Texas School for the Deaf

Career and Technology Department: Culinary Arts

Teacher: Lori A Taylor, [email protected]

Teacher Assistant: Susie Giuntoli, [email protected]

 

2012-2013

 

The Culinary Arts program at TSD is a business run classroom, which prepares the students for employment in the food service profession.  The students work as a team to cater school functions, hold a variety of school-wide sales, and fulfill other food orders that arise.  In the classroom, the students learn cooking skills, such as reading and performing recipes, measurement, and health and safety in the kitchen.  Students can pursue a national sanitation certification, or other appropriate industry certification.  They also learn the business of food production through experience with advertising, money handling, and event planning. 

 

SERVSAFE-15%  (Apply to first year students only)

ServSafe training introduces you to the basic information you need to know to serve safe food.  Training also helps you understand all the food safety risks faced by your operation.  Once you’re aware of these risks, you can find ways to reduce them, which will help you keep your operation, your customers, and your employees safe.  The ServSafe Training and Certification program provides you with the knowledge, skills, and abilities you need to do your job.  It leads the way in setting high food safety standards.  You will be required to take this workbook and pass the test to work in the kitchen.

 

LAB/PROJECTS/CLASS ACTIVITIES-50%

Throughout the semester, you will be responsible for participation in classroom sales, unit projects, and other classroom activities related to cooking.  These activities will be describes as they arise.  If you are not in class, it is your responsibility to make-up the work.

 

TESTS/QUIZZES -15%

These testes will include your classroom vocabulary, kitchen equipment use, math related to the field, and health and safety issues in the kitchen.  You will have one test every semester. 

 

Employability Skills- 15%

Every production day you will receive a grade for work method, behavior, attitude and ATTIRE (See dress code rules) in the classroom.  It is your responsibility to behave as if you were in a real-world working environment.  The lab grade sheet is attached for your viewing. 

 

HOMEWORK – 5%

We will have homework assignments and they are must be turned in on time.

 

  KITCHEN DRESS CODE

 

1.  APRON ON AND TIED
2.  COVERED SHOES MUST!!!!!!  NO FLIP FLOP OR OPEN TOES!!!
3.  CHEF HAT ON – HAIR BACK   (YOUR OWN HAT- $5.00) 2nd year students- Black Chef Hat 1st year students- White Chef Hat
4.  RINGS and NAILPOLISH must be removed or wear gloves all times. JEWELRY should be removed too. (anything that is hanging or in the way)
5.  HANDS WASHED ALWAYS   (You MUST wash your hands when you start working, when you come back from bathroom or touch any foods that can cause cross-contamination)

 

TEAMWORK A MUST!!!!

Employability Skills

Culinary Arts Lab Grading Sheet

2012-2013

 

Student Name:

Dates:                                     /                    /                   /                 /                  /

Arrive late to class
Not follow directions, recipe or any rules
Not able to stay on tasks
Not able to follow health/safety rules
Not clean up or wash dishes
Not have positive attitude or teamwork
Not maintain cooperation with peers or staffs
No Chef Hat
No appropriate shoes
Not wash hands: after bathroom, cross contamination, touching when sneeze etc
Total Lab Grade: