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

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 '

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

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.

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

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)

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

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!

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

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

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

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

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

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

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

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.

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. Hand washing song http://www2c.cdc.gov/podcasts/player.asp?f=770473 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: