Culinary Arts Syllabus

                

 

Culinary Arts

Instructor: Ethan Chavoya

Phone:  682-867-9500          Email:  echavoya@aisd.net

 

 

Course Description: Students will study the fundamentals of safely cooking and baking items commonly prepared in food service operations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry, meat, fruits, vegetables, yeast and quick breads, and desserts. They will learn to use technology to develop purchasing specifications, convert standardized recipes, and calculate and manage food costs.

Classroom Expectations:

1. ID on at all times
2. Maintain appropriate dress code
3. Be prepared for class line up in dress code with class supplies available at assigned time
4. Electronic devices will of on silent or off AND stowed away from sight at ALL times in the classroom or lab
5. Show respect for others by utilizing names or titles for all persons in the building, refraining from horseplay and physical contact, and showing profession mannerisms in actions and speech.

 

Grading Policy: Labs/Tests count three times; Classwork counts twice; Leadership counts 1 time

 

Make-Up Policy: See teacher or Canvas for make-up work, one-day extension given for each day missed.

 

Academic Dishonesty: Academic dishonesty is defined by Arlington ISD as engaging alone or collaborating with others to take part in dishonest or deceitful activities such as lying, cheating, plagiarism, or stealing to gain an academic advantage in assignments, tasks or other school related activities.  A zero may be given for academic dishonesty on class assignments in addition to a parent/teacher conference.  Please refer to the AISD Student Code of Conduct for other possible corrective actions.

 

Required Supplies: writing utensil, 3 ring binder, wide-ruled notebook paper.

Uniform – White chef coat, white toque (mushroom style), solid black/blue/denim pants, non-slip work shoes (available at Walmart, Payless, Academy, etc.), white or black socks long enough to cover ankles    

Students will have opportunity to purchase coat and toque as a group, teachers will send information.

Course Overview:

Certification: Food Handler

1^st Six Weeks – Food Service Industry, Safety and Sanitation

2^nd Six Weeks – Restaurant Management, Professionalism

3^rd Six Weeks – Culinary Basics

4^th Six Weeks – Culinary Fundamentals

5^th Six Weeks – Ingredients, Preparation, and Presentation

6^th Six Weeks – Career Management, Bakery

*The syllabus serves as a guide for both the teacher and student; however, during the term, it may become necessary to make additions, deletions, or substitutions.  Adequate notice will be provided to students of any necessary changes.