Culinary Arts - Warrentechct.dekalb.k12.ga.us
Culinary ArtsA Program in Action 2015Chef Dene Lynn, CC,Culinary Arts InstructorDeborah CalhounEducational Support ProfessionalChef Adrienne Anthony, CC, ACFCulinary Arts InstructorJoseph WhiteheadEducator Support ProfessionalMr. Freeman RayInterrelated Instructor
School Year 2015-2016Semester 1(18 weeks) August 10, 2015 – December 18, 2015Semester 2 (18 weeks) January 5, 2015 – May 26, 2015Course NameFCS CAI ACourseCodeStudy Skills I A20.8321001S-135.8610001-10School NameWarren Technical SchoolTeacherNameChef Dené Lynn, Chef Adrienne Anthony,Mr. Freeman RaySchool PhoneNumber678-676-6502TeacherEmailDene Lynn@dekalbschoolsga.orgAdrienne o Anthony@dekalbschoolsga.orgFreeman H 12.ga.usCourse DescriptionIntroduction to Culinary Arts is the foundational course designed to introduce students tofundamental food preparation terms, concepts, and methods in Culinary Arts where laboratorypractice will parallel class work. This course involves both theory and actual hands onexperience. Fundamental techniques, skills, and terminology are covered and mastered with anemphasis on basic kitchen and dining room safety, sanitation, equipment maintenance andoperation procedures. The course also provides an overview of the professionalism in theculinary industry and career opportunities leading into a career pathway to Culinary Arts.Mastery of standards through project-based learning, technical skills practice, and leadershipdevelopment activities of Family, Career and Community Leaders of America, (FCCLA) willprovide students with a competitive edge for either entry into the education global marketplaceand/or the post-secondary services/institution of their choice to continue their education andtraining. The pre-requisite for this course is advisor approval. With the completion of this coursestudents will be prepared to gain an entry-level position in the foodservice branch of thehospitality industry.
Intro to Culinary Arts is a basic introductory class exploring safety, sanitation, basiccooking and baking techniques, as well as the culture of and behind food. Culinary Terminology Proper food storage Equipment ID, care & uses Menu creation Sanitation & cleanliness Customer servicepreparation Basic cooking methods Accident Prevention Prevention of Food Borne Illness Basic food preparations Measurements Knife ID, use and care Basic Nutrition Menu Costing Recipe terminology Interview techniques History and culture of foods Basic baking & pastry Ingredient ID, tasting and techniquesRequired Course Supplies3-ring binder with dividers, pockets and a regular supply of college ruled binder paper.All paper and assignments are to be kept in this notebook and checked weekly.A thumb drive will be necessary if you want to work on your Culinary Portfolio at home.Chef uniforms will be worn by all culinary students. Including appropriate head wear,thermometer, pen and permanent marker and closed toed shoes. This is the student’sresponsibility to supply these.Course TextbooksProStartCulinary EssentialsOnCooking: Techniques from Expert Chefs, Trade Version (4th Edition)Sarah Labensky and Alan Hause, Prentice Hall, 2006OnBaking Techniques from Expert Chefs, Trade Version (4th Edition)Sarah Labensky and Alan Hause, Prentice Hall, 2006ServSafe Essentials, by Educational Foundation, 5th EditionNational Restaurant Association Educational Foundation, 2008Tentative Weekly Schedule in Culinary Arts:Monday: Classroom & ResearchTuesday: Demo/Lecturer/Presentation/Educational ExperiencesWednesday, Thursday & Friday: Cooking Labs/Work Base LearningParticipation, Attendance/Punctuality, Work Ethic, and Lab WorkTardies, absences, talking during work times, cell phone use, poor work ethic, etc. will result in adeduction of points.
