FORSYTH COUNTY COURSE SYLLABUS
South Forsyth High School
COURSE TITLE: Culinary Arts I LAB FEE: $75.00 (see fee explanation below)
TEACHER NAME: Dawn Martin, RD, LD E-MAIL: firstname.lastname@example.org
ROOM: 100196 PHONE: 770-781-2264
Course Description: Culinary Arts I is designed to create a complete foundation and understanding of Culinary Arts leading to post secondary
education or a foodservice career. Building from techniques and skills learned in Introduction of Culinary Arts, this fundamentals course begins to
involve in-depth knowledge and hands on skill mastery of Culinary Arts.
Standards: Course Standards can be found at
Angel under Culinary 1.
Learning Resources/Textbook(s): Textbooks include: Becoming a Restaurant and Foodservice Professional Year One, from the National
Restaurant Association Education Foundation, 2005 (replacement cost $62.00); Introduction to Culinary Arts from The Culinary Institute of America,
2007 (replacement cost $75.00); Culinary Essentials from Glencoe, 2006 (replacement cost $70.00).
Required Assignments: Each student is required to complete one outside catering event that is supervised by the instructor or another
administrator in the Forsyth County School System. Students will be notified in plenty of time to arrange their schedule. If the student does NOT
complete ONE outside catering, there is a project that can be completed. Students should NOT wait until the last month to complete this project.
Required Uniform- All Culinary Arts I students are required to have solid black, non-skid sole
shoes, black pants (no jeans), and a SFHS chef coat.
LAB FEES: $75 total for the year. Includes the following:
$15.00 TB Skin Test
$10.00 Lab Sanitation County Compliance
$30.00 Food Consumables
$20.00 Chef coat fee
Per Forsyth County Health Code, all students serving food outside the classroom, must have a TB skin test. The cost of the test is
$15.00 and the test will be given in the classroom by a registered nurse or you may have the test at the health department prior to beginning labs.
Students will not be permitted to work in the lab until a passing TB skin test is provided.
Per Forsyth County Health Code, all students must wear disposable hairnets and foodservice gloves approved by the Health
Authority when preparing, handling and serving food.
The cost of these items is $10.00 per year.
You may view the county foodservice rules at: http://www.fchd.us/pages/environmental/Food/Food.html
Food Consumables: The county budget for food labs covers basic supplies such as flour, sugar, spices, detergents/chemicals, dishcloths/upkeep,
cookware/equipment maintenance and classroom technology. To successfully complete the Georgia Standards for this course listed above, the student
must have hands-on experience with a variety of food items. The fee covers high ticket items such as whole chickens, beef, fresh fruits and vegetables
etc. for large labs.
The cost of these items is $30 per year.
Chef Coat: Culinary I students may now purchase the SFHS Chef Coat with the school logo and students name embroidered on it. Orders will be taken at
school and placed by Oct. 1, 2009.
-One time lump sum of $75.00 or
-$15.00 TB skin test fee payable by August 22, 2009 and the remaining balance of $60.00 by Oct. 1, 2009.
Checks must be made payable to South Forsyth High School.
Availability for Extra Help: Tuesday and Thursday mornings beginning at 7:45 a.m. Students may also seek other days when prior
arrangements are confirmed with the instructor.
Makeup Work: All missed class work, assessments and labs are the responsibility of the student when they are absent from school. A student
who is absent on the class day before a regularly scheduled assessment will be responsible for completing the assignment on the regularly scheduled
day and time. Students who have been absent more than two consecutive days (including the assessment day) will be given five (5) school days to
make up the assessment and/or other assignments. This does not include major projects, research papers, etc., where the deadline has been posted
in advance. The teacher has the discretion to grant a longer period of time to make up work if there are extenuating circumstances.
Course Average = 42.5% (1ST Sem. Course Work) + 42.5% (2ND Sem. Course Work) + 15% EOCT or Final Exam
1ST & 2ND Semester Course Work = 60% Summative + 40% Formative
Concept of formative assessment: http://pareonline.net/getvn.asp?v=8&n=9
A = 90 – 100
B = 80 – 89
C = 70 – 79
Failing = Below 70
*Formative Assessments include, but are not limited to homework, class work, practice tests, rough drafts, and sections of projects/ research
*Summative Assessments include, but are not limited to unit tests/labs, final projects, final essays, final research papers, and final presentations.