1. COLUMBIA AREA CAREER CENTER
CULINARY ARTS 1
COURSE SYLLABUS
2010-2011
Instructor name: Conference Period:
Chef Harlan (ext. 29832) bharlan@columbia.k12.mo.us 4th Block (CACC)
Chef Risner (ext. 29831) crisner@columbia.k12.mo.us 1st Block (CACC)
Chef Rayl (ext. 33713) trayl@columbia.k12.mo.us 4th Block (CACC/RBHS)
Rock Bridge Kitchen: 214-3139
or ext. 33101
Career Center Kitchen: 214-3158
Culinary 214-3800 ext. 29174
Bakeshop 214-3800 ext. 29171
Classroom 170A – 29170
Classroom 170B– 29198
www.career-center.org
COURSE DESCRIPTION:
Welcome to the world of professional cooking, this class will give you the start for skills necessary to
become certified with the American Culinary Federation as a Certified Culinarian. You can also be
Nationally Certified in sanitation with the Serve/Safe certification. We will explore every facet of
culinary arts, as well as learn the vital practice of quality food prep. This Class is offered to 10 th & 11th
grade students. Upon completion of this class, students receive 2 credits.
1. Students will gain knowledge of the career/educational opportunities available to them.
2. Students will demonstrate the personal and social responsibility skills needed to obtain and
retain employment.
3. Students will be introduced to the food service and hospitality industry.
4. Students will learn the vital importance and proper applications of sanitation and safety
standards.
5. Students will learn proper procedures for purchasing and receiving quality products.
6. Students will learn to identify various products by appearance and taste.
7. Students will learn various methods of food preparation for a variety of products.
8. Students will be able to understand the importance of proper nutritional balance.
9. Students will be able to recognize, plan and arrange a variety of menus.
10. Students will learn an array of service styles and techniques.
11. Students will continue to develop interpersonal skills by utilizing teamwork and exhibiting
leadership in all aspects of the kitchen.
12. Students will display the ability to effectively manage their time in the kitchen and classroom.
CULINARY MISSION AND GOALS
The mission of our program is to develop student’s competencies and their abilities to practice effectively
in an entry-level position as a cook, pastry cook, or foodservice management trainee with an emphasis of
a lifelong continuation of learning and advancement in the culinary arts field.
Goal 1: At least 30% of the graduates who have completed an advanced culinary class will attend college
or be employed in a job related to the field of Culinary Arts.
Goal 2: At least 80% of Culinary 1 Students will obtain 80% or better in both written and practical
accumulative exams.
Goal 3: Increase enrollment and retention in advanced classes.
Goal 4: Students will improve their academic skills
A) Mathematical
a. Recipe Conversion
b. Bakers Percentages
B) Literacy
a. Recipe Development
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2. b. Research Papers
C) Assessment
a. Written Exams
b. Practical Exams
Goal 5: Maintain and update facilities and equipment to meet or exceed industry standards.
Goal 6: At least 80% of students will meet or exceed national standard on technical skills attainment
assessment.
COURSE OUTLINE
First Semester:
• Equipment
• Foundations of Food Service
• Sanitation
• Knife Skills
• Stocks/Conversions
• Taste Unit (Herbs and Spices)
• Vegetable Cookery
• Starches (Potatoes, Rice, Beans, Whole Grains and Pasta)
• Fish and Seafood
• Poultry
• Beef, Pork, Lamb and Game
• Resume/Career Unit
Second Semester:
• Soups
• Cooking Methods (dry)
• Cooking Methods (moist)
• Sauces
• Eggs (warm emulsified sauces)
• Global Village
• Breakfast
• Appetizers and Garde Manger
• Salads (dressings and cold emulsified sauces)
• Sandwiches
• Baking and Pastry
TEXTBOOKS, RESOURCE MATERIALS, MEDIA SUPPORT, ETC.
The Art and Science of Culinary Preparation, and The Professional Chef, 7 th edition, along with a
Classroom Resource Library consisting of computer software, culinary and industry magazines,
cookbooks, videos, and instructor handouts.
