August 4, 2017

Dear Parents and Guardians:

Welcome to the Culinary Arts family at Woodville Tompkins Technical and Career High School! We are very proud
of our students’ success in the Culinary Arts Program. The standards for the courses offered are rigorous and require
students to be focused, goal oriented and able to work independently. The goal of our culinary arts program is to
teach relevant course work that will be instrumental in their advancement throughout their lives and careers.

Due to the nature of our program, our students must be professional and ethical at all times. Any major ethical
violation will result in the student being dismissed from the program. We are a licensed full service commercial
facility inspected by the State of Georgia.

All Culinary arts students are expected to join Family, Community, and Career Leaders of America (FCCLA). This
is our career and technical student organization. FCCLA will encourage your student to be involved in community
service projects and opportunities to participate in community leadership activities. It is a wonderful way for
students to develop self confidence and our colleges are always looking to see if our students have been involved in
extracurricular activities and student organizations. Dues are $20 for the year.

Our expectations of your student are very high. Our primer goal is to prepare your student with the necessary skills
needed to advance to a program of higher education while being catapulted ahead of their post educational class
professionally. Upon graduation of the Culinary Arts Pathway at Woodville Tompkins Technical and Career High
School your student should have obtained but not limited to the following certifications and credentials:
 Servsafe Sanitation
 Fire Safety
 First Aid and CPR
 Junior Culinarian Certification (American Culinary Federation)

In order to achieve this goal our program is taught through actual practical training such as:
 Explorer Post Training
 Apprenticeship Work Based Learning Programs
 Actual Catering and Food Sales (Real World Experiences)

Some of these programs and events will meet during the school day requiring your student to be excused from
academic classes while others will require your student to be available at night and on weekends. Some of
these events are mandatory while others are voluntary. Instructors are not allowed to transport your student
therefore suitable transportation arrangements will be needed. You will be notified in advance of these events. Your
cooperation is very much needed. Please read and discuss this letter and syllabus with your student. Verify by
signing the information sheet. Once signed, the student only needs to return this sheet. It is my hopes that with
teacher-parental communication and with clear expectations every Culinary Arts student will have a great semester.
Call, email or visit me if you have any questions or concerns.

Sincerely,

Carl Dyson-Bosier, CFSM, RFSP

Culinary Arts Instructor, Woodville Tompkins Technical and Career High School
Carl.Dyson-Bosier@sccpss.com
912.395.3663 Culinary Office
 Culinary Arts Pathway

I, ___________________________________________ (student- printed name), have read and

understand the classroom rules and assignment requirements for the Culinary Arts Pathway.

Student Signature: _________________________________ Date: ____________________

Parent/Guardian Signature ___________________________ Date: ____________________

Parental Contact information:

Home Phone #:______________________ Work Phone #: ________________________

Cell #: __________________________ E-mail address: ________________________

Comments/Important Information:
 SYLLABUS
Hospitality and Tourism Career Cluster
Culinary Arts I (20.53210)
2017-2018

Culinary Pathway

The Culinary Arts Career Pathway concentrates on competencies that will allow participating
students to formulate the background of basic skills and knowledge that is needed to begin a
prosperous lifelong career in the food service industry. It is our belief that the fundamental skills
that are taught in this program will provide the entry-level employment knowledge needed for a
successful career. It will also foster a desire to continue to learn and improve the basic techniques
and skills as this industry is ever changing and evolving. Subsequently, the program endeavors to
instill in the participant, an inherent attitude of accomplishment, a sense of responsibility, self-
discipline, self pride, and the proper attitude necessary for a lucrative career in the foodservice/
hospitality arena.

Course Description

This course is designed to prepare students for a successful career in all areas of Culinary
Arts by providing real work experience in a professional environment. Students will learn basic
food preparation skills. Topics covered include kitchen safety and sanitation, food borne illness,
table etiquette, nutrition, knowledge of food facts, and various cooking methods. Samples
prepared during lab are for tasting and evaluating, and will be from the various food groups. By
the end of the semester, students will have gained basic food preparation knowledge and have a
secure introduction to the food service industry. Upon completion participants will receive credit
for successfully completing this course at Savannah Technical College if enrolled in their
program within 24 months following completion. A competency test may be required.

Instructional Philosophy

Participants of this class will be given challenging real-world projects and assignments
typical of the field of Culinary Arts. High quality work is expected. Participants will be given
opportunities to redo work until it meets the standards specified during instruction.
Participants will be taught work ethics and professionalism necessary to succeed in the
Culinary Arts career path. Participants will be expected to participate in extra-curricular
activities such as Career Technical Student Organizations (CTSO), workshops and catering
events.
Participants will often work in teams but will be expected to complete individual
assignments in relation to the team’s work or project. Participants will be required to keep a
recipe file of foods prepared in class and a composition book with their all their written work.

Instructional Goals (http://www.gadoe.org/Curriculum-Instruction-and-

Assessment/CTAE/Documents/Culinary-Arts-I.pdf)

 HOSP-CAI-1 Demonstrate employability skills required by business and

industry.
 HOSP-CAI-2 Examine and apply the principals of food sanitation and safety in
foodservice operations and kitchen environments to achieve
a nationally recognized food safety certificate.
 HOSP-CAI-3 Acquire and apply basic knowledge of using and maintaining
professional kitchen equipment.
 HOSP-CAI-4 Demonstrate basic knowledge in business and culinary math skills.
 HOSP-CAI-5 Identify and demonstrate the principles and processes of cooking
in a professional kitchen.
 HOSP-CAI-6 Examine the various cooking methods, techniques, and
preparations such as dry heat, combination and moist heat
methods. Perform basic food preparations of
poultry, meat, dairy, fruits, and vegetables using proper
commercial kitchen equipment and techniques to examine
these fundamental methods, as applied in a commercial
kitchen.
 HOSP-CAI-7 Identify and apply fundamentals of baking in the preparation and
production of baked food products and will identify and use
equipment normally found in the bakeshop.
 HOSP-CAI-8 Examine the nutritional concepts that affect the food service
industry today with emphasis on a healthy diets, allergies,
and obesity issues.
 HOSP-CAI-9 Apply fundamentals of human relations and management skills in
both personal and professional aspects and levels.
 HOSP-CAI-10 Identify and apply menu planning fundamentals for various food-
service types and for various diets and allergies.
 HOSP-CAI-11 Identify various foods used in a commercial kitchen and bake shop
and analyze the purchasing procedures for each.
Class Supplies

Each participant is to come to class with pen or pencil, paper, and a notebook/folder to keep
assignments and handouts in – bring these supplies EACH day. Participant will have textbooks,
knives and lockers checked out to them. The participant is responsible for these items and will be
charged if they are not returned at the end of the semester. Also required for the class are:

 Black “Sharpie” marker

 1 gig external drive [(to store projects and other computer related documents)
purchase at leisure]
 1 bimetallic stem thermometer or 1 digital stem thermometer
 Black or Blue pens
 Vegetable peeler
 Black pants (No jeans)
 Black work shoes with non-slip (oil and water resistant) bottoms, enclosed (no holes)
with enclosed backs
 White bib apron (optional)

The following items must be purchased through the program within the first 2 weeks:

 2 Woodville Tompkins ACF Chef’s Coat ($35 each)

 White cook’s beanie ($5 each)
Total: $75

*Professional Chef knives may be purchased but due to local, state and federal laws, they
must remain on school premise. They must not be transported on the bus! A parent
or guardian must bring the knives to the instructor personally for proper check in of these
items. Please see the instructor before purchasing these items to ensure that the correct
knives are purchased. Woodville does not assume responsibly for these item in the event
of loss or damage.

RESOURCES AND REQUIREMENTS:

Culinary Class will be taught using assigned IPads and other electronical devices. Most assignments will be posted
to Google Classroom.

Required Background

To successfully complete this course, you must:

 Know Basic Knife cuts and skills.

 Understand the importance of high standards of sanitation and food safety.
 Complete any and all assignments
  Understand how math is used everyday in a food service operation both inside and
outside the kitchen.

Required Textbooks and Materials

To successfully complete this course you will need:

 “Culinary Essentials” McGraw-Hill Companies, Inc. 2010; Textbook

 “Culinary Math: Principles and Applications” American Technical Publishers; Workbook
 “Culinary Essentials” McGraw-Hill Companies, Inc. 2010; Lab Manual

Additional Print Resources:

Online Resources:
Google Classroom
Woodville Tompkins Technical and Career High School’s Website
Edmodo.com
ACFchefs.org
Pinterest.com

Others will be given as needed.

POLICIES AND PROCEDURES

General Rules:

As set forth in the Student Handbook; Department of Human and Health Services

Professional appearance and behavior is a must. Therefore the following professional standards
are required:

1. Participants must be in full uniform and seated when class begins. Full uniform includes:
 Clean Woodville Tompkins Chef’s Coat
 Black pants
 Black work shoes with non-slip (oil and water resistant) bottoms, enclosed (no holes)
with enclosed backs
 White bib apron
 White cook’s beanie
 Black “Sharpie” marker.

2. Participants are required to participate in keeping the classroom and lab (kitchen) clean
and sanitary. This includes equipment and utensils. It is the responsibility of the class to
make sure that everything is put away and clean before leaving.

3. ALWAYS dispose of GUM before coming in the classroom

4. Participants must practice good personal hygiene: Bath/shower, deodorant, teeth

brushed, mouth wash if needed, clean undergarments with no visible insignia.

5. Hair should be well groomed. Hair should “fit” under the chef’s hat that is provided.
Ponytails and other long hair must be restrained at all times when in uniform and with a
hair net when in the kitchen.

6. Avoid nail polish, nail extensions or additions. These are in violation of the State of
Georgia’s Food Code.

7. Only one pair of earrings that do not exceed 1 inch in length will be allowed.

8. Beards and long sideburns are not allowed in the program.

9. Class attendance is a must. Do not miss class unless ill. (Employers want to see a good
attendance record!)

10. Come to class prepared at all times.

11. Store all electronics (IPods, cell phones etc.) out of sight. Computers are used only for
class assigned academic tasks. Cell phones are not to be used in class and other
 technological items such as iPads must be linked to the Savannah Chatham County
Public School system.

12. Due to local, state and federal laws, knives must remain on school premise. They must
not be transported on the bus! You are responsible for your knife set and will be
punished if they are not in your possession. Do not allow others to “borrow” your knives.

13. Treat yourself and others with respect at all times.

Assessment Policies:

Assessment will be determined by in-class assignments, homework assignments (including

catering and event functions), group participation (including make-up and extra credit work),
oral tests and reports, performance skills attainment, teacher-made content tests, nine weeks
exam, semester exam, research papers, and research projects. Labs and presentations will be
assessed by used of a rubric.

Weight % of Achieved Grade:

 40% In-class assignments, homework assignments (including catering and

event functions), group participation.
 60% Oral tests and reports, performance skills attainment, teacher made content
tests, nine weeks exam, semester exam, research papers, and research
projects.
 -10pts Each time student is not dressed in uniform as stated in syllabus
(Assessment)

“A” 90-100 %
“B” 80-90 %
“C” 70-79 %
Failing – Below 70 %

Attendance Policies:

The importance of good attendance cannot be stressed enough – missing a day may results in an
automatic ‘0’ daily score. Each day new skills will be introduced. Each day builds upon
another. Make-up work is available for excused absences and must be made up within 2 class
periods after returning to school unless other arrangements have been made with the teacher.
Catering and event functions are considered homework. Due to the nature of the course, missed
labs usually cannot be made up. IT IS THE STUDENT’S RESPONSIBILITY TO SEE
THAT ALL ASSIGNMENTS, LABS, AND TESTS ARE MADE-UP.
Homework assignments are typically due at the bell. No late work will be accepted for points
although completion will be noted in the grade book in case of a semester borderline grade.
Sleeping in class will not be permitted and is subject to an office referral and home contact.
Catering and event functions are considered homework and will be assessed in the noted manner.

Tardiness: Same as student handbook:

1st Tardy – Conference with teacher
2nd Tardy – 15 min. detention with teacher & parent notification
3rd Tardy for the semester – Referral to Academy Principal for ASD

Class and Lab Rules:

We are a licensed commercial kitchen. It is inspected by the state of Georgia at will without
notice. Therefore all rules and guidelines that are set forth by the federal, state and local
government must be observed.

The 4 main rules for a successful learning experience are:

 Be present and on time
 Come prepared
 Complete Assignments
 Respect yourselves and other

Discipline Actions:

Disciplinary actions that are set forth by the student handbook are followed. However, in the
Culinary Arts Pathway alternative discipline actions are used as needed. Examples are: washing
baseboards, mopping the floor, washing walls, cleaning drains, cleaning dumpster area etc.
These alternatives are used to both rehabilitate and teach the student these needed kitchen tasks.

