Northwest Career and Technical Academy

Course Expectations
2015-2016
Culinary Arts II & Lab
Aaron Klafter-Phillips
Arklafter-phill@interact.ccsd.net

Course Description
This course provides culinary students with an introduction to the principles and techniques of food
preparation. The classroom is patterned after the food service industry with an emphasis on school to work
transition skills. Students acquire basic skills in food handling, equipment technology, cooking methods,
kitchen safety, and sanitation procedures.
Course Goals
Upon completion of this course, the students will:
1. To explore the history and evolution of the food service industry
2. To identify food service industry employment opportunities and entry level requirements
3. To develop skills in the use of culinary utensils and equipment
4. To practice safe working habits and to gain a knowledge of professional hygiene and safety standards in
the kitchen
5. To understand quantity food preparation, production, and organization
6. To practice sanitation and safety in the receiving, storage, preparing, preserving, and serving of food
7. To explore modern methods of food preparation and related technology
8. To identify and fabricate a variety of meats and poultry
9. To prepare the basic mise en place (having tools and ingredients together) of a professional kitchen
10. To employ the basic cookery and baking techniques for dairy, meat, poultry and fish
11. To gain basic cookery skills in the preparation of vegetables, grains, legumes, and pasta
12. To demonstrate the ability to convert, weight, and measure quantity recipe ingredients accurately
13. To explore nontraditional careers and entrepreneurships
14. To develop academic skills within the culinary arts field
15. To develop desirable work habits emphasizing employee loyalty, leadership, responsibility, and
business values.
Textbook(s)
Food for Today, Glenco McGraw Hill will be the primary text for this course.
Additional Text:
Culinary Fundamentals, Pearson Prentice Hall
Culinary Math, Blocker
About Professional Baking, Advanced Baking and Pastry
The Professional Chef, The culinary Institute of America
If lost the student will be responsible for a $70.00-$125.00 replacement fee.

Course Outline/ Benchmarks

The topics to be studied will be approached in the following manner:

Topic
Orientation
Kitchen Equipment
Safety
Sanitation
Production

Nutrition
Kitchen Utility
Employability Skills
Entrepreneurship

State/National Standard
1.1, 1.2-1.5, 1.6-1.7, 1.8-12.9
2.1-2.3, 2.4-2.6
3.1-3.2, 3.3-3.6
4.1, 4.2, 4.3-4.9, 4.10, 4.11-4.12
5.1-5.2, 5.3, 5.4-5.6, 5.7, 5.15, 5.16-5.19, 5.20-5.22
5.23-5.27, 5.28-5.33, 5.34-5.36, 5.37-5.40, 5.41-5.49
5.50, 5.53, 5.37-5.40, 5.41, 5.49, 5.50, 5.53, 5.54-5.55
5.56-5.57, 5.58-5.70, 5.71-5.74
6.1-6.5
7.1-7.4, 7.5-7.8, 7.9-7.16
8.1, 8.2-8.4, 8.5-8.6
9.1-9.3, 9.4-9.5

Controversial Issues:
Videos: Videos may be shown in class to enhance the educational experience. Videos shown in their
entirety meet the Clark County School District guidelines for student viewing. Some units are enhanced
with video clips from various movies, some ratings of which you may question suitability for viewing by
your student. For example, during the unit on Manners, students will view clips from movies such as:
Grease, Clueless, Pretty Women, Big, Titanic, etc. I have previewed all movies, and selected clips that are
tasteful and free from nudity, violence, foul language, etc. During the course of the school year your child
will have the opportunity to view a video entitled Super Size Me. In this video Morgan Spurlock
unravels the American Obesity epidemic. Because this video is rated PG, as a parent/guardian you will
need to give your permission to view the video. I feel this movie has a huge amount of important
information about how the United States is eating as a nation. Your child will gain valuable information
about fast food eating habits, along with reinforcing what they have learned throughout the school year on
eating nutritionally and sensibly.
Obesity and eating disorder issues.
CCSD 6124.2 Objective study in the classroom of controversial issues is a responsibility of the public
schools. The teacher, as impartial moderator, will inform the school administrator of potentially
controversial issues before they occur.
In the event a parent/guardian does not wish for their student to participate in the exploration of that
topic, an alternate work will be assigned. The student will not lose points.
Technology Applications
Hands on production utilizing the kitchen technology and equipment.
Use of Handheld media devices, such as Smartphone, iPad, iPhone.
All of Microsoft office applications.
Video and photographic media applications and equipment.

