Mitchell High School

Cindy Gerlach

Family and Consumer Scineces

2012-13

   
Gold
Black
   
Nutrition and Wellness
SRB
Culinary Arts I
Culinary Arts I
Culinary Arts II
Culinary Arts II
Planning
Dietetics and Nutrition
1
2
3
4
1
2
3
4

Gold Courses
Nutrition and Wellness
Gold 1
 
     

Date   Assignment Name   Due Date   Description
             
1-7-13          

General overview

Wellness - what it looks like

Chatper 1 ppt

             
1-9-13          

Finish ppt

Discussion questions

Decision making assignment

             
1-11-13          

Define terms

PPT/SGP physical fitness

Action plan assignment

           

 

1-15-13          

Visualization Activity

Ch 1 and 2 Review

             
1-17-13          

Test ch 1 and 2

Read ch 7 complete SG

Share Movement activities

             
1-22-13          

Nutrient Jeopardy

Ch 12 Nutrition throughout the lifecycle visual

             
1-24-13          

Share life cycle visuals

Ch 12 PPT

MyPlate Webquest

Nutrient Quiz

             
1-28-13          

Ch 7 PPT/SG

MyPlate Activity

MyPlate Webquest

Plan meals

           

 

1-30-13          

MyPlate review

Work on MyPlate meals

             
2-1-13          

Portion Size Me Video

Review Nutrients and MyPlate

             
2-5-13          

Review Portion Sizes

Test Review

             
2-7-13          

Test: Nutrition and MyPlate

Seven Sarety Errors

Video: Kitchen safety

Food Sanitation

Chapter 6 read and complete study guide

             
2-11-13          

Kitchen Safety lesson

Kitchen Safety test

Planning a lab

           

 

2-13-13          

Lab

             
2-19-13           Lab
             
2-21-13          

Glow Germ activity

Video

Foodborne illness Research

             
2-25-13           Nutrients lesson
             
2-27-13          

Nutrients Lesson

MyPlate

           

 

3-1-13          

Lab

             
3-5-13           Students present Foodboren Illnes reports
             
3-7-13          

No School

             
3-11-13          

PPT: Foodborne Illness

Equipment Scavenger hunt

Measuring Demo

Parts of a recipe WS

             
3-13-13          

Quiz: foodborne Illnes

Bread - notes

Plan lab

           

 

3-15-13          

Quick Bread lab

             
3-19-13          

Follow-up to bread lab

Grain activity

Plan lab

Grain Study guide

             
3-20-13          

Grain lab

             
3-25-13          

Review lab

WS: How much is too much?

Big Review

Video: Crash Course on Calcium

             
3-27-13          

PPT Dairy - Study Guide

Lactose Intolerance/Milk Allergy REading/WS

           

 

3-29-13          

No School

             
4-2-13          

Dairy PPT/SG

Dairy GAme

Plan lab

             
4-4-13           Dairy Lab
           

 

             
4-8-13          

SG questions 37-39

Dairy Activity

Test Review

             
4-10-13          

Test: Dairy, grain, bread

Beef Basics reading and worksheet

             
4-12-13          

Video: Cooking Today's Beef

Review chapter 28 and study guide

Plan lab

             
4-16-13          

Test

Beef Video

           

 

4-18-13          

Chapter 28 Review SG/PPT

Meat Label

Labels Activity

Notes - Food labels

             
4-22-13          

SD MyLife

Dairy labels activity

Assign: Cereal labels and kids health.org reading

             
4-24-13          

Meat lab

             
4-26-13          

REview labels

PPT fruit and vegetables

Assign - Create a fact visual about fruit or vegetables

Plan lab

             
4-30-13           Fruit/Veg lab
           

 

5-2-13          

Reiew fruit and vegetable

Finish visuals

Brainstorm Health Concerns

Work on health concern report

             
5-6-13          

Share health concern reports

Health Concerns PPT

Plan lab

           

 

             
5-8--13           Health Concerns Lab
             
5-10-13          

Plans for semester test lab

Share reports

Semester test Study guide

Table setting lesson

             
5-14-13          

Table setting review

Ettiquette

Napkin folding

Finish plans for final test lab

             
5-16-13           Semester test lab
           

 

5-20-13          

Kitchen cleaning

Work on study guide

             
5-22-13           Test Review
             
5-24-13          

Semester Test

             
 
Culinary Arts I
Gold 3 and 4
 

Date   Assignment Name   Due Date   Description
             
1-7-13   History of Foof Timeline      

General overview

History of food Service (Quiz, PPT/notes)

             
1-9-13          

Information review

Share history timelines

Lab: foods from vaious time periods

Famous Chef report

             
1-11-13          

Careers: Career card, PPT/notes/career booklet

Video: building futures/video report

             
1-15-13   ServSafe ws's ch 1-3      

Ch1 review

Foodservide Vanues- discuss

Amusement Park lab

Share career assignment

Servsafe practice test

             
1-17-13   ServSafe ws's ch 4-5      

ServSafe lecture

           

 

1-22-13          

Kitchen Mishaps

Safety Rotations

Work on Ch 3 SG

             
1-24-13   ServSafe WS's ch 6-7       ServSafe training
             
1-28-13   ServSafe WS's ch 8-10      

ServSafe Training

             
1-30-13  

Read pgs 274-280

complete knife worksheet

     

