Syllabus
Mission
Mission
We will teach all students the technical and academic skills necessary to make valuable contributions to the community. We will provide students with relevant and practical career education in the hospitality industry. This program will emphasize the skills necessary to be successful in life. We will seek to foster life long learning and pursuit of higher education. We will deliver consistent high quality dynamic education that meets the needs of students, employers and community.
We will teach all students the technical and academic skills necessary to make valuable contributions to the community. We will provide students with relevant and practical career education in the hospitality industry. This program will emphasize the skills necessary to be successful in life. We will seek to foster life long learning and pursuit of higher education. We will deliver consistent high quality dynamic education that meets the needs of students, employers and community.
Culinarian’s Code
Culinarian’s Code
As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation.
As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation.
Code of Ethics
Code of Ethics
As a member of the ACF, I pledge myself to:
As a member of the ACF, I pledge myself to:
ď‚·Conduct myself with honesty, integrity and fairness.
ď‚·Conduct myself with honesty, integrity and fairness.
ď‚·Strive to provide all services competently.
ď‚·Strive to provide all services competently.
ď‚·Provide professional service in a manner that does not discriminate others on the basis of race, ethnicity, creed, religion, sex, age, sexual orientation or national origin.
ď‚·Provide professional service in a manner that does not discriminate others on the basis of race, ethnicity, creed, religion, sex, age, sexual orientation or national origin.
ď‚·Not engage in sexual harassment, disrespectful or abusing behavior.
ď‚·Not engage in sexual harassment, disrespectful or abusing behavior.
ď‚·Show professional respect for all who work with or in supervision with myself.
ď‚·Show professional respect for all who work with or in supervision with myself.
ď‚·Strive to provide objective evaluations of performance for employees and coworkers, apprentices, students, professional association members and/or peers and to avoid bias in any kind of professional evaluation of others.
ď‚·Strive to provide objective evaluations of performance for employees and coworkers, apprentices, students, professional association members and/or peers and to avoid bias in any kind of professional evaluation of others.
ď‚·Be alert to situations that might cause a conflict of interest or have the appearance of a conflict and provides full disclosure when a real or potential conflict of interest arises.
ď‚·Be alert to situations that might cause a conflict of interest or have the appearance of a conflict and provides full disclosure when a real or potential conflict of interest arises.
ď‚·Not to promote or endorse products in a manner that is false or misleading.
ď‚·Not to promote or endorse products in a manner that is false or misleading.
Not engage in substance abuse that could adversely affect my job performance or endanger coworkers.
Not engage in substance abuse that could adversely affect my job performance or endanger coworkers.
ď‚·Strive to comply with all applicable laws and regulations concerning the culinary profession including local, state and federal statutes that promote public health and safety.
ď‚·Strive to comply with all applicable laws and regulations concerning the culinary profession including local, state and federal statutes that promote public health and safety.
ď‚·Collaborate with others to create a work environment that minimizes risk to the personal health and safety of our colleagues.
ď‚·Collaborate with others to create a work environment that minimizes risk to the personal health and safety of our colleagues.
ď‚·Support the efforts of other professional cooks and chefs to learn new and innovative culinary techniques and improve my knowledge and skills.
ď‚·Support the efforts of other professional cooks and chefs to learn new and innovative culinary techniques and improve my knowledge and skills.
ď‚·Not to discriminate in making employment decisions regardless of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation or marital or family status.
ď‚·Not to discriminate in making employment decisions regardless of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation or marital or family status.
ď‚·Not knowingly misappropriate, divert or use monies, personnel, property or equipment belonging to others for personal gain or advantage.
ď‚·Not knowingly misappropriate, divert or use monies, personnel, property or equipment belonging to others for personal gain or advantage.
ď‚·Not harm others by knowingly making false statements about a colleague or professional peer.
ď‚·Not harm others by knowingly making false statements about a colleague or professional peer.
ď‚·Accurately represent my professional training and qualifications and not knowingly permit aid, abet or suffer the misstatement of my training and qualifications by others.
ď‚·Accurately represent my professional training and qualifications and not knowingly permit aid, abet or suffer the misstatement of my training and qualifications by others.
Not to plagiarize on another person’s printed, audio or visual recordings or using them publicly as original materials, including cookbooks that may not be governed by standard copyright laws and restrictions.
Not to plagiarize on another person’s printed, audio or visual recordings or using them publicly as original materials, including cookbooks that may not be governed by standard copyright laws and restrictions.