SUPPLY LIST:
You will be expected to get the following supplies for class:
o #2 Pencils, black or blue ink pen everyday in class - DAILY
o Permanent marker everyday in class - DAILY
o 3-Ring Binder: This will be worth 10 points when brought in. - DAILY– DUE AUG 27th
o Loose-leaf Notebook Paper
o Calculator
o Minimum 1 Gallon (128oz) Bleach: Worth 10 points when brought in. – DUE AUG 27th
o Ponytail Holder or hairnet for long hair (if applicable).
o Black or checked pants by week 4 of school (pants must be approved by instructor).
o Pants order forms are DUE September 1st
o Heavy duty non-slip close toed work shoes by week 4 of school (shoes must be approved by
instructor).
o You will be issued 1 chef coat at the beginning of the year and a total of 2 chef hats (one each
semester). Additional hats may be purchased for a set price. Coats should be laundered
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3. frequently for sanitation purposes; there will be weekly coat checks. Lost, damaged or dirty coats
will be a cost of $25.00.
CLASSROOM AND KITCHEN PROTOCOL
o When the bell rings students will be in their seats with: Uniform (chef coat, hat, hair restrained,
and kitchen appropriate shoes), 3 ring binder, pen or pencil, and marker.
o Cell phones, mp3 players and other electronics are not permitted in the classroom or kitchen
during class. Items that are out will be held by teacher, assistant principal or assistant director
until the end of school day.
o Students who leave class before being dismissed will be counted absent.
o Students are not allowed to leave the kitchen until all kitchen duties are checked off by the Chef
or Sous Chef. The kitchen is a team, you will need to help others with more extensive jobs to be
completed in a timely manner.
CAREER CENTER EXPECTATIONS
All Career Center classes strive to prepare students for adult life by teaching skills and behaviors that
will be valued in the workplace. The following expectations are stressed and graded in all Career
Center classes. Your instructor will review these, provide instruction in all areas and answer any
questions.
 Attendance – Be here on time each day, prepared to work, dressed appropriately
 Respect – Use appropriate language, be honest and truthful, be respectful of peers and adults,
 Safety – Follow safety rules and procedures, keep work area orderly
 Responsibility – Complete work on time, follow directions, use resources to answer questions,
ask for help when needed, contribute to class discussion
 Quality – Show determination to complete tasks, be consistent in quality, focus on the task at hand
 Team – Work as a productive team member in a variety of roles, communicate in a sensitive way
Grading Scale: A................94 - 100 C...........73 - 76
A-................90 - 93 C-..........70 - 72
B+................87 - 89 D+.........67 - 69
B..................83 - 86 D...........63 - 66
B-................80 - 82 D-..........60 - 62
C+ .............77 - 79 F............59 - 00
Please save all your tests to study; your final is 1/7 of your semester grade.
GRADING SYSTEM:
Attendance is very important in this class. This class simulates a work environment; therefore your daily
participation is a vital part of your grade. The grading system is as follows:
Daily Lab Work, Journal and Quizzes 10%
Semester Exam 14%
Tests, Homework and Reports 38%
CACC Expectations (4 times a semester) 38% (lowest score dropped)
ATTENDANCE
Students are expected to be in class daily and to be engaged in the learning process. Regular attendance is
essential for success in school and in life. Research shows that students with 95% or above attendance
are more successful academically by earning better grades and performing better on college entrance
exams. Our attendance goal for all students is 95% or better.
A portion of the class grade is based on Career Center Expectations, which includes attendance and
participation in class, lab, shop, or worksites. Absences, except those for a school-sponsored activity,
may affect a student’s grade.
MAKE-UP WORK
The following is the Culinary Arts Department policy on make-up work. Any work missed is
automatically entered as a zero in e-schools.
Excused (Parent Excused, Excused, Medical, Field Trips) and Verified Absences
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4.  All missed work may be made up at full credit.
 It is the student’s responsibility to initiate contact with the teacher to get make up work.
