Back to school q & a presentation culinary 2012
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Back to school q & a presentation culinary 2012

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Questions and Answers for students/parents

Questions and Answers for students/parents

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    Back to school q & a presentation culinary 2012 Back to school q & a presentation culinary 2012 Presentation Transcript

    • Q&A
    •  In a nutshell, the Jted Advanced Culinary Arts program combines on-the-job experience with technical classroom training. Students are trained in a commercial facility using state-of-the-art, cutting edge equipment and professional culinary tools. One of the methods of providing on-the-job training is through our catering services. Students prepare and serve a variety of food, all under the supervision of the culinary instructors.
    •  Career Counselor- Culinary Careers College Representatives- Programs in Culinary Arts Experienced Chefs Industry Professionals JTED Staff
    •  Alfonso’s Fine Oils and Balsamics Culinary Institutes Disneyland Culinary Tour Wilcox Farms Tucson Meet Yourself Rocks & Ropes FCCLA Officer Training FCCLA Conference Fine Dining Restaurants
    • LeadershipTeamworkObservation Skills and Data RecordingPlanning & Organization SkillsResearchGoal SettingOccupational PreparationWork ethics
    • Demonstrate Workplace Readiness SkillsParticipate in a student organizationProvide a positive safe healthy learning environmentPromote physical, cognitive, social and emotional developmentCreate curriculum responsive to participants needsCareers and Professionalism
    •  Food Science Food Preparation Techniques Menu Planning Front of the House Back of the House Ordering/Receiving/Inventory Point of Sale Systems How to Operate an Industrial Kitchen Career Options How to create a business plan How to develop a personal portfolio
    •  Classroom Instruction Demonstrations Group Projects Hands-On Food Laboratory Food Science Experiments Work-Based Learning- Catering, Operating a business through staff and student lunches Guest Speakers Field Trips
    •  Hor d’oeuvres/canapés Various meats, seafood, and poultry Various fruits and vegetable dishes Various stocks, soups, and sauces Dressings, Marinades, and spice mixtures Custards, Mousse, Gelatins And Much More!!!!
    •  The Career and Technical Student Organization for Culinary is FCCLA. Students will have the opportunity to participate in culinary competitions, leadership conferences, community service, social outings, fundraising events, and more!
    •  Participation is crucial to success in Introduction to Culinary Arts. For example, the grade for students receiving an “A” for participation is determined by: A student receiving an “A” comes to class prompt and prepared, contributes readily to the conversation, shows interest in and respect for others’ views, participates actively in small groups and all assignments, follows safety guidelines, knows and follows the agenda for the day, adheres to the rotation, and is a team player. A detailed breakdown of the participation grade can be found on the class website: https://sites.google.com/site/srhsculinaryarts/
    •  Textbook: Culinary Essentials, (Johnson and Wales University) Various recipe books and professional journals Online Resources
    • Grades are based on the following components: Participation Group Projects Individual Work Laboratory Practicum Bell Work/Classroom Assignments Portfolio Formal Assessments Work-Based Learning
    • Guidelines and Procedures are outlined in detail in the student handbook.Please do not hesitate to contact the instructor with any questions or concerns.
    •  Introduction to Culinary is designed to give a culinary foundation and basic skills. Second, Third, and Fourth year culinary classes build upon these skills and focus on career preparation while providing the opportunity to learn advanced concepts.
    • Students who complete the culinary program have the opportunity to: Articulate college credit (tentative) Leave with a professional culinary portfolio Receive scholarships Receive the ServSafe Certificate Receive the Arizona Food handlersCard
    •  Continue Developing Skills Build/Expand upon and master skills and knowledge base from the previous year Internship/Job Shadowing Classroom Leadership
    •  Is there a class fee? No. At times, students will have the option of bringing supplementary ingredients or supplies. What supplies are needed? USB/Thumb Drive, Binder with Dividers, Paper, Pencil or Pen. Page covers are recommended but not required.
    •  Will I be able to choose my own group?No. An important aspect of employability skills is the ability to work with different people. Therefore, the teacher will assign groups and will frequently switch group assignments. Are there Assigned Seats?Yes
    • What if I miss a day of class? 100% attendance is highly encouraged. If a student must be absent, the student will need to call both JTED and Santa Rita to report the absence. The number of days missed + 1 to make up work Food supplies are not provided for make-up labs and the lab must be completed at home.
    • Am I able to access my grades online? Yes, grades are updated weekly on the Jted Edline access site.
    •  Can I have a cell phone in class? No. The facility is equipped with laptops and state of the art equipment for 21st Century Learning. Cell phones are not permitted unless approved in advance by the instructor under extreme circumstances.
    • No. To become efficient in culinary arts, studentsmust also be competent in the vocabulary andtechnological advancements in the food industry.Students will have a minimum of one food lab perweek and a minimum of one instructional day perweek.
    •  Email:RQuattro@PimaJTED.org Phone: 520-209-2673 Fax: 520-798-2462 Websites:www.pimajted.orghttps://sites.google.com/site/srhsculinaryarts/http://facebook.com/srhs.culinaryarts