Culinary
Mrs. Carolyn Hoobler
Room #301
704-764-2900 ext. 3381
Carolyn.Hoobler@ucps.k12.nc.us
Spring 2021
welcome
to
Culinary Arts and Hospitality I is rigorous and relevant, is based on state and national content standards, and engages technology to teach today’s generation of students. Business and industry representatives reviewed the standards and provided input on the content for this course as one that helps to prepare students for high-skill, high-wage, and/or in-demand occupational opportunities. The accompanying CTE Course User Guide includes the blueprint and information about the relevant career pathways, course description, pacing guide, and equipment list.
expectations
Login Monday-Thursday to Canvas and join Microsoft Teams for daily lessons & instructions.
Complete & submit assignments on time. Due dates will be given.
Clean & sanitize your area when in class & follow food safety and sanitation guidelines taught in class.
Show respect during in class days and when video conferencing or chatting during remote learning. See Microsoft Teams Expectations.
All completed work will be collected in canvas and graded in canvas.
Culinary 1
Remote learning
Arts & Hospitality 1
Parents: Click here for directions on how to become an Observer in the Canvas Course in this class.
Synchronous & Asynchronous Learning:
Students are responsible for his or her learning experience whether the student is in the classroom face-to-face or learning remotely.
Announcements will be sent out each morning with links for the daily lesson.
Remote students should follow the links provided to join in with the class on Microsoft Teams.
Office Hours on Friday
Microsoft Teams
Monday
to
Thursdays
Expectations
All Students will attend the daily class meetings in teams every day.
Join: Join the meeting on time by going to your CANVAS CALENDAR and clicking the link posted for that day. When you enter the meeting, make sure you are in a quiet place without distractions. (TV, pets, etc.)
Mute: As soon as you enter the meeting, please mute your microphone. If you are called on to answer a question, you may unmute yourself. Hit the button again when you are finished.
Come Prepared: Come to the meeting prepared with questions you have about assignments or technology. You will also need to have your notebook/pencil handy.
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Questions will be answered on teams by:
DO’s
*Join on time *Mute Yourself immeditely *Keep your video on *Keep the “chat” open *Pay attention *Dress appropriately *Refrain from chewing gum or eating food during meetings *Hang up at the end of class |
DON’TS
*Don’t have distractions nearby *Don’t enter chat disrespectfully *Don’t leave the chat unannounced *Don’t share your screen unless directed to by teacher *Don’t unmute yourself unless told *Don’t stay on TEAMS meeting after class has ended *Don’t talk at same time as others *Don’t use inappropriate language or discussion unrelated to the current topic *Don’t shout or scream *Dont take videos or photos during the meeting |
CLASSWORK & PROJECTS
Quizzes & Tests
20%
LAB
40%
Throughout the course you will be given assignments, activities, notes and projects to complete.
Tests and quizzes will be at the end of teach unit.
*Your final exam will be 25% of your final course grade.
You will have opportunities to participate in lab during in-class days. For both 100% virtual students or those in-class students who are absent on lab days, choice board of options for at-home lab or alternative assignment instead.
EVERY LAB IS EVALUATED BASED ON THE FOLLOWING:
mis en place
safety and sanitation
teamwork
final product
specific criteria for the project
grades
commonly asked questions
Mrs. Hoobler’s Schedule
1st Block: 8:30-10:19am
Food & Nutrition 1
2nd Block: 10:15-11:45am
Culinary 1
3rd Block: 11:50-1:50
Food & Nutrition 1
Lunch: 11:59-12:24 pm
4th Block: 1:55-3:30 pm
Planning
*Each assignment or project will come with a due date. It is your responsibility to keep track of that due date in your planner.
*Your assignment value will be reduced by 5 points for each day late.
*You must fill out a missing work form if you want to get a grade for your late work.
****Click Here for more info.
FCCLA
Family, Career Community Leaders of Amercia...is a club you are welcome to join. Our meetings will be virtual this year and will meet once a month. The club will give an opportunity for community service and leadership activities that provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.
Grades & how they’re weighted
40%
Objective 1 | Professional Practice in the Food Safety Industry | 25% total course weight |
1.01 | Professional Development |
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1.02 | Commercial Kitchen Safety Protocols |
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1.03 | Food Protection Management |
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Objective 2 | Food Preparation | 30 % |
2.01 | Food Service Equipment & Procedures |
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2.02 | Applying Basic Kitchen Math Operations and Mise en Place to Standardized Recipes |
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2.03 | Sensory Evaluation |
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2.04 | Stock and Soup Preparation |
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2.05 | Breakfast Cookery Skills |
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Objective 3 | Garde Manger | 20% |
3.01 | Garde Manger Basics |
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3.02 | Preparation of Salads & Dressings |
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3.03 | Preparations of Sandwiches |
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3.04 | Canapés, Hors d’oeuvres, Appetizers & Decorative Displays |
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Objective 4 | Baking | 17% |
4.01 | Fundamentals of Baking |
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4.02 | Quick breads, Cookies and Bars |
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Objective 5 | Food Service Operations | 8% |
5.01 | Dining Room Service |
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5.02 | Environmental Sustainability |
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units
study