 Work must be made up in a timely fashion, within the same number of days as the absence (e.g.
absent 2 days, work made up in 2 days).
 Participation points are lost due to absence. Students may possibly make up lab time by working
in the classroom/shop/lab outside of class time or through alternate assignments determined by
the instructor. However, in some classes experiences are limited and opportunities to repeat them
are not available.
Suspension (ISS, OSS)
 Missed work may be made up at partial credit, 50%.
 It is the student’s responsibility to initiate contact with the teacher to get make up work.
 Work must be made up in a timely fashion, generally within the same number of days as the
absence (e.g. absent 2 days, work made up in 2 days). Instructors may expect students to make
up work during suspension and submit upon returning to school.
 Participation points will be lost due to absence.
Truancy
 Work may not be made up. This will result in zero credit for missed work.
 Students will be subject to loss of participation points.
 Students may be permitted to take exams at partial credit, 50%.
RETURN POLICY FOR SECOND SEMESTER
Students who are performing below average, or who are failing the semester are subject to removal
from the program at semester. A student/parent conference will be held prior to the end of the semester
with the appropriate individuals present and alternatives will be discussed.
PREREQUISITE FOR ADVANCED COURSES
To be eligible to take advanced courses, a student must meet the prerequisites for the course in which
he/she wishes to enroll. Prerequisites vary by course, but generally include a minimum grade and
satisfactory performance on attendance and Career Center Expectations. See individual course
descriptions for specific prerequisite information. If the curriculum for a prerequisite course is modified
in any way, a pass/fail grade is issued. Pass/fail grades do not satisfy the grade requirement to take
advanced courses.
COLLEGE CREDIT
Articulation Credit
Students may earn college credit for Career Center classes through the Articulation process. College
credit awarded through Articulation gives the student a jump-start into a technical degree program by
allowing the student to by-pass certain entry-level classes at the college level for which the student has
already mastered the coursework. Articulated college credit is free and is transcripted after the student
1) completes the high school course and 2) enrolls and completes the required number of credit hours at
the institution awarding the credit.
Eligibility: Grade of 80% or better in this class for the year
Attendance of 95% or better in this class for the year
Institutions: Johnson and Wales and Art Institutes
ARTICULATION AGREEMENTS: upon completion of Culinary Arts II.
(Must have C average for high school, B average for culinary classes)
Johnson and Wales University - 15 credit hours
Art Institute of Colorado - 12 credit hours
Art Institute of Chicago - 13 credit hours
Art Institute of Atlanta - 8 credit hours
ACADEMIC INTEGRITY
The integrity of the academic program and the evaluation of each student’s achievement are of primary
concern to educational institutions. Cheating on an educational exercise not only reflects dishonesty on
the part of the student, but also diminishes the value of the work done by his/her classmates. Students
who cheat or plagiarize (using another’s words, ideas or writing as one’s own) shall be subject to the
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5. following: referral to the assistant director; parent/guardian contacted; a zero recorded for the exercise;
possible detention and/or suspension; and/or removal from the course with a grade of “F” recorded on the
transcript.
STUDENT SERVICES
Student services are available to help students succeed in their technical classes. Students in technical
programs are eligible for extra assistance by asking for help or by having their teacher refer them to the
Student Services team. There are reading specialists, a math specialist, counselors and resource
personnel who will help students in classrooms, by appointment and/or before and after school with any
problems they are having in their technical classes. An employment specialist is available to students
who are looking for part-time or full-time jobs. In addition, persons knowledgeable about financial aid
for post high school training/education are available, as well as persons who can help students assess
their vocational strengths and preferences in order to make more informed career choices.
