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Friday, December 13, 2013

Final Examination Week December 16 - 20, 2013

Culinary Arts Final Examination Friday, December 13, 2013 – Food Lab (Mystery Basket) Assessment #1 – 10% Monday, December 16, 2013 –Food Lab (Mystery Basket) Assessment #2 – 10% Tuesday, December 17, 2013 – Food Lab (Mystery Basket) Assessment #3 - 10% Wednesday, December 18, 2013 – Holiday Treat Lab/Kitchen Deep Clean Thursday, December 19, 2013 – 1st Block (Multiple Choice Exam) – 10% Friday, December 20, 2013 - 3rd and 4th Block (Multiple Choice Exam) – 10% Note: Each Assessment is worth 10% towards your grade

Sunday, December 8, 2013

Week 9 - 13, 2013

Students will ... Monday - Receive and review study guides for Chapters 3 and 4 Tuesday - Receive and review study guidess for Chapters 5 and 6 Wednesday - Receive and review studey guides for Chapters 9 and 10 Thursday - Review Sideworks ( table setting, napkin folds, smallwares, etc.) Friday - Food Lab - Mystery Basket Assessment Extra credit given for student paticipation during ' Winter Wonderland Week '

Friday, November 22, 2013

Week 12/2-6/2013

Students will... Monday - Submit Sideworks, Table Setting and/or Place Setting Project Tueday - Review Foodservice Careers, Foodservice Trends, and Entrepreneurship Opportunities Wednesday - Continue Foodservice Careers, Foodservice Trends, and Entrepreneurship Opportunities Thursday - Receive Rubric to 'Reseach a Chef'Project Friday - Gather resources to support ' Research a Chef'Project

Sunday, November 17, 2013

Week 11/ 18-22/2013

Student's will... Monday - Review student/group selected recipes(ICA-1,CA-3, and ICA-4). Tuesday - Complete Food Skills Lab (CA-3, ICA-4). Wednesday - Visit from Le Cordon Bleu Chef Isaac. Thurday - Complete Food Skills Lab (ICA-1). Friday - Review class grade/progress.

Thursday, November 7, 2013

Week 11/11 - 15/ 2013

Monday - Review Careers in Foodservice Tuesday – Food Skills Lab – Basic white sauce Wednesday – How to Plate Food Thursday – Food Skill Lab - Students will combine all Food Skills Lab Techniques to create a Meal Friday –Food Lab - Kitchen deep cleaning

Sunday, November 3, 2013

11/4 - 11/8/2013

Students will ... Monday - Review Food Lab Recipes to demonstrate ( cube, dice) for Wednesday Tuesday - Complete Chapter 3 Career Occupations in Culinary Arts Wednesday - Complete Food Lab ( Cube, dice ) Thursday - Review Food Lab Recipes to demonstrate ( beat, whip, fold) for Friday Friday - Complete Food Lab ( beat, whip, fold)

Friday, October 25, 2013

Week 10/27-11/1/2013

Students will... Monday - Review Chapter 15 'Cooking Techniques', Food Lab Work Plan, and Food Lab Activity 2 - 'Mixing Techniques' Tuesday- Complete Food Lab Activity 2 - 'Mixing Techniques' and Review Food Lab Activity 3 - ' Moist Heat Cooking' Wednesday - Complete Food Lab Activity 3 - ' Moist Heat Cooking' and Review Food Lab Activity 4 - 'Frying Techniques' Thursday - Complete Food Lab Activity 4 - 'Frying Techniques' and Review Food Lab Activity 5 - Comparing Cooking Techniques Friday - Complete Food Lab Activity 5 - Comparing Cooking Techniques

Sunday, October 20, 2013

Week 10/21-25/2013 'Homecoming Week!'

PHS Homecoming Week 2013 Students will… Monday, October 21, 2013 – Conclude Side works Lab Tuesday, October 22, 2013 – Complete Table Setting Assessment Wednesday, October 23, 2013 – Review Food Lab and Safety Guidelines, Review Skills Lab Activity 1 – Cutting Techniques Thursday, October 24, 2013 – Complete Skills Lab Activity 1 - Cutting Techniques Friday, October 25, 2013 – Review Skills Lab Activity 2 – Mixing Techniques Remember – Extra credit will be given to students who participate and show school spirit this week!

Monday, October 14, 2013

Week 10/14-10/18/2013

Students will.... Monday - Continue 'sidework' lab (setting a table, place setting, and napkin fold) Tuesday - Continue ' sidework lab (setting a table, place setting, and napkin fold) Wednesday - Continue 'sidework' lab (setting a table, place setting, and napkin fold), CA-3 ( Report to the Media Center to continue www.choosemyplate.gov ) Thursday - Demonstrate how to set a table, CA-3 ( Food Lab - Cutting Techniques ) Friday - Create a Brochure - Illustrate the following; Four types Table Settings in a brochure, Five types in dining styles, and Ten napkin folds in a brochure. CA-3 - Preparation Lab - 50th Gala Reception

Tuesday, October 8, 2013

Week 10/7-10/11/2013

Students will... Learn how to distiquish between different place settings, create decorative napkin folds, and set a table . Wednesday - Quiz Chapter 10, Complete Vocabulary for Chapter 6 , The Dining Experience Thursday- Complete Chapter 6.1 graphic organizer and reading activity Friday - Complete Chapter 6.2 graphic organizer and reading activity

Friday, September 27, 2013

Week 9/30/13 - 11/4/13

Student will... Monday- Review Chapter 10 Knives and Smallwares, Turn in www.choosemyplate.gov 30 day meal plan (Project Grade) Tuesday - Quiz Chapter 10, Complete Vocabulary for Chapter 6 , The Dining Experience Wednesday - Complete Chapter 6.1 and 6.2 graphic organizer and reading activity, Submit Vocabulary Project Thursday - SCHOOL CLOSED Friday- SCHOOL CLOSED

Friday, September 20, 2013

Week 9/23/13-9/27/13

Let get ready to Cook! This week we will complete the following; Monday- Complete Current Event Report, Review Chapter 9 Equipment and Technology Tuesday - Quiz Ch. 9 Equipment and Technology, Ch.10.1 Knives/Graphic Organizer , Ch.10.1 Knives/Reading Activity Wednesday - Ch.10.2 Smallwares/Graphic Organizer, Ch.10 Smallwares/Reading Activity Thursday - Ch. 6 Dining Today/Graphic Organizer, Dining Today/Reading Activity Friday - Ch.6 The Dining Room Enviorment Graphic Organizer, Ch.6 The Dining Room Enviorment/Reading Activity

Friday, September 13, 2013

ICA/CA1 & 2, Week 9/16-20/2013

Getting ready to Cook! Monday-Chapter 9 Vocabulary Book Due( at the end of class) Review section 9.1 The Commercial Kitchen Tuesday-Review section 9.2 Receiving and Storage Equipment Wednesday-Review section 9.3 Preparation and Storage of Equipment Thursday-Review esction 9.4 Holding and Serving Equipment Friday-Create a Maintenance Sheet ICA-1 and ICA-4 Please update www.choosemyplate.gov daily! Choosemyplate DUE Mon. Sept.30,2013

Sunday, September 8, 2013

CA1 & 2 Week 9/9/2013

'Let's get ready to cook' This week we will... Monday-Complete catering concepts voting (May the best group idea win), Complete Chapter 2, Section 2.2 Good Personal Hygiene Tuesday-Review/Quiz Chapter 2.1 and 2.2 Wednesday-Introduce Chapter 9 Kitchen Equipment and Technnology Section 9.1 - The Commercial Kitchen Thursday-Complete Section 9.2- Receiving and Storage of Equipment Friday-Section 9.3 - Preparation and Cooking

ICA

'Let's get ready to cook' This week we will... Monday-Complete Chapter 2, Section 2.3 The Flow of Food Tuesday-Review/Quiz Chapter 2 Wednesday-Introduce Chapter 9 Kitchen Equipment and Technnology Section 9.1 - The Commercial Kitchen Thursday-Complete Section 9.2- Receiving and Storage of Equipment Friday-Section 9.3 - Preparation and Cooking

Wednesday, September 4, 2013

CA 1 AND 2

Students will demonstrate and practice food sanitation and safety with food preparation and service. Tuesday- Define Ch.2 Terms, (vocabulary terms are located throughout the cahpter) Wednesday- Create a group statement of awareness about a particular food safety problem. Thursday- View worksafe video 'Safety and First Aid Procedures' Friday- Complete Ch.2 Keeping Food Safe Review

ICA Week 9/2-9/6

Students will demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial kitchen. Tuesday - Define content and academic Vocabulary p.47 Wednesday - Demonstrate proper hand washing techniques Thursday- Review Chapter 2, p.24 Friday- Discuss the HACCP application and the flow of food

Saturday, August 24, 2013

GRADE UPDATE DELAY

Parents and Students, Due to technical difficulties with my access to Synergy. I am unable to update student/class grades at this time. I apologize for any inconveince this delay may have caused. It is my goal to input all grades by Friday, August 30, 2013.

