Culinary Arts and Nutrition 2 (CAN 2)

Mrs. Stiker ROOM A221

Contact Info: 630-636-2358 or sstiker@sd308.org
Tutoring available after school until 3:30pm

2015-2016

COURSE DESCRIPTION
In this course, continuing emphasis is placed on the preparation of foods focusing on nutrients. Nutrition
and current nutritional issues as well as cultural influence on food choices will be emphasized. Teamwork and
professional relationships with others is also stressed. Responsibility for self is encouraged.
MATERIALS NEEDED
Composition Book personal cookbook
Black and red pens and a sharpened #2 pencil with eraser
Student Planner
Textbook (Food for Thought) will be kept in class
Jump/thumb Drive needed to save your work
CLASSROOM RULES
Be in the classroom ready to go at the bell, pen and paper out,
bags or purses on floor.
No soft drinks allowed in class. You may have water, juice or milk. No unhealthy snacks allowed in
foods class. Follow the nutrition guidelines taught in CAN 1.
Everyone has a right to speak when it is their turn. You will raise your hand if you have an appropriate
question and wish to make a contribution to the lesson or discussion. Inappropriate language will not be
tolerated and will be dealt with swiftly.
Every one in this class deserves respect. You will not make others feel uncomfortable or unwanted through
your actions or words. You will show respect to everyone and their possessions by treating them
appropriately.
Dress code as outlined by the student handbook will be enforced in this class..
You need to make up an excused missed lab before the quiz over the unit occurs. Pick up the make up lab
form from the teacher or visit the web site. Completed labs will include pictures of you actually preparing
the recipe and a nutritional analysis of the recipe. Max make up labs= 2. If more than 2 labs are missed,
an alternate assignment will be given.
If you have an excused absent and a test has be scheduled before your absence, you will take the test
during class the first day you return. You knew about the test and should have been studying for it.
Save all notes. Folders will be given and held in the classroom file. You are required to take a
comprehensive final at the end of the term.
SAFETY IN THE LAB
We will be working in the kitchen labs with appliances and equipment that could be hazardous with
incorrect handling. Care and common sense need to be used when working in this environment.
Should you chose to show lack on good judgment and potentially harm yourself or others, you will
not be allowed back into the kitchen labs and your lab score will result in a zero.

No exceptions will be made

GRADING SYSTEM:
Your grade will be reflective of the total points taken in the class.
On Average

Class work and participation

Labs
Quizzes
Final Exam

20%
40%
20%
20%

Oswego East High School offers the following opportunities in Food Service:
Culinary Arts and Nutrition l
Culinary Arts and Nutrition 2 (must pass practical final and class with a C or better to advance to
next course)
Restaurant Management I
Restaurant Management 2 (Waubonsee /Joliet Junior College)
Internship (9 Weeks Off-Campus)
I.C.E. (18 Weeks Work Program)
An agreement with Waubonsee Community College allows students who successfully complete Restaurant
Management II, with an A or B, to apply for college credit to be applied towards Joliet Junior College Food
Service Program.
Topics of study list as given

Signed form by ______________

I have read these policies and understand that I am expected to abide by the
rules.
Student Signature :__________________________________Date _________________

I have read these policies and understand what will be required of my child in
this class. I realize that my child may need to prepare food at home.

Parent Signature :________________________ Date ______ Best number or email to contact you__________