Franklin Technology Center
Advanced Culinary Arts
Course Syllabus
Campus: 420 Grand
Department: Culinary Arts Technology
Course Title: Culinary Arts II
Course No: 12.0503
Credit: Credit Hours
Prepared By: Jennifer Barksdale, Instructor
Date Approved by Department: 6/1/10
Assistant Director
I. Course Description for Catalog:
This program is designed to further the student’s education in the food service field. The students will continue to build on the skills that they learn in Culinary Arts I. Experience will be gained in conducting outside caterings. Managerial skills will be developed by working with the class ran restaurant. Students can hone their skills with food preparation and presentation techniques. Seasoning usage as well as herb and spice identification will evolve greatly during this class. Quantity food production techniques will be understood for differing levels. The student will explore the different cuisines of the world. Leadership skills will also be gained through participation in our student organization; SkillsUSA. Also, job shadowing and internships opportunities may present themselves, and participation is dependent upon meeting the qualifications.
II. Objectives of the Discipline:
Upon completion of this program the student should be able to enter the foodservice industry or culinary school with confidence. We have an articulation agreement with Ozark Technical College in Springfield, MO. After completion of this class the student will receive 4 hours of credit towards their culinary arts or restaurant management degree. The student will have the ability to use the techniques they have learned to be efficient restaurant/hospitality employees, exhibiting pride, enthusiasm, and dedication necessary in the service industry.
III. General Education Objectives (Core):
The Franklin Technology Culinary Arts program is based on student, family and community needs. The program is designed to place emphasis on training a person regardless of race, creed, sex, social economic status, handicap, or place of residence for a food service entry level job rather than exploring and establishing ones self in a career. This program is designed to provide juniors in High School training in the necessary skills and related technical information to make him/her employable in an area of food continue their education the next year in Advanced Culinary Arts. Students in the Culinary Arts program shall receive and practice the basic skills of reading, arithmetic, at Franklin Technology Center in areas of leadership, cooperation, decision-making, responsibility, self worth, and sanitation along with the technical skills necessary for on-the-job training and future employment. Lifelong learning will be promoted in this program.
I believe every student should learn to his or her capacity. I believe it is important to recognize the uniqueness of the individual and at the same time expect the students to adhere to high levels of behavior, attendance, dress, language and performance at school and on the job. It is very important to develop motivation within students so they are properly trained and equipped to perform successfully and acquire skills and abilities that will help them become and continue to be gainfully employed. I feel every student should be able to successfully practice the basic skills of reading, arithmetic, speaking, listening and problem solving which will benefit them in their specific occupation and everyday living. I feel that education should be a life long commitment.
IV. Course Outline:
V. Textbooks:
“Pro Start”
“Professional Cooking”
“ServSafe”
“Professional Baking”
“Cooking Essentials”
Text and reference books are here for your convenience, students are allowed and encouraged to use these books at any time. However, they are to remain in the classroom. Time will be allowed for assignments form these books to be done during regular class time. If a student requires additional time to complete assignments, this may be arranged with the instructor.
VI. Major References in the Library
We have numerous cookbooks available for students use.
We also have other textbook for use as reference materials.
VII. Procedures or Methods to be Used.
Clothing and Appearance Guidelines:
All students must come to classes, labs and kitchens appropriately attired. All students need to have good personal hygiene practices.
1. All students will be in uniform everyday. They will wear chef coat & chef hat, close toed shoes, long pants, everyday. No shorts or sandals or flip flops will be allowed. The students will be provided 3 chef coats per week to wear in class.
2. Clothes should be clean and neat in appearance.
3. Hair must be properly restrained or covered.
4. Beards must be covered.
5. Shoes must be closed toe.
6. No hand or arm jewelry will be worn in labs and kitchens.
7. No hail tips, acrylics or nail polish is to be worn. Fingernails must be clean and neatly trimmed.
8. Tattoos will be covered during events, to be decided by the teacher.
9. Tank, midriff or mesh tops are not allowed in labs or kitchens.
10. Body piercing, unnatural hair color and other appearances issues will be dealt with individually by the various instructors in the Culinary Arts Department.
11. Deodorant and perfume should not be used in place of a shower. Please shower and then use deodorant.
12. Cuts, rashes and sores on hands and arms should be bandaged or covered. Plastic gloves should be worn over bandages on hands.
