Instructor: Miss Banks
ambanks@wsd.net

Class Description:
This course is designed to focus on the science of food and nutrition. Experiences will include food safety and sanitation, culinary technology, food preparation, and dietary analysis to develop a healthy lifestyle with pathways to career readiness. Laboratory-based experiences strengthen comprehension of concepts and standards outlined in Sciences, Technology, Engineering and Math (STEM) education.

Class Fee: There is a $20 class fee for this class to be paid in the main office.

Discipline:
I follow the school policy for discipline. Any and all electronic devices should be kept off and put away during class unless specified by the teacher.
Grades will be based on the following scale:

A    93-100% B-   80-82% D+  67-69%
A-   90-92% C+  77-79% D    63-66%
B+  87-89% C    73-76% D-   60-62%
B    83-86% C-   70-72% F    59% and lower

Testing:
There is a State Test at the end of the semester which counts towards the student’s final grade. Students need an 80% or higher to meet state standards.

Tardies:
Students who are late will get a zero on that day’s bell work. Any student who is later than 10 minutes will be marked absent.

Cheating
Any student that participates in cheating (this includes copying other students daily work) will receive a zero on that assignment, and citizenship will be affected.

Absence/Make-up Policy:
It is the responsibility of the student to find out what they missed during their absence. Make-up work can be turned in for full credit up to 3 days after the absence.

SCORP Points:
At the beginning of the term, each student will start with 250 participation points. Students who are not on task will be docked points. Once points are lost they cannot be made up.

Bell-work:
At the beginning of class, there will be a review question/questions on the board for students to complete. Bell-work is worth 5 points each day. Bell-work cannot be made up unless a student is absent. If a student is absent, they need to get the bell-work questions from the teacher. They cannot copy another student’s bell-work. Students caught copying bell-work will receive a zero on the entire bell-work assignment.

 Late Work:
When students are not able to finish their assignments by the designated date, the opportunity will remain for them to complete and submit their work within one week of the original due date for a maximum of 70% of the points.
 
*Concerning late work, teachers reserve the right to work with students on an individual basis.

Performance Objectives:
The performance evaluation is a required component of the skill certification process. Each student must be evaluated on the required performance objectives. Performance Objectives are worth between 20 and 100 points (depending on the objective).  

Foods Safety Lab Contract
By signing this disclosure you commit to following the lab rules.
Rules:
No Horseplay- Running, practical jokes, wrestling and pushing are not permitted. You will be assigned a kitchen at which you are to work. Do not wander around the room, distract other students or interfere with the other kitchen’s lab.
• Do not throw anything
• Do not sit on counters
• Keep your hands to yourself
• Do not take something that doesn’t belong to you
• Do not use  electronic devices
• Do not snap towels or apron strings
Consequences:
• A zero for the lab
• Citizenship will be affected
• Possibly missing the next lab

Proper clothing- Proper attire will be required for laboratory activities. This includes no loose or baggy clothing, and shoulder-length hair must be pulled back. It is the student’s job to provide the hair tie. If you do not have one, you cannot participate in the lab.

Clean up- Your lab area must be totally clean before you may leave at the end of the period, also, your lab sheet must be signed by me before you leave. If you fail to get my signature, you will get a zero on the lab.

If a student is ejected from the lab he/she will get a zero for the assignment, and will not be able to make it up.