Culinary Arts I & II Syllabus 
Ryan Georgi, Instructor. Room: F105. georgir@hayscisd.net 
You will need: Classroom—pen/pencil/paper/notebook/folder/calculator 
Kitchen—black, skid-proof shoes/black pants/white shirts/socks 
The Kitchen dress code will be discussed in class. 

Classroom Rules: Respect yourself, respect others, and take responsibility for your actions.  
BE ON TIME: TARDIES COUNT!!!! 
Please be respectful of everyone in the classroom. When someone is speaking, listen. I will respect everyone’s opinions; however, I will not tolerate prejudice or any words or actions that create an unsafe classroom environment.  Your first priority will be safety and sanitation. This is a professional work environment and you are expected to act like a professional. Any dangerous or inappropriate behavior may lead to your expulsion from the course. Any threatening behavior with knives or dangerous equipment may lead to your removal from the classroom by an officer of the law and you may be charged and prosecuted. 
Course Objectives: CA I and CA II are the first courses in a pre-employment laboratory instruction sequence designed to provide job specific training for entry-level employment in the food service and hospitality industries. This program will target entry-level knowledge and skills in the following areas:
•	Job Opportunities/Foodservice Industry 
•	Nutrition and Food Cultures
•	Safety and Sanitation 
•	Culinary Techniques
•	Service Experience

Instruction includes training in the fundamentals of foodservice careers, hygiene and sanitation, the principles of cooking and baking, food prep, line cooking, catering and hospitality services. Universal business skills will be developed through using a restaurant as a business model. 
Your first task will involve completing the SERVSAFE coursework.  SERVSAFE is a food safety program providing high-quality food safety education and training. Upon taking and passing the exam, students will receive their certification which is valid for 5 years. Students not passing the exam on the first attempt may retake the exam at the expense of the student. 
Grades 
Grades will be calculated from homework, quizzes, written assignments, lab work, in-class and extra-curricular participation, and your work ethic. Work ethic includes your ability to show up on time and being prepared to work. You will be graded on your participation in after school and weekend events. Approximately 60% of your grade will come from major exams and projects. Participating in after school/weekend events may also count as major grades. If you cannot attend events, your participation in-class needs to be exemplary. If you are lazy in class and don’t show up to events, your grade will suffer and you will not automatically move into Advanced Culinary or Practicum.
Participation 
All students are required to participate in extra-curricular events (cooking/serving/cleaning, etc.) such as luncheons, banquets, caterings, and other events.  If you are not able to participate in an event, your effort in class needs to make up for it.  Much of your grade will depend upon your participation in and out of class.  As in your job: if you don’t work, you don’t get paid.  You are also expected to perform any task which you have been assigned. For example, if you are assigned to wash dishes or scrub grease from the equipment, you will do so.  Refusal to perform the assigned tasks may lead to your removal from the program. 
The Culinary Arts courses are articulated by the state—meaning, if you successfully fulfill the requirements of the courses set by our articulation partner (ACC), you will receive a maximum of 5 college credit hours from ACC. 
Additional Rules and Regulations: 
1.	I’D.’s must be properly displayed, except while working in the kitchen. When you enter the classroom it must be on a lanyard and visible and remain so for the entire period.  
2.	 Hats, cell phones, CD/MP3 players and accessories are not allowed in my classroom.  If I see or hear them, I will take them up and play with them. 
3.	 Keep backpacks and purses under your desk or on the floor.  Backpacks are not pillows and my classroom is not a lounge.  These items also scratch the finish on our dining tables. 
4.	 No food or drink will be allowed in the classroom—unless you have enough to share with everyone. You may bring a drink as long as it has a closable lid. 
5.	 Dress code will be strictly enforced according to the Student Handbook. In the kitchen, please do not wear sandals, flip flops, open-toed shoes, etc. You do so at your own risk!

Consequences for breaking classroom rules: 
First offense: Private student/teacher conference. Second offense: Referral and phone call home 
Please do not hesitate to visit during my conference—7th period—if you have any questions. 

Student Classroom Contract 
If you agree to the requirements for Classroom Rules, dress code, SERVSAFE coursework, commitment to in-class and extra-curricular activities and expectations, please sign and date below and return it to Mr. Georgi as soon as possible.  Your parent’s or guardian’s signature is required—even if you are 18. Also include contact numbers and an email address.  Also include any food allergens or medical conditions.  Please understand that this agreement is a contract that you are expected to fulfill.  If you do not meet the expectations of the program by creating disciplinary problems or if you are a hazard to yourself, your classmates and your instructor, you will be asked to leave the program. 
(Note on dress code. The uniform for events includes a white, long-sleeve, button-down shirt, a pair of black work pants, and a pair of black safety shoes. Students are also encouraged to bring extra work shirts, pants, socks. Students are provided storage lockers, as well as chef coats and hats.) 
Student Signature: _________________________________________________________ 
Parent/Guardian Signature:__________________________________________________ 
Home Phone #: __________________________________________________________ 
Work Phone #: ___________________________________________________________ 
Email Address: ___________________________________________________________ 

Food Allergens:_______________________________________________________

Medical Conditions: ___________________________________________________