INSTRUCTORS’ PROFESSIONAL BACKGROUND
Chef Harlan bharlan@columbia.k12.mo.us, Phone: 214-3158 or ext.29832
B.S. Professional Management Studies – Culinary Institute of America
Associates Degree in Culinary Arts – Culinary Institute of America
Internship – Commanders Palace, New Orleans, LA
Fourteen years of experience in restaurants and catering
Food Editor, Inside Columbia Magazine
Chef Risner crisner@columbia.k12.mo.us, Phone: 214-3800 ext. 29831
Associates of Culinary Arts – Newbury College, Brookline, MA
Pastry Chef- Sophia’s, Addison’s, Columbia, MO
Executive Chef/Pastry Chef/Owner- le Petit Bouchon, Columbia, MO
Pastry Chef - Brasserie T, Chicago, IL
Pastry Chef - Rialto, Cambridge, MA
Catering Manager - Milk St. Café, Boston,
Board of Directors, Sustainable Farms and Communities
Seventeen years of experience in restaurants and catering
Chef Rayl trayl@columbia.k12.mo.us Phone:214-3139 or ext. 33101
Associates Culinary Arts Scottsdale Culinary Institute, Scottsdale, AZ
Bachelors of Science Hotel Restaurant Administration
Missouri State University, Springfield, MO
Executive Chef – Illini Country Club, Springfield, IL
Kitchen Manager Houlihan’s, Kansas City, MO
20 Years of experience in restaurants and catering
STUDENT YOUTH ORGANIZATION
Skills USA
American Culinary Federation – Jr. Culinary Chapter
SCHOLARSHIPS
Martha A. Rayl Memorial Scholarship
Joyce A. Walls Memorial Scholarship
Missouri Restaurant Association
Skills USA
DISCRIMINATION POLICY
As a political subdivision, employer, recipient of federal funds, and an education institution, the Board of
Education is prohibited from, and hereby declares a policy against, engaging in unlawful discrimination.
This includes harassment and creating a hostile environment on the basis if race, color, religion, sex,
national origin, ancestry, disability, age, sexual orientation, or use of leave protected by the Family and
Medical Leave Act, in its programs, activities, and with regard to employment. The Board of Education
is an equal opportunity employer.
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6. COMPUTER USE
The use of any Columbia Public School computer is a privilege, not a right. Users of computers are
obligated to conform to district and individual school policies and directions given by a staff member.
Using the CPS facilities to access information carried by the Internet or other such information services
must be for academic work assigned by a teacher. Depending on the nature of the situation, students who
violate this regulation shall be subject to disciplinary action, or as the case is with any other property of
the CPS, be held responsible for the cost of repair, replacement or maintenance of any damaged
equipment or materials. The school may have a student assigned to an alternative educational program.
Culinary Arts 1 Syllabus
ADAMS COUNTY TECH PREP
Culinary Arts Level One
Instructo
Chef David Haynes Phone 334-6254 Extension 4330
r
Location Gettysburg Fire Hall E-mail dhaynes@gettysburg.k12.pa.us
Website: http://www.gettysburg.k12.pa.us/staff
Text:
Professional Cooking: Wayne Gisslen: Wiley 2004
ServSafe Essentials- National Restaurant Association Educational Foundation
Many additional texts will be used during this level one course.
Description:
This program will prepare students for a career in Culinary Arts. This course has been designed to meet
the needs of the Hospitality Industry through standards and competencies of the American Culinary
Federation. Through integrated classroom and hands-on kitchen experiences, the student will be
prepared to perform at an entry- level in the industry. Through the Tech Prep structure, students will also
have opportunities for advanced post -secondary credits. Students selected for this program will attend
classes at Gettysburg Fire Hall’s state of the arts kitchen. This facility has been designed and provisioned
with products, supplies, and equipment that student will be expected to use in the industry. All areas are
evaluated on a competency basis by a certified instructor. During these two years the student will receive
necessary training in the classroom in many academic disciplines as well as the kitchen. Students will
also have a chance to expand their education by training through various experiences outside of the
6 of 14

7. classroom. Successful completion of this Tech Prep Program can lead to college credits while still in high
school and American Culinary Federation, Certified Culinarian status following successful completion of
the program with a grade of 80% or better in the program and on the NOCTI exams.
Goals:
The goals of this program are to prepare students for an entry level position in the hospitality industry and
pre-preparation of students for a college, post-secondary, and or technical school.
