wear appropriate clothing on lab days. Avoid long, loose sleeves and dangling jewelry. 

• Wear a clean apron. 

• Pull your hair back and secure it so that it stays away from your face and shoulders.

• Avoid working with food if you have an open wound on your hands.  Use a Band-Aid and a glove.

• Wash your hands with soap for 20 seconds before beginning the lab. Dry your hands with school paper towels.

• While working with food, avoid touching your hair, skin, face or other unclean objects. 

• Repeat hand washing when necessary, especially after coughing, sneezing or using the restroom

Sanitation Procedures

Place books, purses, cell phones, and other personal items in an area of the classroom not used for food preparation. 

• When tasting foods, use a spoon other than the one used for stirring. 

• Use a clean spoon for each person tasting and each time food is tasted. 

• After working with raw animal food, scrub all areas and utensils used with hot soapy water and bleach solution. 

• When possible, use a kitchen tool, not your hands to complete tasks. 

• Keep hot foods hot and cold foods cold.

• Take out ONLY what you need for the recipe and no more.

DO NOT BE WASTEFUL!

Dishes

• 
  Be sure you have a clean dish towel, dishcloth, potholder and oven mitt before beginning the lab. 

• Red and green buckets should be available. 

• Wipe all countertops and tables at the beginning and end of each lab.

WASH, RINSE, SANITIZE! 

• Use hot, soapy water (do not run the water) for washing dishes. 

• Wash dishes, pans, and utensils as you use them. Put in dishwasher to air dry.

 Wash as you go!

To Prevent Electric Shock

• 
  Read appliance booklets before using appliances, when available. 

• Keep electrical cords away from the water and hot objects. 

• Do not plug several cords into an electrical outlet at one time. 

• Unplug portable appliances after you have used them. 

• Disconnect appliances before cleaning them. Do not put them in water unless the appliance is labeled “immersible”. 

• Before using an appliance, make sure your hands are dry and that you are standing on a dry surface. 

• Unplug appliances before bringing metal objects in contact with any working parts. 

• Plug the cord of portable appliances into the appliances first, then into the wall.

Cooking will cease if these rules are broken!

Denton ISD does not discriminate on the basis of race, color, national origin, sex, or disability in its programs or activities and provides equal access to the Boy Scouts and other designated youth groups.  Inquiries regarding the nondiscrimination policies may be directed to the appropriate district contact listed on the Denton ISD Non-Discrimination District Contacts page: https://www.dentonisd.org/Page/100128

Denton ISD no discrimina por motivos de raza, color, origen nacional, sexo o discapacidad en sus programas o actividades y brinda igualdad de acceso a los Boy Scouts y otros grupos juveniles designados. Las preguntas relacionadas con las políticas de no discriminación pueden dirigirse al contacto correspondiente del distrito que aparece en la siguiente página web de Denton ISD: https://www.dentonisd.org/Page/100128