13. Any exposure to a communicable disease (i.e. Hepatitis A) should be reported to instructor immediately.
14. Any student with head lice will not be permitted in class until O.K’d to return by school nurse.
What you will need:
Pens or pencils
Correct shoes for the labs no open-toe shoes, preferably non slip soles. No sandals, flip flops or high heels allowed.
Long pants
Chefs hats
What we provide:
Notebook and folder for just this class
3 chef coats and 3 aprons per week
What you will learn:
Sanitation
Safety
Menu Planning
Production Techniques
Employability Skills
Human Relations
Working as an active team member
Job Skills
Food Costing
Counting Change/running cash register
Classroom activities
Banquets
Special parties and events
Community service projects
Field trips
Guest Speakers
Cleaning
What’s expected of you:
Good attitude
Neat Appearance
Assignments completed
Prepared to work
Courteous manner
The Class Facts
Do: Arrive on time and be ready to work with a good attitude.
Do Not: Leave the class without permission
Be critical of others, we are all human and do make mistakes.
Plan on continually being absent and making a good grade.
You will be evaluated on:
Test scores, written work, lab performance, and employability skills. This includes attendance, attitude, performance while in class and the lab.
What is the Discipline Policy:
Mutual Respect, Theme, Visit to the office, parents contacted, and possible
expulsion from program,.
General Rules:
Listening is an important part of this class. You are responsible for the things you hear and the things you do not hear. Learn to listen and learn to tell classmates to leave you alone so you can pay attention.
MY DESK IS OFF LIMITS!!!!!!!!!!!!!!!!!!!!
Students will not be allowed to leave the classroom without a proper hall pass.
NO HORESEPALY!!! Do not play with or on equipment.
Respect everyone and everything in this classroom. DO not keep the teacher from teaching or the other students from learning.
PROFANITY, FIGHTING, TEASING, RUDE GESTURES OR PUTDOWNS WILL NOT BE TOLERATED,
Guest speakers are here to share their knowledge and inform you. They are not paid, but come to pass on their knowledge. They deserve our attention and respect. Sleeping, doing homework, talking, etc. is not respectful. Please give the speakers your attention, even if their subject is not of particular interest to you.
Attendance and make up work:
It is the policy of F.T.C. that punctual attendance at all scheduled classes, labs and kitchens is regarded as integral to all courses and is expected of all students. Each F.T.C. instructor will include his or her attendance guidelines in each course syllabus. Students will be responsible for knowing and adhering to these guidelines. The student is expected to be in class on time. Tardiness will result in a reduction (or loss) of the day’s grade. It is the student’s responsibility to obtain class materials missed due to absences. Instructors are not obliged to repeat a lab of other in-class experiences missed by the absent student. Students should be aware that the quality of learning experience may suffer as a result of absence and/or chronic lateness.
Attendance is very important in maintaining the maximum level of learning. As we often serve as a reface for jobs and post secondary schools, I am often asked about student’s attendance. For this reason, we strongly encourage good attendance and responsibility during absences. Students are expected to make up all missed assignments. To receive credit, a student must ask the instructor for missed assignments on his/her FIRST day back. A reasonable time frame will be set for turning this work in. Announced tests will be taken on the day of return, or may be taken in advance, if planned ahead.
Plagiarism and Cheating:
Plagiarism and Cheating are strictly forbidden and will result in a zero grade for the exam or assignment and a possible trip to the front office.
Supplies:
You will be expected to have paper and pencil for daily work. You will need one large folder to keep your assignments in.
Costs involved for this course:
Every student will be required to purchase a chef hat. Students also have the option of purchasing chef pants that range form $22.00 - $27.00
They will need closed toe shoes, preferably non slip soles. they will also need long pants for class
.
VIII. Evaluation:
Grades will be determined by averaging total points of all examinations and daily assignments. Letter grades will be assigned as follows:
90 – 100 % A
80 – 89% B
70 – 79% C
60 - 69% D
59 and below F
Lab Evaluation:
LAB SCORING GUIDE
50 pts - Job assignment- You will earn 50 points for
1. completing your entire assigned job task to the manager’s and teacher’s satisfaction.
20 pts - Professionalism- You will earn 20 points for:
1. being in the correct uniform with your hair up and off your face,
2. wearing correct closed toe shoes,
3. working in a sanitary manner
4. using mise en place and are organized and work efficiently.
5. NO HORSEPLAY. This could get you and someone else hurt!
10 pts- Kitchen Performance – You will earn 10 points for:
1. successful preparation of the lab product according to given standards.
20 pts- Employability Skills - You will earn 20 points for:
1. working as a team player,
2. helping others,
3. being respectful to your fellow team members, classmates and teacher,
4. having a positive attitude. NO griping, complaining etc….
5. No cell phones in kitchen unless OKd by teacher
You will lose all lab points if you choose not to go into the kitchen and participate.
TOTAL POINTS POSSIBLE: 100 POINTS
. LAB Performance and Duties.
Each Student should work quickly, but efficiently, Safety is a major concern. All students are expected to observe the safety precautions for each piece of equipment. We want your lab time to be fun and enjoyable, but we CAN NOT TOLERATE HORSEPLAY. You could find yourself with no points for the lab or sent to the appropriate person to give the correct discipline.
Cleanup: All towels, rags and aprons will be taken put into the correct bags. Used chef coats will be hung up or placed into the used bin. The trash cans will be cleaned and sanitized, as needed. The trash bags shall be replaced in the containers, as needed. You will complete your assigned job and be checked out by the manager before leaving the kitchen. If this is not done you will lose points for the day.
ALL STUDENTS ARE EXPECTED TO ASSIST IN THE CLEAN-UP PROCESS. NO ONE WILL BE ALLOWD TO LEAVE THE LAB UNTIL EVERYTHING IS DONE!
Check-out: Students must check with the manager prior to leaving the lab. All equipment and supplies will be returned to its proper storage place. You will complete your assigned job and be checked out by the manager before leaving the kitchen. If this is not done you will lose points for the day. At the end of the lab session, the lab shall be ready for the next class.
Lab Reports:
Each student will complete a lab report for the food product made. This Includes meal functions. Lab reports will be included in the student’s lab notebook. The notebooks will be turned in as directed by the instructors to be checked. Keeping your notebook will be part of your grade.
The instructor in charge will delegate some responsibilities on a weekly or daily basis so each student may receive training in all areas.
DAILY GRADE: 20 pts.
20 pts- Employability Skills - You will earn 20 points for:
1. working as a team player,
2. helping others,
3. being respectful to your fellow team members, classmates and teacher,
4. having a positive attitude. NO griping, complaining etc….
5. No cell phones in kitchen unless OK’d by teacher
6. Doing your class work as assigned.
QUALIFICATIONS FOR END OF YEAR TRIP:
To qualify for the trip at the end of the year trip you must have good attendance. You cannot miss more than 9 days a semester.
Good behavior. Cannot have had ISS or OSS suspension.
Participate in at least 2 after-school events.
Example: Board catering, night class bake sales, student showcase. Etc.
Participate in at least 1 fund raising event.
Example: pizza sales, pie sale, etc.
A POLICY OF NONDISCRIMINATION: The School District of Joplin R-VIII and Franklin Technology Center complies with all local, state, and federal laws and regulations concerning civil and human rights. Educational programs, admissions, and employment practices of the school district and school are free of any discrimination based on race, sex, color, religion, national origin, handicap or prior Vietnam or military service. The policy of the school district and school not to discriminate on the basis of sex or handicap is in compliance with Title IV of the 1972 Educational Amendments, and Section 504 of the Rehabilitation Act of 1973 respectively.
Compliance Officer:
Superintendent of Schools
The School District of Joplin R-VIII
P.O. Box 128
Joplin, MO 64802
417-625-5200
It is the policy of Franklin Technology Center not to discriminate on the basis of race, color, age, gender, disability, religion, or national origin in its education programs, financial aids, activities, admission, or employment policies.
Under the Americans with Disabilities Act, every effort will be made to assist any student with special needs. If you are an individual with a disability and require an accommodation for this class, please notify the instructor or Special Service Coordinator at Franklin Technology (625-5260)
I have read, and understand the policies listed for the Culinary Arts program of study.
Student’s Name ______________________________________ Date: __________________
Parent/Guardian: ______________________________________ Date: __________________
Telephone # __________________________________________
Parents are invited and encouraged to visit our facility.
