BEACON CHARTER HIGH SCHOOL FOR THE ARTS
Departments of Culinary, Theatre & Visual Arts
TITLE: From student-artist to young professional: Life beyond Beacon
INSTRUCTORS: Jason LeClair (Culinary Arts) Dawn Souza (Theatre Arts) Carolyn Moseley (Visual Arts)
COURSE DESCRIPTION: This course is designed to encourage the senior at Beacon to evolve from student-artist to young professional through the use of domain specific (Culinary, Theatre & Visual Arts) instruction. In an artistic setting this course will reinforce the habits of success: critical thinking, communication, creativity and collaboration while developing a professional attitude of respect, independent problem solving and strengthening a sense of personal organization.
ESSENTIAL SKILLS: 1.) Students will be able to demonstrate their ability to apply the elements and guidelines of professional menu design thru the use of descriptive language and effective graphic design. (Culinary Arts) ACF Standard 11: Menu Planning: To develop an understanding of the basic principles of menu planning and layout. Students will be able to: 11.2 – Create menu item descriptions following established truth-in-menu guidelines. 11.3 – Develop an understanding of basic menu planning and layout principles.
Students will be able to demonstrate their ability to create a professional website which incorporates the major theatrical Tools of the Trade: performance resume, headshot and audition reel. (Theatre Arts)
RI GSEs Theatre: T 2 (9-12) – 2: Students demonstrate knowledge and understanding of the role of Theatre Arts in personal, cultural, and historical context by…..c: researching and evaluating ways that theatre, television, electronic media, and film influence their lives in positive and negative ways & f: analyzing two different career opportunities and learning pathways to be a professional artist.
Students will be able to demonstrate their ability to apply the elements and principles of visual design through portfolio artifacts and discourse. (Visual Arts)
RI GSEs Visual Arts & Design: VAD 1 (9-12) – Extension 1: Students demonstrate knowledge an application of Visual Art & Design concepts by…..a: applying a variety of selected VAD concepts in a series of two and three dimensional works of art and interpreting and evaluating the effects & c: using observation to develop a highly accurate visual representation of a variety of shapes with accurate proportion and perspective & d: documenting and evaluating personal progress and focus through a portfolio of self-created art work identifying strengths and weaknesses. VAD 1 (9-12) – Extension 2: Students demonstrate knowledge and skill of media, tools, techniques, and processes of Visual Art & Design by…..a: selecting and evaluating particular media, tools, and techniques in creation of two- and three- dimensional works of art and design relative to individual visual arts and design focus & b: demonstrating knowledge of vocabulary of media, techniques, and processes relative to students visual arts and design focus.
2.) Students will be able to expand their definitions of success and failure as it pertains to their individual approach to creating and life- long learning. (All Arts)
Common Core Standards: Mathematical Practices: 1: Make sense of problems and persevere in solving them. Mathematically proficient students start by explaining to themselves the meaning
of a problem and looking for entry points to its solution. They analyze givens, constraints, relationships, and goals. They make conjectures about the form and meaning of the solution and plan a solution pathway rather than simply jumping into a solution attempt. They consider analogous problems, and try special cases and simpler forms of the original problem in order to gain insight into its solution. They
monitor and evaluate their progress and change course if necessary.
3.) Students will be able to apply self-critical techniques drawing from their practical experience and domain specific foundational knowledge. (All Arts)
ACF Standard 3: Human Relations Skills: To develop skills in human relations. Students will be able to: 3.7- Conduct self performance evaluations.
RI GSEs Theatre: T 4 (9-12)-1: Students reflect upon, analyze and evaluate the work of self and others by…..a: evaluating a play or performances based on analysis of what is seen, heard, and known to judge its value and contribution to humanity.
RI GSEs Visual Arts & Design: VAD 4 (9-12)- 1: Students reflect upon, analyze and evaluate the work of self and others by…..f: evaluating one’s own work for creativity, quality of craftsmanship, effective use of visual arts and design concepts, and choice of subject matter based on the analysis of exemplar works of art or design & Extension 1.f: presenting an evaluation of one’s own work for creativity, quality of craftsmanship, effective use of visual arts and design concepts, and choice of subject matter based on the research and analysis of exemplar works of art or design.
METHODOLOGY: Lectures with visual supports; workshops; project based learning assignments; guest artists; field trips; discussions; ongoing, informal critique sessions; formal critiques, weekly plenary sessions, common texts/readings
COMMON TEXT: The Tao of Pooh by Benjamin Hoff
GRADING SYSTEM: Per Beacon Charter High School for the Arts Faculty Agreement, all courses utilize the following formula to calculate the final course grade:
45% Major Assignments (projects, papers, performances, power-points) 35% In Class Work (quizzes, journals, discussions, participation in rehearsals) 20% Homework
Culinary Arts – Mr. LeClair
Materials:
2" 3 - ring binder filled with lined and unlined paper
pencils
ball point pens
erasers
Business attire (for presentations)
The following Microsoft programs will be used:
Word, Excel, PowerPoint (can be supplemented by Prezi or Google Presentation)
Units Covered:
Creative Writing
Students will be able to use the art of writing creative descriptions and stories. These will be applied to various aspects of marketing a restaurant including menus, advertising, and concept.
Menu Design
Students will be able to create a menu that best expresses what has been learned about cooking in the last three years of instruction in a creative and artistic manner.
Corporate Image
Students will be able to create a corporate image that best expresses the individual style of a restaurant. Each student will design his/her own restaurant to express best his/her own individual style.
Audience vs. Palette
Students will be able to research markets to find the location best suited for the restaurant of their design; searching demographics of cities and utilizing corporate due diligence methods to find suitable locations for their restaurants in which to prosper.
Assessments:
Due every Thursday – Taste Tester Journal. (Worth 20% of overall grade)
Students will taste a new recipe and report back on the ingredients and the flavor profile of the food they will also rate the food on a star scale of 1 – 5 (1 being lowest). The recipe may be at home or in a restaurant. If at home – give a brief (one paragraph) synopsis of where the recipe originated. If a restaurant, give location, time of day, attendance, and any other pertinent facts about the environment/location of the establishment.
In Class Assignments (35% of overall grade): Due Date:
Week one – Discussion Reflection 9/13/13
Week two - Discussion Reflection
Taste Thesaurus 9/20/13
Week five - Reading and Reflection 9/27/13
Week six - Reading and Reflection 10/11/13
Week eight - Reading and Reflection 10/25/13
Week ten - Reading and Reflection 11/8/13
Week eleven – Menu Research 11/15/13
Attendance – Graded daily 2points per day = 10 weekly
1 point is attendance
1 point is participation
In order for an artist to succeed in an educational and thriving environment at Beacon Charter, one must be fully engaged and present in all of the learning activities that occur in the classroom. Attendance in all classes is mandatory and habitual absence from class may result in a meeting with The Artistic Director. Each arts faculty member will be evaluating student attendance in a proper manner related to their art.
Culinary: Students must be on time to achieve an attendance point. Even 1 minute past the time of class start is considered late. To achieve the participation point, students must show an attentive manner when the instructor is working with them, and participate in class discussion in a positive and helpful manner.
Major Assignments (45% of overall grade): Due Date:
Week four - Backstory 10/4/13
Week seven - Flavor Profiles Essay 10/18/13
Week nine - World cuisine research PPT 11/1/13
Week twelve – Corporate image design 11/22/13
Week fifteen – Location research PPT 12/20/13
Week seventeen – Final Menu project 1/10/14
Midterm - Corporate presentation of concept* 1/??/14
*Note: all previous projects lead to and are included in the Midterm presentation