Welcome

WelcomeWelcomeFrom the Culinary From the Culinary arts instructors of arts instructors of the Advanced the Advanced Technology Technology Complex to “The Complex to “The Next Food Network Next Food Network Star, or “Top Chef”.Star, or “Top Chef”.

““BAM!”BAM!”

Culinary Arts IFall 2007/ Spring 2008Instructors: Paul Niles \ Robert Sayne Phone: 940-369-4884 \ 940-369-4883E-Mail [email protected] \ [email protected] Culinary Arts I: Grades 11 – 12 Length: 1 year Credits: 2 (double-block class)

Who am IWho am I

Mr. Niles, Chef Mr. Niles, Chef Niles, or ChefNiles, or Chef

2cd year teacher2cd year teacher 35 years 35 years

practical practical experienceexperience

Worked all over Worked all over the countrythe country

Worked all Worked all positionspositions

Who are you?Who are you?

Stand up and introduce yourselfStand up and introduce yourself Introduce your matching partnerIntroduce your matching partner They tell us something about They tell us something about

themselvesthemselves Pick next person to introducePick next person to introduce

Student information;Student information;

The folder is for all of your workThe folder is for all of your work Name on tabName on tab InsideInside

Parents or guardians' nameParents or guardians' name Their phone numberTheir phone number

Home/work/cellHome/work/cell E-mail addressE-mail address

I will e-mail my contact information to themI will e-mail my contact information to them A calendar of upcoming eventsA calendar of upcoming events

PROGRAM GOAL:PROGRAM GOAL: Welcome to the world of professional Welcome to the world of professional

food service. You have chosen to explore food service. You have chosen to explore one of the most explosive and dynamic one of the most explosive and dynamic career paths available today. You have career paths available today. You have just taken the first step, where it leads is just taken the first step, where it leads is up to you. Whether you are planning on up to you. Whether you are planning on becoming the next celebrity chef, becoming the next celebrity chef, syndicated food critic, or running one of syndicated food critic, or running one of the thousands of our nation’s eateries. the thousands of our nation’s eateries. Our goal is to give you the exposure you Our goal is to give you the exposure you need in all of these areas enabling you to need in all of these areas enabling you to make an informed decision on which make an informed decision on which option best suits you.option best suits you.

PROGRAM OBJECTIVES:PROGRAM OBJECTIVES:

To develop industry specific skills and To develop industry specific skills and professional work ethics that will allow you professional work ethics that will allow you to flourish in either post secondary to flourish in either post secondary education or as a leader in the culinary education or as a leader in the culinary industry. industry.

This will be accomplished by supplementing This will be accomplished by supplementing our curriculum with, guest lectures, our curriculum with, guest lectures, demonstrations, and the occasional field demonstrations, and the occasional field trip. trip.

You will be operating the only eatery on You will be operating the only eatery on campus. You will develop, sell and execute campus. You will develop, sell and execute on premise catering events. You will not on premise catering events. You will not only learn kitchen techniques but also what only learn kitchen techniques but also what industry professionals are looking for in the industry professionals are looking for in the next generation of restaurateurs.next generation of restaurateurs.

ATTIRE REQUIREMENTS:ATTIRE REQUIREMENTS:

There is a class uniform and all students are There is a class uniform and all students are required to be in the uniform every class required to be in the uniform every class period. The uniform and costs are as follows.period. The uniform and costs are as follows.

Chefs Coat ¾ Sleeve:Chefs Coat ¾ Sleeve: Cooks Pants:Cooks Pants: Skull Cap:Skull Cap: Black Slip Resistant Shoes:Black Slip Resistant Shoes: $20-$50$20-$50 School approved I.D. Lanyard $3.00School approved I.D. Lanyard $3.00 We will have a representative for a uniform We will have a representative for a uniform

supply company here on specified days for you supply company here on specified days for you to purchase your uniform, with the exception of to purchase your uniform, with the exception of the shoes.the shoes.

