Classroom Policies CA I
Dear Vineyard Academy Culinary Arts Student and Parent/Guardian, August, 2019
It is my pleasure to welcome you to this class of first year Vineyard Academy Culinary Arts. The purpose of this letter is to provide guidelines that must be followed in the classroom and in the commercial kitchen. Our primary goal is to learn the culinary arts; therefore, it is in our best interest to work together to accomplish this goal. On the backside of this letter you will find a course outline, grading criteria and required coursework. If you have any questions, comments or suggestions please feel free to contact me at WHS at 837-7767 ext. 2237 to set up an appointment with me. You may also e-mail me at [email protected] for the same purpose. I need and appreciate your feedback in building a community of learners and a class in which you want to be a participant.
Sincerely,
Mrs. Ganister
It is my pleasure to welcome you to this class of first year Vineyard Academy Culinary Arts. The purpose of this letter is to provide guidelines that must be followed in the classroom and in the commercial kitchen. Our primary goal is to learn the culinary arts; therefore, it is in our best interest to work together to accomplish this goal. On the backside of this letter you will find a course outline, grading criteria and required coursework. If you have any questions, comments or suggestions please feel free to contact me at WHS at 837-7767 ext. 2237 to set up an appointment with me. You may also e-mail me at [email protected] for the same purpose. I need and appreciate your feedback in building a community of learners and a class in which you want to be a participant.
Sincerely,
Mrs. Ganister
Rules for Classroom Behavior:
1. Be in class on time and ready to learn with a pen or pencil and your culinary
Notebook open on your table.
2. Do not interfere with other students learning.
3. Phones will be placed in the numbered plastic pockets of the cell phone holder, and locked inside the pantry. Phones will be returned when all jobs are completed and all written lab sheets are turned in. Please Plan accordingly.
4. All kitchen rules and school rules must be followed at ALL times.
Consequences for Inappropriate Classroom Behavior:
1st offense- Warning of inappropriate behavior (verbal)
2nd offense- Warning in writing and referral to the office
3rd offense- immediate referral to the office and possible removal from the class.
Note* Due to the use of commercial kitchen equipment, commercial ovens and other potentially dangerous equipment, if a student violates our principle safety and sanitation rules in the kitchen or classroom, thereby endangering themselves or others, they will be immediately dropped from the class, at the discretion of the culinary instructor.
Tardy Policy It is your responsibility to be in your assigned seat when the bells stop ringing. You must sign in on the “tardy clipboard” when you are late. I strictly enforce the tardy policy of Windsor High School.
1. Be in class on time and ready to learn with a pen or pencil and your culinary
Notebook open on your table.
2. Do not interfere with other students learning.
3. Phones will be placed in the numbered plastic pockets of the cell phone holder, and locked inside the pantry. Phones will be returned when all jobs are completed and all written lab sheets are turned in. Please Plan accordingly.
4. All kitchen rules and school rules must be followed at ALL times.
Consequences for Inappropriate Classroom Behavior:
1st offense- Warning of inappropriate behavior (verbal)
2nd offense- Warning in writing and referral to the office
3rd offense- immediate referral to the office and possible removal from the class.
Note* Due to the use of commercial kitchen equipment, commercial ovens and other potentially dangerous equipment, if a student violates our principle safety and sanitation rules in the kitchen or classroom, thereby endangering themselves or others, they will be immediately dropped from the class, at the discretion of the culinary instructor.
Tardy Policy It is your responsibility to be in your assigned seat when the bells stop ringing. You must sign in on the “tardy clipboard” when you are late. I strictly enforce the tardy policy of Windsor High School.
Grading:
I use Aeries Grades! Please log-in Aeries Grades to see your grades.
A: Notebook completed with all recipes, handouts and notes.
B. Written work to include: work sheets, notes on videos, lectures, and guest speakers, quizzes and 2 final exams.
C. Lab work in the kitchen. Each day cooking is worth 20 points. Final week deep cleaning each semester. Grade will be lowered for incomplete clean-up, gum chewing, unsanitary procedures, not following directions of recipe or teacher etc…
D. Positive attitude, respect of others, cooperation and participation.
E. Grading will be based on a percentile system as follows:
100–90=A, 89-80=B, 79-70=C, 69-60=D, below 60=F
Homework:
Homework will include 3 cooking at home assignments, viewing videos of cooking demonstrations, and the completion of 3 cooking and research projects, meal production, planning and coordinating.
Make-up work:
Written assignments are due on the day you return from any absence. Missed cooking days must be made up within one week. Attach the make-up work form available on the website. Please take a digital photo or video of your cooking lab make-up assignment. turn in a Cooking at home form and email the photo or video to [email protected], or show the photo to me in the culinary kitchen.
I use Aeries Grades! Please log-in Aeries Grades to see your grades.
A: Notebook completed with all recipes, handouts and notes.
B. Written work to include: work sheets, notes on videos, lectures, and guest speakers, quizzes and 2 final exams.
C. Lab work in the kitchen. Each day cooking is worth 20 points. Final week deep cleaning each semester. Grade will be lowered for incomplete clean-up, gum chewing, unsanitary procedures, not following directions of recipe or teacher etc…
D. Positive attitude, respect of others, cooperation and participation.
E. Grading will be based on a percentile system as follows:
100–90=A, 89-80=B, 79-70=C, 69-60=D, below 60=F
Homework:
Homework will include 3 cooking at home assignments, viewing videos of cooking demonstrations, and the completion of 3 cooking and research projects, meal production, planning and coordinating.
Make-up work:
Written assignments are due on the day you return from any absence. Missed cooking days must be made up within one week. Attach the make-up work form available on the website. Please take a digital photo or video of your cooking lab make-up assignment. turn in a Cooking at home form and email the photo or video to [email protected], or show the photo to me in the culinary kitchen.
Course Requirements
A. Notebook
1. You must have a pen and pencil and a three ring culinary binder with you every day in class.
2. You will keep recipes, lecture notes, guest chef notes, video notes etc. in your binder.
3. Keep all pages in chronological order in the binder.
4. Binders will be graded at the end of every 6-week grading period.
B. Aprons and Chef coats: Every student must wear an apron at all times in the kitchen, Aprons are provided by the Culinary Program.
Chefs coats may be purchased for $30. Order forms on 9-1-15.
C. Projects: Include at least 3 “cooking at home” samples,, food demonstrations, inviting guest speakers from the food industry, an industry project, an herb project, a baking project, development of a working portfolio and voluntary participation in outside events that the class caters/hosts.
A. Notebook
1. You must have a pen and pencil and a three ring culinary binder with you every day in class.
2. You will keep recipes, lecture notes, guest chef notes, video notes etc. in your binder.
3. Keep all pages in chronological order in the binder.
4. Binders will be graded at the end of every 6-week grading period.
B. Aprons and Chef coats: Every student must wear an apron at all times in the kitchen, Aprons are provided by the Culinary Program.
Chefs coats may be purchased for $30. Order forms on 9-1-15.
C. Projects: Include at least 3 “cooking at home” samples,, food demonstrations, inviting guest speakers from the food industry, an industry project, an herb project, a baking project, development of a working portfolio and voluntary participation in outside events that the class caters/hosts.