<p> BARTLETT HIGH SCHOOL CULINARY ARTS 1 Course Overview</p><p>Instructor: Ms. Rachel Mullen</p><p>Room Number: A15</p><p>E-mail: [email protected]</p><p>Course Summary</p><p>Culinary Arts 1 is the first level of Culinary Arts and it prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities and by developing food preparation and service and interpersonal skills. Laboratory facilities and experiences, which simulate commercial food production and service operations offer school-based learning opportunities.</p><p>Primary Course Textbook</p><p>Textbook: Culinary Essentials</p><p>Additional Materials: (To be provided by the student):  3 Ring Notebook  Index Cards  Pocket Memo Pad</p><p>Course Objectives In this course students will learn:  Exemplify professional behaviors through proper appearance, attitude, communication and conduct  Comply with proper safety and sanitation regulations  Use proper cooking techniques  Properly use a variety of commercial kitchen equipment  Properly follow standardized recipes  Produce consistent product</p><p>Course Requirements</p><p>Students will be required to complete the following in order to obtain a final passing grade for this course:</p><p>Externship</p><p>1 Daily Grade (Professionalism, = 50% . Attendance and Homework)</p><p>2 Tests/Quizzes = 25% . 2</p><p>3 Projects/Papers = 25% .</p><p>______Total: 100%</p><p>Testing Policy</p><p>Students will be given quizzes/tests each week. If a student is absent during a test day and does not make arrangements with the instructor, then the student will receive a zero for a grade. </p><p>Lab Rules and Procedures</p><p>Laboratory instruction is designed to give the student training in all aspects of basic food production. Instruction in the laboratory will be conducted in a professional manner to closely approximate conditions in the industry. The following rules and policies are in effect during all culinary lab classes. </p><p>1. Students must be dressed appropriately for the lab. Adherence to the lab dress code is required and absolutely no student will be allowed to participate in any lab without their complete uniform. </p><p>The lab dress code is as follows:  Chef hats must be worn in the lab by all students; long hair must be restrained by hat  A pair of closed-toe, rubber-soled shoes.  A clean apron.</p><p>2. All students must be groomed in a sanitary and professional manner. Appropriate grooming includes the following:</p><p> Fingernails must be clean and carefully trimmed.  No jewelry on fingers or hands.  No facial piercings.</p><p>3. The most professional sanitation will be practiced at all times. </p><p>4. Gum chewing is not allowed in any classroom area, or at anytime when handling or serving food. </p><p>5. All work areas must be clean before any work begins. They must be kept neat and organized throughout the work period. Work areas must be cleaned and sanitized after each use.</p><p>6. A student should not operate any equipment in the kitchen unless he or she has had instruction in the use and care of the unit.</p><p>7. Students will be responsible for the safe, careful, and proper handling of all food products.</p><p>8. All non-essential items must be kept out of the kitchen. (Example: Purses, bacpacks, etc.)</p><p>9. No food should be consumed in the kitchen lab except for product taste testing in designated area.</p><p>10. Professional safety practices will be adhered to at all times.</p><p>11. Professional conduct and behavior will be expected at all times. </p><p>12. Clear and appropriate communication is important and foul language will not be tolerated. </p>