Introduction to Culinary Arts and Hospitality

Logan High School

Room# 62
2015-2016
Chef Hervé Le Biavant
Email: hlebiavant@mvrop.org
Webpage: http://herveculinaryarts.weebly.com/
Course Focus:
This course will introduce students to a variety of careers in the hospitality industry. Students will be able
to explore and gain knowledge of careers in the hospitality industry such as culinary arts, travel, tourism,
recreation and leisure industries through guest speakers, hands on lab assignments and lectures.

Course Topics:
Careers in Hospitality
Equipment Identification
Sanitation and Safety
Knife Skills
Basic Cooking Fundamentals
Baking Science
Measurements and Weights
Living and working in a “green” society
Nutrition
Employability (resume, applications, interviewing skills)

Goals:
1. Learn and follow all safety and sanitation procedures
2. Proper use and care of all cooking/baking equipment in the lab kitchen
3. Follow recipes
4. Perform basic cooking demonstrations
5. Basic understanding of the food service industry and the career opportunities available within
6. Gain knowledge and use green practices in hospitality
7. Understand the farm to table concept and why it is important to study sustainable lifestyles and
practices

Required Text:
All textbooks, handouts, worksheets, cookbooks, magazines and recipes will be provided

Course Requirements Supplies:

Materials: notebook, calculator, pens, pencils, and erasers.

Notebook: all papers and assignments are to be kept in a notebook. The notebook will be collected and
evaluated periodically.
Grading:
Participation/Attendance/ Punctuality and Work Ethic 30%
Tests and Quizzes 30%
Class Work/Homework/Cooking 40%

A+ A A- B+ B B- C+ C C- D+ D D- F
98% 95% 90% 87% 85% 80% 77% 75% 70% 67% 65% 60% <60%

Students who are not maintaining a “C” or better grade will be notified before the end of the grading
period. It is the right of every student to learn and perform to the best of his or her ability. I, as the
teacher, will provide the environment and materials for learning, and I will help my students be successful.

Evaluation is based on the following:

Lab projects
Notebook
In-class assignments
Homework, home projects
Cooking competency

Instructional Methods:
Hands-on use of exercises, projects, tests guides by instructor and supported by interactive lectures.

Attendance:
Students are expected to be in class on time every day, or your grade will be affected. Three incidences
of arriving late or leaving early are equivalent to one absence. Perfect attendance certificates will not
be issued to anyone who is tardy or who leaves early.

Student Responsibility:
-Enter the classroom on time quietly.
-Arrive to class mentally and physically present with an uncluttered mind, focus on your work and enjoy
the class.
-Participate appropriately and positively by raising your hand and waiting to be called on.
-Responsible for clean-up, maintenance and proper use of equipment (since lab work is a privilege and is
extensive in Culinary Arts classes).
-Clean up each time you or your assigned group cooks - everyone must clean!!!
-If all equipment and your working area are not clean when you leave, the entire group loses points, NO
EXCUSES!!!!!!
-Carelessness or horseplay is not tolerated.
-Ask questions as they come up

Rules:
-Do your homework.
-Clear you workspace when you leave.
-Sanitation and cleanliness are very important in the Culinary Arts Class.
-Safety- please keep all aisles clear of books, book bags, etc.
Be polite, no put downs, no sarcasm, no inappropriate language.
No eating, drinking, and chewing gum in the class.
No playing cards.
No hats, non-Logan headgear, bandanas, except for religious purpose.
-Remember school rules regarding tardiness, electronics (mp3 players, Cell Phones, PDA’s), 10/10 rule,
cheating and plagiarism.
-All missed written assignments due to excused absences must be made up in a timely manner (to be
determined by the instructor).
Rule Repercussion:
1- Verbal warning. Shape Up.
2- See me after class or at arranged time
3- An arranged assignment.
4- We have a problem. All of the above plus referral to AP

Tardy Policy:
1st tardy-Warning
2nd tardy- Warning
3rd- Teacher detention, call parents
4th- Teacher detention, call parents
5th- 2 Hours detention
6th- 1 Hour beautification

Absences:
If you miss class due to an excused absence you have the same amount of time as the length of the
absence to get caught up.

Office Hours:
My office hours are before school in the morning from 7:30 to 8:30 AM. If that is not a convenient time we
can set up additional hours on a case-by-case basis. You may not miss a class to come to my office.

If you have any questions please ask!

Thank you.
 Introduction to Culinary Arts and Hospitality
James Logan High School
Room# 62
2015-2016

Chef Hervé Le Biavant

Culinary Arts Class

Please, have your parent sign this class policy, Thank you.

I have read the contract and rules for the Culinary Arts class and agree to follow these rules and abide by
class contract. Please print your name and sign below. Return this form as soon as possible.

Students

Period: ______________ Date: ___________________

Student Name: __________________________ Student Signature: ____________________

Parents

Parent’s Name: __________________________ Telephone Number: __________________

Parent’s Signature: _______________________ Parent’s Email: _____________________

Date: ______________________

Thank you,

Chef Hervé LE BIAVANT