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BEGIN TO LEARN ABOUT THE ART OF COOKING! Introduction to Culinary Arts provides students with an overview of interest, aptitude, and technical skills needed to advance to Level One Culinary Arts and/or the food service industry. The following areas are explored: culinary basics, culinary mathematics, dining room operations, food production techniques, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) greatly enhances the learning experience. Once completed, the student can move on to Culinary 1. This builds on the foundation of Introduction to Culinary Arts and applying the knowledge into more advanced applications.
Course Syllabus
Intro to Culinary Arts Management
Spring 2025
Instructor: Dominic Hawkes
Room Number: 411
Career Center Phone: (803) 285-7404 (Leave a message with receptionist, do not leave a voicemail.)
Email: Dominic.hawkes@lcsd.k12.sc.us (Best communication method)
Google Classroom (Course materials & information): 4fx2zxc
Google Meet–Video Conference system. As needed for student & parent communications
YouTube channel – Chef Hawkes - Subscribe to use content (See QR code at the bottom)
Program Website: https://sites.google.com/lcsd.k12.sc.us/chef-hawkes/home (See QR code at bottom)
Tutoring assistance offered daily by appointment during 4th block & before school
Career Cluster: Hospitality and Tourism
Prerequisite: Intro to Culinary Arts.
BEGIN TO LEARN ABOUT THE ART OF COOKING! Introduction to Culinary Arts Management provides students with an overview of interest, aptitude, and technical skills needed to advance to Level One Culinary Arts and/or the food service industry. The following areas are explored: culinary basics, culinary mathematics, dining room operations, food production techniques, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) greatly enhances the learning experience. Once successfully completed, the student can move on to Culinary 1. This builds on the foundation of Introduction to Culinary Arts and applying the knowledge into more advanced applications.
I’m excited for the coming semester!
Instructional Philosophy:
I have high expectations for my program to get students ready for life including soft skills and employability grading on top of skill and knowledge assessments. This course lays the foundation to understanding culinary arts and the hospitality industry. We will lead the semester with knowledge and testing on safety. Assessments will include electronic testing, lab grading, employability grading, certification opportunities and practical examinations.
YOU ARE EXPECTED TO TASTE ALL FOODS. ONLY EXCEPTIONS ARE FOR ALLERGIES AND RELIGIOUS BELIEFS.
Major Course Assignments and Projects:
Safety test
ServSafe
Food Handlers Certification
Skills based practical final
End of course exam
Equipment Safety Training Log
Recommended and Required Reading:
Foundations of Restaurant Management and Culinary Arts Management 1, 2nd Ed. will be our textbook. Students will also be expected to research using their Chromebook. Chromebooks should be charged and ready for every class. A damaged Chromebook should be repaired as soon as possible.
Grade Scales
A: 100-90%
B: 80-89%
C: 70-79%
D: 60-69%
F: <59%
NOTE: A 70% in this class is required to be eligible to move on to Culinary 1 and qualify for the ACF certification.
Missing assignments and quizzes go into PowerSchool as zeros until they are completed. Late EdPuzzle grades are not accepted with the exception of illness. Discuss with the instructor ASAP.
Distance Learning (Flu, inclement weather etc.)
-All classes are subject to distance learning elements, with materials being provided to enable this. Please pay close attention to the support platforms like Google Classroom for most of the materials. Regular assignments will be given on these formats and will have deadlines. Please check in every “school day” you are not in school to complete these. These will be graded and must be completed. These grades will count toward your weekly grades and entered into Power School. Please contact the teacher immediately, if there are any difficulties with distance learning. Discussing missing work weeks after it was due will not assist your grade or learning, as we will have moved onto new topics that may build on your missing work.
Basic Procedures/Behavior Plan
-Classroom Entry: Enter class calmly and on time. Turn in any homework required, use the restroom if needed before class starts, put cell phones away, switched off, sit down and be ready for class to begin at the bell.
-Bathroom breaks Students must log out and back in when going to the bathroom and only one student is permitted at a time. You must have a hall pass at all times when outside the classroom.
-Cellphone usage is restricted according to district policy and may never be handled while in the kitchen according to DHEC law. Parents needing to get urgent information to students should call the above career center number.
-Keeping the door locked is everyone’s responsibility. Only the teacher can open the door and it must never be propped open.
