SHS Intro to Culinary Arts Syllabus Fall Semester 2008
Mrs. Crider's Schedule and Contact: The best way to contact me is by email: firstname.lastname@example.org
1st Period Personal and Family Development
2nd Period Personal and Family Development
3rd Period Intro to Culinary Arts
4th Period Conference
A Lunch and duty
5th Period Intro to Culinary Arts
6th Period Fashion Through the Years
7th period Fashion Through the Years
I. Foodservice Career Opportunities 14 days
II. Food Safety and Sanitation (Servsafe Training) 10 days
III. Kitchen Safety Principles 5 days
IV. Equipment and Technology - 10-13 days
Work Stations and Sections ,Types of Cooking Lines, Mise en Place,
Clean up, Service Tools and equipment, Kitchen Brigade
V. Knives and Smallwares – 15 days
VI. Using Standardized Recipes – 5 days
VII. Cooking Methods - General 3-4 days
VIII. Seasonings and Flavorings – 7 days
IX. Service Basics and Beverage 5-7 days
40% labs or projects
35% test grades
25% daily grades
Grades are earned and will be determined by the following activities:
1. Written assignments, worksheets
2. Tests and projects
*Evaluation covers such items as product, manners, behavior, and cleanup.
4. Student activities will not excuse you from class, and work must be turned in upon return to class.
5. Late assignments are not accepted for full credit. They may be turned in the next day with 50 points
6. When students are absent, it is THE STUDENT'S responsibility to ask what needs to be made up and
to make sure you understand the makeup work.
7. The tests are scheduled in advance. If you are absent the day of the test, you will need to take the test
within two days upon your return to class.
This class will cost the student about $25.00 for a uniform. There are entry fees for competition
and Tri-Club expenses. Some of these may be partly covered by fundraiser money we earn.
The total cost for this class is about $80.00. If there is a problem see your counselor or the
Two stores are set up to provide students with uniforms. One is Scrubs Etc., (281) 419-1981, 26456
Interstate 45, Spring, TX. The second is Ace Mart, (281) 528-5124, 100 Cypress Wood Drive,
Suite. 1200, Spring, TX.
Uniform consists of double breasted white Chef Coat with slit cuffs, chest pocket, and sleeve pencil
pocket. You also need a white, Chef, Mesh-top hat with 13" Velcro Closure. You do not need to
purchase special pants; use any blue jeans or khaki pants. Shoes need to be any skid resistant soles
such as sneakers. No heels or open toed shoes will be allowed when we cook. If you want to
purchase kitchen shoes you may. Tell the stores you are from Spring High School and they will be
able to help you with your purchase.
Uniforms have your first initial and last name over the pocket on your left side. Embroidery is in
black thread ½ inch and “Frankfort” style. This should cost less than $10.00.
Students are expected to join and participate in the student leadership organization, FCCLA (Family,
Career, and Community Leaders of America). FCCLA dues are $17 and cover the local, state, and
Harris County Fair-The registration deadline for entry is Sept.18, 2008. Set up date is Oct.23. The
Fair is Oct. 22-26. Each entry costs $11.00.
Texas State Fair- is Saturday, September 27, 2007. Cost is estimated to be $30.00.
FCCLA Regional Competitions-These are held in early February in Galveston. Students will
compete and therefore must spend the night in Galveston or commute back and forth for designated
Spring Tri-Club-Students will participate in the Tri-Club event March 26 -29, 2008 or be assigned
an alternative activity for a graded assignment. Tri-Club supports students in two ways. Students
may qualify after two years of participation for scholarship money to be used to continue their
education after high school. Additionally, student work is auctioned off and the student receives the
money. There are some expenses associated with this activity.
FCCLA State Competitions- Should your team place in one of the top six positions at Regionals
you will advance to State competition in April. That location will be announced at a later date.
Some days this semester will be spent setting up the new lab.
Please sign then detach the bottom of this page and return it to Mrs. Crider. Thank you.
I have received the Intro to Culinary Arts Syllabus and calendar.
Student’s signature_________________Student’s printed name________________________
Parent contact phone and/or e-mail ______________________________________________