CTE Culinary Arts Internship 2B 

Section # 2109.2

Location: Online

Class Time: Monday 1:30p-2:30p

 

Please review the CWCS Master Class Syllabus that will be used in the Parent/Student Orientation course. 

Instructor:  Chef Chris Mizener

Email: cmizener@cwcharter.org

Office Hours: Tuesdays 10-12:30pm

Phone: 1-209-874-1119 ex.166

 

Please initial student and parent initials in the boxes provided along the side of this document signifying that you have read and understand each section of the Syllabus.

Class Information:

Please review the CWCS Master Class Syllabus that will be used in the Parent/Student Orientation course.

Location: Online

Instructor: Chef Mizener

Email: cmizener@cwcharter.org

Class Time: Monday 1:30p - 2:30p

 

• Semester 2 - First Class Meeting, Jan 4, 2024
• Last Day to Add or Drop is TBA

 

CWCS’s  CTE Culinary Arts Internship 2B online course offers students the opportunity to study at home while employing technology as a learning tool, meeting with other students in a virtual classroom, and receiving live instruction from a teacher.

Prerequisites:  

Culinary 1A & Culinary 1B

Course Overview:  

This course will provide skill development in the pathway of food services and hospitality. Students will participate in the planning, costing, preparation, serving staff and students, storage and critique of meals in project-based learning. Anchor standards, career seeking, leadership development, and transferable skills, and my 20+ plus years of experience in the industry are incorporated into this curriculum culminating in a portfolio. Hands-on project-based lessons and strong industry applications help prepare students for job placement in this capstone course.

Upon completion of this course:

Students are expected to understand the purpose of and process for required certification (e.g., ServSafe) 

• know the procedures for maintaining inventories; ordering food, equipment, and supplies; and storing and restocking supplies
• understand the procedures for cleaning, maintaining, and repairing facilities and equipment and the importance of preventive maintenance
• Use plating techniques, including accurate portioning and aesthetic presentation skills, plan and follow a food production schedule, including timing and prioritizing of tasks and activities
•  Understand the importance of customer service to the success of the food service establishment
• Understand the concept of exceptional customer service and know ways of anticipating the needs and desires of customers to exceed their expectations
• Know common customer complaints and the service solutions for preventing or resolving complaints 
• Calculate recipe costs and pricing per portion and compare the cost per cover to the theoretical cost
• Understand basic marketing principles for maximizing revenue based on supply and demand
• Know how the various segments of the industry contribute to local, state, national, and international economies

Curriculum:  

Required curriculum is available at the Learning Center:

• The Culinary Professional ISBN:978-1-63126-437-5 (available at Learning Center)

(available at Learning Center)

Items needed for At Home Practical Labs:

Materials: 

• Working external headset with mic (computer speakers do not work successfully with the Canvas setup). Plug-in headsets (rather than Bluetooth) work best with Jigsaw. After the third week of class and no headset or video cam, students may begin to lose participation points for the class. Class is much more engaging if all students can talk in class using their mic.
• Pencils & Erasers
• Composition Notebook
• Access to a home kitchen and Staple Ingredients, Kitchen Utensils, Kitchen Equipment (Contact teacher if this is an issue)
• I will have a list of what you need (utensils, equipment) on a separate document. 
• Video recording device
• Materials will vary each week depending on recipe, here are some basics:
• Cutting Board
• Sharp Knife
• Clean Towel & or Potholders
• Mixing Bowl
• Measuring Cups 
• Measuring Spoons
• Whisk
• Tongs 
• Plate and/or Bowls for presenting you work.

 

Requirements: 

• Class textbook/workbook - The Culinary Professional, 3rd Edition
• Gmail Account and ability to open/create word documents and pdfs (Adobe Acrobat Reader)
• Reliable Internet access
• Canvas Login Link 

Grading:  

Students will be graded on attendance and participation including having webcam turned on, class assignments, quizzes, projects:

• Kitchen labs will be named “At-Home Practical's” or “Practical's”, these will be recipes that I assign throughout the school year for you to perform at home in your kitchen.

• Taking an original video of your ‘at-home practical’s will be a requirement for credit. Any other recipe other than the posted recipe that is recorded and submitted will result in zero credit.

