| Date |
|
Assignment
Name |
|
Due
Date |
|
Description |
| 1-3-12 |
|
Test Your Workplace Safety IQ WS |
|
1-5-12 |
|
What is Culinary Arts?
Video
General Classroom items
Safety Introduction/Term match up |
| |
|
|
|
|
|
|
| 1-5-12 |
|
Safety Visual |
|
1-9-12 |
|
WS's: Safety and the Law, Knife Handling, First Aid
Safety PPT
Term and Concept Review |
| |
|
|
|
|
|
|
| 1-9-12 |
|
Read pages 274-280, 304-302
Complete worksheets |
|
|
|
Safety Review
Demo Knife cutting and station set up
Video: squaring off/julienne |
| |
|
|
|
|
|
|
| 1-11-12 |
|
|
|
|
|
Test: Chapter 3 safety
Review knife set up station video
Knife cuts flashcards
Students practice knife cuts |
| |
|
|
|
|
|
|
| 1-13-12 |
|
Read ServSafe chapters 1 and 2 complete worksheets |
|
|
|
Review knife basics
Activity 5.5 Knife cuts
Cook up product using a specific cooking method |
| |
|
|
|
|
|
|
| 1-18-12 |
|
ServSafe Chapters 3 & 4 |
|
1-20-12 |
|
ServSafe Pretest
Video: chapter 1
At Risk Activity
Chapter 2 video
Activity: TCS or Not, Teach the Bug |
| |
|
|
|
|
|
|
| 1-20-12 |
|
Chatpers 5, 6, and 7 |
|
1-24-12 |
|
ServSafe
PPT Review
Activity The Allergen Story
Chapter 3 video |
| |
|
|
|
|
|
|
| 1-24-12 |
|
Chapters 5, 6, and 7 |
|
1-26-12 |
|
ServSafe
PPT Review
Activity The Allergen Story
Chapter 3 video |
| |
|
|
|
|
|
|
| 1-26-12 |
|
Chapters 8, 9, and 10 ServSafe |
|
1-30-12 |
|
Recipe sampling |
| |
|
|
|
|
|
|
| 1-30-12 |
|
Chapters 11, 12, 13, 14 ServSafe |
|
2-1-12 |
|
ServSafe |
| |
|
|
|
|
|
|
| 2-1-12 |
|
|
|
|
|
ServSafe |
| |
|
|
|
|
|
|
| 2-3-12 |
|
|
|
|
|
Knife cuts: square off, julienne, chiffanade, brounoise |
| |
|
|
|
|
|
|
| 2-7-12 |
|
|
|
|
|
ServSafe Review
Section 5.1 Flow of Food and Equipment
Mis en Place Lab
discuss Importance of Mise en Place |
| |
|
|
|
|
|
|
| 2-9-12 |
|
|
|
|
|
ServSafe Test
Equipment Activity Lab |
| |
|
|
|
|
|
|
| 2-13-12 |
|
Equipment Crossword and Equivalents |
|
2-15-12 |
|
Heat transfer
cooking Methods - 3 categories
WS: 5.7
Lab Cooking Methods
4.1 Professionalism |
| |
|
|
|
|
|
|
| 2-15-12 |
|
|
|
|
|
Tour MTI Culinary Kitchen
Professsionalism - chefing up |
| |
|
|
|
|
|
|
| 2-21-12 |
|
Reading Standardized Recipes
Units of Measure |
|
2-23-12 |
|
PPT -Professionalism
Role Play
Standardized Recipes
Planning - work time
Create a time work schedule
Lab - Time schedule |
| |
|
|
|
|
|
|
| 2-23-12 |
|
Equivalents Measure
Conversion
EP/AP |
|
2-27-12 |
|
Equivalents Measure WS
Review parts of Recipe
Converting Recipes: PPT
WS
Lab: Recipe conversion
EP/AP: read pages 254-257 |
| |
|
|
|
|
|
|
| 2-27-12 |
|
EP/AP worksheet
Equivalent Measures WS |
|
|
|
Lab - Recipe Conversions
Equivalent Measures Review
EP/AP Demo
Study Guide chapter 4 and 5 |
| |
|
|
|
|
|
|
| 2-29-12 |
|
Read section 6.1 complete WS |
|
|
|
Quiz: equivalents and conversions
EP/AP Experiments
Exam Prep Questions pg. 266 - 267, 364-365
PPT: Stocks and Study Guide |
| |
|
|
|
|
|
|
| 3-2-12 |
|
|
|
|
|
Quiz: equivalents and conversions
EP/AP Experiments
Exam Prep Questions pg. 266 - 267, 364-365
PPT: Stocks and Study Guide |
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| 3-6-12 |
|
|
|
|
|
Test: Chapters 4 and 5
Make Stocks |
| |
|
|
|
|
|
|
| 3-8-12 |
|
Read section 6.2 questions 1-4 |
|
|
|
Review Stocks
Blanch and Sweating demonstration
PPT sauces and Study Guide
Making a roux experiemnt |
| |
|
|
|
|
|
|
| 3-12-12 |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| 3-14-12 |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| 3-16-12 |
|
|
|
|
|
No School |
| |
|
|
|
|
|
|
| 3-20-12 |
|
|
|
|
|
Sauce, soup, stocks review activity
Plan sauce lab - students find recipes
Equivalents |
| |
|
|
|
|
|
|
| 3-21-12 |
|
|
|
|
|
Equivalents Quiz
SAuce lab
Recipe conversion for soup recipes |
| |
|
|
|
|
|
|
| 3-26-12 |
|
|
|
|
|
Sauce, coup, stock test
Mystery basket lab |
| |
|
|
|
|
|
|
| 3-28-12 |
|
|
|
|
|
Preparation work for Empty Bowl |
| |
|
|
|
|
|
|
| 3-20-12 |
|
|
|
|
|
Preparation work for Empty Bowl |
| |
|
|
|
|
|
|
| 4-3-12 |
|
|
|
|
|
Communication Process
Roleplay Breakdown in communication
Chapter 7 test
Chapter 8 PPT
Dangers of Labeling |
| |
|
|
|
|
|
|
| 4-5-12 |
|
|
|
|
|
Teamwork lab
Case Study: Problem Solving |
| |
|
|
|
|
|
|
| 4-11-12 |
|
|
|
|
|
Review chapter 8 concepts
Fruits: Web
Demonstrate garnishes made from fruits and vegetables
Discuss cooking fruits
Fruit lab and follow-up questions
Assignment: fruit worksheet
Begin plans for 7th Grade presentation |
| |
|
|
|
|
|
|
| 4-13-12 |
|
|
|
|
|
Fruit Reveiw
Drawing of Vegetable plant - identify parts
PPT - vegetables and study guide
Discuss cooking methods
Vegetable lab with follow-up questions
Assignment - worksheet vegetables |
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|