Requirements:
All requirements for ACTP students are outlined in the ACTP handbook.
Resources:
All resources are outlined in the ACTP handbook. (Attendance, transportation, uniforms, etc.)
Evaluation:
Evaluation for Culinary Arts is determined by evaluating competencies in both Skills and Academic areas.
Attendance and Professionalism- 20%
Homework and Journal- 10%
Quizzes & Notebook- 10%
Tests/Exams- 20%
Lab/Production 40%
Total 100%
Grading conversion from a percentage to a letter grade will be calculated by the home school district
using their formula
Students will be graded through practical exams, quizzes, written exams, and oral reports, written
reports, classroom participation, event participation, teamwork, cleaning and shadowing visitations
(Culinary Arts Level 2 only).
Additional information on grades related to home schools is listed in the student’s ACTP handbook and
the Culinary Arts Policy handout.
Notebook Requirements:
All students are required to take notes for all classes. All notes must be typed or written legibly.
Notebooks will be collected for grading at the discretion of the instructor .A grade will be given for the
notebook and will count as a quiz grade. Every student must have a notebook. NO EXCEPTIONS
Event Participation:
ACTP students will be required to attend certain events throughout the year. Students will be given notice
prior to the events in order to make arrangements with their schedule.
Course Schedule:
Culinary Level One will cover units 101-122
Prerequisites:
None
Session:
120 minutes, 5 days a week
0750 AM – 0950 AM
Culinary Arts
Adams County Tech Prep
157 Lefever Street
Gettysburg, PA 17325
717-334-6254, x4330
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8. Culinary Arts 2 Syllabus
ADAMS COUNTY TECH PREP
Culinary Arts Level Two
Instructo
Chef David Haynes Phone 334-6254 Extension 4330
r
Location Gettysburg Fire Hall E-mail dhaynes@gettysburg.k12.pa.us
Website: http://www.gettysburg.k12.pa.us/staff
Text: On Cooking: Pearson/Prentice Hall 2008
Presenting Service- National Restaurant Association Educational Foundation
Many additional books, handouts & resources and texts will be used during this level two
course.
Description:
This program will prepare students for a career in Culinary Arts. This course has been designed to meet
the needs of the Hospitality Industry through standards and competencies of the American Culinary
Federation. Through integrated classroom and hands-on kitchen experiences, the student will be
prepared to perform at an entry- level in the industry. Through the Tech Prep structure, students will also
have opportunities for advanced post -secondary credits. Students selected for this program will attend
classes at Gettysburg Fire Hall’s state of the arts kitchen. This facility has been designed and provisioned
with products, supplies, and equipment that student will be expected to use in the industry. All areas are
evaluated on a competency basis by a certified instructor. During these two years the student will receive
necessary training in the classroom in many academic disciplines as well as the kitchen. Students will
also have a chance to expand their education by training through various experiences outside of the
classroom. Successful completion of this Tech Prep Program can lead to college credits while still in high
school and American Culinary Federation, Certified Culinarian status following successful completion of
the program with a grade of 80% or better in the program and on the NOCTI exams.
Goals:
The goals of this program are to prepare students for an entry level position in the hospitality industry and
pre-preparation of students for a college, post-secondary, and or technical school.
Requirements:
All requirements for ACTP students are outlined in the ACTP handbook.
Resources:
All resources are outlined in the ACTP handbook. (Attendance, transportation, uniforms, etc.)
Evaluation:
Evaluation for Culinary Arts is determined by evaluating competencies in both Skills and Academic areas.
Attendance and Professionalism- 20%
Homework 10%
Quizzes & Notebook- 10%
Tests/Exams- 20%
Lab/Production/Shadowing 40%
Total 100%
Grading conversion from a percentage to a letter grade will be calculated by the home school district
using their formula
Students will be graded through practical exams, quizzes, written exams, and oral reports, written
reports, classroom participation, event participation, teamwork, cleaning and shadowing visitations
(Culinary Arts Level 2 only).
