Culinary Arts Level 1 &2
Instructor: Chef Rebecca Giedosh-Ruge
Office Number: 907-352-0439
Course Text: Foundations of Restaurant Management and Culinary Arts
Level One: National Restaurant Association
Welcome to Culinary Arts! This class offers a full year’s curriculum in just one semester. During this term we will cover the entire Level One Book and cook a minimum of 3 days a week, so please come prepared to work and focus.
Course Description: This program is designed to introduce students to the skill necessary for success in the Food Service Industry. This is ProStart Curriculum, developed by the National Restaurant Association as part of the School-To-Career approach to learning. Students will learn about, but is not limited to: Knife skills, Soups/Stocks/Classic Sauces, Meat Fabrication, Basic Cooking Technique, Terminology, Safety & Sanitation as well as work towards their ServSafe Manager Certification and Basic Barista Certification while spending time in our Tech Café. Welcome and let’s get started!
Materials: Being Organized is Essential to Success!
1. Three Ring Binder (For keeping Bell Words, Recipes, Class Specific Work and Terminology.)
2. Paper, Pencil, Black Sharpie (For notes, labeling, calculating)
3. Non-Skid Work Shoes (Please no high heeled shoes, open toes or non-treated cloth shoes for safety reasons. If you are wearing the incorrect shoes, you cannot participate in lab and will result in a zero for the day. Don’t forget your shoes!)
4. A willingness to learn, help others and keep our kitchen clean and safe.
Submission of Assignments:
1. Late work will be docked 10% for every week late. This will continue until the assignment is either handed in or zeros out. Arrangements for missing work due to vacation or illness much be made with the Chef to avoid lateness penalty.
2. Extra credit will be dispersed throughout the class via tests as deemed appropriate by the Chef. Extra credit can also be gained by working functions during and after school hours. There is no list of makeup assignments.
3. Exams: Students will be assessed for their knowledge after each chapter. This will be done in a variety of ways (written, projects or presentations)
Culinary Grading Procedures:
Labs, tests and Quizzes (Summative) 50%
Class work from the text book (Formative) 40%
1. Be polite and considerate of others. Due to the nature of this class, professional behavior is not only expected, it’s mandatory. The throwing of any object, snapping of towels or other horseplay as decided by Chef is grounds for disciplinary action.
2. Be in your seat, Chef-ed up and ready to work when the bell rings.
3. Follow ALL safety and sanitation expectations at all times.
4. Attendance: I expect you to treat this class as a job. You need to be here to cover your ‘shift’. If you can’t make it, kindly inform the Chef via email or phone call. This will help you maintain your employability points. This class is largely hands on and a sizeable percentage of your grade is based upon your work efforts.
5. Appropriate dress during Lab: You must ‘Chef Up’ when working with food. This means that you will wear a chef hat, coat, apron and appropriate shoes. Any hair that is collar length or longer will be restrained with a hair tie or hair net under your hat. A chef coat, apron and hat will be issued by the school at no additional charge to be returned at the end of the term. The cleanliness and neatness of the uniform will be a part of the student’s grade. If you fail to return your issued uniform in its entirety, you will be docked one full letter grade. PLEASE hand back your uniform.
6. If your work is late or zeros out, you will be docked on your employability grade. Part of your responsibility to the lab is your written work.
Employability Skills- This is a daily 10 point grade given based off of students’ readiness and preparedness to learn. Points will be lost for the following:
1. Being unprepared (Not having parts of uniform)
2. Being disrespectful (Harassing others, misusing the lab, talking during/ignoring lecture/lesson/demo for the day)
3. Inappropriate Language (Swearing and Racial/Hate speech will not be tolerated)
4. Tardiness/Absences/Refusing to Participate
5. Late/Zeroed out Work
Labs- Failure to participate in labs will result in zero points for the lab as well as employability points. Labs can be made up from home if pre-approved by Chef. Labs are a large part of our curriculum, so it is crucial to be ready/present/willing to learn.
Class Work/Quizzes- Class work will consist of vocabulary, reading and other informative activities to help the student better understand the material being covered. Weekly quizzes will be utilized to help student’s check for understanding. Occasional larger projects/presentations will be assigned.
Bell Questions/Terminology-There will be DAILY bell questions/terminology. These will help build vocabulary and general knowledge. These will be organized in your binder along with any notes given in class. This will be checked for a weekly 20 point grade. Kindly have folders ready for inspection at beginning of class on Friday.
Falafel on from Scratch Pita breadPosted by REBECCA GIEDOSH-RUGE on 5/29/2019
Trimming beef for the Boy Scout feed (Shout out to Troop 300!)Posted by REBECCA GIEDOSH-RUGE on 5/29/2019
Kimchi FabricationPosted by REBECCA GIEDOSH-RUGE on 5/29/2019
Kimchi + JoyPosted by REBECCA GIEDOSH-RUGE on 5/29/2019
Knife Skill practice in LabPosted by REBECCA GIEDOSH-RUGE on 5/29/2019
Cleaning Green Beans for Perfect Attendance LuncheonPosted by REBECCA GIEDOSH-RUGE on 5/29/2019
Sushi LessonPosted by REBECCA GIEDOSH-RUGE on 5/29/2019
Tortellini Pasta from ScratchPosted by REBECCA GIEDOSH-RUGE on 5/22/2019