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Foods
Gourmet
Foods
2011-2012
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% Daily: Worksheets, Daily assignments,
Research Projects, and Attitude.
25% Lab and Cooking Projects. Missing 3 or more labs in a nine
week 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.
- 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.
- Students caught with evidence of cheating will receive no credit (0%) for that assignment or
project.
- 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.
- 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
2009-20010
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% Daily: Worksheets, Daily assignments,
Research Projects, and Attitude.
25% Lab and Cooking Projects. Missing 3 or more labs in a nine
week 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: Flour, sugar, brown sugar, or powdered sugar.
3 ring binder
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 to use as a recipe book and, for handouts. It will be yours at the end of the semester.
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.
- 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.
- Students caught with evidence of cheating will receive no credit (0%) for that assignment or
project.
- 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!!
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