Advanced Culinary Arts

TEACHER INFORMATION

• Office & Prep Location 327• Telephone: 414.604.3100• Office Hours:• Extension: 5612• Voicemail: 6112• Email: Bissp@wawm.k12.wi.us

CLASSROOM BOOKS AND SUPPLIES

• Class book: National Restaurant Association Foundations of Restaurant Management & Culinary Arts. Level One.

CLASSROOM BOOKS AND SUPPLIES

• Folder, paper, pens and pencils every day.

CLASSROOM BOOKS AND SUPPLIES

• Closed toed shoes, aprons, and head gear on lab days.

Classroom Expectations:Student(s) are expected to . . .

Classroom Expectations:Student(s) are expected to . . .

•Follow all school, classroom, safety, sanitation, and lab procedures and rules.

Classroom Expectations:Student(s) are expected to . . .

•Be in their assigned seats when the bell rings or lab area unless they have permission. I dismiss you not the bell at the end of the class period.

Classroom Expectations:Student(s) are expected to . . .

•Bring all supplies with you every day.

Classroom Expectations: Student(s) are expected to . . .

Clean up after themselves and when working in groups.

Classroom Expectations: Student(s) are expected to . . .To use work time that is given during class time.

Classroom Expectations: Student(s) are expected to . . .

Do their own work for individual assignments, tests, projects, lab assignments, etc. and give 100% when working on group projects and class participation.

Classroom Expectations: Student(s) are expected to . . .

Turn in work when they return from an absence, get notes, and pick up new assignments. There will be one day for everyday you were absent to make-up work.

Classroom Expectations: Student(s) are expected to . . .

Turn in assignments at the beginning of class each day, unless otherwise stated.

A late assignment will be loose points for each day that it is late. (Example: 1 pt per day.)

Classroom Expectations: Student(s) are expected to . . .

Extra credit opportunities are given throughout the semester; one example is quiz corrections.

Classroom Expectations: Student(s) are expected to . . .

Not interfere with others ability to learn or my ability to teach students displaying such unacceptable behavior will receive an appropriate consequence.

COURSE COVERAGE

So what are we studying?

COURSE COVERAGE

• Ch. 1 - Welcome to the Restaurant and Food Service Industry• Ch. 2 – Keeping Food Safe• Ch. 3 – Workplace Safety• Ch. 4 – Kitchen Essentials 1- Professionalism• Ch. 5 – Kitchen Essentials 2 – Equipment and Techniques• Ch. 6 – Stocks, Sauces, and Soups• Ch. 7 – Communication• Ch. 8 – Management Essentials• Ch. 9 – Fruits and Vegetables• Ch. 10 – Serving your Guests• Ch. 11 – Potatoes and Grains• Ch. 12 – Building a Successful Career in the Industry

Course Assessment

Student’s grade comes from daily work,worksheets, tests, quizzes, writing assignments, labs, and projects.

District Grading Scale.

97-100 = A+ 87-89 = B+ 77-79 = C+ 67-69 = D+

93- 96 = A 83-86 = B 73-76 = C 63-66 = D

90-92 = A- 80-82 =B- 70-73 = C- 60-63 = D-___________________________________________________

NOT PASSING

What am I missing?What is my grade?

• Students and/or parents can view their grades through infinite campus.

• A grade sheet can be requested before school or class or after class via email or phone. It is hard to do this during instruction time.

Problem-Solving

• When needing to solve a problem always be respectful. • Students need to contact a teacher before class

instruction begins or before or after school. • Student can make an appointment with me to

work out a problem.• Parents can talk to teacher through phone,

appointment, or email.• After talking to your teacher, then talk to your

guidance councilor and than a vice-principal