LabsLabs will be set up by team or individual on a rotational system. Each team member isresponsible for a specified part of the production in the team. Labs will include evaluation ofuniforms, culinary terminology, sanitation, and teamwork / participation and product results.Team members not performing their job duties will have point deductions from their labparticipation grade.Quizzes & TestsPeriodic quizzes featuring multiple choice, true/false, and matching are given to assess theclassroom lectures.Program CompetitionsYou will be given opportunities throughout the skill year to participate in program competitionsincluding Cupcake Wars, Pumpkin Carving, Burger Wars and DeKalb County Menu competition.Recipe CollectionThis will be in a booklet format of the recipes from culinary arts as well as any personal recipesyou wish to include. I expect it to be neat, representative of your personal food projects, andcreative. All Collections will be published at the end of the year for each student.Foodservice ExperienceThe main reason why our industry exists is to serve people. Therefore, you will experience this,by the end of the year. You will volunteer your time at a homeless shelter, a food pantry, orvolunteering for a school or non-profit event.FinalsAt the end of first semester you will have an all practical cooking final, where you will use all ofyour acquired skills and produce at a singular dish of high quality. During the second semesterfinal Chef will choose a central ingredient that your group must incorporate into your menu thatwill be performed and served to a panel of judges.Famous Chef ProjectYour team will research your Chef’s career and life. You will then create a power point with anoral presentation to Chef and your class on your culinary professional and signatures recipes.
Portfolio ProjectA portfolio is required for students enrolled at Warren Technical School. In order to organizeassignments and/or to showcase best work, a flash drive and a three-ring binder at least one (1)inch in thickness to serve as the portfolio will be provided. Students will be responsible forcompleting and maintaining the portfolio in accordance to the directions provided. The portfoliomay be used when applying for jobs and postsecondary opportunities; therefore, it should bekept in a professional manner with cover pages, dividers and tabs for all sections, etc. Allassignments must be typed and error-free.The portfolio will be a graded assignment to be completed during these final nine weeks ofinstruction as part of the student’s vocational and work-based learning evaluation. Students willbe required to conduct a presentation of their portfolios as part of their final exam.ServSafe Food Handler Safety CertificationThe students learn practical food safety knowledge applicable for immediate use within theirfood establishments. The Safe Food Systems Inc. Food Handler Safety exam is given on thelast class day. In addition to passing the exam, the students are required to attend all sessionsto attain certification.Georgia BEST Soft Skills CertificationThe students learn the skills required to be successful in the workforce. These skills includepunctuality, communication, teamwork, attitude and social media ethics. Students earncertification through everyday observation and teacher assessment. This certification serves asvalidation to employers that students have displayed strong work habits and are ready for theworkforce. Students must also complete 4 hours of requirements (volunteer, job shadowing, andinternship).
Curriculum OverviewHOSP–ICA–1Demonstrate employability skills required by business and industry.HOSP–ICA-2Examine how related student organizations are integral parts of career and technologyeducation courses through leadership development, school and community service projects,and competitive events.HOSP–ICA-4Demonstrate and practice correct sanitation as it relates to healthy living and the moderncommercial kitchen and bake shop.HOSP-ICA-5Name and describe various fixed equipment and small wares associated with the commercialkitchen and bake shop.HOSP-ICA-6Analyze and examine fundamental safety skills and practices related to the commercial kitchen.HOSP-ICA-7Examine and identify standardized recipes and their role in a commercial kitchen. Practiceculinary math skills through recipe conversion and measurements.HOSP-ICA-8Examine and perform all aspects of kitchen knife use and classic knife skillsHOSP-ICA-10Identify various food products used in a commercial foodservice operation and list the properhandling and storage procedures for each.HOSP-ICA-11Discuss and practice sound human relations and professionalism concepts for a career pathwayin Culinary Arts employment.Identify and become aware of the many aspects related to sustainability of our resources andthe economic aspect to foster awareness of sustainability issues impacting the culinary industry.HOSP-ICA-14Examine and practice cooking methods, techniques, and preparations such as dry heat andmoist heat methods.ELACC9-10SL1:Initiate and participate effectively in a range of collaborative discussions (oneon-one, in groups,and teacher-led) with diverse partners on grades 9–10 topics, texts, and issues, building onothers’ ideas and expressing their own clearly and persuasively.ELACC9-10SL4: Present information, findings, and supporting evidence clearly, concisely, andlogically such that listeners can follow the line of reasoning and the organization, development,substance, and style are appropriate to purpose, audience, and task.ELAGSE1RL1 Ask and answer questions about key details in a text.
