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

3. Culinary Arts I Fall 2007/ Spring 2008 Instructors: Paul Niles \ Robert Sayne Phone:940-369-4884 \ 940-369-4883 E-Mailpniles@dentonisd.org \ rsayne@dentonisd.orgpniles@dentonisd.org Culinary Arts I: Grades 11 – 12Length: 1 year Credits: 2 (double-block class)

4. Who am I Mr. Niles, Chef Niles, or Chef Mr. Niles, Chef Niles, or Chef 2cd year teacher 2cd year teacher 35 years practical experience 35 years practical experience Worked all over the country Worked all over the country Worked all positions Worked all positions

5. Who are you? Stand up and introduce yourself Stand up and introduce yourself Introduce your matching partner Introduce your matching partner They tell us something about themselves They tell us something about themselves Pick next person to introduce Pick next person to introduce

6. Student information; The folder is for all of your work The folder is for all of your work Name on tab Name on tab Inside Inside Parents or guardians' name Parents or guardians' name Their phone number Their phone number Home/work/cell Home/work/cell E-mail address E-mail address I will e-mail my contact information to them I will e-mail my contact information to them A calendar of upcoming events A calendar of upcoming events

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

8. PROGRAM OBJECTIVES: To develop industry specific skills and professional work ethics that will allow you to flourish in either post secondary education or as a leader in the culinary industry. To develop industry specific skills and professional work ethics that will allow you to flourish in either post secondary education or as a leader in the culinary industry. This will be accomplished by supplementing our curriculum with, guest lectures, demonstrations, and the occasional field trip. This will be accomplished by supplementing our curriculum with, guest lectures, demonstrations, and the occasional field trip. You will be operating the only eatery on campus. You will develop, sell and execute on premise catering events. You will not only learn kitchen techniques but also what industry professionals are looking for in the next generation of restaurateurs. You will be operating the only eatery on campus. You will develop, sell and execute on premise catering events. You will not only learn kitchen techniques but also what industry professionals are looking for in the next generation of restaurateurs.

9. ATTIRE REQUIREMENTS: There is a class uniform and all students are required to be in the uniform every class 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:$20-$50 Black Slip Resistant Shoes:$20-$50 School approved I.D. Lanyard $3.00 School approved I.D. Lanyard $3.00 We will have a representative for a uniform supply company here on specified days for you to purchase your uniform, with the exception of the shoes. We will have a representative for a uniform supply company here on specified days for you to purchase your uniform, with the exception of the shoes. All shoes must be closed toe, and slip resistant NO OPENED TOE OR CANVAS FOOTWEAR OF ANY KIND WILL BE PERMITTED. All shoes must be closed toe, and slip resistant NO OPENED TOE OR CANVAS FOOTWEAR OF ANY KIND WILL BE PERMITTED.

10. ADDITIONAL MATERIALS NEEDED: 3 ring binder to be used as a portfolio this will include but not limited to: 3 ring binder to be used as a portfolio this will include but not limited to: Notes Notes Recipes Recipes Outlines for catering Outlines for catering Paper and pens for note taking Paper and pens for note taking

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

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

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

14. Daily Procedures: Be at your group station on time dressed and ready to begin Be at your group station on time dressed and ready to begin Place any homework in the appropriate in box for your class Place any homework in the appropriate in box for your class Read the board for any important information concerning assignments, projects, competitions or events Read the board for any important information concerning assignments, projects, competitions or events Sous chefs report to instructor to determine what their group will be doing that day Sous chefs report to instructor to determine what their group will be doing that day Talk with your Sous chef to establish what will be your areas of responsibility Talk with your Sous chef to establish what will be your areas of responsibility Morning classes will be setting up the bistro, the afternoon will be breaking it down Morning classes will be setting up the bistro, the afternoon will be breaking it down

15. Daily Procedures: Take any notes that are required for that day’s lecture Take any notes that are required for that day’s lecture Practice any skills or produce any recipe for the day in the kitchen Practice any skills or produce any recipe for the day in the kitchen All workstations must be clean and all utensils washed and put away before end of class All workstations must be clean and all utensils washed and put away before end of class Sous Chefs will be responsible for their group’s station Sous Chefs will be responsible for their group’s station Instructor not the bell will dismiss class Instructor not the bell will dismiss class Complete any assignments not finished from previous class Complete any assignments not finished from previous class

16. Classroom expectations: Be on time Be on time Be courteous and respectful of each other and the instructor Be courteous and respectful of each other and the instructor Be attentive, this is a learning environment Be attentive, this is a learning environment If the instructor is speaking no one else should be If the instructor is speaking no one else should be

17. Kitchen expectations: A commercial kitchen can be a hazardous environment if simple rules are not followed. A commercial kitchen can be a hazardous environment if simple rules are not followed. Do not use any piece of equipment that you have not been approved on Do not use any piece of equipment that you have not been approved on Do not use any piece of equipment for anything other than its designed use Do not use any piece of equipment for anything other than its designed use Follow all posted safety rules Follow all posted safety rules No running, pushing, shoving or any other horseplay No running, pushing, shoving or any other horseplay

18. Positive reinforcement: By following these rules and procedures we will have a much more productive time together. By following these rules and procedures we will have a much more productive time together. The students will be able to explore more areas of culinary arts The students will be able to explore more areas of culinary arts Try more techniques Try more techniques Experiment with a wider variety of foods Experiment with a wider variety of foods More time to develop their own recipes More time to develop their own recipes

19. The instructor will choose the Sous chef for each group. This is a position of privilege as well as responsibility. To maintain this position the Sous chef is expected: To motivate their group Set an example of professional behavior in the classroom as well as the kitchen They will have input into the daily grade of each group member They will also be assigning kitchen responsibilities for each member of their group

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

21. Consequences: Three verbal warnings with in a week will result in a write up for detention Three verbal warnings with in a week will result in a write up for detention

22. Consequences: Second detention will be accompanied by a parent teacher conference Second detention will be accompanied by a parent teacher conference

23. Consequences: Three verbal warnings with in a week will result in a write up for detention Three verbal warnings with in a week will result in a write up for detention Second detention will be accompanied by a parent teacher conference Second detention will be accompanied by a parent teacher conference Third detention will be brought to the attention of the administration for corrective action Third detention will be brought to the attention of the administration for corrective action

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

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

26. How will you be graded? Daily grade = 50% Daily grade = 50% Homework and quizzes = 25% Homework and quizzes = 25% Exams = 25% Exams = 25% Daily grade breakdown Punctuality =10% Uniform =15% Mise-en-place = 15% Professionalism = 10% Participation = 15% Home/class work = 15% Food preparation = 25%

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

28. What will we learn? OSHA certification OSHA certification Servsafe certification Servsafe certification Knife skills Knife skills Stock production Stock production Soups and sauces Soups and sauces Intro to baking (pies for the holidays) Intro to baking (pies for the holidays) Produce id and purchasing Produce id and purchasing Potatoes Starch Pasta Breakfast prep Salads Sandwiches Poultry Meat seafood