Course Syllabus

Office Hours: 

Making an appointment is the easiest method. I am generally available during these blocks:

-Day 1 (Orange)

-Day 4 (Blue)

-Day 5 (Orange)

-Day 7 (Blue)

Joy of Cooking Syllabus

Mr. Tom Denman

denmant@wellesleyps.org

In this course students will examine the fundamentals of nutrition, master basic cooking and baking techniques, and explore the process of food production “from farm to table”. Working in groups, students will demonstrate safety and sanitation in their labs, proper measuring techniques, and the ability to work as a team. The class will explore seasonal and local cuisine and various cooking traditions from around the world. Students will prepare healthy and well rounded breakfast, lunch, and dinner recipes, in order to become well informed and self-sufficient cooks. 

Unit Objectives

• Master kitchen safety and sanitation
• Identify measuring equipment, equivalents, and correct metrics
• Identify and perform a variety of cooking terms and methods
• Explore scientific principles in food preparation
• Explore concepts behind seasonal and locally grown food

Grades

• Labs - 60%
• Must be in class to receive full credit
• Most points are awarded for participation and cooperation with group members

• Quizzes - 20%
• Quizzes on relevant topics will be given periodically

• Exams - 20%
• There will be a mid-term and comprehensive final exam.

Attendance

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

Labs cannot be made-up

Attendance policies will follow the student handbook.