Additional Information:

The Culinary Arts Pathway participates in many functions and travels quite frequently. For this
reason I would like to have each student’s insurance card information with a copy so that in the
case of medical needs in the class or on a field trip the student can receive immediate medical
attention. Please send this with your student ASAP and notify me of any changes as the year
progress.

 1 copy student’s insurance card information (If student has no insurance please
send a signed statement stating this information)

Contact Information:

Chef Carl Dyson-Bosier, Culinary Arts Instructor

Woodville Tompkins Technical and Career High School
912-395-3663 - Office
912-965-6764 Fax Email: Carl.Dyson-Bosier@sccpss.com
Culinarian Code

As a proud member of the American Culinary Federation, I pledge to

share my professional knowledge and skill with all culinarians, young
and old. I shall place honor, fairness, cooperation and consideration first
when dealing with my fellow colleagues. I shall keep my comments
professional and respectful when dealing with necessary criticism. I
shall protect all members from the use of unfair means, unnecessary
risks and underhandedness when used against them for another’s
personal gain. I shall whole heartily support the success, growth and
future of my fellow colleagues and this great federation.
 Speech and Presentation Grading Rubric
Public Speaking and Oral Presentation Component
Emerging
(0-12 points)
1. Organization Ideas may not be focused
(20 points) or developed; the main
purpose is not clear. The
introduction is
undeveloped. Main points
are difficult to identify.
Transitions may be
needed. There is no
conclusion or may not be
clear the presentation has
concluded. Conclusion
does not tie back to the
introduction. Audience
cannot understand
presentation because there
is no sequence of
information.
2. Topic Knowledge Student does not have
(20 points) grasp of information;
student cannot answer
questions about the
subject. Few, if any,
sources are cited. Citations
are attributed incorrectly.
Inaccurate, generalized, or
inappropriate supporting
material may be used.
Over dependence on notes
may be observed.
3. Audience Adaptation The presenter is not able
(20 points) to keep the audience
engaged. The verbal or
nonverbal feedback from
the audience may suggest
a lack of interest or
confusion. Topic selection
does not relate to audience
needs and interests.
Developing
(13-16 points)
Main idea is evident, but
the organizational structure
many need to be
strengthened; ideas may not
clearly developed or always
flow smoothly and the
purpose is not clearly
stated. The introduction
may not be well developed.
Main points are not clear.
Transitions may be
awkward. Supporting
material may lack in
development. The
conclusion may need
additional development.
Audience has difficulty
understanding the
presentation because the
sequence of information is
unclear.
Student has a partial grasp
of the information.
Supporting material may
lack in originality. Citations
are generally introduced
and attributed
appropriately. Student is at
ease with expected answers
to all questions but fails to
elaborate. Over dependence
on notes may be observed.
The presenter is able to
keep the audience engaged
most of the time. When
feedback indicates a need
for idea clarification, the
speaker makes an attempt
to clarify or restate ideas.
Generally, the speaker
demonstrates audience
awareness through
nonverbal and verbal
behaviors. Topic selection
and examples are
somewhat appropriate for
the audience, occasion, or
setting. Some effort to
make the material relevant
to audience needs and
Advanced Score
(17-20 points)
Ideas are clearly
organized, developed, and
supported to achieve a
purpose; the purpose is
clear. The introduction gets
the attention of the
audience and clearly states
the specific purpose of the
speech. Main points are
clear and organized
effectively. The conclusion
is satisfying and relates
back to introduction. (If
the purpose of the
presentation is to persuade,
there is a clear action step
identified and an overt call
to action.)
Student has a clear grasp
of information. Citations
are introduced and
attributed appropriately
and accurately. Supporting
material is original, logical
and relevant. Student
demonstrates full
knowledge (more than
required) by answering all
class questions with
explanations and
elaboration. Speaking
outline or note cards are
used for reference only.
The presenter is able to
effectively keep the
audience engaged.
Material is modified or
clarified as needed given
audience verbal and
nonverbal feedback.
Nonverbal behaviors are
used to keep the audience
engaged. Delivery style is
modified as needed. Topic
selection and examples are
interesting and relevant for
the audience and occasion.

