OLATHE SOUTH HIGH SCHOOL

Course Syllabus (2015-2016 School Year)

Family and Consumer Sciences Department
Culinary Prep I

Teacher Information:
Stephanie A. DuPree, BS degree from KSU, MS degree from ESU - 6th year teaching
School Phone: 913-780-7160 Room: 144
Email: sdupreeos@olatheschools.org
Website:msdupreeosfacs@weebly.com
Time Available for Student Assistance: 7:30-8:00 or 3:00-3:30
Textbook: Culinary Essentials, Johnson and Wales University, Glencoe/McGraw Hill, 2004
Supplies:
o On lab days, closed toed shoes are required. If you choose to not wear proper lab attire,
you will not participate and will have to complete one of the three make up lab options.
o Kitchen equipment used during lab
o Every day you should be prepared for class by bringing paper and a pencil/pen.
o Textbooks: As we have a classroom set only, these will be used as needed.
Course Description: This course will prepare students for careers or post secondary programs
related to culinary, baking, and pastry fields. The students will apply the knowledge and skills of
how basic ingredients function, vocabulary terms, mixing and preparation techniques to produce
food products based on industry standards. The attention to detail, uniformity, and creativity are
key skills that will develop throughout the class. Whether you wish to prepare food at home for
the family or start thinking about entering this profession, you will learn the basics and beyond of
food preparation.
Course Website: Information regarding this course will be updated in this courses webpage. If
you miss a lab, the makeup lab options will be available online as well as the recipes performed.
Other course items will be included as well, such as test reviews and recipes.
Attendance:
Attendance will be taken daily. If you are not in the room when the bell rings, you are considered
tardy and will be sent to get a pass from the Tardy Table. After the 3rd tardy, student will receive
a 25 minute office detention. On lab days, if you are more than ten minutes late to class, you will
not be able to participate in lab and will need to complete a make-up lab.

Make-up Work Policy:

Students are responsible for all make-up work. You have 2 class periods after the missed class
to make up the assignments given for that day. If you miss a cooking lab, you must complete
one of the three choices of makeup labs within a week of the missed lab. Assignments are
always due on time. Extra credit can be given at anytime by instructor. Please make sure you
are turning work in to help your grade and development in this program.
Lab Make-up Options: Located in divider folders hanging from dry erase board. They will also
be available on this courses website.
Cooking: You have the option of cooking a recipe similar to the unit that we are in at that point in
the semester. You must provide a picture or sample of the completed recipe. Also, you must
complete the lab sheet in detail and turn in with a parent signature.
Article: This will give you a chance to look at what is new in the food industry. Pick an article
from a newspaper, magazine, or online journal that pertains to something that is food related,
accurate, and school appropriate. Attach the article for full points.
Television Show: Pick a cooking show or food documentary that includes multiple cooking
techniques and recipes. Complete the makeup assignment in detail.
Late Work Policy: Work is considered late if it is not completed and turned in at the time that it
is due. Late work will be accepted for half credit up to two days after the assignment is due. If
your absence is unexcused, zero credit will be given for the missed assignment.
Exams: There are 2 unit exams, with quizzes given at any time to the instructors discretion. A
practical final which allows you to perform skills and techniques learned over the course will be
administered at the end of the semester. Participation is necessary to pass this course.
Labs: Labs will be worth 45 points total. Foods labs will be completed each week.
Your grade will be determined as follows:
1. Use of proper measuring and cooking techniques
2. Safe food handling and sanitation procedures
3. Personal hygiene-hair pulled back, proper hand washing, apron use
4. Being prepared for daily assignments and labs (always have completed recipe!)
5. Lab participation, lab duty completion, cooperation, and teamwork
NOTE: On lab days, your entire group needs to leave together. If you choose to leave a group
member behind, a deduction of points on your lab score will occur.
Grades will be assessed using the following scale:
A = 89.5-100%
B = 79.5-89.4%
C = 69.5-79.4%
D = 59.5-69.4%
F = Anything below 59.5%
Cell Phone Use: No cell phones or electronic devices are permitted in class. An exception will
be made if participation in an activity using these devices is present. If cell phone use occurs,
zero points will be given for the days activities.
I understand and agree to the Classroom Guidelines and Policies presented above.
If you have a food allergy, it is your responsibility to inform instructor at the beginning of
the semester. It will be easier to accommodate to your needs!

I agree to these student guidelines and policies regarding this course:

___________________________________
Student Signature ______________________________________ ___________________________________
Date: _______
Student Signature

Parent Signature