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Week One  (Marking Period-1)

Introduction/Orientation/Daily Routine/Safety Procedures

 Week 1-Welcome to Culinary Arts
  • CMTHS FORMS
  • Orientation
  • Discuss Culinary Level 2 & 3 Website  http://mwheeler84.wixsite.com/cmthsculinary2
  • Syllabus Review
  • Introduction of Chef's
  • PA Task List Review
  • PA-100 Safety Procedures 
  • Surveys for Students (Getting to know you!)
  • Culinary Procedures-Rules-Dress Attire
  • Multi-Sensory Survey
  • Compentency Based Education
  • Rubrics Review (Skill, Knowledge, Work Ethic) and Grading
  • Tour of CMTHS
  • Overview of Kitchen, Stations, Safety and Equipment
Goals & Objectives:​
  • Students will learn and must follow all Safety Procedures in the Culinary Arts class and Lab area.
  • All Culinary Procedures of Culinary Arts Level 2-3 will be reviewed and must be followed for safety reasons.
  • Students will wear Proper Dress Attire that is established in Culinary Level 2-3, see syllabus for more information.  
  • All students will learn and comprehend rubrics and how they are graded through Skill grades, Knowledge Grades and Work Ethic Grades.
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Instructional Activities:

 

  • FORMS: All Students must hand in all forms that were sent home, they need to be signed by parents/guardians. Health cards MUST be handing in, student handbook, etc. 

  • Student surveys given to you by Chef Wheeler

  • Culinary Classroom rules and procedures form given by Chef Wheeler

  • Tour of kitchen area (2 & 3rd level) and building.

  • Getting to know you activity.

  • Journal Entries sheets need to be completed daily and will be checked on Friday's.

Assessment:

Students will be assessed on a daily basis in three ways; Knowledge grade (30%), Skill grade (40%) and Work Ethic grade (30%).  

Copies of assessments will be reviewed with all students and explained fully.

Hard copies will be given to keep in your culinary binders.

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