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
|
Week of: 8-19-13
|
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:
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