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9. Additional information on grades related to home schools is listed in the student’s ACTP handbook and
the Culinary Arts Policy handout.
Notebook Requirements:
All students are required to take notes for all classes. All notes must be typed or written legibly.
Notebooks will be collected for grading at the discretion of the instructor .A grade will be given for the
notebook and will count as a quiz grade. Every student must have a notebook. NO EXCEPTIONS
Event Participation:
ACTP students will be required to attend certain events throughout the year. Students will be given notice
prior to the events in order to make arrangements with their schedule.
Course Schedule:
Culinary Level 2 will cover units 201-218
Prerequisites:
None
Session:
120 minutes, 5 days a week
12:30 PM – 2:30 PM
Culinary Arts
Adams County Tech Prep
157 Lefever Street
Gettysburg, PA 17325
717-334-6254, x4330
Teacher Websites © 2011 SchoolWorld
Classroom Rules/Policies and Procedures
Culinary Arts Classroom & Kitchen Policies
2009/10
Chef David Haynes
The following policies are for the Culinary Arts Program are in addition to and consistent with the Adams County
Tech/Prep Student Handbook policies but are customized for the Culinary Arts Program.
Competency Based Education
The Culinary Arts programs at ACTP are competency based. While there are traditional reading, writing and math
components, that are important and integral pieces of the program, the mission of the program is to provide you
with competencies/skills as established by the American Culinary Federation (see Competency List), that will
allow you to enter the industry upon graduation or continue to enhance your skill sets at post-secondary
institutions.
The goal of the Culinary Arts Program is to provide students with foundational skills sets, knowledge and
professional habits that are demanded for success in the industry. It is my goal to help you develop the habits and
skills that will allow you to successfully enter the job market or continue your training at a post-secondary school.
Each student will be given a list of the competencies. Students will have input as to determining when and to
what extent they have achieved each competency. The final competency level will be determined by the Chef
Instructor and initialed by the student.
Culinarian’s Code
The Culinarian’s Code of the American Culinary Federation was used as a model in the formulation of the
following classroom and lab policies. (See attached copy)
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10. Attendance
All students will adhere to the ACTP Attendance Policy. The calendar for the Culinary Arts program will follow
the Gettysburg Area calendar for the 2008/2009 school year (Attached). Understand that the GASD calendar may
differ from that of your home school.
Additionally, there will be a number of events throughout the school year that may necessitate your participation
outside the regular class time. For some, this may mean arriving for class early and for others it may mean staying
beyond the regular class time. Transportation will be arranged to get Level 1 students back to their home schools
in during regular school hours.
Grading
Student Grades will be calculated using the following criteria
Attendance & Professionalism 25%
Homework & Journal 10%
Quizzes & Notebook 10%
Tests/Exams 20%
Labs/Production/Cleaning/Shadowing (Level 2) 35%
Total 100%
Electronic Devices & Cell Phones
Re-read the policy in the ACTP Handbook
Homework Assignments
Will be posted on My ACTP Webpage:
http://www.gettysburg.k12.pa.us/webpages/dhaynes/
When each homework assignment is given to the class, each student will sign a form acknowledging that they
were informed about each homework assignment and its due date. Review the homework policy in the ACTP
Handbook.
In addition to this policy, any student who fails to turn in three (3) homework assignments will be assigned to ISS
at their home school. This policy will be enforced each time three (3) assignments are not turned in on time. The
student will receive a 0% for the day.
Journal
Each student will keep a journal of each dinner they eat, including, where the meal was prepared, who prepared
the food, the items served, their cooking methods, and an evaluation as to the quality of the food prepared and the
healthfulness of the meal.
Additionally, the same should be done for any meal eaten in a full service restaurant, including evaluation of the
service.
Uniform Policy
Clean uniforms (See ACTP Handbook-Culinary Arts Grooming & Personal Hygiene) will be worn to class every
day. Students are encouraged to get and extra Chef coat and hat so that one can be at home in the wash.
