Culinary Professionalism In Culinary Arts I 2017-18 Aiken High School

Description of Course I ProStart Culinary Arts I serves as the introduction to the ProStart Certificate of Achievement program (PSCOA) Subjects studied include Overview of the Restaurant and Foodservice Industry Keeping Food Safe

Description of Course II Workplace Safety Kitchen Essentials I and II Stocks, Sauces and Soups Communication Management Essentials Fruits and Vegetables

Description of Course III Serving Guests Potatoes and Grains Building a Career in the Industry Students will take the ProStart Certificate of Achievement Level I Exam at the end of the school year.

Prerequisite? The pre-requisite for this class is Intro to Culinary Arts, Food and Nutrition or Permission of Instructor

Required Daily Materials I $50 Course Fee Health Insurance Verification ID Badge Textbook (kept in class) Paper/pencil You will be given a folder to keep your recipes and class papers in, which you can keep in the classroom.

Required Daily Materials, II Chef’s hats and aprons will be provided for classroom use, but if you want to bring your own, you may store them in a cabinet in your kitchen, at your own risk.

Extra Help Times, Reading Requirements, Make up Procedures Mrs. Gorthy is available after school by appointment. Students will read and analyze Food and Nutrition material. Students are allowed 2 extra days to make up assignments for each day absent from school, per School policy.

Earning your Grade I Each Quarter: Classwork 30% Labs 30% Fair Share Points 10% Projects 10% Tests 20% Total 100%

Earning Your Grade II Semester Exams at end of 2nd and 4th quarter = 20% of semester grade Fair Share Points 1st quarter 50 points 2nd quarter 60 points 3rd quarter 70 points 4th quarter 75 points

Student Organization FCCLA is the Career and Technology Student Organization for Culinary Arts and Early Childhood Education FCCLA stands for Family, Career and Community Leaders of America. All students are encouraged to join this amazing organization. More details on FCCLA at a later time!

Class Rules and Expectations We approach this class from a professional perspective. As a culinary professional, you are expected to behave professionally and ethically. You are expected to manage yourself and be respectful to everyone in the classroom. Respect yourself, your peers, and your teacher!

What does it mean to be a Professional? Courteous Honest Responsible Respectful Pride in Your Work

Professionals are always prepared. Report to class ON TIME. School tardy policy: Every 3rd tardy results in an OFFICE REFERRAL being sent to your grade-level assistant principal. Students who are habitually tardy will not be allowed to leave the classroom during the 8 minute passing period between 6th and 7th periods. Bring class materials every day. Paper, pencil, folder, textbook.

Professionals Respect Authority Follow all teacher instructions at all times. Students who refuse to follow Mrs. Gorthy’s instructions will be referred to their grade-level assistant principal for REFUSAL TO OBEY.

Professionals Respect the Rules of the Workplace I Except for scheduled lab days, Gum, Outside Food and Drinks are not allowed. Personal Electronics are not allowed during class. Use of these devices will result in cell phone prison and Office Referral to grade-level assistant principal. Please read the Cell phone policy in the Student Code of Conduct.

Professionals Respect the Rules of the Workplace II Personal items are not allowed on classroom tables. Book Bags, Sports Bags, etc.  Sitting on Classroom tables and Counters is prohibited. Infractions will result in a Classroom Referral and letter of apology.

Professionals Respect the Rules of the Workplace III Restroom Use: You may use the restroom during the passing period before 6th or 7th period. In case of an EMERGENCY, you may use the restroom, but at an appropriate time so that you don’t miss instruction.

Professionals Respect the Rules of the Workplace IV Personal Grooming: Please refrain from using the following during class: Make up Combs or brushes Perfumes, body spray Nail polish Infractions will result in a Classroom Referral and letter of apology.

Professionals Respect the Rules of the Workplace V “Dead Words” are words or language which are prohibited in this class: Profanity Rude language used toward another person Negative characterizations of food, or another person’s food preferences. Infractions will result in a Classroom Referral and letter of apology.

Infractions and Consequences, Classroom Referrals and LOA Food and Gum Disruptions Dead Words Use of personal grooming items Tardies #1 and #2 Prohibited items on tables or counters

Infractions and Consequences, Office Referral Tardy #3 Cell Phone Violation Refusal to Obey Mrs. Gorthy Repeated Classroom Referral Infractions

Commitment of Excellence in Culinary Arts I I resolve to obey all class and school rules.   I will come to class on time and be in my assigned seat when the bell rings with my bookbag placed away from the tabletop and with all my classroom materials. I will respect Mrs. Gorthy and my classmates at all times, by using only respectful language, and abstaining from the use of any products that might be harmful to another student. I will abstain from using any electronic devices or any objects that will be a distraction in the class. I will fully abide by all culinary lab rules.