• Instructor: Chef Melissa Duesler

     

    Culinary Arts

    Baking and Pastry

    Phone: 833-3300 Ex. 7246

    Email: dueslermelissa@dublinusd.org

    Room: H-8 & H-4

     

    2019-2020 COURSE FOCUS

     

    This course introduces students to food production, management, service activities, and nutrition topics. Emphasis is placed on sanitation, safety, etiquette, presentation, and basic food preparation. Nutrition topics include basic nutrients and My Plate. Food preparation topics include knife skills, small kitchen appliances, appetizers, baking, meal planning, and one-dish meals. Skills in mathematics, science, and communication are reinforced.

    CLASSROOM RULES

     

    1. Students will be in their seats when the bell rings, and will be dismissed by the teacher when the room is clean and their kitchens have been checked.
    2. Be polite and respectful. Raise your hand whenever you wish to speak. Put downs, sarcasm, or inappropriate language is not polite behavior.
    3. Do not disturb your classmates. Grooming, interruptions, electronic devices, gum chewing, and smelly lotions or fragrances are not permitted.
    4. No outside food allowed in class-no exceptions. Water and other drinks will be allowed in class.
    5. Be prepared with the appropriate materials. Once the bell rings you will not be allowed to return to your locker to retrieve forgotten items.
    6. No sitting on the tables or counter-tops.
    7. No students are allowed in the lab pantry, refrigerators, or in another group’s kitchen.
    8. Lab equipment and appliances are for use during cooking only. Using or playing with the equipment will not be permitted.
    9. Hair shall be restrained each day before you enter the classroom and until you leave the classroom.

    TARDINESS AND ABSENCE

    • Tardiness is disruptive and interrupts the progress of the other students. Students not properly seated and ready to begin class at the scheduled time will be marked tardy. Tardiness will be dealt with in accordance with school policy as specified in the student handbook. Students will have 5 points deducted from each cooking lab that they are late.
    • If a student is absent, it is the student’s responsibility to check for assignments, notes, class work, recipes, and make up work missed. In the case of an extended absence, the student should arrange for a reasonable due date and alternate assignment.
    • Absent work assignments can be found on the teacher site. Please check the class calendar from that site to see what makeup work is necessary for that missed day(s)

     

    I look forward to an exciting, fun, creative year of cooking!

     

    Chef Melissa Duesler

    Culinary Arts Instructor

     

     

    I.. Introduction/Syllabus:

    This course introduces students to food production, management, service activities, and nutrition

    topics. Emphasis is placed on sanitation, safety, etiquette, presentation, and basic food preparation. Nutrition topics include basic nutrients and My Plate. Food preparation topics include knife skills, small kitchen appliances, appetizers, baking, meal planning, and one-dish meals. Skills in mathematics, science, and communication are reinforced.

     

    1. Materials:
    • Lab Fee- Our need for the suggested $50 per year consumable lab supplies (food) is critical.   We are appreciative of whatever amount you feel you can contribute. 

     

    • Textbooks- Culinary Essentials, by Johnson and Wales University, Glencoe, 2006.

      On Baking,

      Guide to Good Food,

    • Students will not need nor be allowed to take the text from the classroom  unless needed for absent work.  
    • All text use will occur during the regular class period.



    III.  Grading Policy:

    Dublin High School Grading Policy

    Grading, homework and absent work are in accordance with the school’s official policies.

    100 - 95 = A 89-85 = B 79 -72 = C 69-65= D

    95 - 90 = A- 85-80 = B- 72-70 = C- 65-60 = D-

    90-89 = B+ 80-79 = C+ 70-69 = D+ 60 below= F

     

    Students demonstrate their knowledge and skills related to cooking and nutrition by completing

    daily assignments, exams, and cooking labs. Students will not be assigned any work outside of class unless they have work to make up because of an absence or suspension. 

     

    Assignments should represent your best effort and be turned in on or before the due date. Labs must be made-up within one week of an absence or as agreed up by the instructor. Absent work assignments can be obtained from the instructor’s calendar on Google calendars and should be emailed, using your school Google account, back to the instructor for credit.  Students are responsible for taking care of all make-up assignments. This means finding out what was missed, when it is due, etc. 

     

          Grades are determined by:

    • Participation in cooking preparation and labs
    • Quizzes and Tests
    • In-class written assignments and warm-ups 

     

    IV: Homework Information

     This is a hands-on, cooking lab focused class. The course does not have homework unless student must complete work due to an absence or work not completed during in class assignment. 

     

    1. Dublin High School Code of Conduct: 

    Academic Honesty Policy

    Honest behavior is an expectation for all students in the Dublin Unified School District. We strive to maintain an ethical academic environment. Specific types of academic dishonesty include and are defined below:

     

    •     Cheating on tests: Any intentional giving of or use of external assistance relating to a test or quiz without    

            express   permission of the teacher.

    •     Cheating on homework or assigned work:   Both giving answers and using other’s answers constitute 

            violation of the policy.

    •     Plagiarism: Any intentional representation of another’s ideas, words or works as one’s own. This includes  

           the misuse of published materials, electronic materials and/or the work of other students. The original 

           writer who intentionally shares his/her work with another, also engages in plagiarism.