4. Language Use Language choices may be
(Verbal Effectiveness) limited, peppered with
(20 points) slang or jargon, too
complex, or too dull.
Language is questionable
or inappropriate for a
particular audience,
occasion, or setting. Some
biased or unclear language
may be used.
5. Delivery The delivery detracts from
(Nonverbal the message; eye contact
Effectiveness) may be very limited; the
(20 points) presenter may tend to look
at the floor, mumble,
speak inaudibly, fidget, or
read most of the speech;
gestures and movements
may be jerky or excessive.
The delivery may appear
inconsistent with the
message. Nonfluencies
(“ums”) are used
excessively. Articulation
and pronunciation tend to
be sloppy. Poise of
composure is lost during
any distractions. Audience
members have difficulty
hearing the presentation.
interests.
Language used is mostly
respectful or inoffensive.
Language is appropriate,
but word choices are not
particularly vivid or
precise.
The delivery generally
seems effective – however,
effective use of volume,
eye contact, vocal control,
etc. may not be consistent;
some hesitancy may be
observed. Vocal tone, facial
expressions, clothing and
other nonverbal expressions
do not detract significantly
from the message. The
delivery style, tone of
voice, and clothing choices
do not seem out-of-place or
disrespectful to the
audience or occasion. Some
uses of nonfluencies are
observed. Generally,
articulation and
pronunciation are clear.
Most audience members
can hear the presentation.
Language is familiar to the
audience, appropriate for
the setting, and free of
bias; the presenter may
“code-switch” (use a
different language form)
when appropriate.
Language choices are
vivid and precise.
The delivery is
extemporaneous -- natural,
confident, and enhances
the message – posture; eye
contact, smooth gestures,
facial expressions, volume,
pace, etc. indicate
confidence, a commitment
to the topic, and a
willingness to
communicate. The vocal
tone, delivery style, and
clothing are consistent
with the message. Delivery
style and clothing choices
suggest an awareness of
expectations and norms.
Limited use of
nonfluencies is observed.
Articulation and
pronunciation are clear. All
audience members can
hear the presentation.
Name: ______________________________Date: ______ _______
Introduction to Culinary Arts/ Culinary Arts I / Culinary Arts II
Event: ______________________________
Culinary Arts Rubric
Evaluation Criteria
Safety & Appearance
Clothing and Appearance
Safety
Sanitation
Technical Skills
Follows Directions
Equipment tools and techniques
Standard Procedures
Cost-effectiveness
Time: _______________
Culinary Arts Rubric
Points Proficient with Proficient Below Proficient
Distinction
5-0 Professional Neat appearance, attire and Nonprofessional
appearance, attire and grooming, but lacks polish appearance, attire and/or
grooming grooming
10-0 Follows all safety Shows minimal safety Disregard of safety
practices concerns during creating an unsafe
preparation/service situation
10-0 Follows all safety Show some sanitation Unsanitary situation
practices/service concerns during creates unsafe
preparation/service product/service
Points Proficient with Proficient Below Proficient
Distinction
8-0 Followed direction and Partially following Did not follow direction
proper sequence direction and proper or proper sequence
sequence
15-0 Selection uses all Selection and usage of Selection and usage of
tools/and equipment tools/equipment tools/equipment lacks
correctly and safely occasionally lacks safe and understanding and
appropriate industry demonstration of skills
techniques
15-0 Exceeds industry Applies acceptable Inconsistently applies
standard procedures for industry standard industry standard
position (i.e. Dining procedures for position procedures for position
room, Kitchen, Dish (i.e. Dining room, Kitchen, (i.e. Dining room,
room, Etc.) Dish room, Etc.) Kitchen, Dish room, Etc.)
5-0 Appropriate cost- Show some concern for Disregard for cost-
effectiveness cost-effectiveness effectiveness
Appearance 7-0 Appearance is Appearance is acceptable Appearance needs
attractively displayed but lacks professional improvement
and shows organization qualities

Professionalism Points Proficient with Proficient Below Proficient

Distinction
Time management plan 5-0 Effectively follows Appearance is acceptable Appearance needs
time management plan but lacks professional improvement
qualities

Resources 5-0 Effectively manages all Utilizes available Ineffectively utilizes

available resources such resources such as time, available resources such
as time, human, and human, and monetary as human, time, monetary
monetary

Communication 5-0 Consistent effective Effective communication Infective communication

communication and and interpersonal skills and interpersonal skills
interpersonal skills and and interacts with others interaction with others
interacts with others using tact and courtesy in using tact and courtesy in
using tact and courtesy both verbal and non-verbal both verbal and non-
in both verbal and non- communication verbal communication is
verbal communication lacking
Teamwork 10-0 Members work Members demonstrate Members lack team
effectively and minimal teamwork organization
efficiently as a team

Comments:
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________

Final Grade: _____