• Syllabus-Introduction to Culinary Arts

    Posted by Daniel Cote on 8/9/2024

    Introduction to Culinary Arts 2024-2025 - Official Syllabus 

    Instructor: Chef Daniel Coté, CEC, CCERoom: V122Email: daniel.cote@houstonisd.orgPhone: 713-920-8000 x03675 

    Course Overview Welcome to Introduction to Culinary Arts! This course is your gateway to the exciting world of culinary arts.  

    Topics Covered: 

    Introduction to Culinary Arts 

     

    Start Date 

    End Date 

    Unit #/Topic 

    Cycle  

    8/12 

    8/23 

    Unit 1: Expectations in the Culinary Classroom 

    Cycle 1 

    8/26 

    9/6 

    Unit 2: Professional Communication, History of Food Service, The Brigade System 

    9/9 

    9/20 

    Unit 3: Safety in the Professional Kitchen 

    9/23 

    10/11 

    Unit 4: Sanitation in the Professional Kitchen 

    Cycle 2 

    10/14 

    11/1 

    Unit 5: Recipes and Measurements 

    11/4 

    11/22 

    Unit 6: Table Service 

    Cycle 3 

    12/2 

    12/13 

    Unit 7: Gingerbread House Workshop/Semester Review 

    12/16 

    12/20 

    Semester Finals 

    Finals 

    1/6 

    1/10 

    Safety and Sanitation Refresher 

    Cycle 4 

    1/13 

    1/24 

    Unit 8: Knives and Hand Tools in the the Professional Kitchen 

    1/27 

    2/21 

    Unit 9: Knife Skills/Cooking Principles 

    2/24 

    3/7 

    Unit 10: Basic Preparations/Cooking Principles/Smallwares 

    Cycle 5 

    3/17 

    3/28 

    Unit 11: Kitchen Staples/Cooking Principles/Smallwares 

    3/31 

    4/17 

    Unit 12: Career Exploration 

    4/21 

    5/9 

    Unit 13: Resumes and Cover Letters 

    Cycle 6 

    5/12 

    5/23 

    Unit 14: Interviews and Goal Setting 

    5/27 

    6/4 

    Semester Finals 

    Finals 

     

    Supplies Needed (Due by Wednesday, 9/4/24) 

    • Course Fee: $75 (payable through Schoolpay) 

    • School-issued Electronic Device 

    • Writing Utensils: Pen or pencil 

    • Notebook 

    • Footwear: Closed-toe, non-slip shoes  

    • Identification: School ID badge worn around the neck 

    • Hair Restraints: Hair ties/rubber bands (if needed), hat or appropriate hair covering 

    Attendance Regular attendance is crucial for your success on this hands-on course. Missing classes can impact your learning and ability to complete activities and assessments. Exceeding a 10% absence rate may result in a "No Grade" for the course. 

    Tardiness Arriving late is disruptive. Tardy students must obtain a pass from their house office. Excessive lateness will be considered an absence. 

    Grading Policy 

    • Major Grades (70%): Tests, projects, and practical exams. 

    • Minor Grades (30%): 

    • In-class Assignments and Homework (15%) 

    • Weekly Professionalism Grade (15%): Evaluated based on punctuality, preparedness, participation, and respect for peers and instructors. 

    Semester Grade: 90% from grading cycles, 10% from the final exam. 

    Retakes and Late Work 

    • Retakes: Permitted for major assignments with initial grades of 69 or lower. 

    • Maximum retake grade: 80%. 

    • Retake requests must be emailed to Chef Coté within seven days of grade posting. 

    • Late Work: Incurs a 10% daily penalty for up to 5 days. Subsequently, the grade will be zero. 

    • Absence-related late work: Three days to submit without penalty upon return. 

    • Responsibility for communication about late work lies with the student. 

    Classroom Expectations 

    • Be Prompt: Arrive on time and ready. 

    • Be Prepared: Bring necessary materials and maintain a positive attitude. 

    • Be Polite: Respect everyone and use appropriate language. 

    • Participate: Engage fully in all activities. 

    Uniform and Hygiene (lab days) 

    • Hair: Long hair tied back. Facial hair may require a beard net. 

    • Jewelry: No rings or bracelets. Necklaces tucked in. Small earrings only. 

    • Shoes: Non-slip and safety compliant. 

    • Non-slip shoes are required for lab days. 

    • Non-slip shoes typically have the words “anti-slip,” “non-slip,” “slip and oil-resistant,” “oil resistant,” or “slip-resistant” printed on the soles. 

    • Dress Code: Follow school policy. 

    Food and Drink 

    • Personal Food: Not allowed in the classroom. 

    • Drinks: Permitted if in a re-closable container. 

    • Tasting: Food prepared in class can be tasted as part of the lab. 

    Electronic Devices 

    • Policy: Personal electronic devices are not allowed during class. This includes cell phones and smartwatches. These devices should be stored away in your personal belongings. 

    Safety and Sanitation 

    • Safety First: Always follow safety rules in the kitchen to prevent accidents. Unsafe behavior will not be tolerated. 

    • Sanitation: Proper food handling and cleanliness are essential. You will be trained in and expected to follow ServSafe sanitation standards. 

    Academic Integrity 

    • All work must be completed honestly. Cheating or plagiarism will result in disciplinary action and a grade of zero. 

    Late enrollments 

    • Given the inherent risks associated with this course, it is imperative that any student enrolling after the start date must fulfill the requirements for units 1, 3, and 4. This is to ensure that all participants have the necessary foundational knowledge and skills to safely proceed with the course material. 

     

    Signatures: 

    • Student name (please print): ___________________________________________________________________ 

    Date: ______________________________________________________________ 

     

    • Parent/Guardian name (please print) _______________________________ 

     

    • Parent/Guardian Signature: ____________________________________________________________________ 

    • Parent/Guardian contact number__________________________________  

    • Date: ______________________________________________________________ 

    Please review this syllabus with your parents/guardians and return it signed. If you have any questions or need clarification on any point, feel free to contact me. 

    For items not covered in this syllabus, please defer to the school's and/or district’s policy.  

     

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