-Please take note of the Culinary Lab Food Consumption Policy. This is not a replacement for lunch. You will be expected to taste all foods we make, unless there are medical or religious reasons.
-Students will comply with the Lancaster County District rules and policies.
-Students should be respectful to one another, faculty and administration. This is preparation for real world employment, where this is non-negotiable.
-Employability grades will be awarded each week in class and labs. The students’ willingness, work ethic and attitude will play a large factor in this grade.
-Google Meet (Video conferencing) etiquette – Be on time, Mute yourself, until told to unmute, be prepared and find a quiet place to be an active participant. Always have your video on, be correctly attired (same dress code as when you are in school). Be respectful to one another and focus to help the team grow.
Supplies
-Pens or pencils, basic calculator, available in the classroom.
-You will be issued a composition book to use in note taking every week. This is expected to be brought to class every day.
-Uniform parts (See below).
-Students are expected to bring a charged Chrome Book to class every school day. Non-operating Chromebooks and inappropriate use in class (watching videos, etc.) are both contrary to employability. Lids should be down when not being used. Damaged and non-operational Chrome Books must be reported immediately and repaired to succeed in this class.
Homework and Missed Work Policy
-Homework, which may be also unfinished classwork, is generally in your Google Classroom and is due according to the dates shown.
-A short homework (10-15 minutes) is assigned every night (Sunday-Wednesday) to prepare students for class the next day. This enables students to enjoy more practical hours in the kitchen and still complete all academic expectations. Missing assignments and quizzes go into PowerSchool as zeros until they are completed. Late EdPuzzle grades are not accepted with the exception of illness.
-If you are absent, it is your responsibility to seek the makeup work from the instructor the day you return from an absence. It is also your responsibility to take any missed quizzes. Generally the academic work will be in your Google Classroom and it is advised to get this completed during your absence, if you are physically able, to lessen any stress when you return.
-Most regular homework will be video based with read along notes, with expectations of it being completed each day to be prepared for the class. Being prepared for class = higher grades.
Absence/Tardy Policy
-Absences and tardies from class will be treated just like they would in the workplace.
-Please email me before class time, unexcused absences will be awarded a zero. (No Call, No Show). If you are tardy, you must check in with the instructor personally, immediately upon arrival. You must have your tardy slip from the front desk. Tardy slips will be issued in accordance with LCSD policy.
-Absences with appropriate notice will be allowed to make up their day’s work.
-Do not assume your school will let me know about planned activities, standardized testing, ISS or OSS - you must be personally responsible.
-If absent, but able to access your Chromebook, it is recommended to access any work on your Google Classroom, to stay up to date. This will make your return easier for you.
-Absence Recovery will be assessed according to the Career Center and LCSD policies and must be submitted by the due date. Students not completing required recovery will fail the course. Recovery begins when students have over 6 unexcused absences in a semester. Parent notes do not excuse from recovery.
Hygiene and Jewelry
-DO wash your hands when entering the classroom and lab, every day.
-DO maintain personal cleanliness and wear mild scented deodorant.
-DO keep hair washed and tied up if long. Hair touching the collar or longer.
-Do wear head covering which keeps all hair out of your face and unable to fall into food.
-DO cover any cuts, scrapes, sores, etc.
-DO report diarrhea, vomiting, jaundice, or sore throat with fever.
-DON’T wear perfume or cologne.
-DON’T have any artificial nails, nail polish or natural nails longer than your fingertip.
-DON’T wear stud earrings larger than the size of a pencil eraser and hoops larger than one inch
-DON’T Wear any wrist or finger jewelry including bangles, bands, watches, rings, etc. Only a simple wedding band is permitted.
-DON’T wear long sleeve clothing in food preparation areas.
-Gum is not permitted at any time in the class or kitchen. Food is not permitted in the classroom.
Kitchen Safety
A kitchen is a dangerous place and should be treated with respect both for your safety and for the safety of others around you.
-NO HORSEPLAY - A kitchen can be a dangerous place and horseplay endangers the team.
-Communicate with your classmates especially when walking with sharp or hot objects (Ex. “BEHIND HOT”, ‘BEHIND SHARP”, etc.)
-DO NOT USE ANY piece of equipment unless you have been trained on it and have the instructor’s permission each time.
Kitchen Uniform
-Student ID is a mandatory part of your uniform
You will be supplied and must secure and care for your uniform. There will be a charge for replacement items or you will have to source replacements yourself.
