Class Procedures and Rules
Culinary Arts 1-4
Mrs. R. Scarborough and Mr. C. Christakopoulos
(Mrs. S & Mr. C)
Welcome to the culinary arts family at DeLand High School! Please take some time and become
familiar with our class rules and procedures, as this will make you a more successful student in our
Goals in these classes are
Kitchen and Food Safety
Building a knowledge base of nutritious foods and food science
Understanding how the hospitality industry works
Building strong employability skills
For more details, please refer to the Florida State Standards for your course. They are online at
Performance in our classes can lead to the following industry certifications
Safe Staff Certification for Culinary Arts 1 students
ProStart 1 Certification for Culinary Arts 2 students
ServSafe Food Managers’ Certification for Culinary Arts 3 students
ProStart 2 certification (and Certification of Merit) for Culinary Arts 4 students
These certifications make students more marketable in the workforce and for colleges and trade
schools regardless of whether or not the student pursues a career in hospitality. Successful
completion of our courses can qualify students for the Gold Seal scholarship as well as other post-
secondary opportunities. We will have visitors throughout the school year to discuss these
Students in Culinary Arts 2, 3, and 4 are expected to contribute to after school and occasional
weekend hours as our event schedule dictates. These hours count toward the ProStart industry
certification, recognized by members of the Florida and National Restaurant Associations. Students
must earn 400 hours of service over 4 years to receive certification. There are also scholarships
available for those who make it through the program. Event information will become available as our
The focus in these classes is on the growth of the whole student- both in school and as a
young adult. Culinary Arts lessons incorporate elements of career and technical education, core
curriculum (reading, math, science and social studies), as well as life skills and employability
essentials. This attention has been proven to improve students’ grades overall, test scores, as well
as prepares them for the workforce.
In order to ensure student success in our classes I will need your cooperation and support on
1. Lab Fee: A $10 lab fee per student per quarter ($40 total) allows us to purchase the basic food
items and supplies to allow students the chance to have practical experience. Students who use free
and reduced lunch can have part of their fee waived. Discuss this with your instructor.
Commitment to class rules and procedures. Failure to do so not only interrupts class time, but
poses safety hazards to students and faculty.
2. Professional Conduct- To better prepare students for the workforce, the following is expected:
A. Students should treat class time as a job interview and display their best positive attitude.
B. Show respect to others cultural and personal experiences. Bullying and harassment, even if
made as a “joke between friends,” will not be tolerated.
C. Students should report any problems that they have to the instructor for mediation.
D. Swearing is not permitted, and will be dealt with according to school board policy.
E. Students are expected to come to class, prepared for the day’s activities. Students are also
responsible for maintaining a class notebook for notes, handouts, and returned work. It will be
checked for a grade.
A. Failure to follow safety procedures is grounds for having a student removed from the
class, suspended, or even expelled from school.
B. No horseplay in the classroom or kitchens. This includes, but is not limited to running,
throwing items, waving equipment, touching/hitting others, and playing with others belongings.
C. Respect all equipment. Students will use consumer and commercial grade equipment in our
labs including knives and machinery. Equipment misuse is dangerous and expensive.
D. Students are expected to be clean and keep a clean work environment. Hand washing is a
must, and a clean workstation is part of students’ lab grades.
E. Students who are ill may not cook- they will be provided an alternative assignment.
F. We must know about any allergies your student has so that we can minimize any risks
that turn up! Additionally, it’s imperative to keep your emergency contacts up-to-date
with the school in case anything happens!
G. Appropriate dress is required for safety of students and food products. “Appropriate
dress” for labs includes closed-toe shoes (not slippers), no jewelry, no headphones, and long
hair (touching shoulders) must be restrained or covered with a hairnet. If the student is not
properly dressed, he/she will not participate in the day’s lab activity. Labs are announced
ahead of time to allow students to prepare.
A. Payment of the lab fee DOES NOT entitle students to the contents of our kitchens and pantry.
Stealing money, property, or goods will not be tolerated.