ď‚·Follow ACF Social Media Guidelines
ď‚·Follow ACF Social Media Guidelines
Uniform Policy
Uniform Policy
All students are required to follow Rhode Island Health Code for food service businesses. The code aligns with the National Restaurant Association's recommendations outlined in the ServSafe curriculum. The Culinary Arts Program lab uniform policy is stated as follows: The expectation is that you are in full uniform as describe below each class. You are graded on a rubric each class period which evaluates your professional appearance and hygiene. You are issued a red chef coat, black hat, black pants and with a white dining room shirt. All student shirts, coats, and hats are kept in your locker. You are required to purchase your own non-slip shoes. All uniforms are expected to be clean and pressed for each meeting a washer, dryer, and iron are provided in the facility. We will provide you with clean aprons and side towels when in the kitchen. A three tiered system of enforcement is employed to proper habits; daily inspection and rubric assessment, phone call to parent or guardian, and detention.
All students are required to follow Rhode Island Health Code for food service businesses. The code aligns with the National Restaurant Association's recommendations outlined in the ServSafe curriculum. The Culinary Arts Program lab uniform policy is stated as follows: The expectation is that you are in full uniform as describe below each class. You are graded on a rubric each class period which evaluates your professional appearance and hygiene. You are issued a red chef coat, black hat, black pants and with a white dining room shirt. All student shirts, coats, and hats are kept in your locker. You are required to purchase your own non-slip shoes. All uniforms are expected to be clean and pressed for each meeting a washer, dryer, and iron are provided in the facility. We will provide you with clean aprons and side towels when in the kitchen. A three tiered system of enforcement is employed to proper habits; daily inspection and rubric assessment, phone call to parent or guardian, and detention.
Follow all Local and State Food Service Health Regulations
Follow all Local and State Food Service Health Regulations
1. Chef Coat- Must be worn at all times students are in the kitchen/lab and must be clean and pressed (free of wrinkles) Reason- Safety-Protect the student. Sanitation- protect from food contamination
1. Chef Coat- Must be worn at all times students are in the kitchen/lab and must be clean and pressed (free of wrinkles) Reason- Safety-Protect the student. Sanitation- protect from food contamination
2. Work Shoes- Must be worn at all times. Shoes must be leather, non-slip sole, closed-toed and cleanable Reason- Safety-Protect the student from slips, spills and falls
2. Work Shoes- Must be worn at all times. Shoes must be leather, non-slip sole, closed-toed and cleanable Reason- Safety-Protect the student from slips, spills and falls
3. Pants- Long pants must be worn in the kitchen at all times. Pants should be worn at the waist and pants length should be ankle length but not touch the ground. Hounds tooth/checked or black. Non- denim. Reason- Safety -Protect the student from spills and burns
3. Pants- Long pants must be worn in the kitchen at all times. Pants should be worn at the waist and pants length should be ankle length but not touch the ground. Hounds tooth/checked or black. Non- denim. Reason- Safety -Protect the student from spills and burns
4. Hair Covering- All hair must be covered, if hair extends beyond shoulder-length both hat and a hairnet must be used (Chef Hat, Cap, or Hairnet), this includes bangs which must be secured off the face or under a hairnet. Reason-Sanitation- prevent hair from falling into food
4. Hair Covering- All hair must be covered, if hair extends beyond shoulder-length both hat and a hairnet must be used (Chef Hat, Cap, or Hairnet), this includes bangs which must be secured off the face or under a hairnet. Reason-Sanitation- prevent hair from falling into food
5. Jewelry- Hands: No jewelry of any kind is to be worn in the kitchen except for plain band with no settings. Ears: limit to one stud per ear, nothing dangling. Face: all facial studs, piercings, chains need to be removed. This includes nose, cheek, eyebrow and neck. Wrist: watches need to be removed and or buttoned to Chef Coat or shirt. No bracelets. Reason- Safety and sanitation- earrings and earring backs, ring settings which can fall into food products, piercing jewelry can be caught on pieces of equipment and can harbor food and germs causing unsanitary and unsafe conditions. Wrist watches, wrist bands and bracelets are a potential source of cross contamination.
5. Jewelry- Hands: No jewelry of any kind is to be worn in the kitchen except for plain band with no settings. Ears: limit to one stud per ear, nothing dangling. Face: all facial studs, piercings, chains need to be removed. This includes nose, cheek, eyebrow and neck. Wrist: watches need to be removed and or buttoned to Chef Coat or shirt. No bracelets. Reason- Safety and sanitation- earrings and earring backs, ring settings which can fall into food products, piercing jewelry can be caught on pieces of equipment and can harbor food and germs causing unsanitary and unsafe conditions. Wrist watches, wrist bands and bracelets are a potential source of cross contamination.
