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: