Academic Accommodations "Students with disabilities who qualify for academic accommodations must provide a letter from the Office for Students with Disabilities (OSD) and discuss specific needs with the professor, preferably during the first two weeks of class. The Office for Students with Disabilities determines accommodations based on appropriate documentation of disabilities. Concerning Allergies: Unless you have an allergy verified by a doctor the expectation is to taste all foods when in the kitchen. Please advise the instructor if for religious reasons you cannot eat certain foods. No food is allowed off property. No exceptions. Disclaimer: The schedule, procedures, and assignments are subject to change in the event of extenuating circumstances. However, any such change will be clearly announced. Such changes are designed to deal with unforeseen circumstances that arise during the course. The changes will be intended to benefit the student and will not significantly add to the rigor of the course. Expected Student Conduct Valencia College is dedicated not only to the advancement of knowledge and learning but is concerned with the development of responsible personal and social conduct. By enrolling at Valencia College, a student assumes the responsibility for becoming familiar with and abiding by the general rules of conduct. The primary responsibility for managing the classroom environment rests with the faculty. Students who engage in any prohibited or unlawful acts that result in disruption of a classroom or Valencia’s rules may lead to disciplinary action up to and including expulsion from Valencia. Disciplinary action could include being withdrawn from class, disciplinary warning, probation, suspension, expulsion, or other appropriate and authorized actions. You will find the student code of conduct in the current Valencia student handbook. No one will be allowed to remove food from the classroom at any time, no exception
SCHEDULE Week Chapter Assignment for upcoming session 1 Introduction/ Chapter 1 Chapter 4 2 Chapter 4 Lab Chapter 5 3 Chapter 5 Lab Chapter 8 4 Chapter 8 Lab Chapter 9 5 Chapter 9 Lab Chapter 6 6 Chapter 6 Lab Chapter 3 7 Chapter 3 Lab Chapter 3 8 Chapter 3 Lab Chapter 24 9 Chapter 24 Lab Chapter 26 10 Chapter 26 Lab Chapter 26 11 Chapter 26 Lab Chapter 7 12 Chapter 7 Lab Chapter 20 13 Chapter 20 Lab Chapter Review Practical 14 Practical Lab Written Final Review 15 Final Exam
Institutional Core Competencies The following Valencia Student Competencies will be reinforced throughout the entire course. THINK – Analyze data, ideas, patterns, principles, and perspectives employing facts, formulas and procedures of the discipline. VALUE – Distinguish among personal, ethical, aesthetic, cultural, and scientific values evaluating your own and others values from a global perspective in the process of learning the discipline. COMMUNICATE – Identify your own strengths and need for improvement as a communicator employing methods of communication appropriate to your audience and purposefully evaluate the effectiveness of your own and others communication. ACT – Apply disciplinary knowledge, skills, and values to educational and career goals acting effectively and appropriately in various personal and professional settings responding also to changing circumstances. Rubric Category A B C D F Arrives to on time Arrives to class on time 2 tardy equals one absence; leaves class 5-10 minutes at a time 2 tardy equals one absence and or leaves class 10-15 minutes at a time 3 or more absences Rarely asks to Occasionally asks to leave Leaves without asking Leaves without asking Leaves without asking No unexcused absences No unexcused absences Has 2 or less unexcused absences Has 3 + unexcused absences 3+ unexcused absences Classroom Portfolio complete, reading, note taking, listening, book and knives Interactive, reading, note taking, listening has book and knives. 3/4 of portfolio complete Interactive, not taking notes Book, knives inconsistent. and portfolio 1/2 way done. Not interactive, no book or knives, not taking 1/4 portfolio done. Not interactive, no book knives or notes. No work made up from absence. No portfolio Uniform Clean full uniform per syllabus, Clean full uniform per syllabus, Uniform unclean or wrinkled, 1/2 uniform, -no uniform, or uniform than the 1/2 uniform, -no uniform, or uniform other than the one in syllabus
worn at all times worn 3/4 of the time worn 3/4 of the time. one in syllabus Hygiene Washes hands when needed keeps nails trimmed. Hair under hat without being told Washes hands when needed keeps nails trimmed. Hair under hat. Occasionally has to be told Washes infrequently. Frequently needs to be told about hygeine, nails, hair, etc. Does not wash hands and when told about hygiene doesn't improve by next class visit. Consistently Poor Hygiene In and out of Kitchen. in culinary lab Productive throughout the entire class Completes assigned tasks Completes only assigned tasks. Leans on the tables Completes only part of assigned takes little personal Disruptive; rarely or doesn't complete assigned tasks. Goes beyond expectations for assigned Requests next assignment and keeps busy with the help of others. Needs frequent reminding to stay on task. Frequently leans on tables. Needs frequent reminding to stay on task. Always leaning on the tables. Works in harmony with classmates, assisting others. Works well with minimal assistance to be reminded every now and then to stay on task Food is edible but not up to the standard of being serviceable because of execution of cooking. Food produced is not serviceable. Student personifies their own way and doesn’t reflect the chef’s expectation and execution Food is disqualified from serving. Student personifies their own way and doesn’t reflect the chef’s expectation or execution Reads and or listens to Food produced
directions, follows through on assigned tasks. meets expectations of chef with minor mistakes in execution . Organized! Execution and Quality food produced to what the chef intended Relatively Organized Frequently Disorganized Attitude Has and maintains a very positive attitude Maintains a positive attitude and is kind to others Positive attitude; tolerates others. Negative attitude, disrespectful of others, disruptive Takes no personal responsibility and lacks integrity and pride in work Consistantly maintains personal and integrity May need an occasional reminder of responsibility or integrity Is reluctant to take personal lacks integrity and pride in work Sanitation and cleaning Practices excellent sanitation and safety. Cleans as they go . Jumps into cleaning kitchen at end of class. Practices excellent sanitation and safety. Cleans as they go . Jumps into cleaning kitchen at end of class. Sometimes distracted. Needs to be reminded of sanitation and safety. Reluctant to help in all areas of cleaning the kitchen. Complains about cleaning Frequently needs to be reminded of sanitation and safety. Is not motivated to clean up after themselves or others. Disappears during end of class clean up Frequently needs to be reminded in every class of sanitation and safety. Is not motivated to clean up after themselves or others. Disappears during end of class clean up. Project Grading Course Name: ___________________________ Student Name: __________________________ Date: __________________________________