Students and Guardians, 

I hope that this email finds you all well and healthy.  As I write this, I am still so sad that our face-to-face classroom time has come to an end.  Although that is a tough and bitter pill to swallow, I am happy that we will be able to continue to grow in our class through an online version instead. It is here, that we will continue our education.  I will be placing review assignments up for now, allowing students to have a chance to review and become comfortable with the process.   Please do not hesitate to email me with any questions, I will do my best to answer them. Any assignments that are from the third quarter that have not been submitted, students, please take a picture and email them to me as soon as you can. 

Google Classroom Class code:  
Period 1 kky57kz
Period 4 cadpyxc
Period 5 i3pudu3
Period 6 nogyu5f
Period 7 poe6u4j

 

Please email ilesdt@pwcs.edu if you are having any problems logging in.  If you copy and paste the code in, please be mindful of the random spaces that sometimes occur.  Please stay safe!  I miss you all very much!! 

Thank you, 




Potomac High School

Introduction to Culinary Arts Syllabus

Believe and Achieve Excellence

Hello and welcome! My name is Chef ILES and I am your instructor for this course.

Intro to Culinary- The competencies focus on identifying and exploring the individual careers within the food service industry. This course teaches:

  • Kitchen basics such as sanitation, safety, food service equipment, knives and small wares
  • Culinary Basics such as using standardized recipes, seasonings and flavorings, mise en place, and cooking methods
  • Culinary Applications from breakfast cookery to desserts.
  • Culinary Management including service, menu planning, nutrition, and the business of running a restaurant

Students combine classroom instruction and supervised on-the-job training in an approved position with continuing supervision throughout the school year.

Recommended prerequisite(s): Nutrition and wellness

Text book: Introduction to Culinary Arts from the Culinary Institute of America,

“A culinary education offers you a clear path to a career- it does not just include culinary theory, it also provides practical knowledge and skills you can apply to your first job and throughout your professional life. As the food service and hospitality industry becomes more competitive, you need to have appropriate skills”.

 The Culinary Arts course here at Potomac concentrate on these areas needed to become professionals in the food service industry.

Classes will be assessed in the following ways:

            Class participation- this is a collaborative learning environment

            Class assignments/weekly reflections/warm-up activities

            Conduct and behavior within the food labs (reprimand for misbehavior will result in a zero for the day)

            Quizzes on culinary vocabulary and concepts           

            Student demonstrations

            Unit tests

            Labs/ Lab Practical (If you miss a quiz or test due to absence you need to come tell me and make it up. This is your responsibility. Labs cannot be made up.)

Supplies needed for this class:

  • There is a $5.00 lab fee. This covers aprons which need to be ordered and worn by students during every lab. There is a separate flyer for this that should be read and signed by parents and included with the check or money. This is due NO LATER than September 30, 2018.
  • 1 ½ inch binder
  • You will be required to restrain your hair while working in the kitchen. You must wear either a hairnet or chef cap from the kitchen. You may also purchase your own chef hat/cap.
  • You MUST wear CLOSED, non-skid shoes in the kitchen. (I suggest leaving a pair at school to change into.) Nothing else will EVER be permitted. This is for safety reasons.

There will be a final project, along with a final exam, and with it, you will be competing with your fellow classmates, using the kitchen skills and knowledge you learn from this course. This is a fun and exciting class to be in. You chose to take this class and you will enjoy it, but unless you maintain a good work ethic and attitude you will unfortunately, not move on to Culinary I.

Our Vision-

We will ALWAYS strive for excellence, ALWAYS do our best to achieve it and BELIEVE that we can!

Some basic rules in culinary class:

1. A respectful environment. Expectations are... that we respect each other and use respectful language, respect the equipment we are using and the food we are cooking. We will have fun in here.  Just a friendly reminder...please use discretion in the classroom as well.

2.  Please feel free to eat in class. However, please clean up after yourself. We will, however, not be eating while working in the kitchen labs. This is for sanitation reasons. Of course, you must taste as you prepare to be certain your flavors are correct. That should be done as a taste, and a disposable plastic spoon used, which is then discarded.

3. When you enter this classroom all labels vanish. This is an integrated classroom. Everyone deserves the same respect and the same chance and will all be treated equally. We will appreciate everyone’s differences and learn from them. You will all be working alongside each other, so this is very important that we recognize this..

