Course 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
	Conference	Culinary Arts C105	Culinary Arts C105	Culinary Arts C105	Culinary Arts C105
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 safe cooking and baking foods commonly prepared in food service operations, including breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry, meats, fruits, vegetables, yeast and quick breads, and desserts. Students will also learn to use technology to develop purchasing specifications, convert standardized recipes, and calculate and manage food costs.

Classroom Expectations:

Student ID: ID must be always worn and visible.

Dress Code/Uniform: Students are required to wear the proper culinary uniform when participating in kitchen activities. This includes a chef coat, chef pants, closed-toe shoes, and approved chef headwear (skull cap, bandana, or baseball cap). Hair must be pulled back and secured. Artificial nails and nail polish are not allowed for safety and sanitation reasons. Crocs, pajamas, sweatpants, slippers, slides, or other inappropriate clothing or footwear are not permitted in the kitchen. Students who are not properly dressed will receive an alternate assignment with a maximum grade of 70 for the lab.

Be Prepared: Students are expected to arrive on time, in proper dress code, with all required supplies and materials ready for class.

Electronic Devices: Phones and other electronic devices must be turned off or on silent and always stowed away and out of sight in the classroom and lab. There will be no "phone police"; students are expected to take responsibility for following this expectation.

Respect and Professionalism: Students are expected to treat classmates, teachers, staff, and visitors with respect. Students should use appropriate names or titles, refrain from horseplay and physical contact, and maintain professional language and behavior.

Lab Participation: Cooking labs are a major part of this course, and students will be graded on their participation and performance. Students are expected to participate in cooking labs every day unless they are ill or have another approved reason that prevents them from working with food. If a student chooses not to cook, does not want to participate, or cannot participate because they are missing the required uniform, an alternate assignment will be provided with a maximum grade of 70 for the day.

Grading Policy

Labs/Tests: Count 3×

Quizzes: Count 2×

Classwork: Counts 1×

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

Make-Up Policy

All Canvas assignments for each six-week grading period are posted at the beginning of the term. Students have the entire six weeks to complete assignments, with additional in-class time provided when appropriate. Students are responsible for keeping up with their work and checking Canvas regularly.

Once the grading period ends, no make-up work will be accepted.

Academic dishonesty: is defined by Arlington ISD as engaging individually or with others in dishonest or deceitful activities, including lying, cheating, plagiarism, or stealing, in order to gain an academic advantage on assignments, tasks, or other school-related activities.

A zero may be given for academic dishonesty, along with a parent/teacher conference. Additional corrective actions may apply according to the AISD Student Code of Conduct.

Required Supplies: Writing utensil, Plastic folder with brads, Sheet protectors, Notebook, Sharpie marker, Food thermometer, Chef uniform

Uniform: White chef coat, chef pants, closed-toe shoes (no Crocs), and one approved headwear option: skull cap, bandana, or baseball cap.

Provided by CTC: Aprons, gloves, and towels.

Friday Uniform Option: Culinary Arts T-shirts will be available for purchase as an optional Friday uniform.

Tupperware: Students who want to take food home are responsible for bringing their own Tupperware or appropriate food-storage containers. No to-go containers or take-home supplies will be provided by the program.

Lockers are not provided. Students are responsible for taking their uniforms and personal belongings home each day and bringing what they need back to class the following day.

This is part of preparing students for the expectations of the real-world culinary industry. In a professional kitchen, employees are responsible for their uniforms, tools, equipment, and personal belongings. Students are expected to develop the same habits of responsibility, organization, preparation, and accountability in this program.

Volunteer Opportunities, Clubs, and Events: Students are encouraged to participate in optional after-school clubs, competitions, volunteer opportunities, and special events. These activities provide additional hands-on experience, community involvement, leadership opportunities, career connections, and scholarship opportunities.

 

Photos and Social Media: Students and their culinary creations may be photographed throughout the school year. Photos may be used on Culinary Arts and CTC social media pages, websites, promotional materials, and other school-related platforms. If you do not want your student photographed or featured, please notify the student’s instructor.

Communication: Parents and guardians will receive regular communication through Frontline and/or Teams regarding grades, classroom policies, volunteer opportunities, competitions, events, fundraisers, and other important announcements.

To receive information about Culinary Arts events and fundraisers, request to be added to our newsletter email list by contacting ctcbistro@aisd.net.

 

Course Overview

Six Weeks	Course Focus
1st Six Weeks	ServSafe, Safety & Sanitation, Food Service History
2nd Six Weeks	Culinary Fundamentals
3rd Six Weeks	Culinary Basics & Baking
4th Six Weeks	Ingredients, Preparation & Presentation
5th Six Weeks	Restaurant Management & Career Management
6th Six Weeks	Professionalism

 

Important Note:

This syllabus serves as a guide for both the teacher and student. During the school year, it may become necessary to make additions, deletions, or substitutions to course content, assignments, activities, or policies. Students will be given adequate notice of any necessary changes.