Grading Policy - Grading Scale

Letter grades will be determined on the following scale:
A
90% - 100%

B
C
D
F

80% - 89%
70% - 79%
60% - 69%
below 60%

Grading Procedures
1. Students who are tardy will miss opening of class-graded activities.
2. Projects/Assignments and Performance: Students will be given ample class time to complete
project-based activities. All assigned class labs are required to be completed in class. Students who
turn in late work will not be eligible to receive full credit. Class work makes up 60% of the grade.
3. Homework: Many assignments will be submitted through an online program such as Edmodo.
4. Tests/Quizzes and Assessments: Quizzes will be given frequently to monitor student progress, and
are frequently unannounced. Tests will be given at the end of each unit covered in class.
5. All student work including notebooks will be held to the highest standards for grammar and
spelling. Students will conform to the established standards of quality and will use Cornell note
taking procedures.
6. Class Presentation: This is an activity-based class. There will be many in-class activities including
hands on projects, labs, videos, guest speakers, demonstrations, etc., in which students are expected
to participate. These activities are very physically skill based. Poor attendance will make it
difficult to succeed in this class. Presentation points are given on a daily basis. Presentation points
will be awarded each day for students who actively present in discussions, activities, etc. NO
POINTS will be awarded to students who are out of uniform, sleep, visit, complete work for other
classes, etc. during class time and for lack of presentation in the kitchen. Failure to bring required
supplies and equipment to class will result in the loss of presentation points. Completion of project
and end of unit test points make up 60% of the grade.
7. Make-up work: It is the students responsibility to find out what was missed during their absence.
Students may ask questions regarding make-up work before or after school, not during class time or
passing periods. Students only have a maximum of three days upon returning to class to complete
make-up work. If an assignment was due during an unexcused absence, it is still considered late. It
is the students responsibility to ensure that work is turned in, on or before, the date due.
8. After any absence, the student is required to initiate contact with instructor to obtain appropriate
make up work within three (3) school days directly following the students return. Any assignments
that were due prior to the absence, are due the next class period. If a student exceeds more than
seven unexcused absences, they will receive no credit for that
9. Appropriate Dress: As we enter into the food labs, students will not be allowed to wear baggy
clothing, or outerwear of any kind. It is the students responsibility to wear safe shoes (oil and slip
resistant black work shoe) and proper clothing (CLEAN chef hat, Checkered pans, culinary chef
coat, apron) Failure to wear appropriate footwear and clothing will result in the loss of cooking
privileges for the day and loss of participation points. Students need to be prepared EVERY DAY
in class with the proper attire. Many times we have spontaneous labs and experiments as classroom
instruction.
10. The only acceptable types of extra credit will be retaking a test, or redoing an assignment, for extra
points. This opportunity is offered at the teachers discretion.

11. It is the students responsibility to check their grades on Infinite Campus daily. All work submitted
must clearly state the students class period and teacher of record
12. Use and Care of Kitchen Equipment: The ultimate goal of this course is for each student to become
proficient, safely use kitchen equipment, and following recipe procedures. The use of kitchens and
school equipment, however, is a privilege, and is given only to students who follow classroom rules
and procedures, follow instructions, and exhibit satisfactory citizenship. Replacement cost of
kitchen equipment can average $1000.00 dollars or more. So that we may keep all kitchens and
equipment in working order, students agree to:
Listen to instructions the first time they are given.
Regularly take notes and refer to them when needed.
Ask questions when clarification is needed.
Seek help from a classmate, or the teacher, if needed.
Use the kitchens and equipment with patience and care.
Alert the instructor when a problem arises.
Alert the instructor of any accidents so that first aid maybe administered or the student may
be sent to the nurse.
You may only use equipment that belongs to you, or that has been made available for class
use by the instructor. DO NOT use equipment and materials that dont belong to you.
All special equipment that is made available to students by the instructor must be cleaned
and returned to the instructor, prior to the end of class.
Basis for Quarter and Semester Grades
Formative
Summative

40%
60%

Semester grades will be calculated as follows:

First/Third Quarter
40 %
Second/Fourth Quarter
40 %
Semester Exam
20 %

Late Work Policy

NWCTA has adopted a no late work policy. All students at NWCTA are expected to understand and
demonstrate the Employability Skills for Career Readiness Standards. Standard 1.2.8 indicates students
are expected to demonstrate time, task, and resource management skills by organizing and
implementing a productive plan of work. This includes working efficiently to make the best use of
time, developing a plan of work to reach identified goals, and utilizing a time-management plan. If a
student completes his/her work prior to a due date then it will be accepted early. Partial credit may be
given for incomplete work that is turned in on the due date. When doing group work, be sure all
members of the group have copies of all parts of the project and all members names are listed on the
work being submitted. I.E.P. accommodations must be followed.
Basis for Citizenship Grade

Students must exhibit behavior that does not interfere with the teaching/learning process, and they
are expected to demonstrate employability skills necessary for the 21st Century.
O Outstanding: student attends class without unexcused absences or tardies, submits work on time, is
always respectful, cooperative, and non-disruptive of the teaching/learning process and follows all
class/school rules. This student is a positive classroom participant.
S Satisfactory: student attends class with two (or less) unexcused absences or tardies, submits work on
time, is always respectful, cooperative, and non-disruptive of the teaching/learning process and follows all
class/school rules.
N Needs Improvement: student has 3-5 unexcused absences or three unexcused tardies, some of the work
is missing or late, needs occasional reminders to be respectful, cooperative, and/or non-disruptive of the
teaching/learning process, and needs occasional reminders of class/school rules.
U Unsatisfactory: student has 5 or more unexcused absences or four or more unexcused tardies, the work
is often missing or submitted late, student needs frequent reminders to be respectful, cooperative, and/or
non-disruptive of the teaching/learning process, and needs frequent reminders of class/school rules. Student
engaged in academic dishonesty.
Class Rules:
1. Food/Drink/Gum/Candy is NOT permissible. Water is acceptable.
2. NWCTA Hall Passes must be used to leave the classroom. No passes will be issued to go to
students vehicles. One student at a time can leave the lab area and must sign out and sign back in.
Approval from instructor is mandatory. No student is to leave the kitchen are without authorization.
3. School Rules All school rules listed in the NWCTA Handbook will be strictly enforced within the
classroom, including but not limited to:
a. Proper Use of Computers
b. Proper use of Internet
c. Tardies
4. Academic Integrity- All students involved in copying, plagiarizing, or cheating of any kind will
receive a zero on the assignment and a U in citizenship. In addition, students may face additional
consequences based on the severity of the incident. Please see attached academic honor code for
further clarification.
5. Be on time. Upon entering the room, quickly and quietly get to your assigned seat and begin the
early work activity listed on the board by the time the late bell rings. Remain in the kitchen during
class unless you have permission to do otherwise. Students are not permitted to roam the hallways
during class time.
6. No personal grooming in the classroom/kitchen. This includes (but is not limited to
checking/applying make-up, brushing/fixing hair, spraying perfume and hairspray, tweezing
eyebrows, trimming fingernail/toenails, etc.
7. No Cell Phones (except for in-class use), headphones are not allowed kitchen. These devices need
to be turned off and out of sight before entering the classroom.

8. Cleaning up after yourself, your group, and your neighbor are crucial to your success in the kitchen.
All equipment, dishes and utensils must be properly cleaned and put away. Floor area must be
swept and mopped after assignment is completed in your group or individual task. This standard is
the basis of safety and sanitation and must be adhered to.
9. Follow your class rules at all times. This includes, but is not limited to; being kind, fair and polite,
listening when others are talking, refraining from horseplay, etc. Do not roll your eyes, smack your
lips, or show any disrespect to others. No bullying will be tolerated.
10. Compliance with SNHD health codes is mandatory. Fingernails must be trimmed and free from
polish. Hair must be under restraint at all times. Clothing must not be soiled or wrinkled. Eating is
not allowed in the production areas. No glass containers are allowed in production areas. Wrist,
finger jewelry, or loop earrings are not allowed (small studs acceptable).
Classroom Progressive Discipline:
Certain actions including, but not limited to, academic dishonesty, insubordination, violence, and
harassment, will warrant immediate referral to the Dean of Students. Students who choose not to follow
the classroom and school rules listed above will face the following consequences:
First Offense Verbal warning
Second Offense Teachers written warning
Third Offense Teacher phone call/ e-mail home
Fourth Offense Deans Referral

Office Hours
The instructor will be available before and after school for make-up work and questions. The hours
available for questions will be before 6:50 am and after 2:00 pm, in room 318. Special appointments may
be scheduled on an individual basis.
Requirements For Attending Field Trips:
A variety of on-campus and off-campus activities will be scheduled throughout the year. Students wishing
to participate must be in good standing in citizenship/behavior and academics in all classes. Grades will be
checked three weeks prior to a field trip/activity, and advisor(s) will notify the student and parent on
ineligibility. A final grade and citizenship check will be initiated a week prior to a prior to a field
trip/activity, and the same procedure is required of the advisor(s). Students must have a C or better in each
class for which they are enrolled, and have a S or O in citizenship in order to participate. Students who do
not have the academic or behavior requirements will not participate and if applicable, will forfeit the fees
paid to attend. Please see the student handbook for further details pertaining to field trips and activities.

Unique Items Pertinent To Your Class:

1. Fees $100, Apron Fee $5,
2. Appropriate clothing Chef Coat $20, Chef Pants $20, Chef Hat $5
3. Extracurricular involvement
4. Lab clean up, care of equipment
5. Appropriate kitchen safe shoes
6. Clean Black socks or gray
7. Hair ties/hair nets, if needed
8. Small pocket notebook

9. The following materials will be required.

a. Pens and pencils Work that will be turned in will only be accepted in BLACK or BLUE
INK.
b. Calculator
c. (1) Small spiral bound notebook purchased through culinary for Sophomore and Juniors. If
you lose the note book you are responsible for purchasing a new one.
d. Additional supplies (such as cooking and baking ingredients) may be required for take home
or make up lab assignments.
10. Registration cost for those who participate in FCCLA, ProStart and Skills.

NORTHWEST CAREER AND TECHNICAL ACADEMY

ACADEMIC HONOR CODE
Students are expected to demonstrate honesty and integrity while in attendance at the Northwest Career and
Technical Academy. Each student is expected to do his or her own work, including homework, test-taking, class and
computer lab assignments, and the creation of essays, compositions, term papers, computer presentations and
scientific research. There is no distinction between giving or receiving unauthorized help; one who helps another to
cheat is as guilty as one who benefits from cheating. The following actions are considered cheating:
1. Claiming credit for work that is not the product of ones own honest effort.
2. Providing unwarranted access to materials or information so that credit may be dishonestly claimed by
oneself or others.
3. Submitting work to more than one teacher for course credit without prior approval.
4. Forging or falsifying of any school records or forms.
5. Knowledge of and toleration of any of the foregoing.
6. Any behavior which can be defined as cheating represents a violation of mutual trust and respect essential to
education at the Northwest Career and technical Academy.
Students who cheat should expect to be confronted by their teacher, staff member, or administrator observing this
behavior and be subject to one or more of the following consequences:
1.
2.
3.
4.
5.
6.
7.
8.

Zero/no credit on the assignment.

Notification of parents/guardian.
Documentation on Discipline Record.
Required Parent Conference
Signing of a behavior contract to be placed in the student discipline record.
Honor Code Probation.
Exclusion from school activities such as dances, activities, athletics, field trips, and graduation
Loss of college recommendation letters.

All students who have computer access should be aware of the Acceptable Use Policy for computer usage and follow
it.

Northwest Career and Technical Academy

Course Expectations Agreement
2015-2016

Culinary Arts II & Lab

Aaron Klafter-Phillips

Student Name: (print):____________________________

Grade:___________ Student Number:_________________

Period:__________

I HAVE READ THE COURSE EXPECTATIONS FOR __________________. I UNDERSTAND

WHAT WILL BE EXPECTED FOR ALL STUDENTS AND MYSELF. I AGREE TO FOLLOW THE
RULES OF THE CLASS AND UNDERSTAND THE CONSEQUENCES IF THEY ARE BROKEN.

Student Signature:______________________________

Date:_____________

Parent Signature:_______________________________

Date:_____________