Welcome aspiring chefs, managers, nutritionists, food scientists, event planners and restaurateurs!

Congratulations on earning your way to the second level, “Culinary Techniques & World Cuisines” course!

ARE YOU READY FOR OUR JOURNEY?

“100 Foot Journey” preview”

https://www.youtube.com/watch?v=MWo67uhzoQg

WHAT DO YOU THINK THEY ARE???

“Top 10 Cuisines of the World” https://www.youtube.com/watch?v=cZ6Rowk5To8

What is ‘street food’?

Take this 8 min tour around the globe for the TOP 10!

https://www.youtube.com/watch?v=YPv_1tCk8P0

Fall 2019 Syllabus Slides

Daily Agenda Culinary 2 & 3

Elizabeth Skylar

“Chef Skye”

Culinary 2: Techniques & World Cuisines

Period 3

Period 4

Culinary 3: Advanced ‘Tiger Cafe & Catering

Period 2

Syllabus Signature Page

This second level Culinary Arts course

builds on your ProStart National Restaurant Association/ServSafe cooking foundation and incorporates many layers of purpose that I hope you will find both interesting and challenging. It will be a “tasty” journey and a lot of FUN, too, as you prepare and serve “saleable food” for your campus community.

A LANGUAGE Elective…just like Spanish”...your knowledge builds toward mastery

  • Demonstrating KNOWLEDGE &

APPLYING INDUSTRY STANDARD

CULINARY TECHNIQUES

& HOSPITALITY

MANAGEMENT PRINCIPLES

  • Daily hands-on, real-world experiences

OVERVIEW: How Courses in our ‘G’ credit Program of Study compliment each other and foster unique experiences in leadership and learning for EVERYONE!

Culinary 3: Advanced Techniques & ‘Tiger Cafe’

Mgmt TEAM Applies research and various instructional materials to evaluate and select BEST recipes for lab lessons and unit-final ‘Take-Heat-EAT’ sale; manage and mentor C2 teams

*seasonality, availability

*cost, nutrition, allergens, *scaling recipes’ yields for production kitchen, safe food handling, packaging, storage and delivery of fresh, high-quality dishes

Learn how to prepare food for ‘purpose’, manage events and run a small business including marketing and communication with staff, handling accounts pay/receivables

Culinary 2: Techniques & World Cuisines

All students methodically travel and learn…

Foundation of each Cuisine:

Stocks, Sauces,

Herbs, Spices

Equipment, Methods

Culture, religion, history, agriculture, ingredients, and traditions that influence flavor profiles and cooking methods.

*Countries are ‘drawn’ by teams so presentation to class rotates

Ex: Greece: flatbreads, pastries, savories, unique cooking methods, current gastro-travel opportunities as well as historic/traditional perspectives

Quicklinks to Daily Procedures & Policy Expectations

Every team member has daily influence and impact!

Work-Readiness TIMECARDS & Terms du jour (25%)

Chromebook Expectations and policy *Go Guardian (25%)

Revised Cell phone policy *out of sight at all times!

Bathroom Passes and Leaves Expectations & policy

*closest to industry standard is the goal of college & career readiness--professional habits start here and will help you later!

“How is my Performance Assessed?”

Google Classroom/Recipe Portfolio 40%

Workplace/Cooking Labs 30%

Assessments/Tests 20%

Daily work-readiness, productivity,

CHARACTER and citizenship ROAR! 10%

-----------

Total 100%

  • 1 free lab pass/9weeks

*no late work after unit assessment

A= 90-100% + essential concepts and skills

B= 80-89% + essential concepts and skills

C= 70-79% + essential concepts and skills

D= 60-69% + essential concepts and skills

F= 59% and Below + essential concepts and skills


GOAL: REAL, relevant, daily experiences prepare students with skills for both College and Career success...and a TASTY, self-reliant & resourceful life after high school!

30% Google Classroom

40 % Commercial Kitchen Lab Lessons

10% Work-Ready ‘Irresistible Employee’ Habits & Timecard Stamps

20% Assessments, Tests & Service

Lab Ready (MWF #200) + Office Ready (TTh #201)

5 min after tardy bell…the timer ticks down to zero and YOU demonstrate WORKPLACE READINESS!

Belongings stored in locker/coat rack area (phones + earbuds in your bag/backpack!)