4. Safety is everyone's responsibility and m  aturity is essential in this type of work environment. Unsafe actions will not be tolerated in the classroom or in the food labs. Behaving inappropriately, not following procedures, constantly running out of time, or leaving the lab in an untidy or unsanitary condition will cause the entire group to be penalized. The result will be book work during the next lab and the group will not be permitted to cook until appropriate behavior is demonstrated.  

5. Bathroom breaks- Using my pass, ONLY ONE STUDENT OUT AT A TIME!!! Each student is allotted 5 minutes.

6. Extra Credit- It will be given in certain circumstances. Some examples are: If you are observed going over and above what is expected, helping someone out, bringing in a food related article to discuss with the class, or cooking at home with a note from home to prove it.

7. Dress Code- MUST wear appropriate clothing in class;

Apron, long pants, closed non-skid shoes. Students with long hair - hair must be up and covered with a hairnet or hat. Students with short hair - a hat must be worn (or a hair-net).  We will provide chef skull caps in the kitchen that must be worn, however, they must remain in the kitchen lab and be placed into the washing machine when finished.

Nails must be kept short and clean. There are no polished or long tip nails in a professional kitchen. Students who insist on having their nails polished and long MUST wear gloves at ALL TIMES in the lab.

Students WILL NOT be permitted to work in the lab unless dressed appropriately.

If the students prefer, they may bring kitchen safety shoes and clothes to school and leave them in class – students may also wash them here as well. You will not be permitted to cook if you are not properly dressed. A different task/ activity will be assigned.

•          Feet MUST be covered (no sandals or flip flops)

          Legs MUST be covered- long sport shorts worn by boys are unacceptable

          Only NON-Skid shoes (Absolutely NO High heels)

• Students m  ust wear an apron

NO EXCEPTIONS, NO EXCUSES, NO COMPLAINTS - This is for your and Sanitation

I really want you to get the most from this class and have fun while learning many wonderful skills in the world of Culinary Arts!

Cooking is an Art!

la cuisine est un art (French)

la cucina è un'arte (Italian)

la cocina es un arte (Spanish)

    

 

 

 

 

*Very important school policy to remember:

10 days of either excused or unexcused absences within the entire year may result in failing for the year.          No more than 10 absences are permitted for the entire school year.

--------------------------------------------------------------------------------------------------------------------------------------------------This class packet MUST be read signed by both the student and parent/ guardian and returned by the end of the first week. This will be regarded as your first grade.

 

Attention parents…

STUDENTS NEED TO BE RECOMMENDED TO THE NEXT LEVEL OF CULINARY BY EITHER CHEF ILES OR CHEF EVANS. WE USE THE

Potomac High School Culinary Arts Program Expectations Rubric

to make this decision

Please put your email contact below for future communication

 

Student Signature --------------------------------------------------------------------------------------------------------                                                                                                                                            

Parent Signature ----------------------------------------------------------------------------------------------------------        

 

Parent                                                             email  _________________ (this is necessary for our contact)

                                PLEASE  PRINT                                                                                                                                                                 

 

 

 

 

 

 

 

 

 

 

 

 

2018/2019 Student Competency Record

Introduction to Culinary Arts

8250 - 36 weeks


___________________________________
Student


___________________________________
School Year


___________________________________
School


___________________________________
Teacher Signature

Traditional letter or numerical grades do not provide adequate documentation of student achievement in competency-based education; therefore, the Virginia Standards for CBE require a recording system to provide information about competencies achieved to employer, student-employee, and teacher. The Student Competency Record provides a means for keeping track of student progress. Ratings are assigned by the teacher for classroom competency achievement and by the teacher-coordinator in conjunction with the training sponsor when competence is evaluated on the job.

Tasks/competencies designated "Required" are considered essential statewide and are required of all students. In some courses, all tasks/competencies have been identified as required. Tasks/competencies marked "Optional" are considered optional; they and/or additional tasks/competencies may be taught at the discretion of the school division. Tasks/competencies marked with an asterisk (*) are considered sensitive, and teachers should obtain approval by the school division before teaching them.

Note: Students with an Individualized Education Program (IEP) or an Individualized Student Alternative Education Plan (ISAEP) will be rated, using the following scale, only on the competencies identified in their IEP or ISAEP.

