One-semester class: .5 credits

Textbook: Exploring Professional Cooking, Ray, M. and Lewis, E., Glencoe/McGraw-Hill, 1996

                  Hospitality Services, Reynolds, J., Goodheart-Willcox, 2004               

Course Description: This course is designed to introduce you to career opportunities in the food service/culinary arts industry.  You will be introduced to the world of professional cooking as you explore careers and develop skills needed for success in the food industry.  A strong emphasis will be placed on the study of food, nutrition, sanitation, marketing, and methods of preparation in relation to food service.

Daily Expectations:

·         Be in your seat and ready to begin when the bell rings

·         Come to class with a positive attitude

·         Come prepared and be willing to participate

·         Have a pencil or pen

·         Bring you textbook and binder to class everyday

·         Attend class every day

·         Hand in assignments on time

·         Accept responsibility for all material covered when present and absent

·         Arrange for student-teacher conferences as needed

·         Arrange for accommodations as needed

“Rules”

§  Be safe -  use materials correctly

§  Be Responsible – be on time, have assignments completed on time

       Plan ahead.  Most activities and projects will be long term.  Use your class time wisely, and stick to

       a schedule. Completion of assignments outside of class is expected.

§  Be Respectful of yourself and others

§  Always put forth your best effort, you’re worth it!

§  Cheating will result in a ZERO: copying another student’s work or doing another student’s work for them.

Labs extend you the opportunity to apply the knowledge and skills you are learning.  You are not excused from labs due to absences.   Absences during lab days will require you to make up the lab at home within one week.  Making up labs at home will require you to purchase the necessary ingredients and tools to complete the recipe.  You will be required to complete the lab rubric individually and bring in a sample of the prepared item.

Grading:

Your grade will be cumulative throughout the semester based on points.  Your progress will be assessed on the following categories: tests, quizzes, lab works, projects, daily work, and participation.  I suggest you keep a point total page so that you know what your grade is at all times. The following grading scale will be used:

A: 100-90%         B:89-80%         C:  79-70%         D: 69-60%

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