Clean chef coat, pen, clean apron

Timecard out with Term du Jour recorded, stamped

Reviewing recipe on monitor and for chef instruction

5 min after tardy bell…the timer ticks down to zero and YOU demonstrate WORKPLACE READINESS!

Belongings stored UNDER you (phones + earbuds in your bag/backpack!)

Timecard out with Term du Jour recorded, stamped

Reviewing recipe on monitor and for chef instruction

“What do I need by Tues. 8/13 for this class?”

Positive attitude & desire to learn and apply knowledge every day

  • LOCK for individually-assigned lockers (no sharing!) where students will secure their assigned CHEF COAT, cell phone, hair ties and closed toe, non-slip shoes (lab days). Students are required to wear an apron, closed toe, non-slip shoes and a hair restraint at all times in the kitchen.

  • Food Cost: $40 for the semester to help off-set consumable food cost and allow us to budget for a full range of ingredients, tasting demonstrations, and lab experiences.

We prepare food (and eat well!) 3 days a week and the scope of the ingredients we are able to purchase depends on food cost contributions. THANK YOU!

Please Make checks payable to Roseville HS and indicate “Tiger Cafe” in the memo field. We will deposit payment with Student Services during class Friday. OR you can pay online *paypal fee added https://webstores.activenetwork.com/school-software/roseville_high_schoo/index.php?l=product_list&c=new through our Webstore

Our goal is to create & maintain an “industry-similar” environment combi-convection oven, full wall of commercial ranges; auto dishwashing station and 3-compartment sink scullery; ServSafe/health standard raw meat handling & station setup

Respecting Your Classroom and Commercial-style Kitchen Facility

This facility took years of dedication to finance

and construct.

It is a Placer County Health Department Certified

Facility which holds us to strict guidelines for safety, sanitation, and maintenance.

Students must continually demonstrate appropriate workplace behavior and care for the facility in order to earn the privilege of using it.

The materials, and texts/resources in the class, are not yours. Theft is taking anything from the classroom beyond that which is intended for your assignment.

Consequences for stealing or destruction may include one or more of the following: referral, call home, alternate assignment.

“What do I do if I need help or I’m falling behind?”

TAKE ACTION!

  • Access your DAILY AGENDA and your portfolio ANYWHERE you have internet connectivity for missing assignments, recipes, notes, video demos, documents, etc.

  • Utilize every minute of YOUR ROAR Support time for getting help with missing assignments, making up tests, grade checks, skills support, etc.

  • Ask instructor and Culinary Interns for extra support the moment you need it! TAKE INITIATIVE and OWN YOUR situation--reach out for help!

  • Contact instructor to develop action plan (email is best for scheduling a meeting)

Late Work Policy

All assigned work must be turned in at the

beginning of class. All excused

tardy/absence assignments must be made up no later than 1 week after you have returned to class for max credit. No late work accepted after the unit is finished.

Make-up assignments will not be given to unexcused absences or tardies. It is the student’s responsibility to ask to make-up assignments from the teacher at an appropriate time.

One “free lab pass” will be given per quarter and student should request that it is applied to a specific lab.

What am I going to make? Sellable, high quality dishes for “purpose”!

  • Variety of methods making tasty Fish, beef, and poultry dishes
  • Variety of types of Soups, Salads, Mother Sauces & Derivatives, Dressings
  • Entrees, casseroles, Pan Sauces
  • Plated Desserts, Pastries, Chocolate & Spun Sugar Garnishes
  • Compotes, relishes, accompaniment sauces
  • Fruits and Vegetables, side dishes
  • Quick breads, yeast breads
  • New friends and memories!

“What will I be learning this term?”

Designing menus for special occasions...and delivering exceptional service with a SMILE!

Taking ‘World Cuisines’ knowledge and building profile menus

How to use and apply National Restaurant Association’s ProStart foundational skills necessary for successful, professional restaurant cooking at a capstone level...

Demonstrations and creative plating techniques; Teaching & mentoring 2nd level students sharing the lab the industry standard safety/sanitation, ingredient selection/storage, recipe reading, weighing/ measuring, French knife skills, using and maintaining knife roll, and a wide range of cooking techniques using industry-standard equipment, utensils, and vocabulary

How to market YOURSELF

How to manage your time and resources; work as a team cooperatively; how to lead a staff to accomplish specific goals; …and how to take direction, problem solve and succeed!

