West Albany High School

Culinary Arts IV
Teacher: Dolly Victorine
E-mail: dolly.victorine@albany.k12.or.us
Phone: 967-4545

Course Description:
Culinary Arts IV is a double blocked semester class only offered first semester where students take the skills and
information they have learned in all of the Culinary Arts courses and apply them in a bistro style format. The West A
Bistro is open at least once a week and serves a variety of items to staff. Students will research and sample recipes before
preparing them for the Bistro. Students in this class must pass all previous culinary arts courses and be selected to be a
part of this class. This course is primarily student driven, so expectations include students who have:
Critical Thinking Skills
Maturity
Self-Motivation
Excellent Work Ethic
Excellent Communication With Both Peers & Teacher
Excellent Personal Hygiene & Grooming
Excellent Attendance
Appropriate classroom behavior: Respectful, Honest, Cleanliness and Care of Equipment

Course Fee: There is a $25.00 lab fee that needs to be paid by the end of the month. Donations over the required fee is
greatly appreciated, it is tax deductible!!

Lunch Expectations:
On the days when the Bisto is not operating, it will be lunch as usual with the rest of the school.
On the days that the Bistro IS open, it is expected that students will stay in the class/lab during lunch. Once lunch is over,
Culinary IV students get a hour lunch (students can stay or leave campus). Thus, 6th period will begin hour later than
usual. Students who do not return on time will be marked unexcused for 6th period.

Student Outcomes:
1. Demonstrate safety and sanitation procedures during food preparation.
2. Interpret recipes to produce quality food products.
3. Demonstrate correct measuring techniques.(math)
4. Demonstrate kitchen management principles.
5. Identify and define cooking terminology.(technical reading/vocabulary)
6. Correctly set a table and serve a meal.

Class Expectations:
1. Students must come to class on time and prepared with a WRITING UTENSIL.
2. Students must work cooperatively in groups while rotating duties.
3. Students must taste every food item prepared in class.
4. Students must follow safety and sanitation procedures.
5. Students must make up missed labs at home and turn in an evaluation form signed by a parent or
guardian.
6. Students must follow WAHS cell phone policy: only used for educational purposes.
Grading:
1. Grades are based on an accumulation of points from assignments, participation, home labs and
assessments.
Learning Activities:
1. Student-teacher demonstrations
2. Reading, texts, resource materials
3. Videos
4. Lab work
5. Culminating project

Makeup:
Makeup will consist of a variety options. Students are able to prepare food at home, prepare food in the lab (with prior
approval), recipe research, career reporting, or student choice. It is expected that an an excused absence will be made up,
but it is the students responsibility to check in with me to make arrangements of a plan. Makeup work should be
completed as soon as possible.

Standards
Essential Skills:
1.Essential skills in this course are linked to the National Association of State and Administrators of
Family and Consumer Sciences standards (NASAFACS) and Oregon Skill Sets.
Food Science, Dietetics, and Nutrition, Standard
9.2.1 Analyze factors that contribute to foodborne
illness.
9.2.5 Demonstrate practices and procedures that assure
personal and workplace health and hygiene
Food Production and Services, Standard 8
8.2.1 Identify characteristics of major foodborne
pathogens, their role in causing illness, foods involved in outbreaks, and methods of
prevention.

Oregon Skill Sets

1. ERPD02.01 Uses grammatically correct Standard English and competent
reading skills to communicate
2. ERPD02.03 Writes plainly, to assure you are easily understood by staff
members.
3. ERPD06.01 Follow through with safety and sanitation procedures to
assure compliance and readiness.

Career-Related Learning Standards:

1. Personal Management:
a. Identify tasks that need to be done and initiate action to
complete the tasks.
b. Plan, organize, and complete tasks on time.
c. Take responsibility for all makeup work.
d. Maintain regular attendance.
2. Communication:
a. Locate, process, and convey information using
traditional and technological tools.
3. Teamwork:
a. Demonstrate good cooperative skills
b. Respect teacher, others and yourself.
Dear Parents and Legal Guardians,

Greetings from the Culinary Arts Department! Thank you for allowing your student to take Culinary Arts at
West Albany High School. We have an exciting curriculum that provides students with a base knowledge of
cooking in the home and further expands in subsequent classes learning cultural cuisine, food service, nutrition,
industry standards, careers and finally working in the Bulldog Bistro their senior year. There are a series of five
courses in this pathway, four of which are on campus. The final course is a culinary internship.

We are currently looking for guest and mentor chefs, caterers, or related occupations. If you are or know
someone who fits into this category, please contact Mrs. Victorine at 967-4545 or email me at
dolly.victorine@albany.k12.or.us. We appreciate your support!

We are also looking for volunteer shoppers to purchase groceries for labs at Winco (currently in Corvallis),
Costco and Cash & Carry (in Salem). Shoppers will use purchase orders for supplies. If you are interested in
volunteering, please contact me as soon as possible at the information above.

Please check Pinnacle regularly to check your students progress. Please encourage your student to talk to me
directly regarding missing assignments and grades.

Please take the time to review the course syllabus, and expectations with your student and sign below. If you
have questions, please feel free to contact me at the number and email listed above. Thank you!

Sincerely,

Dolly Victorine

__________________________________________________________________________________________
PLEASE RETURN THE BOTTOM PORTION OF THIS PAGE ONLY. THE REST OF THE SYLLABUS IS
FOR YOUR REFERENCE.

I understand the classroom rules and expectations and agree to follow the lab and discipline procedures so I can
have an excellent experience in the Culinary Arts course.

Student Printed Name:____________________________________________________________ Period: ____

Student Signature: _______________________________________________________________

Parent Signature:________________________________________________________________