What’s Cookn’ In Mrs. Califano’s Class?
Welcome to the classroom of the heart, mind and hands! It is going to be a great trimester. We are going to have a fantastic culinary experience. I would like to take this time to outline the course and share a few guidelines with you.
Course Description
Students participating in Chef will learn the basics of safe, efficient and fun cooking by participating in interactive cooking labs. I share with you a lifetime of memories through my recipes. My hope is that you will want to share the recipes with your loved ones as well.
The way this class will work is that there will be six chefs in a Lab group-of your own choosing. Each week might be different in our cooking schedule because certain recipes that may require two days to make, or if we have a minimum day, an assembly bell schedule, or a holiday. I want everyone to have a safe experience in their kitchen lab; I will ask that you be ready to cook any day of the week. Being prepared means: no open toed shoes, no loose baggy clothing, something to cover your head, be it a bandana, baseball cap or chef hat-everyone must have a head cover labeled with your name on it (if you would like, you can purchase a real chef hat for an extra $6 dollars for your own personal use & to keep by going on line to: AllHeartChefs.com). I have cabinets in the classroom where you can store your head covers. If you do not have something to cover your head, your grade will be affected and you will have to wear a hair net.
There are FOUR main requirements you must accomplish in this class to do well: Follow directions, work well with others, do your best, and CLEAN UP! IN Cooking, safety is a main concern. Many things can happen if we behave inappropriately, so we must be thinking at all times, and our behavior in our lab group will determine whether or not cooking will happen again the next day. If a student is found horse playing or misbehaving during class, they will given cleaning detail or suspended from lab participation for that day. The following are specific rules that should be followed by every student:
· Follow the rules for operation of all equipment
· Be sure to clean up your work area thoroughly and quickly
· No grooming in class
· No gum
· Head cover must be worn
· Closed in shoes
· No sitting on desks or counter tops
· Respect other lab group members and work together as a TEAM
Being conscious of our school budget, I am not handing out hard copies of the recipes; instead I have put them on Ed-line. If you do not have access to Ed-line or a computer let me know in advance in writing. There will be two chances for extra credit in this class. Each opportunity will be worth five points. You can cook any of our recipes at home for your family and take pictures and e-mail them to me and you can do an extra needlepoint project.
Students will be graded on labs, projects, and tests.
· 100%-90% = A
Generally superior in food handling practices and overall food facility maintenance. A team player!
· 89%-80% = B
Generally good in food handling practices and overall food facility maintenance. A team player.
· 79%-70% = C
Generally acceptable in food handling practices and overall general food maintenance. A team player.
· 0- 69% = D
Poor food handling practices and overall general food facility maintenance.
Supplies: Students are required to have the following materials with them each day: one inch binder, 50 page protectors, 5 dividers, notebook paper, and MIS agenda book, pen, pencil, and needlepoint project. J Thank you for your help, and feel free to contact me anytime @: or (310) 732-0900 ext 628 Each Chef student and one parent needs to READ, SIGN, & RETURN this paper within the next two days. Please check off the appropriate box:
Mrs. Califano (Chef teacher)
Please print student name______period______
Please print parent name______