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GJHS Culinary Arts I Syllabus

Course Name: Culinary Arts I

Instructor:  William Geisweidt

                        Telephone: 814-533-5601, extension 2002

                        E-mail: wgeisweidt@gjsd.net

Course Overview:

Welcome to the Culinary Arts Program at the Greater Johnstown High School. This is a challenging career path to choose, learning the art of a culinary career continues throughout a lifetime. This is an innovative and creative time to choose to begin a Culinary Career. The past decade has seen the creation of whole new cuisines. I am looking forward to working with you, developing your skills and understanding as you begin your careers. Throughout the next three years, we will be working on both Front of the House, and Back of the House areas such as: Food Safety, Sanitation, Knife Safety, Knife Handling, Kitchen Safety, Ordering, Receiving, Storage, Customer Service, Menu Planning, Cost and Controls, Portioning, and of course Meal Planning and Preparation.

The students enrolled in Culinary I, II, and III, have separate classes. Culinary I will be a Theory class for most of the 1^st semester during periods 7 & 8.  We will study Food Safety, Food Borne Illnesses, Sanitation, Facilities Design, Kitchen Safety, Knife Safety, Equipment Safety, and the History of the modern restaurant industry and food preparation theory.

As a member of a career path leading to a profession in the culinary field, beginning today, we will review the rules specific for the Culinary Arts Department at Greater Johnstown. These include the Classroom Rules, Dress Code, Safety, Theft and Report of Injury Policies. If you have any questions regarding the policies or the program, do not hesitate to ask.

 

 

Course Objectives:

Our goal for you in Culinary I is the successful completion of the following Culinary subjects:

• ServSafe
  • The Industry Standard in Food Safety and Sanitation
• General Kitchen Safety
• Safe Knife Handling
• Cutting Techniques
• Operational Procedures
• Back of House Procedures
• Vegetable and Fruit Pantry
• Nutrition
• Purchasing & Management
• Menu Planning
• Hospitality Industry

Classroom Rules:

1. 1.     When Mr. Geisweidt is speaking, NO One else is.
2. 2.      Be prepared for class, (Chef’s Coat, Hat, Proper Footwear, All Jewelry Removed, Books, Homework, Pencil, etc.).
3. 3.     Be On Time. Late to class is covered under the GJHS Code of Conduct as a Late to School.
4. 4.     Be Respectful of Others, (No Cursing, No Inappropriate language, Leave other’s property alone, etc.).
5. 5.     Stay ON TASK!
6. 6.     NO HORSEPLAY!
7. 7.     When a student misses class (either excused or un-excused), it is the student's responsibility to get the assignments and/or notes before/after school on the day they return. A zero for that assignment/day will be entered in the grade book until the assignment or missed test is made up. Generally, a one class, (one day) grace period is given in order to receive full credit on the assignment or test unless special circumstances apply. Work missed during un-excused absences including CSP, (lab work only), and OSS must be made up, but no credit will be given.

 

 

Course Materials:

Required Materials and Requirements:

• GJHS Culinary Arts Embroidered Chef’s Coat - Provided
• GJHS Culinary Arts Hat - Provided
• Solid Leather Shoes
• Solid Colored Pants
• Socks
• Pen / Pencil
• Good Personal Hygiene
• Good Work Ethic
• The Professional Chef – Textbook
• ServSafe Essentials, 5^th Edition – Textbook
• Selected current events articles concerning culinary
• Selected supplementary reading assignments
• Homework, as needed
• Worksheets
• Tests
• Quizzes
• Classroom Participation
• Lab Participation

Course Text & Readings:

Assessments:

Uniforms:

            As an integral part of the Culinary Arts program, we duplicate the standards set in the food service industry. The chef’s coats will be monogrammed with the student’s name and Greater Johnstown High School Logo. This prevents mix-ups involving uniforms. The chef’s coats serve two purposes. The first is to protect the student from burns resulting from spills involving hot liquids. The second is to protect the students clothing from damage. We will be working with extremely hot liquids, grease, and chemicals. We will be working with extremely hot liquids, grease, and chemicals, please consider these coats one of our investments in your student’s safety and wardrobe.

            The Health Code requires that hats must be worn when working with, or around food. Accordingly, students will be required to wear the hat provided, (not one of their choice).

            I recommend a second pair of shoes for your student while enrolled in the program. We require slip-resistant, solid leather shoes, (Wal-Mart and Payless Shoes both carry this type of shoe). Cloth athletic shoes are unacceptable due to spills from hot liquids. Cloth allows hot liquids to soak through, instead of running off. The second reason for recommending a second pair of shoes is expense. As you are more than aware of, athletic shoes are extremely expensive. Again, we are working with grease, chemicals and hot liquids. All of these will ruin your student’s $100.00 to $150.00 athletic shoes

            The first set of uniforms will be provided for your student. If your student needs to replace their uniform for any reason, or does not take into account future growth, the replacements must be purchased by the student:

            Monogrammed Chef’s Coat; Small - Extra Large: $32.00

            Monogrammed Chef’s Coat; Double Extra Large & Triple Extra Large: $35.00

            Monogrammed Chef’s Hat; $14.00

 The total cost of the uniforms is $46.00 to $49.00, depending on size. The student MUST have these items to participate in the program.

