Syllabus – Intro to Culinary Mrs. Corday
Marvin Ridge High School firstname.lastname@example.org
Welcome to Honors Intro to Culinary
Course Description: In this course, basic safety and sanitation practices leading to ServSafe,a national industry-recognized food safety credential are introduced. Commercial equipment, smallwares, culinary math, and basic knife skills are taught. Art, mathematics, and science are reinforced.
Supplies Needed: 2 college ruled 100 page notebooks
2 Elmers Glue sticks
Office Hours for tutoring: Tuesday 3:00-3:30 and Thursday 3:00-3:30, or by appointment.
- Be prepared daily with ALL required materials.
- Be respectful to the teacher, other students, and school property.
- Pay attention and stay awake.
- Complete the work required of you and always put forth your best effort.
- Follow all school rules.
- Be in your seat and ready to begin when the bell rings.
- Clean up after yourself.
- Per UCPS policy, the use of cell phones is prohibited. If a phone is taken, it will be turned into the front office and a parent will be required to come pick it up.
Quizzes, labs, classwork, class participation and projects will determine each six week grade. A point system will be used. Everything will be given a point value ranging from 10 – 100 points. Each six weeks is worth 25% of your final grade. There is also a mandatory state exam at the end of the course that is worth 25% of your semester grade.
First six week grade……..25%
Second six week grade….25%
Third six week grade…….25% Final Exam…………….25%
Absence / Make up work Procedure: Upon returning to school following an absence, it is the student’s responsibility to make up any missed work.
If a student is absent for a test we will arrange a time to make it up, either during my office hours or during the student’s lunch period.
Chromebooks: Students are expected to bring their charged Chromebooks to class each day. We WILL use them frequently.
Homework: This is an honors level course. There will be homework and projects. There will be a final project in addition to the semester projects.
Cooking Labs: We will have cooking labs most Friday’s. If they miss more than 1 lab per grading period they are required to make it up at home. Your students look forward to this every week and their lab partners rely on them. Please plan their doctor appointments and your vacations accordingly.
These items are not required but would greatly benefit our class.
Disinfectant wipes Tissues Ziploc bags (gallon size)
Parchment paper Aluminum foil recycled plastic bags
Contact Information I am available for conference during 2nd period by appointment only. Please feel free to contact the school and leave a message (704) 290-1520, or you may e-mail me at email@example.com
The syllabus page shows a table-oriented view of the course schedule, and the basics of course grading. You can add any other comments, notes, or thoughts you have about the course structure, course policies or anything else.
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