Anchor Bay
Culinary Arts/Hospitality Management I, II, III, IV
Chef Garnet Wrightner
Contact Information:
Email- [email protected]
High School Website address- http://www.anchorbay.misd.net/schools/high-school/
Phone- (586) 648-2525, voicemail available
Direct Line- Anchor Bay Shoreliner (586) 586-648-2500 ex 2123
Conference Period- None
Textbook: Foundations of Restaurant Management and Culinary Arts (Pro-Start)
Course Name and Description:
Hospitality Management 1-4. Students will learn the basics of the hospitality industry including commercial food preparation, catering, conference planning, marketing, promotion and all business components of a successful restaurant, conference or hotel operation. As students’ progress through the segments they will be given increased managerial responsibilities. This is a two hour course which can be completed in four semesters. This course is offered to 9-12 grade students. Students that successfully pass 4 semesters may be eligible for articulation credit with over 100 colleges and universities throughout the United States. Please see instructor for details.
Classroom Expectations:
Objective and key elements:
To give the student an opportunity to acquire the skills necessary to be successful in the Culinary Field. Information will be conveyed via instructor demonstrations, interactive CD-ROM, textbook material, relevant guest speakers, field trips, and above all, practical work experience.
Operation of our student-run full service, 200 seat restaurant (The Shoreliner) will give students an opportunity to practice Hospitality Management in a controlled environment.
Please observe the expectations of ABHS as delineated in your student handbook. (available online)
No food or drinks allowed in the classroom, except bottled water.
Classroom Procedures:
A neat appearance along with a professional attitude must be applied constantly. Lowering these standards at any time will have a meaningful effect on your grade.
Detention:
Students in 1st and 2nd hour that need to serve a detention must serve it after school. Students in 5th and 6th hour that need to serve a detention must serve it before school. STUDENTS WILL NOT BE ALLOWED TO ARRIVE LATE OR LEAVE EARLY TO SERVE A DETENTION.
Planbook:
It is important for all students to access lesson plans for the class at least one time a week. This is a valuable tool if you are absent or to anticipate what we are doing or what we have done in class. To access the planbook program go to www.planbook.com and sign in as a student. The login is my email address [email protected]. The password is shoreliner.
Seating Chart:
There is a seating chart for this class. Please inform instructor if student needs special accommodations such as a seat in the front of the class.
Communication devices:
Cell phones, I-pads, tablets and any other devices that impede learning during class time are strictly prohibited. Please refer to your student handbook.
Submitted Assignment Headings:
Students name must be legible in the left upper corner with the date and hour beneath. Failure to do so will result in a point reduction.
Tutoring Opportunities:
Instructor is available by appointment after school.
What are the student’s responsibilities if they are absent?
***** If you are absent, it is your responsibility to contact the instructor. All required work will be made up in a complete manner. The result of missing work will be a grade reduction of 20% for the first day late and 20% for the subsequent days late. Students will be able to miss two labs per semester without penalty only if the absence is excused. Students will receive no credit for missing labs in an excess of two.
Tardiness:
Tardiness will be handled consistent with the high school progressive discipline system.
Class Dismissal:
Students will be dismissed only with instructor’s approval. Students are not stand by the door before released. All chairs and tables must be in order before the student leaves.
Grading Policy
100-95 is an A 76-73 is a C
94-90 is an A- 72-70 is a C-
89-87 is a B+ 69-67 is a D+
86-83 is a B 66-63 is a D
82-80 is a B- 62-60 is a D-
79-77 is a C+ 59-0 is an E
Per district policy, semester grades are computed by averaging the first and second marking period plus final examination grades in the following proportions:
1st Quarter 40%, 2nd Quarter 40% and final exam 20%
Grading
30% PARTICIPATION*
25% PROJECTS
20% EXAMS
15% HOMEWORK
10% LABS
*PARTICIPATION WILL CONSIST OF:
Test-out Test will include the following requirements:
Students will be responsible for successfully completing a sample of the labs, projects, study guides, quizzes, chapter tests, bell ringers and research papers that will indicate that the student has fulfilled content expectations at a satisfactory level.