-Closed toe, slip resistant, flat soled, non-absorbent shoes.
-Black chef pants
-A chef hat will be supplied or another suitable hair covering must be worn, which must encapsulate hair out of your face and eliminate the opportunity for hair contaminating food. (Check with Chef to confirm conformance.)
- Large hair extensions are discouraged, as they can cause hygiene issues in the kitchen. They must conform to the hair restraint and cover policy.
- Class chef jackets will be supplied to use during lab time.
- Aprons will be supplied to use during lab time.
Kitchen entry is at chef’s discretion. Students in incomplete uniforms or who take longer than 5 minutes to change may be restricted from the kitchen or restricted to the dishwasher or pot sink only.
TALKING: No talking without permission during teaching or demo times, please raise your hand if you have a question. This also applies to tests or quizzes unless otherwise instructed.
BEING LOUD: Communication in a kitchen is key but if one is being excessively loud, no one else can function and dangerous conditions can develop.
SLEEPING or HEAD DOWN: Please participate in class. The instructor should be able to see your open eyes. This will have an effect on your employability grade.
PROFANITY: Gordon Ramsay doesn’t work here. Be respectful of your classmates.
HEADPHONES/EARBUDS: Leave these in your backpack during class. There may be times that the instructor will allow you to use them.
POT & DISHWASHING: Cleaning is a whole-team task all the way to the end and affects your employability grade. Frequent bathroom breaks during cleanup time will affect your employability grade.
NOT PARTICIPATING/NON COMPLIANCE: Contribute to the value of the class. Ask relevant questions. Answer questions asked. Follow directions.
UNIFORM: Out of uniform (Defined above). Please also remember that all uniform parts are mandatory to participate in labs and lab grades will be impacted.
SENSE OF PURPOSE or REASONABLE PACE: A large part of employability is seeing what needs to be done and moving to get it done as quickly and efficiently as possible. If you are done, help the rest of the team achieve its goals. Together Everyone Achieves More as a T.E.A.M
Exit Tickets and Bellringers
BELLRINGER: Some classes will feature a bellringer on the screen when you enter the classroom. Complete in your notebook or Chromebook as instructed.
EXIT TICKET: You will provide “exit tickets” for some activities, labs and class days. On your way out of the door or first thing the next day, you will turn in an assessment of the day.
ProStart & American Culinary Federation:
Culinary Arts participates in SC ProStart, ServSafe and the national ACF certification and there are competition opportunities. This is a great opportunity for you to be engaged in a student organization and looks great on both resumes and college applications. Details will be given about these during the semester. Most competition activities (practices, boot camp & competition) occur outside of school time, is a commitment. More details to come. All level 2 students are enrolled as members of the American Culinary Federation (ACF) with a two year membership paid by the school district that comes with all the benefits offered.
I HAVE READ AND UNDERSTAND THE RULES AND EXPECTATIONS OF THIS CULINARY ARTS CLASS. I WILL CONDUCT MYSELF IN A PROFESSIONAL MANNER AT ALL TIMES AND STRIVE TO GO ABOVE AND BEYOND.
Additionally, I understand and agree that photos and video taken during class and lab periods may be used as examples of work in the classroom, on social media, website print media and outside of the classroom.
STUDENT PRINTED NAME:_______________________________________
STUDENT SIGNATURE:__________________________________________
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PARENT/GUARDIAN (1) PRINTED NAME:___________________________
PARENT SIGNATURE:___________________________________________
PARENT PHONE: _______________________________________________
PARENT EMAIL: ________________________________________________
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PARENT/GUARDIAN (2) PRINTED NAME:________________________________________________________
PARENT SIGNATURE:___________________________________________
PARENT PHONE: _______________________________________________
PARENT EMAIL: ________________________________________________
Please inform me below of any known allergies
WHAT ALLERGY?
HOW SENSITIVE? (Present in the room, contact, ingestion, etc.)
REACTION?
Please indicate what best represents your internet connection at home:
High Speed, able to stream videos and games on multiple computers, TV’s etc.
Fast internet, able to stream videos and games with a little buffering at times.
Moderate speed, able to watch short videos, read the news and email others.
Slow speed, Email and reading documents only.
No internet.
South Carolina State Standards - Introduction to Culinary Arts Management
Take a look at the student calendar.
Please email with any appointment needs and communications.
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