Monday, August 19, 2013

ICA Semester Outline


ICA Lesson Calendar (Tentative)
                                                 
Week #
Major assignments (i.e. research papers, projects, portfolios)
Due Date
Readings for class
Additional assignments, etc.

Week 1
Chapter 1 Safety and sanitation Principles
Article #1

8/ 12/13
Readings: Culinary Essential, Level 1, Level 2
Assignment; Chapter Resources
Video/ Visual/Internet  Resources

Week 2
Chapter 2 –HACCP applications
Article #2
Common Assessment
8/19/13
Readings: Nutrition, Food and Fitness Text
 Assignment:  Chapter Resources
Video / Visual Resource

Week 3
Chapter 3  Foodservice career options
8/26/13
Readings: Nutrition, Food and Fitness Text
Assignment:  Chapter Resources


Week 4
Chapter 4  Becoming a Professional
Article  #3
9/2/13
Readings: Nutrition, Food and Fitness Text
 Assignment:  Chapter Resources

Week 5
Chapter 5  Customer Service
Project 1  -Research 

9/9/13
Readings: Culinary Essential, Level 1, Level 2 Assignment:  Chapter Resources
Project 1: (Example) Create an informative brochure, power point, website, etc. related to culinary arts

Week 6
Chapter  6 The dining Experience
The Art of Napkin Folding
Article #4
Common Assessment

9/16/13

Readings: Culinary Essential Readings: Culinary Essential, Level 1, Level 2
Assignment; Chapter Resources
Video/ Visual/Internet  Resources

Week 7
Chapter 9 Equipment and Technology
Table Setting /Place Setting

9/23/13
Readings: Culinary Essential, Level 1, Level 2
Assignment; Chapter Resources
Video/ Visual/Internet  Resources

Week 8
Chapter 10 Knives and Small wares
 Preparing Food Safely
Article #5

9/30/13

Readings: Culinary Essential, Level 1, Level 2
Assignment; Chapter Resources
Video/ Visual/Internet  Resources

Week 9
Food Lab Applications
Chapter 12 Creating Menus
 Kitchen Equipment
10/7/13
Readings: Culinary Essential, Level 1, Level 2
Assignment; Chapter Resources
Video/ Visual/Internet  Resources

Week 10
Food Lab Applications
Chapter 15 Cooking Techniques
Skills for Preparing Food
Article  #6
10/14/13
Readings: Culinary Essential, Level 1, Level 2
Assignment; Chapter Resources
Video/ Visual/Internet  Resources

Week 11
Food Lab Applications
Chapter 16 Seasonings and Flavorings
Project 2 
10/21/13
Readings: Culinary Essential, Level 1, Level 2Assignment:  Chapter Resources
Project 2: (Example) Research a career.

Week 12
Food Lab Applications
Chapter 17 Breakfast Cookery
Article  #7
Common Assessment
10/28/13
Reading: Culinary Essential, Level 1, Level Assignment:  Food Lab Work Plan

Week 13
Food Lab Applications
Chapter 18 Garde Manger Basics
11/4/13
Reading: Culinary Essential, Level 1, Level 2
Assignment:  Food Lab Work Plan Handout

Week 14
Food Lab Applications-Ch. 19 Sandwiches and Appetizers
Article #8
11/11/13
 Reading: Culinary Essential, Level 1, Level 2
Assignment:  Food Lab Work Plan Handout

Week 15
Food Lab Applications-Ch. 22-23 Poultry/Meat Cookery
11/18/13
 Reading: Culinary Essential, Level 1, Level 2
Assignment:  Food Lab Work Plan Handout

Week 16
Food Lab Applications-Ch.26 Baking Techniques
Article # 9
12/2/13
 Reading: Culinary Essential, Level 1, Level 2
Assignment:  Food Lab Work Plan Handout

Week 17
Food Lab Applications

12/9/13
 Reading: Culinary Essential, Level 1, Level 2
Assignment:  Food Lab Work Plan Handout

Week 18
Food Lab Applications-Ch. 28 Quick Breads
Article #10
Final Examination
12/16/13
Reading: Culinary Essential, Level 1, Level 2
Assignment:  Food Lab Work Plan Handout


