Foods 2 is an advanced cooking class designed to explore a variety of cooking styles and techniques. Many of the recipes we will be preparing are used by chefs to train students to work in the kitchens of the finest restaurants around the world. We will have a dual goal: to gain an understanding of cooking theory, and mastering the skills which will allow students to apply these theories to a wide range of cooking styles. I will, with regularity, be giving practical demonstrations reinforcing various methods of preparation. There will be some lecture and you will be expected to take notes and keep all information in an organized notebook. Group projects will be routine and it is expected that you will work with your group and with each other. Listed below is some important information you will need to know.

Located in two black spiral binders in the Foods 2 lab., is a wide variety of food related articles which I have selected from the Fine Cooking web site. Each article deals with some aspect of food science or food techniques.

1. Check out and read 1 article weekly.
2. Fill in an article review sheet and return it to me. Articles are worth 10 points each. If you fail to turn in your article on time, it decreases in value by 2 points daily.
3. Each student can read and review 5 extra articles throughout the semester for extra credit. (A great way to boost points)
4. If you forget to check out an article, you may visit www. taunton.com on the Internet. Click on Fine Cooking. You may select any article from the food science or food technique category. You may also visit my web page at www. gp.k12.mi.us to retrieve the Fine Cooking web site as well as get a copy of the article review sheet. (It doesn’t get much easier then this!)

1. A 1- inch binder or folder is required for this class.
2. All assignments, recipes, handouts. and class notes from the entire semester

must be kept in your notebook.

3. I will be collecting your notebook one to two weeks prior to the marking period. Every assignment or paper is worth a point; therefore it is important that it remain up to date.

You will be graded using a point system. No one grade is more important than another. Lab work, written work, quizzes, and food articles are valued equally. Your final project will be graded as your final exam; therefore it will have a greater impact on your final grade.

1. Each kitchen group will be given a list of ingredients to plan a 3-course meal.
2. Each group will be responsible to research and find creative recipes, which can be prepared using the required ingredients.
3. An exact shopping list will need to be prepared.
4. Kitchen groups will compete against each other in a judged contest.
5. Each class will have one finalist who will compete against the finalists of other classes.
6. The ultimate winners will have their names placed on the prestigious Iron Norseman plaque, which will be hung in the Foods 2 lab.

1. All assignments must be turned in on time.
2. If there is a problem with completed work, you will have the opportunity to submit it a second time.
3. Be on time and ready to begin class.
4. Be responsible in obtaining missing assignments if you were absent.
5. Extra credit is available if you need it.
6. Plan on positively participating in classroom activities and discussion.
7. Be respectful of others.
8. You will lose lab points for inappropriate behavior, and not taking responsibility for your assigned job that day. Your grade is based upon my observations and checking each kitchen upon completion of the day’s assignment.

E-mail address: feringk@gp.k12.mi.us