Students will be expected to achieve a satisfactory rating (one of the three highest marks) on the Student Competency Record (SCR) rating scale on at least 80% of the required (essential) competencies in a CTE course.

...RATING SCALE...
1 - Can teach others
2 - Can perform without supervision
3 - Can perform with limited supervision
4 - Can perform with supervision
5 - Cannot perform

 

 

 

 

8250
36 weeks

Introduction to Culinary Arts
TASKS/COMPETENCIES

Date

Rating

 

Demonstrating Workplace Readiness Skills: Personal Qualities and People Skills

Required

1

Demonstrate positive work ethic.

 

 

Required

2

Demonstrate integrity.

 

 

Required

3

Demonstrate teamwork skills.

 

 

Required

4

Demonstrate self-representation skills.

 

 

Required

5

Demonstrate diversity awareness.

 

 

Required

6

Demonstrate conflict-resolution skills.

 

 

Required

7

Demonstrate creativity and resourcefulness.

 

 

 

Demonstrating Workplace Readiness Skills: Professional Knowledge and Skills

Required

8

Demonstrate effective speaking and listening skills.

 

 

Required

9

Demonstrate effective reading and writing skills.

 

 

Required

10

Demonstrate critical-thinking and problem-solving skills.

 

 

Required

11

Demonstrate healthy behaviors and safety skills.

 

 

Required

12

Demonstrate an understanding of workplace organizations, systems, and climates.

 

 

Required

13

Demonstrate lifelong-learning skills.

 

 

Required

14

Demonstrate job-acquisition and advancement skills.

 

 

Required

15

Demonstrate time-, task-, and resource-management skills.

 

 

Required

16

Demonstrate job-specific mathematics skills.

 

 

Required

17

Demonstrate customer-service skills.

 

 

 

Demonstrating Workplace Readiness Skills: Technology Knowledge and Skills

Required

18

Demonstrate proficiency with technologies common to a specific occupation.

 

 

Required

19

Demonstrate information technology skills.

 

 

Required

20

Demonstrate an understanding of Internet use and security issues.

 

 

Required

21

Demonstrate telecommunications skills.

 

 

 

Examining All Aspects of an Industry

Required

22

Examine aspects of planning within an industry/organization.

 

 

Required

23

Examine aspects of management within an industry/organization.

 

 

Required

24

Examine aspects of financial responsibility within an industry/organization.

 

 

Required

25

Examine technical and production skills required of workers within an industry/organization.

 

 

Required

26

Examine principles of technology that underlie an industry/organization.

 

 

Required

27

Examine labor issues related to an industry/organization.

 

 

Required

28

Examine community issues related to an industry/organization.

 

 

Required

29

Examine health, safety, and environmental issues related to an industry/organization.

 

 

 

Addressing Elements of Student Life

Required

30

Identify the purposes and goals of the student organization.

 

 

Required

31

Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.

 

 

Required

32

Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.

 

 

Required

33

Identify Internet safety issues and procedures for complying with acceptable use standards.

 

 

 

Balancing Work and Family

Required

34

Analyze the meaning of work and the meaning of family.

 

 

Required

35

Compare how families affect work life and how work life affects families.

 

 

Required

36

Identify management strategies for balancing work and family roles.

 

 

 

Exploring Culinary Arts

Required

37

Describe the origins and development of culinary arts.

 

 

Required

38

Identify career options, occupational venues, and entrepreneurial opportunities in culinary arts professions and food-related industries.

 

 

Required

39

Explain the duties of selected positions in the culinary arts professions and food-related industries.

 

 

Required

40

Identify specialized (niche) markets leading to entrepreneurial opportunities in culinary arts professions and food-related industries.

 

 

 

Investigating Food Safety and Sanitation Measures

Required

41

Describe the latest advancements in food safety.

 

 

Required

42

Explain food-borne illnesses, the contaminants/conditions that cause them, and how to prevent them.

 

 

Required

43

Identify federal, state, and local food safety requirements.

 

 

Required

44

Demonstrate safe food handling.

 

 

Required

45

Identify physical safety hazards in the kitchen and procedures for avoiding them.

 

 

Required

46

Implement kitchen safety procedures.

 

 

 

Exploring Culinary Preparation Foundations

Required

47

Interpret the components of a standardized recipe.

