• [Chef Mike Turcotte Culinary Arts 1]

    Chef Mike


    COURSE DESCRIPTION:  This course is designed to explore opportunities in the food service and hospitality industries. Lab experiences and exposure to restaurant management and operation are part of the experience. Culinary and Leadership opportunities and experiences are enhanced through an introduction to a student organization with a membership fee.

    STUDENT TEXT:  (Introduction to Culinary Arts) – The curriculum examines Sanitation, Safety, Purchasing and Receiving Foods,  Identifying Small Commercial Wares and Equipment, Interpreting Recipes, Preparing Bakery and Pastry Products, Preparing Hot Foods, Performing Front of the House Duties, Applying Basic Nutritional Concepts and Food Preparation Techniques. Additional supplemental materials will be used at the teacher’s discretion.

    LEARNING TECHNIQUES: In cooperative learning, students will work together in small groups, draw on each other’s strengths, and assist each other in completing tasks. This method encourages students to develop supportive relationships, good organization and communication skills, and higher-level thinking competencies. This learning technique benefits students by fostering cooperation, encouraging positive group relationships, developing students’ self esteem and improving academic achievement. Each student is responsible for his or her own learning AND helping others learn, with the strengths of each person utilized in a way that ensures success for both individuals and the group. Instructor demonstrations, guest speakers, reading, assorted technology, class discussions, study guides, and hands-on cooking lessons are other learning strategies that will be practiced.


    • Students are responsible for all materials presented in class. Exams, quizzes, and homework often include questions on material presented in class, so performance on these indirectly reflects attendance and participation, consequently affecting your grade.

    • Tardies/absences affect performance. Daily participatory activities are valued at 1 to 5 points…you must be physically seated in your desk, silent, and working when the bell rings. (Sleeping on the job anytime during class, text messaging, any cell phone issue, or other inappropriate behavior is unacceptable and will result in forfeiture of points).

    • Your exit strategy to leave during CONFERENCE PERIOD is to have SECURED A PASS FROM WHOMEVER IT IS YOU ARE GOING TO SEE…NOT FROM ME…the answer is NO!

      GRADING: Points accumulated throughout the quarter will determine grades.  Assessments, homework assignments, culinary projects and labs, and employability skills will be graded. 

      The final semester grade will be averaged (1st & 3rd Qtr-40%, 2nd & 4th Qtr-40%, Final Exam 20%)

      Percentage                 Letter Grade              Point Value     Points Breakdown (Quarterly):

      90-100                                     A                     4.0                   Employability Skills (10%)

      80-89                                       B                      3.0                   Culinary Labs (10 pts ea.)

      70-79                                       C                     2.0                   Unit Quizzes (10 to 25 pts ea.)

      60-69                                       D                     1.0                   Culinary Projects (25 to 50 pts ea.)

      0-59.5                                      F                      0                      Homework (5 to 10 pts ea.)

                                                                                                      Warm-ups (1 to 5 pts ea.)

                                                                                                      Teacher-generated final (20%)

      MAKE UP POLICY: It is the student’s responsibility to find out what was missed during an absence.  All work must be made-up and turned in. Students have the same amount of days to make up work as they were absent. I will be available before class to answer questions and handle any concerns you may have.  You may also make an appointment at an alternate time.

      HOMEWORK POLICY: In the workplace, when your supervisor or manager requests a report or project be turned in, there are consequences if it is turned in late, not what they had requested, or not acceptable. Our class follows the same policies. - All homework is due at the beginning of class on the due date.  If you turn it in after I have collected it, points will automatically be subtracted.  This includes delivering it to the office to put in my box. I will not accept late assignments. If instructions were not followed (not typed, incorrect information, etc), points will be subtracted for each infraction.

      STUDENT ACADEMIC GOALS AND EXPECTATIONS: Know and obey ALL Classroom Procedures – Be in your seat before the bell rings and begin the warm up assignment immediately – Listen quietly to whomever is speaking – Listen carefully to directions – Do your best on every assignment – Participate  in class discussions, culinary labs and projects, and student organization activities (if applicable) – Daily laundry, cleaning, and sanitation procedures are required of all students throughout the year – Follow code of Conduct, Student Responsibilities, and all school rules and policies – Use the restroom BEFORE class. Permission will NOT be granted to leave during class instruction. – Refrain from bringing food or drinks (unflavored bottled water only), cell phones, iPods, and all electronics into the classroom.

      POSSIBLE CONSEQUENCES: ASD (After school detention) will be assigned for ALL unexcused tardiness and absences which will result in Parent contact, Removal from classroom, and Referral to the office - *Keep your electronic devices SECURED and OUT OF SIGHT when entering our classroom! They definitely will be confiscated IF SEEN by this instructor.*

      REQUIRED SUPPLIES: Culinary Arts Fee of $20.00 (for consumables used in the class) paid to the bookstore by July 25, 2014. ALL students must possess their Maricopa County Food Handler Card by August 8, 2014. Students are responsible for all materials presented in class, including announcements about changes in our schedule (network with classmates), must purchase ingredients necessary for individual or group quarterly projects (no more than $25 per quarter). A culinary notebook (3-ring binder) and FIVE section dividers for CULINARY WORK ONLY is mandatory. *PENCIL IS NEVER USED FOR ANY WORK PERTAINING TO OR IN OUR CLASS! BLUE OR BLACK INK PEN IS THE ONLY ACCEPTABLE WRITING INSTRUMENT! Failure to adhere to this rule will result in a grade of ZERO, which cannot be made up.


      DIVERSITY STATEMENT: All individuals have a right to an educational environment free from bias, prejudice and bigotry.  As members of the Hamilton High School educational community, students are expected to refrain from participating in acts of harassment that are designed to demean another student’s race, gender, ethnicity, religious preference, disability or sexual orientation.


      Instructor: Chef  Michael Turcotte

      Classroom: D124 (Cooking Labs and Presentations)/D128 (Instruction and Group Work)

      Message Phone: 480-883-5137 - Available before and after school.

      Email: turcotte.michael@cusd80.com – Communication or to set up an appointment.

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