Following Directions Lab

ServSafe Quiz

Knife Handling Videos - note sheet

             
2-1-13          

Finish ServSafe training

Begin knife skills - demonstration

           

 

2-5-13          

ServSafe Review

Go through knife safety

Knife skills: setting up the stations, knife handling, guiding hand

Cuts: Juilenne, Brunoise, Chiffonade

             
2-7-13          

ServSafe Review

Knfe Safey Test

Knife skills

             
2-11-13          

ServSafe Test

Knife skills

             
2-13-13          

Knife skills evaluation

Chapter 4 Study guide

Equivalent cards

             
2-19-13          

Knife skills evaluation

chapter 4 study guide

Equivalent cards

           

 

2-21-13          

NCA Reading

Equivalent cards

Ratatouille and Study Guide

Equivalents Quiz

Chapter 4 study guide

             
             
             
           

 

             
             
             
             
           

 

           

 

             
             
             
           

 

             
             
             
             
           

 

           

 

             
             
             
           

 

             
             
             
             
           

 

           

 

             
             
             
             
"
 
Gold 4
 

Date   Assignment Name   Due Date   Description
             
             
             
             
             
             
             

 
Black Courses

Culinary Arts II
Black 1 and 2
 

Date   Assignment Name   Due Date   Description
             
1-8-13   Read chapter 1.1, complete questions 1-13 on the study guide      

General overview

Competition

Chapter 1.1 PPT introduction

Taste test

Cheese Assignment

             
1-10-13          

Go through how to run equipment in MCTEA kitchen

Eggs PPT

Lab - eggs/evaluate

Assign: Web quest

             
1-14-13          

Egg PPT

PPt Section 1.2

Breakfast lab

CH 1 SG

             
1-16-13          

Nutrition PPT

Lab - compare recipes

Ch 2 SG

             
1-18-13          

PPT 2.1

Label Reading

Nutrition Placemat for kids

             
1-23-13          

Nutrition Review

Ch 3 Case Study

costin gout foods

Food Cost Pizza

CH3 SG

             
1-25-13          

Nutrition Test

Grocery Store - Pricing

 

           

 

1-29-13          

Pizza cost lab

             
1-31-13          

Video: Recipe costing

WS - costing and Pricing Gazpacho

Lab

             
2-4-13          

Video: Recipe Costing

WS: costing and pricing Gazpacho

Lab: Chicken A' la king - portion and cost out

Chapter 3 Study guide

             
2-6-13           

Complete chapter 3 study guide

work in new kitchen going through the equipment

             
2-8-13          

Chapter 3 test

Prep food for competition - evaluate

           

 

2-12-13          

Make stocks

 

             
2-14-13          

Finish up stocks, label and freeze

Sandwich PPT

Sandwich lab

             
2-20-13          

Prep soup

Plans for business project

             
2-22-13           Make soup
             
             
           

 

           

 

             
             
             
           

 

             
             
             
             
           

 

           

 

             
             
             
           

 

             
             
             
             
           

 

           

 

             
             
             
           

 

             
             
             
             
           

 

           

 

             
             
             
             
             
             

 
Black 2
 

Date   Assignment Name   Due Date   Description
             
             
             
             
             
             

 
Black 3
 

Date   Assignment Name   Due Date   Description
             
             
           

 

           

 

             
             
             
             
             
             

 
Dietetics and Nutrition
Black 4
 

Date   Assignment Name   Due Date   Description
           

 

1-8-13   Read chapter 1, complete case study questions on the study guide      

General overview

Activity: Why do we need to be concerned about nutrition?

4 areas of health

Put survey together

             
1-10-13   Complete chapter 1 study guide      

Share survey results

Discuss case study

Chapter PPT

Recipe comparision

             
1-14-13   Read chapter 2 complete Study guide      

Ch 1 review

Ch2 Video- Essential Nutrients

Nutrient Density/Empty Calories

 

           

 

1-16-13          

Ch2 Review Activity

PPT

Video: Digestion System

Post Assessment

             
1-18-13          

Identify digestive structures

Draw, label, explain digestive process

             
1-23-13   Chapter 3 study guide      

Pg 33 digestive review

Healthy Body Image BMI

Ch 3 PPT - Dietary Guidelines

             
1-25-13          

Ch3 PPt

DRI's

MyPlate Assessment

             
1-29-13           Lab - Analyze foods
             
1-31-13          

MyPlate PPT

Create 3 day menus and track

           

 

2-4-13          

MyPlate PPT

Create 3 day menus and track

             
2-6-13          

MyPlate Review

Labels Reading

Comparing Nutrition WS

             
2-8-13          

MyPlate PPT

Create 3 days of meals and track

             
2-12-13           Portion lab
             
2-14-13          

Jeopardy Review

Tracking What you eat evaluation

Chapter 4 study guide

           

 

2-20-13          

Reading Activity: Truck Stops offering healthier choices

Chapter review

             
2-22-13          

Chapter 1,2, and 3 test

Work on soup food label

             
           

 

             
             
             
             
           

 

           

 

             
             
             
           

 

             
             
             
             
           

 

           

 

             
             
             
           

 

             
             
             
             
           

 

           

 

             
             
             
             
             
How
 
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