6. Nails and Nail Polish- No nail polish of any kind or false nails are permitted. All nails must be trimmed to finger length. Reason- Sanitation and physical hazards
6. Nails and Nail Polish- No nail polish of any kind or false nails are permitted. All nails must be trimmed to finger length. Reason- Sanitation and physical hazards
Big Ideas Covered in this Course
Big Ideas Covered in this Course
ServSafe III & Exam Baking III
ServSafe III & Exam Baking III
Culinary Nutrition Sustainability
Culinary Nutrition Sustainability
Human Resources NOCTI Written & Practical Exam Preparation
Human Resources NOCTI Written & Practical Exam Preparation
Text
Text
National Restaurant Association (U.S.). (2018). Foundations of restaurant management & culinary arts : Level one. (2nd ed.)
National Restaurant Association (U.S.). (2018). Foundations of restaurant management & culinary arts : Level one. (2nd ed.)
Replacement Cost $98.00
Replacement Cost $98.00
Educational Foundation (National Restaurant Association). (2017). ServSafe coursebook 7th. Ed. Chicago, IL: National Restaurant Association Educational Foundation.
Educational Foundation (National Restaurant Association). (2017). ServSafe coursebook 7th. Ed. Chicago, IL: National Restaurant Association Educational Foundation.
Replacement Cost $70.00
Replacement Cost $70.00
Culinary Essentials. New York: Glencoe / McGraw Hill, 2002. Print.
Culinary Essentials. New York: Glencoe / McGraw Hill, 2002. Print.
Replacement Cost $50.00
Replacement Cost $50.00
Goals
Goals
Achieve passing grades on all coursework.
Achieve passing grades on all coursework.
Complete all assignments and tasks to proficiency by due date.
Complete all assignments and tasks to proficiency by due date.
Hands on participation in the operation of a food service establishment according to industry standards at a proficient skill level.
Hands on participation in the operation of a food service establishment according to industry standards at a proficient skill level.
Conduct yourself in a safe & trustful manner 100% of the time.
Conduct yourself in a safe & trustful manner 100% of the time.
Respect yourselves, respect others and respect your property and the property of others.
Respect yourselves, respect others and respect your property and the property of others.
Complete all assigned tasks to proficiency with reflections.
Complete all assigned tasks to proficiency with reflections.
Complete course assessments to proficiency.
Complete course assessments to proficiency.
Participate in weekly classroom theory.
Participate in weekly classroom theory.
Course Materials
Course Materials
Pen or Pencil
Pen or Pencil
Pocket Pad
Pocket Pad
Industry Standard Uniforms – 2 each dining room & culinary
Industry Standard Uniforms – 2 each dining room & culinary
(1 culinary uniform provided at half price, others may be purchased for approximately $50.00)
(1 culinary uniform provided at half price, others may be purchased for approximately $50.00)
Pocket Thermometer
Pocket Thermometer
Chromebook required for all classes
RESOURCES
RESOURCES
Aspen online grades for this course
Aspen online grades for this course
Facebook
Facebook
How to get Help
How to get Help
Office Hours 6:30-7:00 am or 2:00-2:30 pm
Office Hours 6:30-7:00 am or 2:00-2:30 pm
Academic Lab
Academic Lab
By Appointment
By Appointment
kehlbecknatalie@coventryschools.net
Available for parent conference during office hours or by appointment
Available for parent conference during office hours or by appointment
Multiple Formative & Summative Assessments
Multiple Formative & Summative Assessments
60% SKILLS: Rubric
60% SKILLS: Rubric
20% ACADEMIC: Applied Learning Tasks (1 per Quarter)
20% ACADEMIC: Applied Learning Tasks (1 per Quarter)
20% THEORY: Classwork ,Writing Assignments, Math Assignments, Chapter Assignments, Tests/Quizzes, Other Assessments
20% THEORY: Classwork ,Writing Assignments, Math Assignments, Chapter Assignments, Tests/Quizzes, Other Assessments
20% EXAMS: Mid-term and Final - Performance and Written exams, Pre & Post Tests, ServSafe Quizzes/Exams
20% EXAMS: Mid-term and Final - Performance and Written exams, Pre & Post Tests, ServSafe Quizzes/Exams
Makeup Policy
Makeup Policy
Any missing work must be completed within seven days of the due date this includes missing class days. Missing classes may be made up during an agreed upon time (before school, after school, academic lab) or by writing a two page paper on a topic covered during the missed class or completing a workplace skills demo.
Any missing work must be completed within seven days of the due date this includes missing class days. Missing classes may be made up during an agreed upon time (before school, after school, academic lab) or by writing a two page paper on a topic covered during the missed class or completing a workplace skills demo.
Grade Scale
Grade Scale
A+ = 97-100 A = 93-96 A- = 90-92
A+ = 97-100 A = 93-96 A- = 90-92
B+ = 87-89 B = 83-86 B- = 80-82
B+ = 87-89 B = 83-86 B- = 80-82
C+ = 77-79 C = 73-76 C- = 70-72
C+ = 77-79 C = 73-76 C- = 70-72
D = 65-69 F = 0-64
D = 65-69 F = 0-64