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 !