MS. JUDY SHALHOUB
Chef Instructor
Welcome to Culinary Arts I. It is my pleasure to be your teacher and I hope
that you will enjoy this class, and perhaps go on to make your future in the
culinary arts field.
Please read the following guidelines carefully. They will help you be successful
in my class.
Both student and parent must sign and return the acknowledgement page within
one week. No grades will be posted until this is done.
COURSE OBJECTIVES
Simply put, the objectives are to teach you how to cook and clean up in a safe and sanitary environment. The first semester will emphasize proper measuring techniques while preparing simple projects from scratch utilizing fresh produce and bakery ingredients. The second semester will focus on International foods with more complex food preparation projects all the while emphasizing nutrition and meal planning.
GRADES
Your grade is heavily weighted on attendance/participation and safety/sanitation
(clean up). Following safe and sanitary procedures in the kitchen is a must
as is cleaning up after yourself and your team. The class will be fun and exciting
if all students follow the rules and are team players. Parents, it is important
to know that all students will be expected to learn how to properly handle French
cooking knives and other carving/paring knives. Also safety procedures regarding
fire and hot liquids need to be attended to as our burners are restaurant size,
meaning that the burners are four times larger than the largest flame on a home
range.
Grades are based on a total point system, including points for attendance, participation
in labs, tests and projects, and your portfolio. The grading scale is as follows:
100% - 90% = A, 89% - 80% = B, 79% - 70% = C, 69% - 60% = D,
59% and below = F
Borderline grades may be bumped up at the end of the semester only if there are no excessive tardies and no U's in citizenship.
TEACHER AVAILABILITY
My phone number and voice mail at school is 558-4700 Ext. 1223. I check my messages twice a day. I will return your call as soon as possible. Please speak slowly and say the name of your student and your phone number clearly. My e-mail is [email protected].
LAB FEE
There is a $45 lab fee for the entire year payable within
the first month please.
STUDENTS MAY NOT BE ALLOWED TO COOK UNTIL THE LAB FEE IS PAID.
If you have any questions or problems, please call me immediately. Payment is
made to Burbank High School (Culinary Arts Class) at the cashiers' window. I
do not collect the money personally.
DRESS CODE
All students are expected to dress protectively and professionally. This means
no sandals, slippers or any type or open-toed shoes and no bare stomachs or
backs. Also, hair must be contained in a hat (chefs' hat is desirable) or a
hair net. Boys who shave their heads should wear a sweat band. Beards must also
be covered with a guard. Loose clothing, long dangling sleeves and pants worn
below the waistline are neither professional nor permitted and are a potential
safety hazard.
Students who do not follow the dress code will not be permitted in the kitchen
area and will be expected to do a written assignment in full for 70% credit.
If the project is not turned in by the end of the period the student will receive
a zero for the day.
.
THE LECTURE ROOM IS OFF LIMITS FOR GUM, FOOD, CANDY AND SUGARY DRINKS.
IT MAKES THE FLOOR DIRTY AND BRINGS IN ANTS.
IT IS UNSANITARY.
ONLY WATER IS PERMITTED IN THE LECTURE ROOM
STUDENT LEARNING AND BEHAVIOR EXPECTATIONS
1. The student is expected to develop responsible citizenship by being on time
and prepared for class.
The student must be in the classroom before the bell rings or they will be marked
tardy. Excessive tardies may result in referrals and detention and a U in citizenship.
After 30 minutes you are considered absent.
Tardy Policy: See BHS tardy policy
2. The student should strive to achieve academically. This comes from the practice
of responsible behaviors: politeness, promptness, participation and preparedness.
Academic Honesty: see BHS academic policy.
3. Students are expected to act responsibly by observing and following all safety
rules and regulations as directed by the instructor. We are following National
Restaurant Association guidelines.
4. You are expected to keep all notes, tests and recipes in a portfolio (notebook) which will be collected on a regular basis (about every 2 weeks) for a grade. Therefore you must have your notebook, paper and writing utensils (black or blue ink for tests) with you daily.
5. Assignments and class work are designed to help you become a more effective
communicator in speaking and writing. All work is due on the day it is due sick
or not. You must arrange for someone to bring in your work for you on the day
it is due. You may turn in work early if you need to leave for a special event.
. LATE WORK IS SUBJECT TO A LOWERED GRADE WITHOUT AN EXCUSED ABSENCE.
Information and rubrics on major projects are given out several weeks ahead
of time. Don't wait until the last minute to do it. You are responsible to find
out what work you have missed.
6. Labs are an important part of the course. Demos on how to do the labs are also very important. There are no make ups on labs in class but you may cook at home and bring in a note. If you miss the demo you will not be allowed to cook. You are responsible for being in class everyday, especially lab days of which there are many. You are part of a team. BE THERE!
7. There will be many opportunities for discussion, reading and public speaking. This serves to build and enhance your critical thinking skills. Your Heritage Project is one of them.. It is necessary for a passing grade or an A.
8. I do not give extra credit. Your regular work is enough. Learn to get the life long habit of being prepared. Maintain your grades throughout the year. Don't procrastinate until the last minute. It doesn't work very well
9. Only work related to my foods class will be allowed on the computer. All other use is strictly prohibited. Violators are subject to referrals and detention.
10. Use of a cell phone, pagers or other electronic devices are not allowed in my classroom.
11. Community service hours can be earned by working in the classroom before or after school doing catering and or clean up.
PARENTS AND STUDENTS
PLEASE SIGN AND RETURN THE ENTIRE
ACKNOWLEDGEMENT PAGE
NO GRADES WILL BE POSTED UNTIL THIS PAGE IS RETURNED
I have read and fully understand all parts of the Culinary Arts guidelines for Ms. Shalhoub's Class. I understand that the lab fee is $45 and my student needs to dress protectively and professionally while in the lab.
_________________________________________Period_________
Student name printed Student Signature
_________________________________________Date__________
Parent name printed Parent Signature
THIS PAGE WILL BE KEPT ON FILE UNTIL THE END OF THE SCHOOL
YEAR IN JUNE OF 2005
THANK YOU,
MS. SHALHOUB