 

 

Required

48

Identify hand tools, utensils, equipment, and technology used in food preparation.

 

 

Required

49

Demonstrate mise en place.

 

 

Required

50

Apply time-management principles when planning, preparing, and serving food.

 

 

Required

51

Explain concepts of taste and flavor.

 

 

 

Demonstrating Basic Culinary Skills

Required

52

Demonstrate basic knife skills.

 

 

Required

53

Apply different cooking methods in food preparation.

 

 

Required

54

Apply basic food-science principles in food preparation.

 

 

Required

55

Prepare basic stocks, soups, and sauces.

 

 

Required

56

Demonstrate scaling and measuring techniques for measuring volume and weight.

 

 

Required

57

Demonstrate recipe conversion, using conversion factors and formulas.

 

 

Required

58

Demonstrate basic baking and pastry techniques.

 

 

Required

59

Design a kitchen workstation.

 

 

 

Exploring Diverse Cuisines and Service Styles

Required

60

Explain the different types of dining service.

 

 

Required

61

Describe the development of various cuisines from a multicultural perspective.

 

 

Required

62

Summarize the impact of trends in current cuisines.

 

 

 

Exploring Menu Development

Required

63

Describe the sources and functions of nutrients.

 

 

Required

64

Evaluate a recipe for nutritional values and preparation process.

 

 

Required

65

Design menus to meet current culinary trends.

 

 

Required

66

Identify special dietary needs and preferences of various consumer groups.

 

 

Required

67

Modify a recipe to meet the special dietary needs or preferences of a selected consumer group.

 

 

Required

68

Explain food-resource management, focusing on ways the food service industry addresses environmental and other bottom-line issues.

 

 

 

Introducing the Economics of Food

Required

69

Describe how to determine food costs.

 

 

Required

70

Identify the cost components of food production.

 

 

Required

71

Evaluate various types of environmental factors relating to food costs.

 

 

 

 

 

 

 

 

 

 

Potomac High School Culinary Arts Program Expectations

If you feel you are an individual that can handle the heat of the Potomac High School kitchen than by all means bring what you’ve got. The Culinary Arts Instructors are very proud of their students and they have high expectations for them. Culinary Students MUST be prepared for the following responsibilities in order to be a member of the Culinary Arts program:

  • Keeping the kitchen clean and organized by consistent heavy cleaning such as

                                Scrubbing pots and pans

                                                Washing dishes

                                                Keeping kitchen machinery cleaned and maintained

  • Standing on feet while prepping food for up to 3 hours. There is no sitting while working in the kitchen lab
  • Must wear a uniform
  • Must be able to work with others you may not know
  • Must have a desire and passion to learn the culinary arts business
  • Provide catering service as part of the learning experience
  • The Culinary Arts program is like a team; a family, so be prepared to work closely with others (teamwork and communication skills are very important)
  • Students must have a professional attitude and a strong work ethic which will be evident during the interview process.
  • Strong competition is very much part of the program so students learn to give and take constructive criticism effectively.

 

Criteria Assessment Standards for Culinary Arts

Criteria Assessment Standard

Description of Standard

Does not meet standard

5

Approaching Standard

 

10

Meeting Standard

 

15

Exceeding standard

 

20

Student work ethic

This is exemplifies in students work habits and conduct. Student possesses skills and practical experiences necessary to enter the food service industry with confidence

 

 

 

 

Self-motivation

Student possesses the stamina to help develop good time management skills. Student is able to recognize, value, and develop personal skills and abilities that apply to the work place.

 

 

 

 

Professionalism/attitude

Student possesses and exemplifies personal integrity in their work; student is result driven in and strives for perfection. Nothing takes presents task

 

 

 

 

Maturity

Student possess positives attitude and respect toward the food services industry. Student has developed effective social and communication skills essential in the business environment.

 

 

 

 

teamwork ability

Students has developed strong team building skills by working cooperatively with others. It is evident that the student tries to cooperate, using their individual skills and providing constructive feedback, despite any personal conflict between individuals.

 

 

 

 

STUDENTS NEED TO BE RECOMMENDED TO THE NEXT LEVEL OF CULINARY BY EITHER CHEF ILES OR CHEF EVANS. WE USE THIS RUBRIC TO MAKE THIS DECISION