ELAGSE1RL2 Retell stories, including key details, and demonstrate understanding of theircentral message or lesson.ELAGSE1RL3 Describe characters, settings, and major events in a story, using key details.ELAGSE1RL4 Identify words and phrases in stories or poems that suggest feelings or appeal tothe senses.ELAGSE1RL5 Explain major difference between texts that tell stories and texts that giveinformation.ELAGSE1RL6 Identify who is telling the story at various points in a text.ELAGSE1RI4 Ask and answer questions to help determine or clarify the meaning of words andphrases in a text.ELAGSE1RI5 Know and use various text features (e.g., headings, tables of content, glossaries,electronic menus, icons) to locate key facts or information in a text.ELAGSE1RI6 Distinguish between information provided by pictures or other illustrations andinformation provided by the words in a text.ELAGSE1RF2 Demonstrate understanding of spoken words, syllables, and sounds(phonemes).MGSE2.OA.4 Use addition to find the total number of objects arranged in rectangular arrayswith up to 5 rows and up to 5 columns; write an equation to express the total as a sum of equalMGSE2.NBT.3 Read and write numbers to 1000 using base-ten numerals, number names, andexpanded form.MGSE2.MD.3 Estimate lengths using units of inches, feet, centimeters, and meters.MGSE2.MD.4 Measure to determine how much longer one object is than another, expressingthe length difference in terms of a standard length unitMGSE2.MD.7 Tell and write time from analog and digital clocks to the nearest five minutes,using a.m. and p.m.MGSE2.MD.8 Solve word problems involving dollar bills, quarters, dimes, nickels, and pennies,using and symbols appropriately.
CURRICULUM OVERVIEWUnit – Vocation: Intro to Culinary Arts Fundamental techniques Skills Terminology Emphasis on basic kitchen and dining room safety Sanitation, equipment maintenance and operation procedures Provides an overview of the professionalism in the culinary industry Career opportunities leading into a career pathway to Culinary Arts CTSO: FCCLA Employee Safety, Kitchen safety, Health and Environmental Management Workplace Safety HACCP, OSHA, SUnit – Basic Academics Culinary Math/ Reading Recipe Conversion Measurements Food Cost, Conversions Fractions Budgeting FOH Register Counting Money and Making ChangeUnit – GA BEST Conflict Resolution Dealing with Difficult People Ability to identify positive and negative behavior Managing Emotions Consequences Identify job related and community resources Dealing with peer pressure Setting Priorities Responding to failureUnit- Career Development Resume Writing Work Ethics Professional Communication Work Base Learning Work Ethic
The following academic concepts will be covered. THIS IS ONLY A GUIDE AND IS SUBJECT TO CHANGE.Week 1- School and Course OverviewWeek 10Unit: Intro to Warren TechUnit: Dessert Sauces/ Stocks and MotherVocation: ProfessionalismSauces/SoupsMath: Gourmet Math Temperature/ Measuring Vocation : Principles of Cooking and BakingReal world Math: Money ExchangeMath: FractionsSocial Skills: School Pride/ Communication and Unit: Baking IngredientsAttitudeVocation : Mixing Methods AssessmentsMath: Costing and PricingSocial Skills: Courage/Interpersonal SkillsWeek 2- Understanding EmployabilityWeek 11-Introduction to Dessert Sauces/ StocksUnit: Making Employment Goals in the Food and SaucesService IndustryUnit: Custards, Creams and Dessert Sauces:Vocation: ProfessionalismRatios/Mother Sauces and types of StocksMath: Gourmet Math: Introduction to weighing Vocation : Principles of Cooking and Bakingand measuringMath: Money Exchange, Calculating Orders,Real world Math: Money Exchange, Wages and Costing and PricingSocial Skills: School Pride/ Listening andSocial Skills: Courage/Interpersonal SkillsSpeaking SkillsREVIEW AND 9.5 ASSESSMENTProject : Cookie WarsWeek 3 Intro to ServSafe and Culinary Safety/ Week 12- Intro to Meat Cookery/ Intro to GardeCulinary Equipment and TechnologyManger and the Cold KitchenUnit: Intro to the Commercial KitchenUnit: Garde manger BasicsVocation : Intro to the Commercial Kitchen,Vocation : Pumpkin Carving Competition andProfessional Kitchen Work FlowBake off Cookie WarsMath: Gourmet Math: Introduction to weighing Gourmet Math: Reading Labelsand measuringReal world Math: Diagrams and ChartsReal world Math: Money Exchange, Wages and Social Skills: Courage/Interpersonal SkillsBenefits, Calculating OrdersSocial Skills: School Pride/ Personal HygieneWeek 4- Intro to ServSafe and Culinary SafetyCulinary Equipment and TechnologyUnit: Intro to the Commercial KitchenVocation : Intro to the Commercial Kitchen,Professional Kitchen Work FlowMath: Identify Recipe Terminology, RecipeVocabulary, Following recipe DirectionsReal world Math: Money Exchange, Wages andBenefits, Calculating OrdersSocial Skills: School Pride/ Personal HygieneWeek 13- Baking Yeast Breads/CookingMethodsUnit: Moist heat and Dry HeatVocation : Introduction to Roasting, Braising,Sautéing/Yeast Dough Basics and ProductionReal world Math: Money Exchange, CalculatingOrders, Costing and PricingSocial Skills: Citizenship