All shoes must be closed toe, and slip resistantAll shoes must be closed toe, and slip resistant NO OPENED TOE OR CANVAS FOOTWEAR OF NO OPENED TOE OR CANVAS FOOTWEAR OF ANY KIND WILL BE PERMITTED.ANY KIND WILL BE PERMITTED.

ADDITIONAL MATERIALS ADDITIONAL MATERIALS NEEDED:NEEDED:

3 ring binder to be used as a 3 ring binder to be used as a portfolio this will include but not portfolio this will include but not limited to:limited to:

NotesNotes RecipesRecipes Outlines for cateringOutlines for catering Paper and pens for note takingPaper and pens for note taking

Mission StatementMission Statement::

Our purpose is to provide a save and Our purpose is to provide a save and positive learning atmosphere, where positive learning atmosphere, where students feel comfortable to explore the students feel comfortable to explore the possibilities that may be open for them in possibilities that may be open for them in one of the largest industries in the world. one of the largest industries in the world. To help the student learn and develop the To help the student learn and develop the skill sets and work ethics that industry skill sets and work ethics that industry leaders are looking for in today’s job leaders are looking for in today’s job market. When our students successfully market. When our students successfully complete the course they will be prepared complete the course they will be prepared for either post secondary course work or for either post secondary course work or entry level industry positions.entry level industry positions.

To To accomplish accomplish this goal will this goal will require hard require hard work work patience and patience and full student full student cooperation.cooperation.

Description of learning Description of learning environmentenvironment::

The students will be exposed to The students will be exposed to every aspect of the restaurant every aspect of the restaurant industry through classroom industry through classroom lecture, work in a commercial lecture, work in a commercial kitchen lab and by developing kitchen lab and by developing and executing full service and executing full service catering events.catering events.

Daily ProceduresDaily Procedures:: Be at your group station on time dressed Be at your group station on time dressed

and ready to beginand ready to begin Place any homework in the appropriate Place any homework in the appropriate

in box for your classin box for your class Read the board for any important Read the board for any important

information concerning assignments, information concerning assignments, projects, competitions or eventsprojects, competitions or events

Sous chefs report to instructor to Sous chefs report to instructor to determine what their group will be doing determine what their group will be doing that daythat day

Talk with your Sous chef to establish Talk with your Sous chef to establish what will be your areas of responsibility what will be your areas of responsibility

Morning classes will be setting up the Morning classes will be setting up the bistro, the afternoon will be breaking it bistro, the afternoon will be breaking it downdown

Daily ProceduresDaily Procedures:: Take any notes that are required for Take any notes that are required for

that day’s lecturethat day’s lecture Practice any skills or produce any Practice any skills or produce any

recipe for the day in the kitchenrecipe for the day in the kitchen All workstations must be clean and all All workstations must be clean and all

utensils washed and put away before utensils washed and put away before end of classend of class

Sous Chefs will be responsible for their Sous Chefs will be responsible for their group’s stationgroup’s station

Instructor not the bell will dismiss classInstructor not the bell will dismiss class Complete any assignments not finished Complete any assignments not finished

from previous classfrom previous class

Classroom expectations:Classroom expectations:

Be on timeBe on time Be courteous and respectful Be courteous and respectful

of each other and the instructorof each other and the instructor Be attentive, this is a Be attentive, this is a

learning environmentlearning environment If the instructor is speaking If the instructor is speaking

no one else should beno one else should be

Kitchen expectations:Kitchen expectations:

A commercial kitchen can be a A commercial kitchen can be a hazardous environment if simple rules hazardous environment if simple rules are not followed.are not followed.

Do not use any piece of equipment Do not use any piece of equipment that you have not been approved onthat you have not been approved on

Do not use any piece of equipment Do not use any piece of equipment for anything other than its designed usefor anything other than its designed use

Follow all posted safety rulesFollow all posted safety rules No running, pushing, shoving or No running, pushing, shoving or

any other horseplayany other horseplay

Positive reinforcement:Positive reinforcement:

By following these rules and By following these rules and procedures we will have a much more procedures we will have a much more productive time together. productive time together.

