Back to school q & a presentation culinary 2012

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

LeadershipTeamworkObservation Skills and Data Recording

Planning & Organization SkillsResearch Goal SettingOccupational PreparationWork ethics

Demonstrate Workplace Readiness SkillsParticipate in a student organizationProvide a positive safe healthy learning environment

Promote physical, cognitive, social and emotional development

Create curriculum responsive to participants needs

Careers and Professionalism

Food ScienceFood Preparation TechniquesMenu PlanningFront of the HouseBack of the HouseOrdering/Receiving/InventoryPoint of Sale SystemsHow to Operate an Industrial KitchenCareer OptionsHow to create a business planHow to develop a personal portfolio

Classroom InstructionDemonstrationsGroup ProjectsHands-OnFood LaboratoryFood Science ExperimentsWork-Based Learning- Catering, Operating a business through staff and student lunches

Guest SpeakersField Trips

Hor d’oeuvres/canapésVarious meats, seafood, and poultryVarious fruits and vegetable dishesVarious stocks, soups, and saucesDressings, Marinades, and spice mixtures

Custards, Mousse, GelatinsAnd 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:

ParticipationGroup ProjectsIndividual WorkLaboratory PracticumBell Work/Classroom AssignmentsPortfolio Formal AssessmentsWork-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 CertificateReceive the Arizona Food handler's Card

Continue Developing SkillsBuild/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, students must also be competent in the vocabulary and technological advancements in the food industry. Students will have a minimum of one food lab per week and a minimum of one instructional day per week.

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