How to succeed in ANY workplace and earn the title of an “IRRESISTIBLE EMPLOYEE”, a letter of recommendation, job referrals, referrals for volunteer and paid opportunities, and “promotions” to Event Manager, etc. for campus jobs

“Irresistible Employee”

ARE YOU ROUTINELY

punctual/prepared?

Positive Attitude/energy? Organized/time-manager? Initiative/productivity?

Quality product/work? Integrity/honesty?

How to collect and showcase your work in a Professional, Google Portfolio

How to market YOURSELF

How to manage your time and resources; work as a team cooperatively; how to lead a staff to accomplish specific goals; …and how to take direction, problem solve and succeed!

How to succeed in ANY workplace and earn the title of an “IRRESISTIBLE EMPLOYEE”, a letter of recommendation, job referrals, referrals for volunteer and paid opportunities, and “promotions” to Event Manager, etc. for campus jobs

“Irresistible Employee”

ARE YOU ROUTINELY

punctual/prepared?

Positive Attitude/energy? Organized/time-manager? Initiative/productivity?

Quality product/work? Integrity/honesty?

How to collect and showcase your work in a Professional, Google Portfolio

Late Work Policy

All assigned work must be turned in at the

beginning of class. All excused

tardy/absence assignments must be made up no later than 1 week after you have returned to class.

Make-up assignments will not be given to unexcused absences or tardies. It is the student’s responsibility to ask to make-up assignments from the teacher at an appropriate time.

One “free lab pass” will be given per quarter and students should request that it is applied to a specific lab.

“What will I be learning this term, day to day?”

“What do I do if I need help or I’m falling behind?”

TAKE ACTION & communicate your situation! I am here to help YOU SUCCEED!!!

  • Utilize every minute of YOUR ROAR Support time for getting help with missing assignments, making up tests, grade checks, skills support, etc.

  • Ask instructor and Culinary Interns for extra support the moment you need it! TAKE INITIATIVE and OWN YOUR situation--then reach out for help!

  • Contact instructor to develop action plan (email is best for scheduling a meeting as I move from class to class and share space) eskylar@rjuhsd.us

How to use and apply National Restaurant Association’s ProStart foundational skills necessary for successful, professional restaurant cooking at a capstone level...

industry standard safety/sanitation, ingredient selection/storage, recipe reading, weighing/ measuring, creating derivatives from 5 Mother or Grand Sauces, 10 French knife skills, using and maintaining knife roll, and a wide range of cooking techniques using industry-standard equipment, utensils, and vocabulary

Our goal is to create & maintain a safe & state of the art “industry-similar” environment for students to develop real-world, TRANSFERRABLE skills for LIFE!

For example...combi-convection ovens, full wall of commercial ranges; auto dishwashing station and 3-compartment sink scullery; ServSafe/health standard raw meat handling & station setup

YOUR SAFE, RESPONSIBLE use of equipment is a fundamental course requirement

“Expectations for this class?” Routinely ROAR!

Positive attitude & desire to learn and apply knowledge every day; contribute!

Tiger Kitchen Lab:

  • Hair ties/nets
  • closed toe, non-slip shoes (lab days)
  • Bring your own LOCK for your own locker space (or I have a few to sell for $2 each, while supplies last!)
  • Workplace readiness expectations within 5 minutes after tardy bell rings with TIMECARD and pen ready for TERM DU JOUR
    • Students are required in uniform
    • Students are “at attention” and ready for instruction
    • Students RESPECT the pledge and ANNOUNCEMENTS time by being SILENT
  • Students RAISE hands and RESPECT speaker

When a student earns a D or F grade it is usually due to one or more of the following:

  • Missing work and late work *daily agenda, recipes and forms can be accessed on Blackboard: rjuhsd.blackboard.com
  • Not using class time to complete tasks and assignments on time. Late work has 10% deducted each day late. NO LATE WORK ACCEPTED AFTER UNIT or PROJECT IS FINISHED
  • Routinely not follow directions, mishandling equipment, ingredients, etc
  • Frequently late or absent (continually failing to be ready at the bell) PLEASE commit to BEING HERE EVERY DAY!!
  • Unprepared to participate (no closed-toe shoes, no hair restraint, pen, etc.)
  • Uncooperative and/or disruptive to learning environment (cell phone out, trading lab jobs, putting others down, talking during pre-lab instruction, etc.)