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11. Students must be in their complete uniform (except apron and hat) and seated in the class at the beginning
of the period or they will be considered late for that day.
• Chef Hat & Apron (to be worn in the lab)
• Black leather non-skid shoes
• Pants
• Chef Coat
• Any day that a student is not in complete/clean uniform, they will not be allowed to participate in any
part of the lab class except clean-up and will receive a 0% for their lab grade and a reduction of 50% of
their professionalism grade.
• During the lab (before clean up) students who are not in a complete/clean uniform will do a reading ,
writing assignment, assigned by the Chef Instructor, in the banquet hall and will deliver an oral
presentation to the class the next (class) day. The project will be given a quiz grade.
• After three days that a student is not in complete/clean uniform, the student will be assigned to ISS at
their home school and receive a 0% for the day. This policy will be enforced each time a student fails to
have a complete/clean uniform for three (3) days.
• Students will clean out their lockers and take their uniforms home to be washed the last day of each
school week(Usually Friday). Anyone not cleaning out their locker on the last day of the school week
will receive a reduction of their professionalism grade of 50% for that day.
• See the policy on jewelry, cosmetic and nail polish.
Driving & Parking
Level 1 students are not allowed to drive to Culinary Arts classes at the Fire
Department
Level 2 students are responsible for their own transportation. They must park in spaces along the alley on the
south side of the parking lot. Students must obey all city traffic laws.
Lockers & Locker Room
Lockers are provided for Culinary Arts Students, but each student must provide his/her own lock.
• Lockers are to be used for storage of uniforms.
• During class, students should lock up their street clothes and valuables. While there has been little
problem with theft, the Gettysburg Firehouse is a public building. Locks keep honest people honest.
• All uniform pieces must be locked in the locker before students leave for the day.
• Culinary students should change in the appropriate restroom.
• Lockers must be cleaned out on the last class day of each week. Uniforms should be taken home
and cleaned over the weekend. Anyone not cleaning out their locker on the last day of the school week
will receive a reduction of their professionalism grade of 50% for that day.
• The sous chef group for the week should check the locker room before class is dismissed each day.
Food in the Classrooms & Use of the Vending Machines
• Consumption of food in the classroom is a privilege and will be allowed as long as it done
responsibly.
• We are guests of the Gettysburg Fire Department. Use of the vending machines, located in their break
area, is a privilege and will be allowed as long as students treat the space and the members of the
Gettysburg Fire Department with respect. If there are any complaints about student behavior, use of the
vending areas will be terminated immediately.
• If students are late for class because of use of the vending machines, use of the vending areas will be
terminated immediately.
• If Level 1 students are late for their bus at the end of class because of use of the vending machines, use of
the vending areas will be terminated immediately.
• If students leave trash on tables of the floor of the classroom, use of the vending machines will be
terminated immediately.
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12. Student Behavior Kitchen Lab
While you are at Culinary Arts classes at the Gettysburg Firehouse, I am responsible for your safety. There is a lot
of activity going on while we are in production. The following rules must be followed:
• Students will be assigned to production groups. The groups will be changed throughout the year.
• During production, students should work with their group.
• While grades are assigned to groups, individual grades will be adjusted based on professionalism,
participation, productivity, skills, finished product & clean up.
• If you wish to leave the classroom, you must first check the white board to see if any one else is out of
the classroom. If there is no name on the white board you can then ask permission from the Chef
Instructor. When permission is given, write your name and the time in the appropriate space on the white
board. When you return to the class, erase your name and time from the white board and inform the Chef
Instructor that you are back in the class.
• Clean as you go.
• If you are unsure how to safely use a piece of equipment, ask the Chef Instructor.
• If you are using a piece of equipment that has multiple pieces, you must clean it, re-assemble it and
return it to storage as soon as you are finished with it.
• All students will participate in critique and taste all foods.
Student Sous Chef Responsibilities
It is our goal to help you develop the professional skills and habits that are so important to success in the
industry. There are great opportunities in the Hospitality Industry for exemplary employees. It is crucial that
you learn to lead and manage a team in the kitchen. It is equally important that you learn to learn to follow
leadership and excel as a team member.