Week 5 - Culinary Nutrition/ Seasonings andFlavoringsUnit: Nutrition Basics/ Herbs and SpicesCondiments, Nuts and SeedsVocation : Dietary Needs and MyPlate,Reading Nutrition Labels Relating Food toDisease and HealthMath: SequencingReal world Math: Time and MoneySocial Skills: Self Control/Problem SolvingWeek 14- Baking Yeast Breads/CookingMethodsUnit: Moist heat and Dry HeatVocation : Introduction to Roasting, Braising,Sautéing/Yeast Dough Basics and ProductionLaminates BreadsGourmet Math: Scale OperationCalculating Orders, Reading an InvoiceSocial Skills: CitizenshipWeek 6- Culinary Nutrition/ Seasonings andFlavoringsUnit: Meal Planning Guidelines, Condiments,Nuts and SeedsVocation : Reading Nutrition LabelsMath: SequencingSocial Skills: Self Control/Problem SolvingWeek 15 – Pies and Tarts/ Cakes and IcingMeat Fabrication/ Holiday FeastsUnit: Types of Layer Cakes/Types of Icing/Pie Crusts/FillingsVocation : Meat FabricationMath: Money Exchange, Calculating Orders,Costing and PricingSocial Skills: CitizenshipWeek 7- Introduction to Baking, BreakfastCookery/ Introduction to Kitchen Managementand ServSafe Flow of FoodUnit: Intro to Mixing Methods (Quick Breads)Vocation: Intro to basic baking ingredientsQuick BreadsMath: Wages and BenefitsSocial Skills: Self Control/ Problem SolvingWeek 16 Pies and Tarts/ Cakes and IcingUnit: Types of Icing /Pie Crusts/ MeatFabricationMath: Review and Assessment PreparationSocial Skills: CitizenshipWeek 8- Introduction to Baking, BreakfastCookery/Management and ServSafe Unit: Introto Mixing Methods (Quick Breads)Vocation: Intro to basic baking ingredientsMath: Dry and Liquid MeasuringWages and Benefits, Understanding SchedulesSocial Skills: Self Control/Problem SolvingWeek 17 Pies and Tarts/ Cakes and IcingsMeat Fabrication/ Holiday FeastUnit: Types of Layer Cakes, Types of IcingREVIEW AND ASSESSMENTVocation : Written FinalMath: Written FinalSocial Skills: CitizenshipREVIEW AND 4.5 ASSESSMENTWeek 9 – Introduction to Mixing Methods/Week 18 Final AssessmentKitchen knifeUnit: Types of Layer Cakes, Types of Icing)Vocation:, Types of Knives and Parts of Knives Meat Fabrication/ Holiday FeastUnit: Making Cookies, BrownieVocation : Mixing MethodsREVIEW AND ASSESSMENTMath: FractionsLab FinalSocial Skills: CourageVocation : Sanitation Lab FinalMath: Social Skills: Citizenship
The following academic concepts will be covered. THIS IS ONLY A GUIDE AND IS SUBJECT TO CHANGE.BOARD-APPROVED INSTRUCTIONAL MATERIALSThe DeKalb County School District believes that the most importantassessment of student learning shall be conducted by the teachers as they observeand evaluate students in the context of ongoing classroom instruction. A variety ofapproaches, methodologies, and resources shall be used to deliver educationalservices and to maximize each student’s opportunity to succeed. Teachers shallevaluate student progress, report grades that represent the student’s academicachievement, and communicate official academic progress to students and parentsin a timely manner through the electronic grading portal. See Board Policy IHA.GRADING SYSTEM:GRADING CATEGORIES*GRADE PROTOCOLFormative Assessment - 0%A90 – 100 P (pass)Assessment During Learning – 25%B80 – 89 F (fail)Guided, Independent, or Group Practice – 45%C71 – 79Summative Assessment or Assessment of Learning–30%D70FBelow 70Notes:*English Learners (ELs) must not receive numerical or letter grades for the corecontent areas in elementary and middle school during their first year of languagedevelopment. A grade of CS or CU must be assigned. This rule may be extendedbeyond the first year with approval from the EL Studies Program. English Learnersmust receive a grade for ESOL courses. Elementary schools will utilize P (pass) and F (fail) in Health/Physical Education,Music, World Languages, Visual Arts and Performing Arts.