B. Students are responsible for their own work; plagiarism and copying are not tolerated.
A. Students need to arrive on time to get the most out of our class time together.
B. Cooking labs are timed so that students can receive instruction, ask questions, complete the
recipe, and clean up in the allotted class time. Students who are not finished will have points
deducted from the lab grade.
C. Please understand that the school’s tardy policy is always in effect for all classes,
regardless of a student’s reason for being late.
6. Willingness to try new things.
The focus of our class is to learn about nutrition, safe food handling, cooking techniques and
restaurant operations. It is not just a “cooking class” nor is it meant to replace breakfast or lunch.
While recipes are picked to meet class requirements, cost constraints, and common student tastes,
there will be some foods that are unfamiliar or not your favorite. Students are not required to eat or
like what they make, but they must follow recipes as they are presented on their first attempt.
Daily participation is expected out of every student. We use the school board’s grading
standard for report cards and midterm reports. Grades and attendance are available for you to see at
http://schools.volusia.k12.fl.us/PIV/ . Students and parents have separate logins for this site.
Per county grading policy, students’ grades will be weighted as follows:
80% summative assessments (tests, quizzes, mastery labs)
20% formative assessments (class work, learning labs/ demonstrations)
Make up Work
A student may make up work with a signed excuse note. Students have one day for each day
they are absent to make up written assignments, and must sign up for kitchen duty during lunch or
after school within 7 days to make up missed labs. “Lab make up time” consists of helping to maintain
kitchens and equipment. Recipes are available for students to copy and make at home.
Students missing class due to disciplinary action (AE, suspension) will not be excused from
AE to my class.
A. Students are expected to follow school rules at all times. Students who are out due to
suspension or other disciplinary action may not participate in after school club or catering
activities on those days.
B. The use of cell phones, gaming devices, and headsets poses a serious danger in the
classroom because of distractions. It is imperative that students turn off the devices and put
them away for their own safety, as well as the security of their property. Infractions will be dealt
with according to school board policy.
C. Additionally, students’ kitchen privileges may be denied for behavior or for leaving a dirty work
station. In these cases, a note will be sent home.
Thank you for taking the time to familiarize yourself with our courses. We look forward to
working with you and your student this year! Please let us know if there is anything we can do to help
your student grow in our school. If there is ever a problem, please let us know so that we can work
together to fix it. The school phone number is 386-822-6909, extension 23419. However, the best
way to contact us is by e-mail.
All the best!
Mrs. R. Scarborough, firstname.lastname@example.org
Mr. C. Christakopoulos, email@example.com
Practical Lab Rubric
Category Excellent Good Mediocre Deficient
Recipe is followed Product turns outTechnique is not Recipe and/or
Execution of exactly as given, well, though followed, resulting techniques are
with only approved unapproved in a low-quality ignored, and
Recipe & changes made. alterations are product. Group product is
Following 100% of points made. members can wasted as a
Instructions earned. 75% of points explain what went result.
(25% of overall earned. wrong. No points
grade) 50% of points earned.
Uses time wisely Uses time well Uses time well Uses time Group wastes
to complete all after a small despite periods of poorly, needing time and does
assigned tasks. delay. Completes being off-task, many reminders not complete
Time Group is focused all assigned including any to complete task. all assigned
Management on assigned tasks tasks. reminders to be Portions of the tasks.
at all times. 75% of points on task. Assigned task are not No points
(25% of overall 100% of points earned. tasks are tended to until earned.
grade) earned. completed. prompted, but
50% of points are completed.
earned. 25% of points
Almost always Generally works Works well to Team spends
listens to, shares well with others. complete most of the
with, and supports Disagreements assigned tasks time fighting or
Teamwork the efforts of are dealt with after intervention playing; or
others in the quickly and for places all of the
(25% of overall group. Works to maturely. disagreements. work on one or
grade) the best of 80% of points 50% of points two members
everyone’s ability. earned. earned. to complete.
100% of points No points
Station and Station and Food residue Student playing
equipment are left equipment are evident on with equipment
as clean as if the clean, but dishes equipment or or ingredients.
Sanitation lab never and/or equipment dishes. Group leaves
happened. are left out. 50% of points out/ wastes
(25% of overall 100% of points 80% of points earned. ingredients.
grade) earned. earned No points