You will be working with and for people with whom you do not necessarily get along. You are not expected
to like every one, but you are expected to get along. Regardless, you need to learn to lead everyone
effectively and cooperate as an exemplary team member.
Every week there will be a Sous Chef group assigned from one of the production groups. The Sous Chef
group will be responsible for the following (plus any other tasks assigned by the Chef Instructor).
In the Classroom
• Everyday a different member of the Sous Chef Group will review the recipes scheduled for
production. They will review scaling (if appropriate), methodology, ingredient substitutions (if
appropriate), unusual or complicated instructions. To the best of their ability, they will answer any
student questions.
In the Lab- During Production
• The Sous Chef group will assist the chef Instructor in pre-production: keep the mis en place
containers bin full; check plastic ware, paper goods and wraps; gather mis en place.
• Wrap, label and properly put away all foods, especially proteins and all PHF’s as soon as possible.
• Assign a group member to oversee duties of the other production groups. Assign major
responsibilities to each group.
• Make sure that all groups are cleaning as they go.
• Verify the cleanliness and order of the lab before students are dismissed to the classroom.
In the Lab- During Cleanup
• Oversee and participate with assigned groups to make sure all food is properly, wrapped, labeled and
put away in the correct area.
• Check for proper storage and placement of foods in the walk-in freezer, walk-in refrigerator and dry
store areas, including cabinets, & shelves.
• Check Paper/Plastic shelves and replace supplies as needed.
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13. Cleaning in the Classroom & Locker Room
• The Sous Chef Group will make sure that the locker room is cleaned and swept, all lockers are
closed and there is nothing on the floors.
• The Sous Chef group will make sure that all of the tables are pushed against the wall and that chairs
are turned upside down on tables, all computers are properly stored and books put away in library,
the floor is swept and the trash emptied as needed.
• The Sous Chef Group will then dismiss the class at the appropriate time with permission of the Chef
Instructor.
Before You Leave for the Day
Before you leave for the day, make sure:
• Your area is clean. Our table and chairs are properly stored.
• Your uniform is put away and your locker is locked.
• If it is Friday, that you are taking your uniform home to clean.
• That you are aware of any homework assignments.
Culinary Library
The Culinary Library is available as a resource for both in-school and homework assignments. All materials
should be handled with care and respect. All materials may be checked out for a week unless they are part of a
current/ongoing in school/classroom assignment. In the Checkout Log, record your name, the date, the name of
the book and the author and have it initialed by the Chef Instructor. When the book is returned, bring the book &
log for the Chef Instructor to initial. Return the book to the correct section of the library. Indeed, all students are
encouraged to use all of the materials and read as much about food as possible.
PDA Public Display of Affection
af·fec·tion
Pronunciation:
?-'fek-sh?n
Function:
noun
Etymology:
Middle English, from Anglo-French affection, from Latin affection-, affectio, from afficere
Date:
13th century
1: a moderate feeling or emotion2: tender attachment : FONDNESS affection for her parents>3 a (1): a bodily
condition (2): DISEASE ,MALADY b: ATTRIBUTE affections of bodies>4obsolete : PARTIALITY , PREJUDICE 5: the feeling
aspect (as in pleasure) of consciousnessa PROPENSITY , DISPOSITION barchaic : AFFECTATION 17: the action
of affecting : the state of being affected
synonyms see FEELING
While affection is one of the most wonderful of human emotions, it has no place in the professional work or
educational environment when it is manifested in a pubic and overt manner. PDA’s are not allowed in the GASD
nor at the ACTP facilities.
With each warning about PDA’s, both students will receive a 50% reduction of their daily
attendance/professionalism grade. With the third warning, both students will receive assignment to ISS at their
home school.
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14. Culinary Arts
Adams County Tech Prep
157 Lefever Street
Gettysburg, PA 17325
717-334-6254, x4330
Teacher Websites © 2011 SchoolWorld
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