Food Cost Request:

  • $40 for the semester to help off-set consumable food cost and allow us to budget for a full range of ingredients, tasting demonstrations, and lab experiences.
  • We prepare food (and eat very well!) THREE times a week and the scope of the ingredients we are able to purchase depends on food cost contributions.
  • THANK YOU very much!

.

Please Make checks payable to Roseville HS and indicate CULINARY in the memo field. We will deposit payment with Student Services during class Tuesday, Aug 13th

“What is the Ansul system?”

A fire suppression system that is required for high output, industrial kitchen equipment. It is designed to inundate the cooking area with fire suppression chemicals when there is a major fire present and/or the emergency fire pulls are activated.

The cost and cleanup associated with deployment are considerable and will require the lab will be closed for an extended amount of time. It is therefore required for parents to know they will be responsible for the costs if their child deploys the system without cause and that their child will be dropped from the class, suspended, etc.

Protective case is alarmed to alert class when it is removed. Deployment of system requires the very deliberate action of pulling the ring forcefully out from the wall.

What am I going to make? Restaurant quality, high dishes using industry techniques and methods

  • Variety of methods making tasty Fish, beef, and poultry dishes
  • Variety of types of Soups, Salads, Mother Sauces & Derivatives, Dressings
  • Entrees, casseroles, Pan Sauces
  • Plated Desserts, Pastries, Chocolate & Spun Sugar Garnishes
  • Compotes, relishes, accompaniment sauces
  • Fruits and Vegetables, side dishes
  • Quick breads, yeast breads
  • New friends and memories!

“What opportunities are available in the 4-level program?”

ProStart

Culinary Cup

Roseville High School

“Tiger Pride...PLACER GROWN!”

Dr. Chesser! At Cal Poly Pomona

...skills and foundational preparation for Culinary 3 and 4 and competition!

Ella! Midtown Sac Business

Recent industry trips:

Golden 1 Center ‘Backstage and Food Services’ Tour

CEO and Executive Chef from “FATS FAMILY RESTAURANTS” visit and students earned F.I.T. Certificates after work-readiness training days

Students establish relationships with industry partners!

Community Service Project: Sac Food Bank & Bag of Life Project (www.familygreensurvival.com) partner with RHS Culinary & Hospitality Management Interns on ‘National Hunger Action Day’. Several segments were featured on KCRA 3 News.

Students observe (and are amazed by) hundreds of volunteers loading trucks FULL of cases of food which they distribute to their communities (over 135,000 people routinely helped). The giant refrigerated warehouse (500,000’) is managed and run by 80 employees with a variety of skills from management, marketing and accounting to mechanical and logistics--careers that are making a difference!

UC Davis Food Science, Viticulture & Enology Trip

Explore “next step” options which prepare you for exciting careers in the food, beverage, hospitality or health industry

Tiger Culinary Arts Classroom:

  • Store cell phone in assigned slot
  • Store all private items (including food and open beverage containers) under chair/table and safely out of aisles

What’s your passion?

What are your STRENGTHS?

What are your GOALS???

CTE Showcase Trip to Sierra College

Features courses in sustainable, organic food production, aquaculture, nutrition science, dietetics...and business!

Tiger Reunion! RHS grad/Sierra College freshman, Dillon Dhadda., and former Culinary Instructor, Mrs. Bergman (current Sierra College food & nutrition instructor) and retired RHS secretary, Mrs. Baumgarner (Sierra student) catch up with Mrs. Ash

EXPLORE all aspects of the industry...say YES to opportunities this term!

Upcoming…

Cheesecake Factory FREE Management online AA Degree opportunity! Outside catering opportunities

Kelli’s Cookies Non-Profit Business model &‘Taste of Placer Event’

Sac ‘Farm to Fork Festival’ demo/participation w/Sysco

CA Restaurant Association Scholarships

Event Planning & Venues; ‘Explore Hospitality Sacramento’ Event; Suhn Fish Market, Mikuni/Taro visit

Industry & College exploration @ American River Hospitality Management College,

Cheesecake Factory Interviews, Ettore’s Bakery industry mentors and ‘mobile classroom’ field trips!

F19 Syllabus Culinary 2: Techniques & World Cuisines & Culinary 3: Advanced 'Tiger Cafe' - Google Slides