Culinary syllabus

               

Instructor: Chef A (Almendarez)

Phone:  682-867-9510          Email:  galmenda@aisd.net

		9:35 – 11:06	11:16-12:47	1:43-3:14	3:19-4:50
A-Day	1st	2nd	3rd	4th	5th
	Culinary Arts C105	Culinary Arts C105	Culinary Arts C105	Culinary Arts C105	Conference
B-Day	7th	8th	9th	10th	11th
	Conference	Advanced CA C105	Advanced CA  C105	Conference	Conference

 

Certification opportunity: ServSafe Food Handler. 

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 (uniform required)
1. Students are required to wear their chef coat, chef pants, and closed-toe shoes, with hair pulled back, and no artificial nails or nail polish allowed to ensure safety and hygiene in the kitchen. No crocs, pjs, sweats, slippers, etc. will be allowed in the kitchen. Failure to comply will result in an alternate assignment, which will equal up to a 70 for the lab grade.
3. Be prepared for class line up in dress code with class supplies available at assigned time
4. Electronic devices will be on silent or off AND stowed away from sight at ALL times in the classroom or lab. Belongings such as backpacks will be stowed away in the designated belongings area.
5. Show respect for others by utilizing names or titles for all persons in the building, refraining from horseplay and physical contact, and showing professional mannerisms in actions and speech.
6. Students will be participating in cooking labs a majority of the time and will be graded accordingly. It is mandatory that students cook unless ill, in which an alternate assignment away from food will be given. The expectation is that all students will participate in the cooking labs every day. If the student chooses to not cook that day because they do not want to cook or they are missing their uniform for the day and cannot cook, an alternate assignment will be assigned for the highest possible grade of a 70 for the day.

 

Grading Policy:

• Labs/Tests: Count 3x
• Classwork: Counts 2x
• Leadership: Counts 1x

Make-Up Policy:
All Canvas assignments for the six-week period are posted at the start of the term. Students have the full six weeks to complete them, with additional in-class time provided. Once the grading period ends, no make-up work will be accepted.

Grades are updated regularly and reflect ongoing performance. Major grades may include proper uniform compliance, lab participation, Canvas coursework, and hands-on skill assessments.

 

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, plastic folder with brads, sheet protectors, notebook (optional), sharpie marker, food thermometer, chef uniform.

 

Uniform –White Chef Coat, Chef Pants, Closed-Toe Shoes (no crocs), Choice of Chef Headware: Skull Cap, Bandana, or Baseball Cap. Apron, Gloves, Towels are provided by CTC.

 

Option for Friday uniform – Culinary Arts T-shirts will be available for purchase

 

Tupperware: Students are required to bring in their own tupperware to take food home. No to-go supplies will be provided.

 

Lockers: Lockers (with a lock) will be provided to students that choose to utilize one-on a first come, first serve basis. The lockers will be shared with other students in the culinary program. Students will be provided with the combination code and will not be shared with anyone other than instructor/students. The lockers would be a great opportunity for the students to leave items such as uniforms, supplies, or tupperware. If using lockers, students must take clothes weekly to wash.

 

Volunteer Opportunities/Clubs/Events: Students are encouraged to participate in our optional after-school clubs, volunteer opportunities, and events, which provide valuable hands-on experience, community involvement and scholarship opportunities.

 

Photos/Social Media: Students, along with their recipe creations will be photographed throughout the school year and can be posted on our social media sites. If you opt to otherwise, please let the student’s instructor know.

Communication: Parents will be emailed regularly via Frontline Teams about grading, policies, volunteer opportunities, etc. If you wish to know more about our events and/or fundraisers, please request to be added to our newsletter email list by sending an email to: ctcbistro@aisd.net

 

Course Overview:

1st Six Weeks –(ServSafe) Safety and Sanitation,  Food Service History

2nd Six Weeks – Culinary Fundamentals

3rd Six Weeks – Culinary Basics, Baking

4th Six Weeks – Ingredients, Preparation, and Presentation

5th Six Weeks – Restaurant Management and Career Management

6th Six Weeks – Professionalism

 

*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.