Culinary Arts/Hospitality Management I, II, III, IV
Chef Garnet Wrightner
Contact Information:
Email- [email protected]
High School Website address- http://www.anchorbay.misd.net/schools/high-school/
Phone- (586) 648-2525, voicemail available
Direct Line- Anchor Bay Shoreliner (586) 586-648-2500 ex 2123
Conference Period- None
Textbook: Foundations of Restaurant Management and Culinary Arts (Pro-Start)
Course Name and Description:
Hospitality Management 1-4. Students will learn the basics of the hospitality industry including commercial food preparation, catering, conference planning, marketing, promotion and all business components of a successful restaurant, conference or hotel operation. As students’ progress through the segments they will be given increased managerial responsibilities. This is a two hour course which can be completed in four semesters. This course is offered to 9-12 grade students. Students that successfully pass 4 semesters may be eligible for articulation credit with over 100 colleges and universities throughout the United States. Please see instructor for details.
Classroom Expectations:
- Develop and appreciate the knowledge and skills required of those in the culinary profession.
- Adapt the highest professional standards.
- Obtain the necessary knowledge and skills to rise and advance in the profession.
- Demonstrate leadership and management competency.
- Observe the highest standards of sanitation, physical hygiene and safety.
- Support a sense of responsibility for the health and welfare of those who are to consume the food items prepared.
- Acquire the necessary skills to be able to operate all equipment pertaining to an industrial kitchen.
- Develop a sense of timing, appreciation and dedication it takes to operate a successful restaurant.
- Acquire necessary skills needed for quantity preparation.
- Successfully operate our student-run full service restaurant.
Objective and key elements:
To give the student an opportunity to acquire the skills necessary to be successful in the Culinary Field. Information will be conveyed via instructor demonstrations, interactive CD-ROM, textbook material, relevant guest speakers, field trips, and above all, practical work experience.
Operation of our student-run full service, 200 seat restaurant (The Shoreliner) will give students an opportunity to practice Hospitality Management in a controlled environment.
Please observe the expectations of ABHS as delineated in your student handbook. (available online)
No food or drinks allowed in the classroom, except bottled water.
Classroom Procedures:
A neat appearance along with a professional attitude must be applied constantly. Lowering these standards at any time will have a meaningful effect on your grade.
Detention:
Students in 1st and 2nd hour that need to serve a detention must serve it after school. Students in 5th and 6th hour that need to serve a detention must serve it before school. STUDENTS WILL NOT BE ALLOWED TO ARRIVE LATE OR LEAVE EARLY TO SERVE A DETENTION.
Planbook:
It is important for all students to access lesson plans for the class at least one time a week. This is a valuable tool if you are absent or to anticipate what we are doing or what we have done in class. To access the planbook program go to www.planbook.com and sign in as a student. The login is my email address [email protected]. The password is shoreliner.
Seating Chart:
There is a seating chart for this class. Please inform instructor if student needs special accommodations such as a seat in the front of the class.
Communication devices:
Cell phones, I-pads, tablets and any other devices that impede learning during class time are strictly prohibited. Please refer to your student handbook.
Submitted Assignment Headings:
Students name must be legible in the left upper corner with the date and hour beneath. Failure to do so will result in a point reduction.
Tutoring Opportunities:
Instructor is available by appointment after school.
What are the student’s responsibilities if they are absent?
***** If you are absent, it is your responsibility to contact the instructor. All required work will be made up in a complete manner. The result of missing work will be a grade reduction of 20% for the first day late and 20% for the subsequent days late. Students will be able to miss two labs per semester without penalty only if the absence is excused. Students will receive no credit for missing labs in an excess of two.
Tardiness:
Tardiness will be handled consistent with the high school progressive discipline system.
Class Dismissal:
Students will be dismissed only with instructor’s approval. Students are not stand by the door before released. All chairs and tables must be in order before the student leaves.
Grading Policy
100-95 is an A 76-73 is a C
94-90 is an A- 72-70 is a C-
89-87 is a B+ 69-67 is a D+
86-83 is a B 66-63 is a D
82-80 is a B- 62-60 is a D-
79-77 is a C+ 59-0 is an E
Per district policy, semester grades are computed by averaging the first and second marking period plus final examination grades in the following proportions:
1st Quarter 40%, 2nd Quarter 40% and final exam 20%
Grading
30% PARTICIPATION*
25% PROJECTS
20% EXAMS
15% HOMEWORK
10% LABS
*PARTICIPATION WILL CONSIST OF:
- Attendance
- Interactive Question & Answer sessions during lectures
- Productive Note Taking
- Station Management – (Front of the House, Cooks, Bakery, Sandwiches, Salads,
Test-out Test will include the following requirements:
Students will be responsible for successfully completing a sample of the labs, projects, study guides, quizzes, chapter tests, bell ringers and research papers that will indicate that the student has fulfilled content expectations at a satisfactory level.