The Recipe for Success in Catering I

Welcome to Catering I, I am excited to work with you throughout

this semester. This class is intended to train students for career
opportunities in the food service/culinary industry. Students will gain
experience with safety and sanitation procedures and use and maintain
commercial food service equipment. Students will cook extensively in
this class and gain experience with several different paths for food
related careers including catering, baking, restaurant industry,
hospitality and fast food businesses.

Ingredients
-

Proper cooking attire (i.e. cooking coat or chef coat)

No cell phones while cooking as it is a sanitation issue
Long hair must be pulled back while cooking
A positive attitude
Willingness to try
Creativity

Procedures
1. Attendance:
Because this class is so fast paced, you will want to strive to be to class on time and
every day. Make up work will be given for absences. If you are here you are guaranteed
to have fun while learning a lot.
2. Tardy Policy:
Students will be expected to come to class with a late pass whether the tardy was
excused or unexcused.
3. Bathroom Policy:
Students will be allowed to use the bathroom during class but will need to make sure
they wash their hands thoroughly upon re-entering the room before they resume
cooking.
4. Grading Policy:
A-90-100
B-80-89
C- 70-79
D- 60-69
F- 59 or below

When grading I will round up using proper mathematic rounding techniques. Beyond
that the grades will stand and will not be negotiable. However, if students are struggling
I am more than willing to spend time individually with the student to guide them.
5. Exam Policy:
In this class exams will be a vital part of students grades. There will be 5 exams offered
and students are allowed to drop their lowest exam grade.
6. Homework Policy:
For this class homework will not play a large role. I will not assign specific homework
assignments. Homework will only be assigned as a way to catch students up or if an
assignment is not finished on time.
7. Dishes Policy:
Unique to this class comes the use of dishes, utensils, etc. Proper dish washing
techniques will be taught at the beginning of the semester and expected to be followed
throughout the semester. Kitchen groups will receive a grade on the cleanliness of their
kitchens each day.
8. Use of Caution:
In this class we will be using potentially dangerous items including hot stoves, ovens,
various knives, and food processors. It will be vital to success that each student takes
these items seriously and demonstrates caution while using them. Participation points
can be docked if students are mishandling these items or joking around with them.
9. Food Allergies:
We will explore various dishes throughout the semester encompassing a wide array of
ingredients. Please inform me if you have a food allergy so that I can help cater to this in
our cooking.