    •     Unauthorized collaboration: While collaboration is often encouraged, unauthorized collaboration is not  

           permitted. Please see your teacher for any clarification.

    •     Fabrication: Any intentional falsification or invention of data or citation.
    •     Forgery: Any unauthorized signing of another person’s name to school related documents.

     

    Consequences for Academic Dishonesty:

    Any alleged violations of this policy will be investigated and appropriate disciplinary measures will be taken. Depending on the severity, one or more of the following consequences may occur:

     

    •     Referral to the assistant principal and contact of parent/guardian.
    •     Loss of credit for the assignment or test with no make-up permitted.
    •     Loss of Privilege detention, Saturday School and/or Suspension from school.
    •     Dropped from class with no credit.
    •     Loss of Good Standing privileges for 45 days.
    •     Removal from elected or appointed leadership positions.





    Student Name:  ______________________________________________________    Period: ______

     

    Student signature:   ___________________________________________________    Date: ________

     

    Parent signature:   ____________________________________________________    Date: ________



    Dublin High School

    Culinary Arts Class Syllabus

     

    After reading the Culinary Arts Course Expectations & Grading I understand that:

     

    • My attendance is vital for my success and my grade will be impacted if I miss class and do not turn in make up assignments.
    • If I am absent it is my responsibility to get the missed assignments.
    • The agenda will be on the board or screen at the beginning of every class and I will begin the work as directed when the bell rings.
    • I will need to be organized and have the necessary supplies.
    • I understand that all work that is turned in should represent my BEST effort.
    • I am expected to exhibit appropriate behavior at all times.
    • I will not copy my classmate’s papers or tests.
    • The cooking lab equipment will never be used, touched, or played with unless directed by the instructor.
    • I am responsible to replace classroom equipment damaged willfully or through negligence.
    • I understand that as a member of a cooking lab team, I will be responsible for different jobs including, cooking, dishes, planning, and prep.  I also understand that I will follow the job assignment schedule as it dictates.
    • I will not take kitchen equipment from the lab.
    • I will not sit on the tables or kitchen counter.
    • I will restrain my hair before entering the classroom and keep it restrained until I leave at the end of each period.
    • Brushing or combing hair and applying makeup are forbidden in the cooking lab.
    • Students are forbidden entry into the pantry, teacher’s kitchen, and demo table.
    • I will be in my seat and ready to begin class when the final bell rings.
    • I will be seated with the kitchen cleaned and my belongings packed when the bell rings and will be excused by the instructor, not by the bell.
    • I will not expect to stand by the door or be out of my seat before dismissal.
    • I will not bring any other food or drink, except water, into the kitchen lab.
    • Students will refrain from using fragrant lotions, colognes or perfumes in the cooking lab.
    • Be polite and respectful.  Raise your hand whenever you wish to speak.  Put downs, sarcasm, or inappropriate language is not polite behavior.
    • I have read and understand the course expectations and the behavior and grading policies.





    ____________________________ ____________________________

    Student’s Name Student’s Signature



    ___________________________  ____________________________

    Parent/Guardian’s Name Parent/Guardian’s Signature

     

     

    • This form must be returned with both sides signed for full course credit: 

     

    Date Due- August 16, 2019.







    DUBLIN HIGH SCHOOL CULINARY ARTS DEPARTMENT






    Dear Parents/Guardians,

     

    The new Culinary Arts classes will be pleased to provide your student with a high quality program that is based primarily on cooking laboratory experience.  We will be constantly incorporating many new and exciting cooking techniques and activities into the program. We will always be committed to providing quality food products for laboratory use.  

     

    Unfortunately, it will be difficult for us to provide the quantity of supplies needed, as the program laboratory supplies (food) budget has been impacted by the lack of state funding.  All of the money collected from parents will be used for the purpose of purchasing food for use in the food laboratory.  We are no longer allowed to impose these fees, in past years families have typically donated $50.00 per year (or more if you feel able to do so) toward support of your student’s Culinary Arts experience.

     

    Beyond our financial needs, we welcome and depend upon other kinds of support such as parental volunteer participation, location of low or no cost supplies, donation of equipment and any other assistance that would help us to maintain a quality program.  If you are interested in more information, please contact a culinary instructor.





    YES!  I WANT TO SUPPORT THE DUBLIN HIGH SCHOOL CULINARY ARTS DEPARTMENT!

     

    Our need for the suggested $50.00 per year laboratory donation is critical.  We are appreciative of whatever amount you feel you can contribute.

     

    Please make a check payable to Dublin High School Culinary Arts.  All donations that are collected will be deposited into the culinary account in Student Activities.  During the course of the semester food purchases will derive from this account. This will insure that all money collected will be used for your son/daughters culinary experience.

     

    _____ I would like to make a lump-sum donation of $ ____________.

     

    _____ I would like to make the suggested full year donation of $50 now.




    Parent’s Signature: ________________________________ Phone #: ______________________

     

    Student’s Name: ________________________________________ Period: ________________