Foods I

1. Foods I Introduction into Culinary Arts Mrs. Muraview Room #404

2. Mrs. Muraview About Me: • 4th Year Teaching • Foods & Fabric Arts • Culinary Arts Club Advisor • Graduated with a BFA in Fashion Design from University of North Texas (UNT) and background in nutrition.

3. Foods I - Course Foods I is a semester long course introducing students to the field of culinary arts. • Prior knowledge of basic cooking techniques and nutrition, although welcome, is not required. • There will be an emphasis on safety and sanitation and how they relate to our health, both personally and from the perspective of the food service industry. • Students will experience demonstrations, hands-on food labs, guided instruction and cooperative learning activities. • Throughout the course students will explore food choices and customs, nutrients the body needs, dietary guidelines for good nutrition and the skills necessary for planning daily menus. • Students will develop decision-making skills as a consumer when planning, budgeting, purchasing and preparing nourishing meals, and will evaluate and improve their day-to-day food choices.

4. Foods I Units • Safety and Sanitations • ServSafe Regulation: hand washing, dish washing, food safety & food born illnesses. • Nutrition • Up-to-date dietary guidelines and food restriction guidelines. • Basic Kitchen Principles • Kitchen Tools & Techniques and Knife Skills • Food Preparation • Cooking Techniques based on food types: Breads, Sandwiches, Casseroles, Cakes & Cookies, etc. • Meal Planning and Etiquette • Manners & Table Setting

5. Expectations • Classroom Rules: • Be On-time, On-task & Prepared to Learn Everyday. • Keep All personal Devices PUT AWAY. • Be Responsible for your own Learning. • RESPECT the teacher, classroom, and other students. • ALWAYS do your BEST! • Seeking Help when needed • Preferences for student participation • Raise your hands and wait to be called on • Class contract – Due October 1st

6. Class Materials: • Provided: • Kitchen Equipment, apparel, and food supplied. • Required/Not Provided by Teacher: • Ipad’scharged ready for class • Pen/Pencils on days of Test

7. Grading Criteria • Each Unit will consist of the following items to be graded: • Class worksheets/progress grade (5-20pts) • Unit Assignment/Project (100 pts) • Unit Lab Grade (10pts per lab, 10 labs are calculated together) • Unit Test (50-75pts) • Rubrics for all assignments, and labs.

8. Late Work/Missed Exams • Late Assignments and Worksheets • Late Worksheets - accepted • Late Assignments/Projects – 1st day late 5pts, and 1pt for each day after. • Missed Exams • It is your responsibility to make-up exams that are missed.

9. Submitting Work • Digital Submissions Only • Be prepared to know Google Classroom, Socrative, and Kahoot. • All work will be submitted through google classroom. • Quizzes are taken through socrative and google forms. • All presentations and information will be available to students in google classroom.

10. Contact • Email is the best way to contact me: jmuraview@npsdnj.org • Availability • Prep: 3 & 8 • Professional Period: A • Lunch: B