Welcome

1. Welcome From the Culinary arts instructors of the Advanced Technology Complex to “The Next Food Network Star, or “Top Chef”. “BAM!”

2. Culinary Arts I Fall 2007/ Spring 2008 Instructors: Paul Niles \ Robert Sayne Phone: 940-369-4884 \ 940-369-4883 E-Mail pniles@dentonisd.org \ rsayne@dentonisd.org Culinary Arts I: Grades 11 – 12 Length: 1 year Credits: 2 (double-block class)

3. Who am I • Mr. Niles, Chef Niles, or Chef • 2cd year teacher • 35 years practical experience • Worked all over the country • Worked all positions

4. Who are you? • Stand up and introduce yourself • Introduce your matching partner • They tell us something about themselves • Pick next person to introduce

5. Student information; • The folder is for all of your work • Name on tab • Inside • Parents or guardians' name • Their phone number • Home/work/cell • E-mail address • I will e-mail my contact information to them • A calendar of upcoming events

6. PROGRAM GOAL: • Welcome to the world of professional food service. You have chosen to explore one of the most explosive and dynamic career paths available today. You have just taken the first step, where it leads is up to you. Whether you are planning on becoming the next celebrity chef, syndicated food critic, or running one of the thousands of our nation’s eateries. Our goal is to give you the exposure you need in all of these areas enabling you to make an informed decision on which option best suits you.

7. PROGRAM OBJECTIVES: • To develop industry specific skills and professional work ethics that will allow you to flourish in either post secondary education or as a leader in the culinary industry. • This will be accomplished by supplementing our curriculum with, guest lectures, demonstrations, and the occasional field trip. • You will be operating the only eatery on campus. You will develop, sell and execute on premise catering events. You will not only learn kitchen techniques but also what industry professionals are looking for in the next generation of restaurateurs.

8. ATTIRE REQUIREMENTS: There is a class uniform and all students are required to be in the uniform every class period. The uniform and costs are as follows. • Chefs Coat ¾ Sleeve: • Cooks Pants: • Skull Cap: • Black Slip Resistant Shoes: $20-$50 • School approved I.D. Lanyard $3.00 • We will have a representative for a uniform supply company here on specified days for you to purchase your uniform, with the exception of the shoes. • All shoes must be closed toe, and slip resistantNO OPENED TOE OR CANVAS FOOTWEAR OF ANY KIND WILL BE PERMITTED.

9. ADDITIONAL MATERIALS NEEDED: • 3 ring binder to be used as a portfolio this will include but not limited to: • Notes • Recipes • Outlines for catering • Paper and pens for note taking

10. Mission Statement: • Our purpose is to provide a save and positive learning atmosphere, where students feel comfortable to explore the possibilities that may be open for them in one of the largest industries in the world. To help the student learn and develop the skill sets and work ethics that industry leaders are looking for in today’s job market. When our students successfully complete the course they will be prepared for either post secondary course work or entry level industry positions.

11. To accomplish this goal will require hard work patience and full student cooperation.

12. Description of learning environment: • The students will be exposed to every aspect of the restaurant industry through classroom lecture, work in a commercial kitchen lab and by developing and executing full service catering events.

13. Daily Procedures: • Be at your group station on time dressed and ready to begin • Place any homework in the appropriate in box for your class • Read the board for any important information concerning assignments, projects, competitions or events • Sous chefs report to instructor to determine what their group will be doing that day • Talk with your Sous chef to establish what will be your areas of responsibility • Morning classes will be setting up the bistro, the afternoon will be breaking it down

14. Daily Procedures: • Take any notes that are required for that day’s lecture • Practice any skills or produce any recipe for the day in the kitchen • All workstations must be clean and all utensils washed and put away before end of class • Sous Chefs will be responsible for their group’s station • Instructor not the bell will dismiss class • Complete any assignments not finished from previous class

15. Classroom expectations: • Be on time • Be courteous and respectful of each other and the instructor • Be attentive, this is a learning environment • If the instructor is speaking no one else should be

16. Kitchen expectations: • A commercial kitchen can be a hazardous environment if simple rules are not followed. • Do not use any piece of equipment that you have not been approved on • Do not use any piece of equipment for anything other than its designed use • Follow all posted safety rules • No running, pushing, shoving or any other horseplay

17. Positive reinforcement: • By following these rules and procedures we will have a much more productive time together. • The students will be able to explore more areas of culinary arts • Try more techniques • Experiment with a wider variety of foods • More time to develop their own recipes

18. The instructor will choose the Sous chef for each group. This is a position of privilege as well as responsibility. To maintain this position the Sous chef is expected: • To motivate their group • Set an example of professional behavior in the classroom as well as the kitchen • They will have input into the daily grade of each group member • They will also be assigning kitchen responsibilities for each member of their group

19. Consequences: • Consequences will vary depending on the severity of the infraction. The daily grade is fifty percent of the final grade and most infractions will result in a loss of points, some cases multiple points. For disruptive behavior other consequences will be as follows.

20. Consequences: • Three verbal warnings with in a week will result in a write up for detention

21. Consequences: • Three verbal warnings with in a week will result in a write up for detention • Second detention will be accompanied by a parent teacher conference

22. Consequences: • Three verbal warnings with in a week will result in a write up for detention • Second detention will be accompanied by a parent teacher conference • Third detention will be brought to the attention of the administration for corrective action

23. Consequences: • Detentions may be cause for removal from position as Sous chef. They will be held one Saturday a month and will consist of detail cleaning in the kitchen so if assigned come grubby.

24. Consequences: • No uniform 2-class periods in a row or 4 out of any 10 will result in a detention.

25. Daily grade = 50% Homework and quizzes = 25% Exams = 25% Daily grade breakdown Punctuality =10% Uniform =15% Mise-en-place = 15% Professionalism = 10% Participation = 15% Home/class work = 15% Food preparation = 25% How will you be graded?

26. Our curriculum provides an introductory employment and higher education platform with a focus on culinary arts. You will be integrated into a commercial kitchen environment and will learn using a combination of lectures, laboratory, and practical workplace scenarios. This program will open the door for nationally recognized professional certifications and post secondary opportunities.

27. OSHA certification Servsafe certification Knife skills Stock production Soups and sauces Intro to baking (pies for the holidays) Produce id and purchasing Potatoes Starch Pasta Breakfast prep Salads Sandwiches Poultry Meat seafood What will we learn?