DISTRICT EXPECTATIONS FOR SUCCESSSTUDENT PROGRESSSemester progress reports shall be issued four and a half, nine andthirteen and a half weeks into each semester. The progress ofstudents shall be evaluated frequently and plans shall be generatedto remediate deficiencies as they are discovered. Plans shall includeappropriate interventions designed to meet the needs of thestudents. See Board Policy IH.ACADEMIC INTEGRITYStudents will not engage in an act of academic dishonesty including,but not limited to, cheating, providing false information, falsifyingschool records, forging signatures, or using an unauthorizedcomputer user ID or password. See the Code of Student Conduct- Student Rights and Responsibilities and CharacterDevelopment Handbook.HOMEWORKHomework assignments should be meaningful and should be anapplication or adaptation of a classroom experience. Homework isat all times an extension of the teaching/learning experience. Itshould be considered the possession of the student and should becollected, evaluated and returned to the students. See BoardPolicy IHB.MAKE-UP WORKWhen a student is absent because of a legal reason as defined byGeorgia law or when the absence is apparently beyond the controlof the student, the student shall be given an opportunity to earngrade(s) for those days absent. Make-up work must be completedwithin the designated time allotted. See Board Policy IHEA.DUE TO ABSENCESSCHOOL EXPECTATIONS FOR SUCCESSCLASSROOMEXPECTATIONSStudents are expected to come to school on a daily basis and follow instructionin order to maximize their ability and potential. All students must be in a clean,ironed uniform, with correct slip resistant shoes. All writing utensils, textbooks,kitchen equipment and tools, notebooks, journals, and paper will be available forstudents use. Student should bring all materials to classMATERIALS ANDSUPPLIESKitchen Lab, Food For Today Text and student workbookEXTRA HELPTutorial Hours 7:30am- 8:00am 12:30pm-1:00pmPARENTS AS PARTNERSBusiness Advisory Board Members are always welcome
You are expected to follow the rules and regulations in the DeKalb County School District’s Code of StudentConduct Book.CLASSROOM MANAGEMENT PLANRules1.You are expected to follow the rules and regulations in the DeKalb County School District’s Code ofStudent Conduct Book.2. Follow Directions.3. Respect all staff, peers, and yourself at all times. Accept responsibility for all your actions. Rude ordisrespectful behavior is not tolerated.4. Maintain appropriate noise levels and conversations at all times.Maintain proper attire at all times. No inappropriate or revealing clothing (as outlined in the DeKalb CountyStudent Handbook).CLASSROOM MANAGEMENT PLANRules5. Follow Directions.6. Respect all staff, peers, and yourself at all times. Accept responsibility for all your actions. Rude ordisrespectful behavior is not tolerated.7. Maintain appropriate noise levels and conversations at all times.8. Maintain proper attire at all times. No inappropriate or revealing clothing (as outlined in the DeKalbCounty Student Handbook).9. Sleeping or vulgar language is unacceptable.10. Absolutely no horseplay.11. No student is to use the computer for activities that do not relate to the class (checking e-mail, chatting,playing games, downloading, listening to music, etc. When allowed to use the internet, do not visitwebsites that are not appropriate for school.PositivesVerbalIndividualClassworkFree time, instructional gamesTeam LeaderHomework pass, Drop lowest grade, Add 10pts to test/quizConsequences1. Verbal Warning2. Lose Break/Snack Time3. Breakfast/Lunch Detention4. Contact Parent/Guardian5. Administrative ReferralPOLICIES & PROCEDURESTardy Policy: Students are expected to be in class on time daily. When tardy to class, you must have anAdministrator or Attendance pass before entering the class.Detention: You may be assigned breakfast or lunch detention by an Administrator or your teacher to be servedin class or In-school Suspension. Failure to report to detention will result in a referral to an Administrator.Late Assignments: It is important to begin developing good time-management skills. All assignments andprojects should be submitted on the announced due date. Late assignments will be accepted on the next classday with a 10 point grade reduction.Make-up Policy: Attendance is very important. All students must be present in order to remain abreast of
lessons and activities. If you have an excused absence, you will be allowed five (5) days to make up workmissed.Folder, notebook paper, pen/pencil, flash drive*See teacher for WBL items.Teacher and Paraeducators are available to provide additional assistance as needed. See teacher.You are a vital part of your child’s success and I value your support and feedback. Contact me by telephone oremail.Additional information to support continued contact:InformationParent/GuardianDay Time Phone NumberCellular Phone NumberHome Phone NumberEmail AddressPLEASE SIGN BELOW AND RETURNI have read the syllabus.Student SignatureParent/Guardian Signature
Mr. Elgin D. NealDr. R. Stephen GreenPrincipalSuperintendentInterim SuperintendentWarren Technical School3075 Alton RdChamblee, GA 30341(678) 676-6502Interim SuperintendentDear Parent or Guardian:We would like to take this opportunity to express how delighted we are to have yourchild in the Culinary Arts Program. This program is designed to provide students withthe skills that will prepare them for the culinary industry.Our students are experiencing exciting training, however, in order for their success tobe achieved there are some essential requirements and course-related fees that will beimplemented for the 2015–2016 school year. This outline of fees is a guidelineintended to achieve a balance that reduces the number of course-related fees familiesare asked to pay in order to continue offering an award winning program ourcommunity expects and our students deserve.Course-related fees are not charged for textbooks, supplementary readers (such asworkbooks), most materials of instruction, audiovisual aids, other items notcommonly found in the home and required for the student to demonstrate mastery ofcourse objectives.The following items are Mandatory for student participation and success in theprogram. Students will not be able to participate in program activities includingKitchen lab, educational experiences, etc.The approved course-related fees primarily fit into two categories as follows:* Items necessary for the student to participate as part of the course (example: TBtests).* Materials of instruction or items of personal use that become the property of thestudent (example: culinary uniforms, thermometer, non-slid shoes).
The fees and due dates are listed below:Course Related Fee Due Date CostTB Shot September 4, 2015 21.00Student Uniform September 4, 2015 45.00Non Slid Shoes September 07, 2015 20.00Uniform Accessories September 07, 2015 20.00There also may be fees related to educational experiences, but information will begiven at the time of the educational experience and not in advance as a course-relatedfee.We are committed to providing all students, regardless of their economiccircumstances, with full access to all courses, including the instructional materialsrequired for those courses and the instructional program. A student, his/her parent orguardian, or any student advocate may request an adjustment to the course-related fee.Please contact the teacher, the counselor, or the administrator who will work with youto meet your needs. You and your child will have options that include a schedule ofpayments or a reduced fee.If you have any questions regarding the course-related fees being charged at ourschool for the 2015-2016 school year, please contact us.Sincerely,Chef Dené Lynn Chef Adrienne AnthonyCulinary Instructor Culinary Instructor Email: Dene Lynn@dekalbschoolsga.orgEmail: Adrienne O Anthony@dekalbschoolsga.orgPhone: 678-676-6502
Culinary InstructorEmail: Dene Lynn@dekalbschoolsga.orgPhone: 678-676-6502Culinary InstructorEmail: Adrienne O Anthony@dekalbschoolsga.orgPhone: 678-676-6502MANNA FROM HEAVEN UNIFORMSCULINARY UNIFORM PACKAGE 45. 00***1 Set 1 Jacket(logo included), 1CheckBaggy pants, 1 apron,neckerchief 1 hat*DateITEMSIZEQTYCOLORSetWarren Technical SchoolPRICE 42JacketWhite 18.00PantsHoundstooth 18.00HatWhite 9.00ApronWhite 9.00Logo onlyTOTAL 15.00Total Deposit BalNameAddressCity Zip PhonePayment: Cash6904Questions or special orders cal 404 207-
Mr. Elgin D. NealDr. R. Stephen GreenPrincipalSuperintendentInterim SuperintendentWarren Technical School3075 Alton RdChamblee, GA 30341(678) 676-6502Interim SuperintendentAugust 31, 2015Dear Parent(s)/ Guardian:The following programs and job sites require a TB skin test before an eligible student can begin our work-basedlearning program. The programs are: Early Childhood Education, Health Careers, Hospitality Services, andProfessional Foods. Arrangements have been made to transport students in the Culinary Arts class to the DeKalbCounty Health Center on Tuesday September 8, 2015 to receive the TB skin test and return on Thursday,September 10, 2015 to have the test read and receive the test results.The test will be free to students currently receiving Medicaid.The student would need to bring the Medicaid card to school by so that a copy can be made to go along with thepaperwork for preregistration with the Health