Course Syllabus
Introduction to Culinary Arts & Hospitality
Course Syllabus: Fall 2017
Teacher: Mrs. Hoobler
Parkwood High School
e-mail: CarolynHoobler@ucps.k12.k12.nc.us
phone: 704-764-2900 extension 3381
Google Classroom code: 6gc8qb
Posted below this syllabus you will find a description of this course as well as a list of course objectives.
Expectations
Students should come prepared daily with pencil, pen, binder and computer.
The textbook is Culinary Essentials. We will also be using ServSafe Essentials 7th Edition.
Students will not have their own textbook. There is only one set of textbooks. Consequently, there will be little homework in this class. Attendance is very important, since many of the activities cannot be made up unless the student stays after school. The students’ grade will come from classwork, tests, notebook checks and labs. Students are responsible for making up missed work with 3 days of the absence. 10 points each day will be deducted from late work after that point.
Class Policies
Students are required to be quiet, stay seated or be in their designated work area, raise their hands to be recognized before speaking, and to ask permission before leaving their seat or borrowing materials. Eating, drinking, cell phone (and other electronic devices) and personal grooming are not permitted in class. Consequences for non-compliance with class rules are as follows: warning, conference between the teacher and student, and/or a call home and finally a referral for disciplinary action.
School to Home Communication In addition to report cards you should expect a progress report midway through the 6 week grading period. If you have any questions, please call 704-764-2900 or e-mail Carolyn.Hoobler@ucps.k12.nc.us
On A More Personal Note
You have made a wise choice in selecting Introduction to Culinary Arts & Hospitality. In this course, basic safety and sanitation practices leading to a national industry-recognized food safety credential (Servsafe) are introduced. Commercial equipment, smallwares, culinary math, and basic knife skills in a commercial foodservice facility are taught. Art, mathematics, and science are reinforced. Work-based learning strategies appropriate for this course include service learning and job shadowing. Family, Career and Community Leaders of America (FCCLA) competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences. Foods I is recommended as preparation for this course.
Grading
Classwork: Written work is routinely collected and graded and must then be returned to the binder notebook. In addition, a test grade will be given during each grading period for completion of each student’s binder notebook.
Projects: Projects will be graded on a point scale based on the quality of the workmanship.
Lab: Students will receive a grade based on a point scale based on their productive use of time and application of principles learned in class.
Tests & Quizzes: Tests and quizzes cover the competencies and objectives listed on the course blueprint.
Binder: A 1 ½” or 2” binder is required. Binder must be in class every day.
Grading Scale:
90 to 100 = A, 89 to 80 = B, 79 to 70 = C, 69 to 60 = D, 59 to 0 = F
The final course grade is: ¼” 1st 6 weeks, ¼” 2nd 6 weeks, ¼” 3rd 6 weeks, ¼ state exam.
Makeup work: Students have 3 days from the date they return to school to make up missed work. After that 10 points will be deducted for each day the work is late. The teacher will be available after school for review, help, make-up work and extra project time. Students should make an appointment and arrange their own transportation.
FCCLA: FCCLA (Family, Career and Community Leaders of America) is a youth organization associated with all Family and Consumer Science courses. Some of the activities of the club may take place in class. You will hear more about FCCLA later.
Click below to access course description and outline of objectives.
Course Summary:
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