Dress Code:

Professional dress and appearance are an integral part of the Career Path you have chosen. All but one of these rules are Safety, Sanitation or Heath Code concerns.

There will be NO Exceptions for any violation.

If you do not meet the Dress Code requirements, you CANNOT participate in activities for the day, earning a zero for that day. For example; if a test is scheduled in an area of kitchen performance, you will NOT be permitted in the kitchen. NO test will be re-scheduled due to Dress Code violations. The following is required:

1. Approved Hats are required. If ALL of your hair will not fit under a hat, a hair net, in addition to the hat, is required. Hair must be restrained at all times.
2. NO Excessive Jewelry. One post earring, (smaller than a nickel), is permitted per ear. Necklaces must be tucked into your shirt, (none visible). NO other jewelry is permitted.
3. NO Colored Fingernail Polish.
4. NO False Nails.
5. NO Sleeveless or Midriff tops are permitted.
6. NO Shorts.
7. NO Polyester, Rayon or Synthetic Fabrics.
8. ALL pants must be ankle-length, worn ABOVE the hips, without holes or tears. They will be either cotton or a cotton blend. NO Synthetic Fabrics.
9. NO Sandals, Clogs or High Heeled Shoes. Solid Leather, Slip Resistant, Closed Toe Shoes are to be worn at ALL times, WITH SOCKS.

10.  NO Clothing advertising tobacco, alcohol or offensive slogans are permitted. We are a professional organization, and will present ourselves as such.

Grading Policy & Procedures:

Culinary Arts I is a year long course. The following is the grading scale for Culinary Arts I, with the approximate points possible for the year.

Grading Components	Points for Each Component	Total Points
Daily Grade	45 Days @ 6 points per day	270
Tests	Minimum of 20 @ Average 25 Points each	500
BDA Charts & Quizzes	Minimum of 60 quizzes @ 20 points each	1200
Laboratory Work	Up to 5 @ Average 50 points each	250
Final - Written	Up To 100 Points	100
Final - Performance	Up To 100 Points	100
	Total Points Possible – For the Year	2420

 

 

GJHS Grading Scale:

A = 93% - 100%

B = 82% - 92%

C = 70% - 81%

D = 60 – 69%

F = 59% or lower

• Academic Dishonesty: Any person caught cheating on a written exam or test will receive a 0 for that exam or test, and is subject to the Student Code of Conduct regarding cheating.
• Homework: Homework will only be assigned as needed, or if a student has an excused absence and needs to make up the work. Make up work will be due the day after the student’s return to school.

Course Outline:

	Themes	Essential Skills/Concepts to be Targeted	Formative/Summative Assessments (Writing Assignments, Projects, and Performances)	Text / Resources
1st Quarter	Career Planning   ServSafe:	Choosing a Culinary Career   Providing Safe Food Pathogens Contamination Allergens Personal Hygiene Flow of Food	Performance Based Assessments and Comprehensive Theory Exams	ServSafe Essentials Textbook Professional Chef Textbook www.bls.gov www.nraef.com www.restaurant.org www.acfchefs.org
2nd Quarter	ServSafe:       Hospitality Industry	Food Safety Management Sanitary Facilities Cleaning and Sanitizing   Demonstrate the various cuisine's and the relationship to history and cultural development	Performance Based Assessments and Comprehensive Theory Exams	ServSafe Essentials Textbook Professional Chef Textbook www.nraef.com www.restaurant.org www.acfchefs.org
3rd Quarter	Purchasing & Management       Nutrition	Apply business math in Culinary Arts Determine menu prices utilizing proper cost controls Convert and adjust recipes   Identify and prepare types of diets to accommodate variations in nutritional concerns	Performance Based Assessments and Comprehensive Theory Exams	Professional Chef Textbook www.nraef.com www.restaurant.org www.acfchefs.org www.math-drills.com
4th Quarter	Operational Procedures         Cooking Methods and Techniques	Practice kitchen safety Practice sanitation Use Major equipment and hand tools Demonstrate basic first aid   Demonstrate cutting techniques Practice Weights and measures	Performance Based Assessments and Comprehensive Theory Exams	Professional Chef Textbook Various knives, hand tools and perishable supplies

 

 

Please return this paper to Mr. Geisweidt no later than September 2, 2010.

 

I have read and understand the overall course structure as well as the student requirements and responsibilities.   I have also read the rules in the Code of Conduct Contract and understand them and the consequences that result if not followed. 

 

Student Name:
Student Signature :		Date:
Parent/ Guardian Name:		Relation:
Parent / Guardian Signature		Date: