Академический Документы
Профессиональный Документы
Культура Документы
Teacher Name
Hana McWilliams
Content Outline
Required Reading
Contact Information
hanamcwilliams@mcps.org
Public Site: www.blacksburgculinary.weebly.com
Student Portal: www.blacksburgculinaryportal.weebly.com
Main Office Phone: (540) 951-5706
Planning Periods are as follows:
A Day 1320-1450
B Day 1320-1450
Location
Welcome to Culinary Arts at Blacksburg High School! I am your chef instructor, Hana
McWilliams, and I am very excited to get to know each of you.
This will be my second year teaching at BHS. From 2011-2015, I taught Culinary Arts to
the dependents of United States service members on Incirlik Air Base in Turkey and
Schweinfurt Army Garrison in Germany. Before becoming a teacher, I worked in the
restaurant industry for almost ten years in Florida, New Jersey, New York, Virginia, and
Idaho. I have an Associates Degree in Culinary Arts and a Bachelors Degree in Culinary
Arts Management from The Culinary Institute of America in Hyde Park, New York, as
well as a Masters Degree in Educational Theory and Practice.
I have a background in competitive Culinary Arts and I am very interested in Nutritional
Ecology, which is the study of food systems and sustainability.
If you have any questions or concerns, please feel free to contact me. Welcome! I look
forward to a great year.
Required Materials
Closed-toe shoes with flat soles. Hard shoes (not sneakers) are preferable to prevent injury
from hot liquids and for comfort.
Grading policy
Grading Scale
90-100 =
A
80.89 =
B
70.79 =
C
60-69 =
D
59 or below = F
Assessment
Homework
Late work is accepted until the end of the current quarter for a maximum of
50% credit.
Classroom Management
and Participation Grade
Students are made aware of the following participation chart. Students will
physically move their names along the classroom chart when necessary and
are thus aware at all times of their behavior and deductions from the
participation grade.
A
Effort: I am giving my best personal effort to the lesson and my
responsibilities for the day. I am energetic and positive!
Interaction: I am being respectful and professional to my classmates
and chef at all times. Im trying to form great work habits and
interpersonal skills.
Organization: I am keeping my station and the classroom clean and
organized. I can do my job AND help others; Im just that good!
Attitude: I have a positive attitude and am doing my best to keep my
team motivated and enthusiastic. We all have more fun when we are
kind and pleasant.
Initiative: I am contributing more than is asked of me to benefit the
class as a whole. I am AWESOME!
B
Effort: I am putting effort into the lesson and my responsibilities for the
day.
Interaction: I am being respectful and professional to my classmates
and chef.
Organization: I am keeping my station and the classroom clean and
organized.
Attitude: I have a positive attitude.
I am doing everything that is required of me, but I could potentially try
even harder to benefit the team and contribute my very best work.
C
Effort: I could be putting more effort into the lesson and my
responsibilities.
Interaction: I am not being completely respectful and professional to
my classmates and chef.
Organization: I am not keeping my station as clean and organized as it
should be.
Attitude: My attitude is not always positive.
I should probably refocus my energy into being more professional and
helpful. I can easily bounce back.
D
Effort: I am not putting effort into the lesson and my responsibilities.
Interaction: I am not being respectful or professional to my classmates
and chef.
Organization: My station is not clean and organized. I am not
contributing to keeping the classroom clean.
Attitude: My attitude is negative.
Classroom Guidelines
At all other times, cell phones are kept in individual pouches on a hanging
CTSO/Club Volunteer
Hours Requirement
Each class has a team opportunity to earn up to 30! extra credit points for
their participation grades each quarter if I do not have to police phone use.
Each time I have to address a phone not being in the designated area, 3
points will be taken from the class extra credit opportunity for that quarter.
The Blacksburg High School Culinary Arts course requires
membership in a student organization (CTSO) in order to
meet the Virginia State Culinary Arts competencies listed
on the club membership form. Culinary Arts students will
participate in the BHS Culinary Club/SkillsUSA and
volunteer a minimum of 5 hours for our extracurricular
caterings and functions. In addition to the fun and learning
involved, all students will benefit from these activities by
the elimination of costly lab fees!
Volunteer opportunities may include time before school, after school and
on weekends. A variety of options will be available to meet the
requirement throughout the year.
STUDENT
Date:
I have read the Introduction to Culinary Arts Course Guide and agree to abide by all policies. I understand
what is expected of me and will put my best effort and attitude into Culinary Arts this year!
Student Name (print):
Signature:
PARENT/GUARDIAN
I have read the Introduction to Culinary Arts Course Guide and have reviewed the policies and expectations
with my student. I will support the goals of the class by ensuring my student abides by all guidelines listed
above.
Parent/Guardian Name (print):
Signature:
Thank you for your support!
Please visit the following website to keep up-to-date on your students activities in Culinary Arts this year:
http://blacksburgculinary.weebly.com/bruins-culinary-blog.html