Mark of Excellence
Asya Love-Wynn, Culinary Instructor
Teacher Website: https://www.madison-schools.com/Page/32562
Theory and Applications of Culinary Arts II emphasizes the real-world, hands-on practice of food preparation. Food preparation techniques included in this course include dairy and breakfast foods; meat, poultry, and seafood; and salads and garnishing. This one-Carnegie unit course should only be taken after students successfully pass Theory and Applications of Culinary Arts.
Foundation of Restaurant Management & Culinary Arts Level II
National Restaurant Association Educational Foundation, Pearson 2011
The student will need the following items:
Late Work, Attendance, and Makeup Work:
Attendance and participation are important for success in any class, but especially one as project-based and hands-on as this one. If you do not complete the classwork by the assigned deadline, you will lose 10% of your grade for the assignment. Likewise, if you must be absent from class for any reason, it is your responsibility to make up any work you missed. You will have 2 days for every 1 day absent (so, until our next block together), after which 10% will be subtracted, just like Late Work.
Madison County Schools does not discriminate on the basis of race, color,
national origin, sex, disability, age or religion.