ICA - Introduction to Cuinary Arts


Elements to consider:
                Bell Ringer
                Opening
               Work Session
             Closing
 
Subject: ICA

Week of: 8-19-13
Standard(s): HOSP–ICA-4 Demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial kitchen and bake shop.
4.1 Identify personal hygiene policies and hand washing procedures.
4.2 Identify the biological, physical, and chemical contaminants, and prevention measures.
4.3 Practice proper contaminant prevention measures as it relates to food preparation in the commercial kitchen.
4.4 Identify and demonstrate proper pot and pan washing with four-compartment sinks and the use of sanitizers and detergent chemicals.
4.5 Demonstrate the proper use and cleaning of an automatic dishwasher (if available) and identify the chemicals used for dishwasher cleaning.
4.6 Discuss pest control and management of infestations.
4.7 Discuss Health Department inspections and facility requirements of commercial foodservice establishments. Students conduct a mock Health Department inspection of the kitchen lab.
4.8 Identify and demonstrate proper receiving and storage principles such
HOSP-ICA-6
Analyze and examine fundamental safety skills and practices related to the commercial kitchen.
6.1 Discuss principals of basic First Aid treatments for a foodservice environment including basic cuts, lacerations, abrasions, unctures,CPR, food allergies, anaphylactic shock, Heimlich maneuver, and minor burns.
6.2 Examine and practice correct Fire Safety procedures using correct classifications of fire extinguishers, hood suppression systems, and emergency evacuation routes.
6.3 Practice and examine kitchen safety in the areas of falls, strains, sprains, and lifting using proper techniques.
6.4 Identify gas safety issues for gas ranges and ovens, including shut off valves and pilot lights.
6.5 Examine and identify a Material Safety Data Sheet and explain their importance when handling common foodservice chemicals. Display manual of all MSDS for each chemical used in the kitchen, dining room, and dish room.
Common Core Standard(s): ELACC9-10SL1: Initiate and participate effectively in a range of collaborative discussions(one-on-one, in groups, and teacher-led) with diverse partners on grades 9–10 topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.
ELACC9-10SL2: Integrate multiple sources of information presented in diverse media or formats (e.g., visually, quantitatively, orally) evaluating the credibility and accuracy of each source.
 
 
























Monday
8-19






EQ(s): What can food handlers do to take to protect themselves and the food supply?
Start chapter 2 with scanning the chapter topics. Then start PPT for 2.1 on the Safe Food Handler while students fill out the reading guide.
Glo Germ activity or practice hand washing with cinnamon & oil to demonstrate the need for hot water, soap, and scrubbing to completely rid the hands of germs.
PPT on 2.2.
Discuss HAACP and critical points. Show HAACP logs from KSU.
Discuss danger zone, temperatures.
Demonstrate calibrating a thermometer.

Assessment: Observation of hand washing techniques all year.
Differentiation: Completed reading guides will be supplied to struggling students to highlight as we go through the chapter. No differentiation on handwashing.
Tuesday
8-20





EQ(s): What can food handlers do to take to protect themselves and the food supply?
Review HACCP and critical check points.
Worksheet on identifying check points.


Assessment: Turn in HAACP worksheet.
Differentiation: Struggling students may do only one of the exercises on identifying critical checkpoints. Assign partners to help.
Wednesday
8-21





EQ(s): What can food handlers do to take to protect themselves and the food supply?
PPT on 2.2 with reading guide
Worksheet on Food Handlers Dress Code and Calculating Bacterial Growth.
(Show clip from Sous chef on chef uniform.)

Assessment: Observation, turn in worksheets.
Differentiation: Completed reading guides will be supplied to struggling students to highlight as we go through the chapter. No differentiation on handwashing.
Thursday
8-22





EQ(s): What can food handlers do to take to protect themselves and the food supply?
PPT on 2.3 Flow of Food
Discuss dish washing sink.
Worksheet on pg.  22 and 23 in Culinary Essentials activity manual.
Review for Quiz on Safety and Sanitation tomorrow.

Assessment: Turn in worksheet.
Differentiation: Assign partners.
Friday
8-23





EQ(s): What can food handlers do to take to protect themselves and the food supply?
Quiz on Safety and Sanitation.
Character Ed assembly. Short periods.


Assessment: Quiz scores.
Differentiation:  Different quizzes for some student, more time for some.


Reflection: