Instructor: Susan Alexander, NBCT
Location: CDC Room 503

Syllabus

Course Goals include:

• To provide students the opportunity to develop work place skills nNeeded for the 21st century.
• To provide students with technical skills to obtain a higher paying job or advance on to a college degree in food service area.
• To allow students opportunity to master specific course related skills while in a lab setting.

Curriculum and Textbook:

• Mississippi Curriculum - Culinary and Related Technology Guide Revised – 2008
• Exploring Professional Cooking
• Customer Service
• Food Service Math
• Quantity Food Techniques
• Menu Planning and Cost Control
• ProStart- Becoming a Food Service Professional

Classroom rules:

• Must arrive on time for class and lab!
• Must show respect to teacher and other students.
• Must never leave the room without permission.
• Class materials must be easily assessable at all times.
• (This includes any and all notebooks, textbooks, recipes files, and pen/pencil)

Students are Responsible for:

• All textbooks issued.
• Proper care and use of aprons/uniforms issued.
• Careful use of all kitchen equipment, hand tools and supplies.
• Completing and turning in assignments in a timely manner.
• Checking with teacher for missed assignments due to excused absence.

Major Projects:

• County Fair- To promote our class and take part in a community activity each student will complete any two of the following;
• Poster, 2-Food Exhibit, 3-Design a Healthy Menu, 4- Recipe File, 5-Help to construct a class display. Must be completed and entered in the Fair by September 15, 2004 (Test Grade)
• Lab Time- To practice skills, students will have the opportunity to demonstrate knowledge and refine skills needed during lab time. Lab will be approximately twice a week. Students should expect and set aside each Wednesday and Thursday for this lab time. Students must be present on these days and participate in the assigned activities.
• (One Lab grade of every 3 will count as a Test Grade) Make-up work will be allowed only, for an excused absence.
• Research /Presentation - of an approved current news article in Foodservice. Students will research from the web a current news article, and then using the computer they will design a Power Point presentation and present it to the class. One per nine weeks will be completed. Article approval date for 1st 9 weeks is no later than September 19, 2004. Presentation on or before October 10, 2003. (Test Grade)
• Field Trips – The teacher may schedule up to one field trip per nine weeks. Each student is expected to participate in the educational field trips that are planned to enrich and provide extra learning experiences not available at school. The parent or Guardian must sign a permission slip before each trip. Non-Participation because of an excused absence can be made up with prior approval with the teacher. (Test Grade)
• Local FCCLA Proficiency and/or STAR Events – Students will select an area to compete in against a set of standards. A contest date will be set and practice time will be given prior to contest. The student swill be scored by; teacher, other qualified adults, and other class mates. A compiled score will be taken. Must be completed by the end of the 3rd nine weeks. (Test Grade)
• Design A Menu – Using computer technology, the students will design a fixed or cycle menu for a food business of their choice. (Test Grade) This will be completed the first nine weeks.
• Team Work- Working with a partner each student will Design, prepare, and display a bulletin board with information on a current topic. Once each nine weeks. (Test Grade)
• Demonstration- Students will demonstrate to the class a food item of their choice once each semester. The student will research recipes, practice preparation at home, and set up a presentation date with the teacher to demonstrate to the class. (Test Grade)
• Design a Business- Students will design a small food business of their choice. To include a summary of the business goals, a menu w/ prices, hours of operation, target customer, building floor plan, job titles, salary scale, supplies needed w/suppliers, and an advertising plan w/ sample ads. (Two Test Grades)
• Food Service Job Portfolio –The following items must be completed for a food service job area of their choice; locate a want add for the job, a letter of application, a job application form, a resume, and a job interview. Completed the 1st half of the 4th nine weeks. (Test Grade)
• Exit Exam- As a Completer of a vocational course all second year students are required to take the state-mandated exit exam called Workplace readiness and Occupational exam (WorkKeys). This test is used throughout industry for job placement. Scores from this test can be taken to any job requiring such. (This exit exam will count as 1/8 of the final grade for the course)

Grading System:

30% Written Test Grades and Projects

30% Lab Test Grades

30% Written Class Work and Daily Lab Work

10% Participation, Display of work ethics, Attendance/Tardiness

Special Fees:

Materials/ Supplies requested:

Students should bring loose-leaf paper for notebook that is provided by teacher. Also one package of computer paper is required for printing research and activities using the computer.

FCCLA (Family, Career and Community Leaders of America):

All students Are encourages to join the Local, State, and National Organization of FCCLA. Activities will be part of classroom instruction on q regular basis. To Participate on the District, State or National level, students must pay State and National; dues of $12 for 1st time members and $ 10.00 for previous members.