Staff Homework

	Mitchell High School
	Cindy Gerlach Family and Consumer Scineces 2011-12


Gold				Black

Gold 1	SRB	Culinary Arts I	Culinary Arts I	Culinary Arts II	Culinary Arts II	Nutrition and Wellnes	Interior Design
1	2	3	4	1	2	3	4

Gold Courses

	Gold 1

Date	Assignment Name	Due Date	Description

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Culinary Arts I

Gold 3 and 4

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

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Gold 4

Date	Assignment Name	Due Date	Description

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Black Courses

Culinary Arts II

Black 1 and 2

Date	Assignment Name	Due Date	Description
1-4-12	Dairy and Egg Crossword	1-6-12	Class guidelines and overview Competition sign up Introduction to Dairy products and eggs Taste test Lab using skim, 2% and whole milk

1-6-12	WebQuest Eggs	1-10-12	Review section 1.1 Eggs PPT Separating egg whites Lab Preparing basic eggs

1-10-12	Read section 1.1 and 1.2	1-12-12	Evaluate Egg lab Introduce breakfast foods PPT Lab Breakfast starches

1-12-12	Prepare for quiz		Quiz: section 1.1 and 1.2 Dicuss cooking breakfast meats lab: breakfast watch plating video Plan a breakfast meal

1-17-12	Section 1.2 assignment	1-19-12	Finish plans for breakfast meal Team Building Section 1.2: questions; Coffee, Tea, Energy Drink Presentaiton; Breakfast Buffets

1-19-12	Section 1.3: read and complete questions 1-8	1-23-12	Breakfast Meal Share Breafast Beverage presentations Section 1.3

1-23-12	Section 1.3 worksheet	1-25-12	Section 1.2 review PPT sandwiches Text pages 58-62 Sandwich lab

1-25-12			Review sandwich making Demonstrte Canapes Sandwich lab

1-27-12			Test Review Design a sandwich shop

1-31-12	Nutrition Labels	2-2-12	Test: Chapter 1 2.1 worksheet Section 2.2: Menu Items and Nutrition Taste Test Foods

2-2-12	2.4 Healthy Diet Menu Creation		Review section 2.2 Notes Dietary Guidelines Lab: Alternate Recipes, cooking healthier

2-6-12	Nutrition Disease and Meal Plan	2-10-12	Section 2.1 Review Flow of Food - Preserving Nutrients MyPlate.gov

2-8-12			Chapter 2 Reveiw Chapter 4 case study pg 217 PPT salads Salad Lab - Creating a salad based on the four parts of a salad Work on Meal Plan

2-10-12			Test chapter 2 Complete Meal plan Lab - salad dressings Prepare for types of salads lab - students search for recipes Section 4.8 questions 1-8

2-14-12			Salad Lab Chapter 8 Baking Basic Ignredients and functions Yeast growth experiments Baker's Percentage Formula

2-16-12	Section 8.1 and 8.2 questions	2-22-12	Salad test Steps of making yeast bread Students practice shaping

2-22-12			County Fair Bakery Field Trip Follow-up Measure out ingredients for bread lab

2-24-12			Mix up breads Yeast breads study sheet Shape and bake breads

2-28-12			Mix, shape and bake yeast bread products Bread through the ages time line

3-1-12			Read section 8.2 as a class Lab: Quick breads and cake batters Icing Recipes

3-5-12	Section 8.4 worksheet		Preare Icings and evaluate Section 8.3 activity

3-7-12			Demonstrate making pie crusts Students make pie crusts and bake WS: Order the steps Guess the type of pie

3-9-12			Review pie making Cookies: types, mixing methods Cookie lab and evaluation

3-13-12			Breakfast Buffet Pic-to-grams

3-15-12			No School


3-19-12			Cookie notes Cookie lab

3-21-12			Chocolate tasting Molding chocolate Work on Dessert Delimma


3-23-12			Complete Dessert Dilemma Menu Dessert Plating Plans for dessert challenge

3-27-12			Jeopardy Review Work on Dessert challenge

3-29-12			Chapter 8 review finish up dessert challenge paperwork

4-2-12			Dessert challenge

4-4-12			Prep food for driving simulation

4-10-12			Terms: Students define terms/discuss connection to business Plan business adventure Organizational chart

4-12-12			Prep sample food for business Coborn's - meat department Field trip follow-up Recipes for meat lab Photos of business food, work on business plans

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Black 2

Date	Assignment Name	Due Date	Description

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Nutrition and Wellness

Black 3

Date	Assignment Name	Due Date	Description
1-4-12			Greetings Wellness: Students create visuals to illustrate what wellness looks like Wellness: notes

1-6-12	Action Plan		About Me Sheet Finish Wellness notes Decision Making Steps Stress: How can we relieve it

1-10-12			Share and hand in action plans Stress - What is it and what causes it Physical finess Notes/Study Guide Catergorize Fitness activities

1-12-12			Wellness/Fitness Review Kitchen Safety Video Case study Safety PPT and Study Guide

1-18-12	Foodborne Illness Presentation	1-20-12	Wellness Review Review Kitchen safety Foodborne Illness: work on presentation

1-20-12			Test: Wellness Students share foodborne Illness presentations Notes and study guide: Foodborne illness

1-23-12	The Right Tool for the Job	1-25-12	Safety review Equipment Race

1-25-12			Kitchen Safety Test (need a 75%) Recipe checklist - how to plan for a lab Kitchen know how Plan lab

