MRS. SARAH CHADIMA - Instructional Resources

Why is Culinary Arts a good option to consider?

Current trends show that more and more families are consuming meals or parts of meals prepared away from home or by someone else.  Whether the meals are provided by fast food restaurants, grocery store specialty areas, personal chefs working in your home, up-scale sit down restaurants, family type restaurants, school cafeterias, hospital restaurant areas, or purchased prepared food items THE POINT HAS BEEN MADE.  People have to eat, and they have less time to prepare meals at home and are willing to pay others for the convenience of providing meals - or parts of meals- for them, and cleaning up afterwards.  At all levels jobs are readily available in the food service industry, and culinary students are able to choose the level that works best for them and decide how far they wish to advance up the career ladder.

At Portage Lakes Career Center you will have the opportunity to learn all the basics of food service from sanitation & safety to customer service to food preparation theory & technique to personal artistic expression to appropriate technology applications, and to practice them at school and then at an actual job site.   HOW HIGH DO YOU WANT TO FLY? THE CHOICE IS YOURS!

Links to more information:

BASIC OVERVIEW OF JUNIOR YEAR COURSE CONTENT

BASIC OVERVIEW OF SENIOR YEAR COURSE CONTENT

PERMISSION SLIP

PARENT COMMUNICATION LINK

Classroom and Lab Expectations:

I am looking forward to this year and working with students in Culinary Arts.  It is important to me that your student has a positive, productive, safe, and successful year here at the Career Center.

Teachers and students operate much more efficiently if classroom boundaries are clearly established from the beginning of school.  The PLCC Code of Conduct found in the handbook establishes the basic boundaries for this class and will be followed.  In addition, the student will be bringing home a specific list of boundaries that apply to the Culinary Arts Program at the end of the first day of school.  I ask that parents and students take a few moments to review these, and that both of you sign the sheet and return it to me at school.  Please feel free to contact me with any questions or concerns.

• GRADED DAILY :  POSITIVE DAILY BEHAVIORS-----------4 pts. possible ea. scheduled day of school = maximum 20 pts. possible per week

1.  ON TIME TO CLASS

2.  REQUIRED SUPPLIES BROUGHT TO CLASS

3.  FOLLOWS PROVIDED INSTRUCTIONS

4.  COMPLETES ASSIGNMENT(S)

• LAB PARTICIPATION GRADES:  20 pts. possible per graded assignment day on the following 5 criteria @ 4 pts. each

1.  PERFORMANCE/RESULTS

2.  COOPERATION

3.  ATTITUDE

4.  RESPONSIBILITY

5.  APPEARANCE

• HOMEWORK:  BASIC THOUGHTS

As much as possible, reading and workbook homework will be completed during class time.  I realize that many of the students will have after school jobs or obligations.  In addition they will have homework assignments from other classes.  My goal is to have them understand the information and be able to apply it in various situations.  Homework and reading assignments will be posted weekly in our lab and on the link listed on the Chadima homepage.  Homework that is not completed in class is the student's responsibility to complete by the due date.  Once each quarter I will assign a homework assignment to be completed at home with a parent, other responsible person, or sometimes the whole family or a group of friends.  These assignments should take no longer than 30 to 45 minutes, and the purpose is for the student to share and explore a skill or idea we have discussed in class and to apply it to his/her personal situation or to suggest an application to general life or job situations.  Students will receive these assignments at least ten days before they are due in class (2 school weeks).

• SPECIAL ACTIVITIES FOR STUDENTS AND OTHERS:  A BASIC LIST OF IDEAS TO BE DISCUSSED & DECIDED BY STUDENTS, PARENTS, & SCHOOL

1.  JUNIOR STUDENT AND PARENT EVENING - END OF FIRST SEMESTER

2.  SENIOR STUDENT AND PARENT EVENING - BEGINNING OF FIRST QUARTER

3.  CLASS FIELD TRIPS (2)

4.  CLASS COMMUNITY SERVICE POSITIVE VOLUNTEER ACTIVITIES

5.  END OF THE YEAR JUNIOR CLASS BREAKFAST - AT THE CAREER CENTER

6.  END OF THE YEAR SENIOR GRADUATION ACTIVITY

*******ANTICIPATING A GREAT, POSITIVE CULINARY YEAR*******

NEEDED FOR CLASS DAILY

1.  SCHOOL HANDBOOK!!! (parents please take time to read)

2. Combination or key'd lock for lab locker.  Copy of combination or duplicate for instructor. (needed all year.)

3.  3-ring, plastic, sturdy binder w. pockets - will be used for two years.

4.  CALCULATOR - often needed for planning work.

5.  Lined notebook, pens & pencils, textbook, workbook or provided chapter reviews.

6.  REQUIRED PROPER LAB CLOTHING - listed below

PROPER DRESS FOR CULINARY ARTS LABORATORY - REQUIRED TO PARTICIPATE

Students may keep proper items in locker or bring to class if needed so that they can change before lab class.

1.  Covered toe shoes, preferably leather.  No sandals, high heels, platforms, flip-flops, open holes.

2.  Hair longer than collar length - bring clip, barrettes, elastic band, etc. to hold up and back.

3.  Chef hats will be supplied in class.  If students prefer hairnets, they must bring them.

4.  Clean black or khaki pants preferred, clean jeans are O.K.  NO Holes, low-low riders, very long length, or hanging straps/chains: UNSAFE.

5.  Short, clean fingernails:  NO NAIL POLISH.  (Only exceptions made for formal dances ex. Prom and weddings - ask instructor.)

6.  Only acceptable jewelry in Culinary Laboratory = wristwatch, wedding or engagement ring, only short earrings.