• Do not add “Extra Ingredients” into the assigned recipe.

• When taking the recording video of your ‘at-home practical’(kitchen lab assignments) be sure to include your whole self in the photo or video. 

• When ‘at-home practicals' are assigned, be sure to read the instructions carefully. Each week I will ask for a common household item to be included in the video. 

• Do not attempt to video record, copy and paste, screen record any cooking demonstrations from any media platform and submit it as your own. This will result in immediate failure of your assignment and disciplinary action will be enforced. This is Plagiarism and will not be tolerated. 

Overall course grade: 

20% In-class Chat/Participation/Camera's On

70% Homework

10% Semester Final Project

Grading Scale:   100%-90%: A 89.99-80%: B 79.99-70%: C 69.99-60%: D 59.99-0%: F

Food Allergies, Religious Dietary Restrictions, Vegetarians, & Vegans:

One can often forget about the Dietary Restrictions of others and not understand the reasoning behind it. I am here to let you know I am very understanding of these restrictions and can help with creating the assigned recipes more suitable for you. Before we start our year with the recipes provided, please let me know if you have any Food Restrictions. I will accept these notifications from Parents only. This is a serious matter and will be handled in a professional manner. 

• Parents, if there are Food Restrictions, please provide me with a list of the restricted ingredients and I will see what we can substitute to make the recipe more suitable. 

Late work:

It is the expectation that students submit assignments in a timely manner. All assignments will have a predetermined deadline. Students who fail to submit their assignment(s) by the deadline have to complete the assignment with a grade deduction as follows: 

The late assignment penalties are based on each week it is late. If there are extenuating circumstances that can be verified, the point deductions may not apply, but the request must be shared with the Chef within one week prior to the original deadline. If a student does not submit an assignment by the deadline, a “Missing” will be recorded with a score of zero, after that the grade is changeable. After Week 4 the zero will remain and thus become unchangeable. The late policy applies to homework and projects.

Example:

Due date for Assignment #1 is the 15th of January.

Assignment #1 is submitted finally on the 5th of February, 3 weeks later;

Assignment #1 would automatically be deducted 20% of the full credit allotted and any other deduction according to the grading. 

If Assignment #1 is not submitted, it will remain a zero and marked as missing until Assignment #1 is submitted

Attendance: 

Attendance is required. Points will be given daily for participation; this is 20% of your grade.

What is Attendance defined as for Culinary Online Classes:

It is signing onto Canvas on time, turning on your camera, having the camera showing your face on screen (not viewing the ceiling, forehead, etc.), staying active during class, and signing off when dismissed by Chef when class is finished and not before.

The Truancy Policy applies to Canvas courses. An unexcused absence may be counted as a truancy.

• Excused Absence is defined as:
  The parents shall notify the teacher by phone of the absence at least 24 hours* prior to the time the class meets.
• Unexcused Absence is defined as:
  An absence that does not accompany a parent phone call or email to the instructor at least 24 hours* prior to the time the class meets.

*If there are extenuating circumstances that do not allow for at least 24 hours, then the teacher must still be notified prior to the start of class; allowances may be made depending on the circumstances. Examples of extenuating circumstances: car accident, sudden illness, etc. Students should arrange a "back up plan" in case of unexpected computer problems the day of the class (i.e., make pre-arrangements to go to a neighbor, friend, relative, library, etc.)  When students are absent, they must contact the instructor via email or contact another classmate to obtain the homework assignment.

Please sign and have your parent(s) or guardian(s) sign below after signing your initials in each box on the left signifying that you read each section and you have read and understood the syllabus. By signing below you acknowledge the requirements for the class and agree to follow them. I am looking forward to helping you learn at a professional level and increasing your understanding for professional cooking. 

Student Signature:

________________________________________________________Date:_________________

 

Student Printed Name:

________________________________________________________Date:_________________

Parents/Guardians Signature:

________________________________________________________Date:_________________

 

Parents/Guardians Printed Name:

________________________________________________________Date:_________________

 

**If you have any questions please contact Chef Mizener/Mr. Mizener by email: cmizener@cwcharter.org or by calling the Kitchen directly: 1-209-874-1119 ex.166