Welcome to my class home page! Chef Kozak
Culinary Arts/Restaurant Management :
Classroom supply list for 2016-2017
Notebook with paper
Pens or Pencils
IF YOU ARE NOT DRESSED ACCORDING TO INDUSTRY STANDARDS YOU WILL NOT PARTICAPTE!!!
My classroom rules are as follows:
- Be polite and respect others and their space
- Follow the instruction of the teacher the first time
- No electronics unless I give permission
- No hair grooming or make-up in class
- No one should leave the first or last 10 minutes of the class
- When the bell rings you must be inside class or your WILL BE MARKED TARDY!
- No eating and drinking ( only water bottles) includes outside food in the kitchen!
My conference is 7th period:
You may contact me at the following:
NOTE: PLEASE SEND YOUR PAYMENTS IN FOR THE UNIFORMS AND SERVSAFE TEST AS SOON AS POSSIBLE!
• Jacket and hat $40.00
• Culinary arts T-shirt $15.00
• Food handlers certificate $15.00/ all classes
This course is designed to help students establish a platform for a career in the food service culinary industry. The program is designed as a comprehensive introduction to the commercial culinary environment. It uses a commercially equipped kitchen as a learning laboratory while coordinating complementary education opportunities with the food service community. It integrates course material and student activities within the schools existing curriculum and focuses on the acquisition of culinary, business, technical and problem-solving skills that will give students the tools to successfully continue their food service education and/or position themselves for success in a competitive food service environment.
Primary Student Objectives
- To demonstrate a working knowledge of a professional foodservice kitchen.
- To describe and meet the demands of working in a commercial kitchen environment.
- To describe and follow prescribed food safety, sanitation, and emergency procedures.
- To demonstrate the ability to be a part of a team.
- To describe and demonstrate the components associated with personal responsibility for work.
- To demonstrate the ability to follow spoken commands.
- To demonstrate the ability to follow written commands.
- To perform tasks to a minimum industry standard.
- To be able to communicate clearly and respectfully with classmates and instructors.
- To exhibit the ability to safely and effectively operate and maintain laboratory tools and equipment.
- To demonstrate an introductory knowledge of basic business principles.
- To demonstrate proficiency in standard business and food production mathematics
- To demonstrate the ability to write effective business communications.
- Course Requirements
- The student will be expected to meet the same physical demands and be exposed to the same working conditions typical of a foodservice business such as:
- Standing and walking on hard floors for extended periods of time.
- Working with hot surfaces, steam, and wet floors.
- Heavy lifting when necessary.
- Productively working around hot room temperatures and loud noises.
- Handling sharp knives and potentially dangerous equipment.
- Heavy cleaning of floors, work-surfaces, tools, and equipment.
- Required Uniforms
- Uniform hats and aprons will be provided to each student for a fee. The student is expected to provide the following items of clothing that are clean and in good repair by the third week of class:
- Jacket and hat $40.00
- Culinary arts T-shirt $15.00
- Food handlers certificate $15.00
- Skills USA dues $25.00/optional
- Black or dark color, closed-toed, non-slip shoes.
- Long pants or jeans.
- Hat or hair nets
- Aprons/chef coats
- Experience-Based Learning/Catering Events:
- Each student will be responsible for working one catering event after school each semester for a major test grade
- Black, closed-toed, non-slip work shoes
- Black Slacks or shirt knee length
- Black Belt
- White long sleeve shirt/chefs coats
- Hair pulled back
- No jewelry or nail polish
- Classroom/Laboratory Policies and Guidelines
- In addition to the policies and guidelines provided in the Conroe ISD Student Handbook, the following rules should be adhered to at all times:
- Be Respectful
- Be Prompt
- Be Timely
- Be Prepared
- No Vulgar Language
- Pay Attention
- No Horseplay
- Keep Work Area Clean
- Follow Safety & Sanitation Guidelines
- No Eating or drinking while Working in kitchen area and classroom
- Electronics are to be put away for class
NasaLinks for food projects:
Important Links JSC Food Lab
Food Engineering and Food Science:
animation of Freeze drying:
Thermal Stabilized Products:
Please visit this page often as I will try to keep you informed of the activities in the class and also advise you of events and other information.