The students will be able to explore The students will be able to explore more areas of culinary artsmore areas of culinary arts

Try more techniquesTry more techniques Experiment with a wider variety of Experiment with a wider variety of

foodsfoods More time to develop their own More time to develop their own

recipesrecipes

The instructor will The instructor will choose the Sous chef for choose the Sous chef for each group. This is a each group. This is a position of privilege as position of privilege as well as responsibility. well as responsibility. To maintain this To maintain this position the Sous chef is position the Sous chef is expected:expected:

To motivate their groupTo motivate their group Set an example of Set an example of

professional behavior in professional behavior in the classroom as well as the classroom as well as the kitchenthe kitchen

They will have input They will have input into the daily grade of into the daily grade of each group membereach group member

They will also be They will also be assigning kitchen assigning kitchen responsibilities for each responsibilities for each member of their groupmember of their group

Consequences:Consequences:

Consequences will vary depending Consequences will vary depending on the severity of the infraction. on the severity of the infraction. The daily grade is fifty percent of The daily grade is fifty percent of the final grade and most the final grade and most infractions will result in a loss of infractions will result in a loss of points, some cases multiple points. points, some cases multiple points. For disruptive behavior other For disruptive behavior other consequences will be as follows.consequences will be as follows.


Three verbal warnings with Three verbal warnings with in a week will result in a write up in a week will result in a write up for detentionfor detention



Second detention will be Second detention will be accompanied by a parent teacher accompanied by a parent teacher conferenceconference



Second detention will be Second detention will be accompanied by a parent teacher accompanied by a parent teacher conferenceconference

Third detention will be brought Third detention will be brought to the attention of the to the attention of the administration for corrective administration for corrective actionaction


Detentions may Detentions may be cause for be cause for removal from removal from position as Sous position as Sous chef. They will chef. They will be held one be held one Saturday a Saturday a month and will month and will consist of detail consist of detail cleaning in the cleaning in the kitchen so if kitchen so if assigned come assigned come grubby.grubby.


No uniform 2-class periods in a No uniform 2-class periods in a row or 4 out of any 10 will result row or 4 out of any 10 will result in a detention.in a detention.

How will you be graded?How will you be graded?

Daily grade = Daily grade = 50%50%

Homework and Homework and quizzes = 25%quizzes = 25%

Exams = 25%Exams = 25%

Daily grade Daily grade breakdownbreakdown Punctuality =10%Punctuality =10% Uniform =15%Uniform =15% Mise-en-place = 15%Mise-en-place = 15% Professionalism = Professionalism =

10%10% Participation = 15%Participation = 15% Home/class work = Home/class work =

15%15% Food preparation = Food preparation =

25%25%

Our curriculum provides an Our curriculum provides an introductory employment and higher introductory employment and higher education platform with a focus on education platform with a focus on culinary arts. You will be integrated culinary arts. You will be integrated into a commercial kitchen into a commercial kitchen environment and will learn using a environment and will learn using a combination of lectures, laboratory, combination of lectures, laboratory, and practical workplace scenarios. and practical workplace scenarios. This program will open the door for This program will open the door for nationally recognized professional nationally recognized professional certifications and post secondary certifications and post secondary opportunities.opportunities.

What will we learn?What will we learn? OSHA certificationOSHA certification Servsafe Servsafe

certificationcertification Knife skillsKnife skills Stock productionStock production Soups and saucesSoups and sauces Intro to baking Intro to baking

(pies for the (pies for the holidays)holidays)

Produce id and Produce id and purchasingpurchasing

PotatoesPotatoes StarchStarch PastaPasta Breakfast prepBreakfast prep SaladsSalads SandwichesSandwiches PoultryPoultry MeatMeat seafoodseafood

Documents

Welcome