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Culinary Arts & Hospitality

Culinary Arts & Hospitality. Chef Darlene Owens Lead Instructor Rules, Procedures & Expectations. What is Culinary Arts?. The word culinary arts refers to something that associated to or kitchen. Culinary Arts is there defines the art of cooking .

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Culinary Arts & Hospitality

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  1. Culinary Arts & Hospitality Chef Darlene Owens Lead Instructor Rules, Procedures & Expectations

  2. What is Culinary Arts? The word culinary arts refers to something that associated to or kitchen. Culinary Arts is there defines the art of cooking . • People who have a passion for food and cooking.

  3. What is Hospitality? • The business of providing services such as catering and entertainment.

  4. What will I learn ? • Math • Reading • Foreign Language • Art • Science • Writing • Teamwork • Leadership • Safety • Geography • Table Setting • Catering • Sanitation • Cooking Methods • Baking • History • Purchasing • Community Service • Enterunpruship • Commercial Equipment • Menu Planning • Resume Writing • Customer Service • Management • Career Opportunities

  5. Text books, Readings, Materials & Websites • Introduction to Culinary • Culinary Essentials • Servsafe 6th Edition • On Cooking • Professional Cooking • On Baking • Southern Living • Cool Illstrutated • Cook’s County • Allreicpe.com • Foodnetwork.com • Taste of Home • Cook.com

  6. Student Performance Expectations • Arrive on time Positive Attitude Daily preparation, attendance & participation Organization Notebook current ServSafe Certificate Professional Uniform Participation in FCCLA Professionalism Time Management

  7. Classroom & Lab Expectations • Keep Classroom & lab clean /neat • Use appropriate language • Respect others, teacher, equipment and facility • Raise your hand for assistance • Listen to others and participate in class discussion • Follow directions • Remain in your seat or in lab area until dismissed

  8. Classroom & Lab Expectations/2 • Remain in your seat or in lab until dismissed • Turn off All elections devices in classroom or labs. ( Warning, Classroom Jail, Given to Administration) • Eating or drinking is not allowed in classroom, locker rooms, stockroom. Unless demonstrations • Gum chewing, candy, drinking is not allowed in lab area. • Clean lab area after every use by each class.

  9. Classroom & Lab Expectations/3 • Bullying or harassment not allowed • Drugs, alcohol & weapons not allowed • Safety & Sanitation procedures must be followed at all times. • Operating of the slicer students must be 18 years.

  10. Method of Instructional Delivery/Assignment • Individual Projects • Notebook (containing all assignments/handouts, Portfolios Catering Hours • Community Service Hours • Product Evaluations • Test, Quizzes & Exams • Lectures • Class Discussion • Writing Assignments • Group Projects • Reports/Research • Demonstrations • Reading Assignment

  11. Grading Scales • Participation/Dressing Out- 10% • Lab, Kitchen Duties/Assignments 35% • Tests, Quizzes & Exams – 30% • Reports, Research, Demonstrations, Projects, Catering Requirements – 20% • Classwork, Homework, Notebooks & Portfolios – 10%

  12. Fees • Uniforms- price will depend on style, size, type of fabric and design/$65.00 and up. • FCCLA dues $20.00 • Locker Fee $.50 • Book- if damaged or lost will collect at the end of the school. • Field Trips- Depends on trip, amount of students participation, bus fee and driver fee.

  13. Coursework/Missing Absents • Late Assignments: • 10% debuted daily • Absent 2 day make up (written & Lab) • Lab make up before or after school check with instructor.

  14. College Opportunities • AB Tech. (Asheville) • GTCC (Greensboro) • Forsyth Tech. (Winston Salem) COMING SOON • Wilkesboro (Wilkesboro) • Johnson & Wales (Charlotte) • Central Piedmont (Charlotte) • Art Institute of Charlotte • Alamance Community (Graham)

  15. Welcome To Culinary Arts & Hospitality • Let’s have a good Year!

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