1. Culinary Professionalism In Culinary Arts I
Aiken High School

2. 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

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

4. 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.

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

6. 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.

7. 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.

8. 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.

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

10. 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

11. 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!

12. 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!

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

14. 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.

15. 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.

16. 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.

17. 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.

18. 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.

19. 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.

20. 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.

21. 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

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

23. 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.