1-27-12			Review foodborne illnesses Parts of a recipe Kitchen Tools

1-31-12			Test: Food Safety and Sanitation chapter 20 Measuring and Understanding Recipes worksheet Plan lab

2-2-12			Lab

2-6-12			Who Is Not a Cook? Nutrient Match Up PPT and Study guide on nutrients Read chapter 7 complete Puzzling Over Nutrients

2-8-12			Nutrients Jazz Jeopardy Discuss Calories pg 103 WS Calorie Counting Create a visual showcasing a nutrient

2-10-12			Nutrient Review Dietary Guidelines PPT Notes and Studey Guide Questions - groups MyPlate Web Search

2-14-12			MyPlate PPT Portion sizes PPT MyPlate Plan - group activity

2-16-12			Review MyPlate Assignment MyPlate Meal Plan

2-22-12			NCA Reading Introduce cooking methods Plan lab Chapter 21 study guide

2-24-12			lag - cooking methods

2-28-12	Read chapter 32 WS: The Staff of Life		Follow-up to potato lab Measuring Match Up Breads: PPT and study guide Plan bread lab

3-1-12			Quick Bread lab

3-5-12	Kids health article and worksheet		Potato Lab review Breads Activity Scenario's Food Labels "What's on the Label? PPT Nutriton Labels and study guide

3-7-12	Reading Cereal Labels		Many Foods, Many Nutrients Reading: Look at the Label Please 100% activity

3-9-12			Test: Labels, breads, cooking methods How Diary fits in the diet Plan lab Chapter 27 study guide

3-13-12			Dairy Introduction- fitting dairy into the diet Plan lab Ch. 27 study guide

3-15-12			No School

3-19-12			Dairy lab

3-21-12			Video: Crash Course on Calcium REcap chapter 27 WS and reading: Lactose Intollerance and Milk Allergy

3-23-12			Dairy Wrap up PPT and Study guide: Meats, fish, and poultry Parts of Beef, labels, Plan lab

3-27-12			Meat lab


3-29-12			Video: Cooking Today's Beef Calculations WS

4-2-12			Introduce table setting Research mealtime and eating customs in other countries Share

4-4-12			Demonstrate setting the table/ students practice Napkin folding

4-10-12			Table setting quiz Prepare topics to share about storing, buying,and storing fruits Plan lab

4-12-12			Fruit lab

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Interior Design

Black 4

Date	Assignment Name	Due Date	Description
1-4-12	Create a vaisual that illustrates a life cycle Read chapter 1	1-6-12	Class guidelines/overview Introudce terms and how they relate to housing Lifecycle handout/read pages 29-31

1-6-12	Create Maslow's Pyramid	1-10-12	Students share lifecycle visuals Family Life cycle WS Maslow's Pyramid PPT Students read pgs 20-23

1-10-12	Read chapter 2 complete questions 1-19		Review Maslow's Needs Introudce Influences on Housing Discuss Early Shelter/Search for houses of the 1700's and 1800's

1-12-12			Discuss chapter 2 - Influences on Housing Economic Activity

1-18-12			Review chapter 1 and 2 Video: Elements of Design Read chapter 10 and work on activity sheets

1-20-12	Elements of Design	1-23-12	Test: Chater 1 and 2 Chapter 10 PPT Assignments: Elements of Design

1-23-12	Color worksheet	1-25-12	Students share Elements of Design assignment Video: The Power of Color

1-25-12			Quiz: Chapter 10 Paint color wheels

1-27-12			Question Review: Color and Elements of Design Elements and Color assignment

1-31-12			Work on elements and Color assignment

2-2-12			Complete elements and color assignment

2-6-12			Review Color Video: Principles of Design Video Review sheet Chapter 12 read and complete questions 1-9

2-8-12			Color Quiz Principle of Rhythm and Design worksheet PPT Principles of Design Principles of Design assignment

2-10-12			Share principles of design PPT's NCA reading

2-14-12			Test chapters 10, 11, 12 Notes: steps of the decision making process Work through a problem Assign: Resources and Decisions WS

2-16-12			Decision Making Problem House Hunters

2-22-12	Floor Plan Symbols Understanding Plans for a House	2-24-12	Drawing Floor plans Step by step directions Read chapter 7

2-24-12			Guest Speaker: Susan Buck

2-28-12	The Floor Plan Evaluation	3-1-12	Video: Interior Design Basics and follow-up Floor Plan Review Activity Ch 7 Archetectural Drawings Areaes in a house

3-1-12	Chapter 16 ws		Floor Plan and Areas Review Traffic Patterns and special concerns Chapter 16 factors to consider Template arrangement

3-5-12			Chapter 7 and 16 review Floor Plan designing online Create a bedroom

3-7-12			Test: chapter 7 and 16 Design Project

3-9-12			Work on design project

3-13-12			Backgrounds review Assign: Identifying backgrounds and their appropirate uses

3-15-12			No School

3-19-12			Buying background treatments Notes and study guide

3-21-12			Cost out background areas PPT costing WS Floor calculations

3-23-12			Floor Plan pricing review Wall coverings pricing PPT

3-27-12			MTI spech house - take measurements of rooms, draw up a floor plan

3-29-12			Finish up information on pricing wall coverings Introduce project

4-2-12			Quiz: background covering pricing Discuss chapter 15 - review furniture styles Furniture styles activity

4-4-12			Lighting PPT Questions WS: Choosing Window Treatments Assign: structural and nonstructural

4-10-12			Bonnie's Dekor Field trip follow-up

4-12-12			Discuss field trip Chapter 6 Housing styles - video Assign: Roof and Dwelling styles Evolution of Exterioros

How

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