Bishop Carroll Catholic High School

Foods    Gourmet

Foods

E-mail:  paulettemay@bcchs.org

2007-2008

Course Syllabus and Grading

Mrs. May

 

Textbook:  Discovering Food and Nutrition            By:  Helen Kowtaluk

                   and Student Workbook

 

Course Description: Foods class is the introduction to food preparation and preservation.  Sanitation and food handling will be emphasized.  This course is designed to give the students the opportunity to develop and understand food choices, kitchen management and meal planning.

 

Grading Scale: 

A+   99-100                 B+   91-92               C+  83-84               D+  74-75        

A     95-98                   B     87-90               C    78-82               D    72-73

A-   93-94                   B-    85-86                    C-   76-77                    D-   70-71      F  69 and below

 

Method of Evaluation:      50%  Instruction: Tests and Quizzes

25%  Participation: Worksheets, Daily assignments,

         Research Projects, and Attitude.

25%  Lab and Cooking Projects.  Missing 3 or more labs in a nine

          weeks period will lower your grade.

 

Your semester grade will be based on the following:

1st 9 weeks grade:   45%

2nd 9 weeks grade:   45%

Final test grade:        10%

 

     Students are sometimes surprised by the difficulty of the tests.  The common faulty thinking is that this is considered only a “cooking class.”  However, there is a lot of information in our text.  Plan to study before tests.  Also, expect two or three pop tests during each nine-week period.  Keep up, and you will not have any trouble.

 

    If you are absent from class, it is your responsibility to get your assignment and to make up missed tests.  Assignments missed due to in-school or out-of-school suspension, and unexcused absences will be issued half credit and must be turned in on return to class.  (Lab points cannot be made up.)

 

Supplies needed:  (Be sure that it has your name on it)

            Textbook and workbook

Recipe file box and cards

Spiral notebook and pen

Your choice of one of the following: Baggies, foil, saran wrap, wax paper, food       

                                                           storage bags, paper plates, dish soap, flour or sugar.


Class Guidelines

1.   You are expected to be in your assigned chair when the last bell rings.

2.   You must bring your book, notebook, and pen to class each day unless instructed otherwise.

3.   Do not visit with your neighbors after the first few minutes of class.

4.   Never eat or even touch prepared food that does not belong to you.  Use only food supplies      

that are needed in your recipe or lab.  This is a hard and fast rule with dire consequences, if it is broken.

5.   You are not to sit on tables or cabinets at anytime.

6.   Do not write in recipe books, or references books.

7.     Notify the teacher when you know you are going to be absent.  All work must be made up   

      within 2-3 days of the absence.

8.   Obey all school regulations of dress.

9.   All work should be kept in a notebook until the end of the course.

10. You will be expected to take notes during lectures.

11.  C.C. - Caught communicating - 10% off grade points.

12. Students caught with evidence of cheating will receive no credit (0%) for that assignment or 

      project.

13. You can expect to have some homework. It is not to be worked on in another teacher’s class.

14. I will not accept homework done in class when you should be paying attention to the lesson

      being taught.

15. Stand for prayer.

16. Have put away all personal and classroom supplies before leaving the room.

17. Clean up your own work areas before leaving the classroom.

18. Wait to be dismissed from class.

19.    Cell phones are not allowed in class.  The phone WILL be taken to the office.

 

Teacher Availability:

            I am available upon request by appointment before school.

                       

                                    LET’S HAVE A GREAT SEMESTER!!                      

      

Gourmet Foods

2007-2008

Course Syllabus and Grading

Mrs. May

 

Textbook:  The World of Food                                        By: Eva Medved

 

Course Description: Gourmet Foods is the continuation of food preparation and preservation.  Healthy meal planning will be emphasized.  This course is designed to give the students the opportunity to develop more of an understanding of food choices, kitchen management and meal planning.  Food combinations, cultural foods and food presentation will be included.

 

Grading Scale: 

A+   99-100                 B+   91-92               C+  83-84               D+  74-75        

A     95-98                   B     87-90               C    78-82               D    72-73

A-   93-94                   B-    85-86                    C-   76-77                    D-   70-71      F  69 and below

 

Method of Evaluation:       50%  Instruction: Tests and Quizzes

25%  Participation: Worksheets, Daily assignments,

         Research Projects, and Attitude.

25% Lab and Cooking Projects.  Missing 3 or more labs in a nine

          weeks period will lower your grade.

 

 

 

Your semester grade will be based on the following:

1st 9 weeks grade:   45%

2nd 9 weeks grade:   45%

Final test grade:        10%

 

    If you are absent from class, it is your responsibility to get your assignment and to makeup missed tests.  Assignments missed due to in-school or out-of-school suspension, and unexcused absences will be issued half credit and must be turned in on return to class.  (Lab points cannot be made up.)

 

Supplies needed: 

Spiral notebook and pen

           Your choice of two of the following: Baggies, foil, saran wrap, wax paper, food       

                                                           storage bags, paper plates, dish soap, flour or sugar.

You will not need to purchase a book for this class, as we will be using textbooks from in the classroom.  However, you will be purchasing a binder from the teacher to use as a recipe book and, for handouts.  It will be yours at the end of the class.

 

Class Guidelines

1.   You are expected to be in your assigned chair when the last bell rings.

2.   You must bring a notebook, and pen to class each day unless instructed otherwise.

3.   Do not visit with your neighbors after the first few minutes of class.

4.   Never eat or even touch prepared food that does not belong to you.  Use only food supplies      

that are needed in your recipe or lab. This is a hard and fast rule with dire consequences, if it is broken.

5.   You are not to sit on tables or cabinets at anytime.

6.   Do not write in recipe books, or references books.

7.     Notify the teacher when you know you are going to be absent.  All work must be made up   

      within 2-3 days of the absence.

8.   Obey all school regulations of dress.

9.   All work should be kept in a notebook until the end of the course.

10. You will be expected to take notes during lectures.

11.  C.C. - Caught communicating - 10% off grade points.

12. Students caught with evidence of cheating will receive no credit (0%) for that assignment or 

      project.

13. You can expect to have some homework. It is not to be worked on in another teacher’s class.

14. I will not accept homework done in class when you should be paying attention to the lesson

      being taught.

15. Stand for prayer.

16. Have put away all personal and classroom supplies before leaving the room.

17. Clean up your own work areas before leaving the classroom.

18. Wait to be dismissed from class.

19. Cell phones are not allowed in class.  The phone WILL be taken to the office.

 

Teacher Availability:

            I am available upon request by appointment before school.

                       

                                    LET’S  HAVE A GREAT SEMESTER!!