Questions, comments or further explanation can be received by calling
Mrs. Barksdale @ 625-5260 ext. 3219
Advanced Culinary Arts
Course Syllabus
Campus: 420 Grand
Department: Culinary Arts Technology
Course Title: Culinary Arts II
Course No: 12.0503
Credit: Credit Hours
Prepared By: Jennifer Barksdale, Instructor
Date Approved by Department: 6/1/10
Assistant Director
I. Course Description for Catalog:
This program is designed to further the student’s education in the food service field. The students will continue to build on the skills that they learn in Culinary Arts I. Experience will be gained in conducting outside caterings. Managerial skills will be developed by working with the class ran restaurant. Students can hone their skills with food preparation and presentation techniques. Seasoning usage as well as herb and spice identification will evolve greatly during this class. Quantity food production techniques will be understood for differing levels. The student will explore the different cuisines of the world. Leadership skills will also be gained through participation in our student organization; SkillsUSA. Also, job shadowing and internships opportunities may present themselves, and participation is dependent upon meeting the qualifications.
II. Objectives of the Discipline:
Upon completion of this program the student should be able to enter the foodservice industry or culinary school with confidence. We have an articulation agreement with Ozark Technical College in Springfield, MO. After completion of this class the student will receive 4 hours of credit towards their culinary arts or restaurant management degree. The student will have the ability to use the techniques they have learned to be efficient restaurant/hospitality employees, exhibiting pride, enthusiasm, and dedication necessary in the service industry.
III. General Education Objectives (Core):
The Franklin Technology Culinary Arts program is based on student, family and community needs. The program is designed to place emphasis on training a person regardless of race, creed, sex, social economic status, handicap, or place of residence for a food service entry level job rather than exploring and establishing ones self in a career. This program is designed to provide juniors in High School training in the necessary skills and related technical information to make him/her employable in an area of food continue their education the next year in Advanced Culinary Arts. Students in the Culinary Arts program shall receive and practice the basic skills of reading, arithmetic, at Franklin Technology Center in areas of leadership, cooperation, decision-making, responsibility, self worth, and sanitation along with the technical skills necessary for on-the-job training and future employment. Lifelong learning will be promoted in this program.
I believe every student should learn to his or her capacity. I believe it is important to recognize the uniqueness of the individual and at the same time expect the students to adhere to high levels of behavior, attendance, dress, language and performance at school and on the job. It is very important to develop motivation within students so they are properly trained and equipped to perform successfully and acquire skills and abilities that will help them become and continue to be gainfully employed. I feel every student should be able to successfully practice the basic skills of reading, arithmetic, speaking, listening and problem solving which will benefit them in their specific occupation and everyday living. I feel that education should be a life long commitment.
IV. Course Outline:
V. Textbooks:
“Pro Start”
“Professional Cooking”
“ServSafe”
“Professional Baking”
“Cooking Essentials”
Text and reference books are here for your convenience, students are allowed and encouraged to use these books at any time. However, they are to remain in the classroom. Time will be allowed for assignments form these books to be done during regular class time. If a student requires additional time to complete assignments, this may be arranged with the instructor.
VI. Major References in the Library
We have numerous cookbooks available for students use.
We also have other textbook for use as reference materials.
VII. Procedures or Methods to be Used.
Clothing and Appearance Guidelines:
All students must come to classes, labs and kitchens appropriately attired. All students need to have good personal hygiene practices.
1. All students will be in uniform everyday. They will wear chef coat & chef hat, close toed shoes, long pants, everyday. No shorts or sandals or flip flops will be allowed. The students will be provided 3 chef coats per week to wear in class.
2. Clothes should be clean and neat in appearance.
3. Hair must be properly restrained or covered.
4. Beards must be covered.
5. Shoes must be closed toe.
6. No hand or arm jewelry will be worn in labs and kitchens.
7. No hail tips, acrylics or nail polish is to be worn. Fingernails must be clean and neatly trimmed.
8. Tattoos will be covered during events, to be decided by the teacher.
9. Tank, midriff or mesh tops are not allowed in labs or kitchens.
10. Body piercing, unnatural hair color and other appearances issues will be dealt with individually by the various instructors in the Culinary Arts Department.
11. Deodorant and perfume should not be used in place of a shower. Please shower and then use deodorant.
12. Cuts, rashes and sores on hands and arms should be bandaged or covered. Plastic gloves should be worn over bandages on hands.
13. Any exposure to a communicable disease (i.e. Hepatitis A) should be reported to instructor immediately.
14. Any student with head lice will not be permitted in class until O.K’d to return by school nurse.
What you will need:
Pens or pencils
Correct shoes for the labs no open-toe shoes, preferably non slip soles. No sandals, flip flops or high heels allowed.
Long pants
Chefs hats
What we provide:
Notebook and folder for just this class
3 chef coats and 3 aprons per week
What you will learn:
Sanitation
Safety
Menu Planning
Production Techniques
Employability Skills
Human Relations
Working as an active team member
Job Skills
Food Costing
Counting Change/running cash register
Classroom activities
Banquets
Special parties and events
Community service projects
Field trips
Guest Speakers
Cleaning
What’s expected of you:
Good attitude
Neat Appearance
Assignments completed
Prepared to work
Courteous manner
The Class Facts
Do: Arrive on time and be ready to work with a good attitude.
Do Not: Leave the class without permission
Be critical of others, we are all human and do make mistakes.
Plan on continually being absent and making a good grade.
You will be evaluated on:
Test scores, written work, lab performance, and employability skills. This includes attendance, attitude, performance while in class and the lab.
What is the Discipline Policy:
Mutual Respect, Theme, Visit to the office, parents contacted, and possible
expulsion from program,.
General Rules:
Listening is an important part of this class. You are responsible for the things you hear and the things you do not hear. Learn to listen and learn to tell classmates to leave you alone so you can pay attention.
MY DESK IS OFF LIMITS!!!!!!!!!!!!!!!!!!!!
Students will not be allowed to leave the classroom without a proper hall pass.
NO HORESEPALY!!! Do not play with or on equipment.
Respect everyone and everything in this classroom. DO not keep the teacher from teaching or the other students from learning.
PROFANITY, FIGHTING, TEASING, RUDE GESTURES OR PUTDOWNS WILL NOT BE TOLERATED,
Guest speakers are here to share their knowledge and inform you. They are not paid, but come to pass on their knowledge. They deserve our attention and respect. Sleeping, doing homework, talking, etc. is not respectful. Please give the speakers your attention, even if their subject is not of particular interest to you.
Attendance and make up work:
It is the policy of F.T.C. that punctual attendance at all scheduled classes, labs and kitchens is regarded as integral to all courses and is expected of all students. Each F.T.C. instructor will include his or her attendance guidelines in each course syllabus. Students will be responsible for knowing and adhering to these guidelines. The student is expected to be in class on time. Tardiness will result in a reduction (or loss) of the day’s grade. It is the student’s responsibility to obtain class materials missed due to absences. Instructors are not obliged to repeat a lab of other in-class experiences missed by the absent student. Students should be aware that the quality of learning experience may suffer as a result of absence and/or chronic lateness.
Attendance is very important in maintaining the maximum level of learning. As we often serve as a reface for jobs and post secondary schools, I am often asked about student’s attendance. For this reason, we strongly encourage good attendance and responsibility during absences. Students are expected to make up all missed assignments. To receive credit, a student must ask the instructor for missed assignments on his/her FIRST day back. A reasonable time frame will be set for turning this work in. Announced tests will be taken on the day of return, or may be taken in advance, if planned ahead.
Plagiarism and Cheating:
Plagiarism and Cheating are strictly forbidden and will result in a zero grade for the exam or assignment and a possible trip to the front office.
Supplies:
You will be expected to have paper and pencil for daily work. You will need one large folder to keep your assignments in.
Costs involved for this course:
Every student will be required to purchase a chef hat. Students also have the option of purchasing chef pants that range form $22.00 - $27.00
They will need closed toe shoes, preferably non slip soles. they will also need long pants for class
.
VIII. Evaluation:
Grades will be determined by averaging total points of all examinations and daily assignments. Letter grades will be assigned as follows:
90 – 100 % A
80 – 89% B
70 – 79% C
60 - 69% D
59 and below F
Lab Evaluation:
LAB SCORING GUIDE
50 pts - Job assignment- You will earn 50 points for
1. completing your entire assigned job task to the manager’s and teacher’s satisfaction.
20 pts - Professionalism- You will earn 20 points for:
1. being in the correct uniform with your hair up and off your face,
2. wearing correct closed toe shoes,
3. working in a sanitary manner
4. using mise en place and are organized and work efficiently.
5. NO HORSEPLAY. This could get you and someone else hurt!
10 pts- Kitchen Performance – You will earn 10 points for:
1. successful preparation of the lab product according to given standards.
20 pts- Employability Skills - You will earn 20 points for:
1. working as a team player,
2. helping others,
3. being respectful to your fellow team members, classmates and teacher,
4. having a positive attitude. NO griping, complaining etc….
5. No cell phones in kitchen unless OKd by teacher
You will lose all lab points if you choose not to go into the kitchen and participate.
TOTAL POINTS POSSIBLE: 100 POINTS
. LAB Performance and Duties.
Each Student should work quickly, but efficiently, Safety is a major concern. All students are expected to observe the safety precautions for each piece of equipment. We want your lab time to be fun and enjoyable, but we CAN NOT TOLERATE HORSEPLAY. You could find yourself with no points for the lab or sent to the appropriate person to give the correct discipline.
Cleanup: All towels, rags and aprons will be taken put into the correct bags. Used chef coats will be hung up or placed into the used bin. The trash cans will be cleaned and sanitized, as needed. The trash bags shall be replaced in the containers, as needed. You will complete your assigned job and be checked out by the manager before leaving the kitchen. If this is not done you will lose points for the day.
ALL STUDENTS ARE EXPECTED TO ASSIST IN THE CLEAN-UP PROCESS. NO ONE WILL BE ALLOWD TO LEAVE THE LAB UNTIL EVERYTHING IS DONE!
Check-out: Students must check with the manager prior to leaving the lab. All equipment and supplies will be returned to its proper storage place. You will complete your assigned job and be checked out by the manager before leaving the kitchen. If this is not done you will lose points for the day. At the end of the lab session, the lab shall be ready for the next class.
Lab Reports:
Each student will complete a lab report for the food product made. This Includes meal functions. Lab reports will be included in the student’s lab notebook. The notebooks will be turned in as directed by the instructors to be checked. Keeping your notebook will be part of your grade.
The instructor in charge will delegate some responsibilities on a weekly or daily basis so each student may receive training in all areas.
DAILY GRADE: 20 pts.
20 pts- Employability Skills - You will earn 20 points for:
1. working as a team player,
2. helping others,
3. being respectful to your fellow team members, classmates and teacher,
4. having a positive attitude. NO griping, complaining etc….
5. No cell phones in kitchen unless OK’d by teacher
6. Doing your class work as assigned.
QUALIFICATIONS FOR END OF YEAR TRIP:
To qualify for the trip at the end of the year trip you must have good attendance. You cannot miss more than 9 days a semester.
Good behavior. Cannot have had ISS or OSS suspension.
Participate in at least 2 after-school events.
Example: Board catering, night class bake sales, student showcase. Etc.
Participate in at least 1 fund raising event.
Example: pizza sales, pie sale, etc.
A POLICY OF NONDISCRIMINATION: The School District of Joplin R-VIII and Franklin Technology Center complies with all local, state, and federal laws and regulations concerning civil and human rights. Educational programs, admissions, and employment practices of the school district and school are free of any discrimination based on race, sex, color, religion, national origin, handicap or prior Vietnam or military service. The policy of the school district and school not to discriminate on the basis of sex or handicap is in compliance with Title IV of the 1972 Educational Amendments, and Section 504 of the Rehabilitation Act of 1973 respectively.
Compliance Officer:
Superintendent of Schools
The School District of Joplin R-VIII
P.O. Box 128
Joplin, MO 64802
417-625-5200
It is the policy of Franklin Technology Center not to discriminate on the basis of race, color, age, gender, disability, religion, or national origin in its education programs, financial aids, activities, admission, or employment policies.
Under the Americans with Disabilities Act, every effort will be made to assist any student with special needs. If you are an individual with a disability and require an accommodation for this class, please notify the instructor or Special Service Coordinator at Franklin Technology (625-5260)
I have read, and understand the policies listed for the Culinary Arts program of study.
Student’s Name ______________________________________ Date: __________________
Parent/Guardian: ______________________________________ Date: __________________
Telephone # __________________________________________
Parents are invited and encouraged to visit our facility.
Questions, comments or further explanation can be received by calling
Mrs. Barksdale @ 625-5260 ext. 3219