essentials of culinary arts kevin conroy chef instructor
TRANSCRIPT
ESSENTIALS of CULINARY ARTS
Kevin ConroyChef Instructor
OrientationCongratulations, and welcome to the
MCTI Adult Culinary Program! You begin your journey to a new and exciting career in the culinary arts right now. Challenges, enlightenment and an engaging curriculum await you in a safe and welcoming atmosphere.
Chef InstructorKevin Conroy More than 30 years professional experience ACF apprenticeship / Self taught Owned three food-related startup businesses Opened two restaurants as consultant Food writer Cookbook author
Assistant Instructor Lisa Reuter
School PoliciesACADEMIC POLICY
Rules & Regulations
I _________________________, acknowledge that I have
(Student please print name)
received, read and understand the policies, rules and regulations
set forth and I understand that failure to comply with the
aforementioned will result in course failure or being dismissed from
this program.
Class Times We meet Tuesdays and Wednesdays from
6:00 until 10:00 PM You must be in uniform and ready for class at
6:00 PM Chef Kevin will be available to students at
5:30 to answer questions or address student concerns
Attendance Policy More than two unexcused absences will result in
class failure Unexcused arrival more than 30 minutes late will
be marked as an absence Arrival less than 30 minutes late will detract from
final grade A student not ready for class on time will be marked
as late Unexcused leaving of class early will be marked as
an absence
RubricAssessment Rubric of Academic Integrity
CRITERIA POINTS SCORE
Punctuality
2) Early1) On Time0) Less than 30 minutes late-3) More than 30 minutes late without proper excuse*; student does not return from breakCourse Failure) More than two unexcused absences
Attire
2) In clean and neat uniform before class begins1) Not fully uniformed or uniform not clean and neat at the start of class0) Not in uniform or uniform soiled
PersonalAppearance
2) Hair neat and clean and/or pulled up under hat; no jewlrey, no long fingernails, no strong fragrances1) One infraction of the above0) More than one infraction of above
VisionThe MCTI Adult Culinary Program
vision is simple: we hope all who enroll will graduate; all who graduate will garner such a varied kit of knowledge they will be optimistically ready to begin professional careers in the culinary arts.
MissionThe MCTI Adult Culinary Program
mission is to provide the clear, step by step explanations, demonstrations, and hands-on practical experience necessary to fulfill the background needs of our students in cooking, baking and management.
Beliefs We share a welcoming, diverse environment We are respectful of ourselves and each other We provide safe surroundings free of harassment We value teamwork We behave in a professional manner Students will challenge and share knowledge with
each other and guest students Learning should always be engaging and,
whenever possible, fun!
RubricAssessment Rubric of Academic Integrity
CRITERIA POINTS SCORE
Punctuality
2) Early1) On Time0) Less than 30 minutes late-3) More than 30 minutes late without proper excuse*; student does not return from breakCourse Failure) More than two unexcused absences
Attire
2) In clean and neat uniform before class begins1) Not fully uniformed or uniform not clean and neat at the start of class0) Not in uniform or uniform soiled
PersonalAppearance
2) Hair neat and clean and/or pulled up under hat; no jewlrey, no long fingernails, no strong fragrances1) One infraction of the above0) More than one infraction of above
Program OutcomesStudents will be able to:
Identify and demonstrate proper sanitation techniques
Demonstrate a knowledge of kitchen safety Demonstrate proper use of kitchen tools and
equipment Understand and demonstrate essential cooking and
baking methods Work as group members in the creation of quality
products Set and achieve goals within a set time line Present a correct professional image
Testing and AssessmentQuizzes
Based on Reading and Class MaterialAuthentic Assessment
Scoring GuidesFinal Exam
Written Practical
QuizzesMise en PlaceMultiple Choice Identify the letter of the choice that best completes the statement or answers the question.
1. The literal translation of the French phrase mise en place is a. to set a place
b. to put in place
c. the place to work
d. to create a plan
e. a written plan
Authentic Assessment Scoring Guides
Scoring Guide for Dough Handling
Student _________________________ Date _______ /___ /______
Correctness becomes apparent: After initial shaping; After proofing; After baking
CRITERIA POINTS
Skin Smoothness
4 : Smooth, unwrinkled skin tight enough to hold desired shape during proofing and baking3 : Skin smooth but too loose to hold perfect shape2 : Skin wrinkled and too slack to hold proper shape1 : Dough too misshapen to proof
Skin Continuity
4 : No tears in skin of proofed dough3 : Small stress tears in proofed dough visible after baking but not pronounced Enough to cause misshaping during baking2 : Tearing of skin during shaping deep enough to affect the baked product1 : Skin tearing during shaping so pronounced that it interferes with proofing
Textbook Knife Kit Uniform Ring Binder &
Page Protectors Instant-Read
Thermometer
Supplies
VARK Questionnaire
VARK Questionnaire Results
Your scores were:
Visual: 1
Aural: 7
Read/Write: 12
Kinesthetic: 9
You have a multimodal (ARK) learning preference. Your learning preferences are: aural, read-write, kinesthetic.
WIKISpace Recipes Assessment Rubrics Class Plans Assignments Special Notices www.wikispace/.com
Fire & Safety
Exit
Meet
Roll Call
School Closings WSBG 93.5 FM WKRZ 107.9 FM WLEV 100.7 FM
WNEP TV 16 WYOU TV 22 WBRE TV 28 WWW.WBRE.COM
WWW.WNEP.COM
Scheduled Closed Dates
Questions?THE ONLY FOOLISH
QUESTIONSARE THE
Ones Not Asked !