Department. The cost for students not receiving Medicaid will be 21.00. This fee goes directly to the DeKalb County Health Center. If the student is unable to have the testing doneat this time, you can have your private physician or doctor’s office administer the TB test and submit a copy ofthose results to the school or you can go to the health department on your own to have the test done. All studentsmust be tested by Sept 25, 2015.Please sign and return the permission slip, Health Department forms (2), and current copy of Medicaid card byFriday September 4, 2015. Students needing to pay 21.00 will need to bring their money on the day of testing. Ifyou have any questions or comments, please contact your child’s teacher at (678) 676-6502.Sincerely,Elgin D. Neal/PrincipalStudents NameProgramParent SignatureDateYes has my permission to betransported to the DeKalb County Health Center to get a TB test doneNo does not have permission to be transportedto the DeKalb County Health Center to get a TB test done
Dear Parents,Your child has been given the opportunity to join the national student organization Family, Career andCommunity Leaders of America (FCCLA). FCCLA is a student led organization with the family as thecentral focus. This organization is one that will be taught in class as well as out of class. It encouragesthe student to develop leadership skills in many various areas that will benefit them throughout theirschool career.We will be having meetings on once a month before, during and/or after school. We will also have daysfor service learning projects around the community. Some examples of activities we will be doing thisyear are below: Feed the Homeless with Project Open Hand Atlanta Community Food Bank We are also planning to attend a few state level events which include: Fall Leadership Conference, Septem
A thumb drive will be necessary if you want to work on your Culinary Portfolio at home. Chef uniforms will be worn by all culinary students. Including appropriate head wear, thermometer, pen and permanent marker and closed toed shoes. This is the student's responsibility to supply these. Course Textbooks ProStart Culinary Essentials
Culinary Arts Study Guide Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary Arts Pre-PAC, and the American Culinary Federation (ACF) 'IVXM½IH'YPMREVMER Endorsed by: Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary
Head of Visual Arts Visual Arts Visual Arts Head of PE Department Physical Education Physical Education Performing Arts & Clubs Org. Librarian Lab Technician muge.ataman@enka.k12.tr irem.nekay@enka.k12.tr melike.caki@enka.k12.tr ugur.cavus@enka.k12.tr ugur.saricam@enka.k12.tr francois.blanc@enka.k12.tr kibar.polat@enka.k12.tr ozge .
Introduction to Culinary Arts 13022550 (1 credit) None 9-12 Principles of Hospitality and Tourism 13022200 (1 credit) None 9-12 Culinary Arts 13022600 (2 credits) None 10-12 Foundations of Restaurant Management TBD TBD TBD Advanced Culinary Arts 13022650 (2 credits) PREQ: Culinary Arts 10-12
Aug 22, 2011 · Culinary Arts I/Culinary Math are the first levels of a two‐year course available to juniors enrolled in the four‐ year Culinary Arts Academy Course. It is intended to provide students with a solid foundation, through a combination of direct instruction a
Management & Culinary Arts, Second Edition, Level 2 2018 PLC 2.0, cont. Contributors to the Industry PLC 2.3 Analyze the impact of major culinary innovators, institutions and innovations that have revolutionized the culinary industry internationally, nationally, and locally. Analyze the impact of culinary innovators that
DeKalb, a little more than an hour’s drive west of Chicago, is located on Interstate 88, also known as the East-West Tollway or Ronald Reagan Memorial Tollway. You can also drive to DeKalb via state or local highways, but the best bet is taking I-88 and driving to the main DeKalb exit, marked Annie Glidden Road. Remember, this is a toll road.
No! DeKalb County School District App is a FREE tool for help make it easier for Parents and Stakeholders to stay connected with their school system. DOWNLOAD our Mobile App DeKalb County School District Download Our Mobile App /DeKalbCountySchoolDistrict @DeKalbSchools @DeKalbSchools Follow us on Social Media DeKalb County S c h o o l D i s t .
AngularJS Tutorial (SQLite) In this tutorial we turn to look at server-based web applications where the client-side code is AngularJS. Although a lot can be done with entirely browser-based (single-page) web applications, it is better to develop a server-based web application if any of the following are true: In-company (intranet) client machines may have restricted access to the Internet .
