Course Syllabus

Jump to Today

Culinary Arts Syllabus

Mrs. Slaeker

slaekerr@wellesleyps.org

Students will receive instruction in the use of eggs and dairy, advanced baking and dessert preparations, knife skills, cooking methods, meats, poultry and seafood, and menu planning. Students will participate in planning, preparing and serving dishes through project based learning. Career seeking and transferable skills are incorporated into this curriculum as a portfolio. 

Objectives:

  • Read a standard recipe and gather required ingredients and tools to prepare.
  • Perform food preparation duties.
  • Clean and sterilize dishes, kitchen utensils, equipment, or facilities.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Maintain sanitation, health, and safety standards in work areas.
  • Measure ingredients required for specific food items being prepared.
  • Build a portfolio of concepts learned and practiced.
  • Experiment with flavors and techniques.

Grades

  • Labs - 45%
    • Must be in class to receive full credit
    • Most points are awarded for participation and cooperation with group members
  • Online Classwork - 30%
    • Turn-in by the end of the class period
  • Portfolio - 25%
    • This will be a comprehensive collection of work and knowledge collected for the semester.

Attendance

Students should be on time for daily check-ins and for instruction to begin.  

If absent - all work is posted to Canvas, and must be completed before the next class

Labs cannot be made-up

Attendance policies will follow the student handbook.

Digital Citizenship

  • Being a kind, respectful, and safe user during remote learning is imperative.
  • Protect your personal information
  • Don’t share pictures and videos of others 
  • Avoiding stealing/plagiarizing information, pictures, or content
  • Be supportive, Not Critical

Health and Safety

General Expectations

  • Hands should be washed immediately upon entry to the food lab for 20 seconds under warm/hot soapy water.
  • Hands should also be washed after all of the following…
  • Blowing one’s nose, coughing, and/or sneezing
  • Before and after preparing food
  • Before and after eating prepared food
  • Students should avoid touching their eyes, nose, mouth, and/or facemask during lab.
  • Clean (hot, soapy water) all work surfaces (counters, sinks, stoves) upon entry and before leaving. 
  • Sanitize all work surfaces and frequently used surfaces (sink handles, cabinet handles, etc) upon entry and exit.
  • Sanitizing solution should be left on the surface for at least 60 seconds before wiping off. 
  • Please use the disposable, heavy duty paper towels. Dispose of when done.
  • Remain in the assigned work area/lab during the entirety of the lab. 
  • This maintains general safety.
  • This allows our class to maintain social distancing protocol.
  • Please do your best to practice social distancing in your own lab.

Outline for the Semester:

  1. Safety and Sanitation
  2. Cooking Terms and Equipment
  3. Cooking Equivalent and Measurements
  4. FGP and Nutrition
  5. Cooking Methods
  6. Pasta Making
  7. Mother Sauces
  8. Knife Skills
  9. Baking and Dessert Making
  10. Meat, Poultry, and Seafood
  11. Menu Planning

Course Summary:

Date Details Due