Welcome To Culinary 1-2…

Where we love to cook, eat and talk about food!

Topics:

Safety and Sanitation*

Kitchen Tools and Equipment

Recipes

Measuring

Cutting and Knife Skills

Baking 

Proteins

Sauces, soups and salads

Global foods

Plate presentation

Career Prep

*All students will complete the efoodhandler program online and will receive the efoodhandlers certificate, which will be valid for 3 years.  This certificate is needed when working in a restaurant.

Expectations:

1. Be on time

2. Be an active participant and complete all of your assignments on time

3. Be respectful of the teacher, classmates, class equipment and materials.

4. Be prepared by coming to class with a writing utensil, charged chromebook, 2 pocket folder and notebook (composition or spiral bound)

Class Equipment:

The CTE lab features several expensive and some irreplaceable pieces of equipment, tools, technology and materials.  Students are incredibly fortunate to be provided this opportunity at the middle and high school level.  ALL lab equipment must be respected and cared for at all times.  Work areas must be cleaned up and materials returned to their proper locations near the conclusion of each class period.  Accidental damage to lab equipment must be reported to the instructor immediately.  Students should not fear reporting accidental damage, as there are no consequences for true accidents in the lab.  Accidents do happen unexpectedly on occasion, and are part of the learning process.  However, students found to be deliberately damaging, abusing, defacing, vandalizing, or stealing materials, tools, and/or equipment will be financially responsible for the full replacement or repair costs. To preserve the longevity of the lab equipment and the program, there is no tolerance for students who do not respect and care for the lab equipment, as they take away opportunities from deserving students.

Grades:

This class is worth 5 credits and follows a traditional grading scale:

A- 90-100%

B- 80-89%

C- 70-79%

D- 60-69%

F- 59% or less (no credit earned)

Google classroom will have the most recent up-to-date grades.  Once a week (usually on Mondays) grades are transferred over to parent/student portal.  

Assignmnets:

-classwork

-projects

-cooking

-assessments

Cooking Labs:

• Demonstrations:  Mrs. Browne will be demonstrating some recipes and techniques in this class.  

• Recipes:  Sometimes, all groups cook the same recipe and students will eat what their group makes.  Other times, multiple groups make different recipes and then they are shared with the class.  Lastly, there are times where food is made for a school event or group.  Students will get to taste some of this, but most of it goes to the event or group.

• Groups:  Groups are assigned by Mrs. Browne.  Complaining about assigned groups, doing other people’s jobs and messing around in the kitchen will not be tolerated and will result in students sitting out of the lab and an alternate assignment will be given.  If it continues, parents will be contacted.

• Equipment and Tools:  Students will be using a variety of kitchen appliances and tools.  

• Make-up assignments:  If a student misses a demonstration or lab, they are responsible for making up the work.

• Let Mrs. Browne know of any food allergies or restrictions.

Late Work:

• If a student has an excused absence, they will have the amount of school days that they were absent to make up the work.  

• If a student is present and doesn’t complete an classwork, they will not be able to make it up.  

• Projects and homework will be accepted late, but will not receive an A

Absent?

1. Check google classroom for daily assignments

2. Email Mrs. Browne nbrowne@gusd.net with any questions

3. Check the handouts folder for any papers you missed

Citizenship:

Behavior Consequences:

Consequences for behaviors will follow the PBIS framework.  

CTE (Career and Technical Education)

This class is part of the Hospitality, Tourism, & Recreation CTE pathway.  This course is the beginning of this pathway and may lead you down a career path in this pathway.  Hoover and Glendale High Schools both currently offer classes in the Hospitality, Tourism and Recreation pathway.  This class is equivalent to the high school class, so if you choose to continue on the pathway in 9th grade, you can move onto Culinary 3-4.  **Students must get a C or better this year to move onto Culinary 3-4.  

FCCLA

The CTSO (Career Technical Student Organization) for our pathways is FCCLA (Family, Career and Community Leaders of America).  All students is this class will be a member of FCCLA and it is paid for by the district.  Being a member allows us to use a variety of resources and attend regional, state and national competitions.  There are a variety of events in which members can compete.  Stay tuned for more information!

CCAP

CCAP (Careers Through Culinary Arts Programs) is now offered for middle school students.  All students is this class will take part in CCAP and it is paid for by the district.  CCAP offers a variety of resources and programs for our students and connects it to the real world.