Chapter 1-10 ( click link below)

Textbooks

Week 12/15-19, 2015

Mon. Dec. 15 –Prepare select meal items, Set table, napkin fold, etc.

Tues. Dec. 16 – Prepare/Serve Final Food Lab Meal (to an Administrator, Teacher, Personnel, Family, etc.)

Wed. Dec. 17 – Review Final Examination

Thurs. Dec. 18 – Test Final Exam 1^st & 2^nd BLOCK

Fri. Dec. 19 – Test Final Exam 3rd & 4th BLOCK

 

'It has been my pleasure to instruct you all!

Have a fun & safe winter break'

Chef Lyons

Week 12/8-12/2014

Mon. Dec. 8 – Conclude Chapter 9 & 10 Enrichment Package / (1^st Block only) ‘Basic White Sauce Food Skill Lab

Tues. Dec. 9 – Food Skill Lab – ‘Stir Fry’

Wed. Dec. 10 – Food Skill Lab – Knife Skills – ‘Julienne Cut’

Thurs. Dec. 11 – Planning for Final Food Skill Lab / Create invitation/Invite guest/judge

Fri. Dec. 12 - Review grade with Teacher

Week Dec.1 - 5, 2014 ' Have a Safe & Savory Thanksgiving!'

Students will ....

Monday- Hear from guest speaker, Chef Brian Wayne, Art Institute of Atlanta (re:Culinary Arts)

Tuesday- ICA - Food Skills Lab - Mixing Techniques /CA - Food Skill Lab - Moist Heat Techniques

Wednesday-ICA-Food Skills Lab - Compare Cooking Techniques/CA-Food Skills Lab - Dry Heat Techniques

Thursday-Hear from guest speakers, Jennifer Mesta and Susan Wright, Cobb County Department of Public Health (re: Food Inspections)

Friday- ICA - Complete Chapter 9 & 10 Kitchen Equipment identification activity/CA - Review Ratatouille Challenge Criteria

 

Social Media Thanksgiving Project! 

Set a Table/Cover (with food/meal), demonstrate preparation skills and email photo to pamela.lyons@cobbk12.org for extra credit towards your final grade.

November 17-21, 2014

Students will ...

Monday - ICA-Test chapter 9 and 10/ CA-Report to Cafeteria Duty
Tuesday - ICA/CA Review for Food Skill Lab/ CA-Report to Cafeteria Duty 
Wednesday -ICA/CA Participate in Food Skill Lab
Thursday - ICA/CA Review for Food Skill Lab
Friday - ICA/CA Participate in Food Skill Lab

Please note;  Skill Food Labs will be Wednesdays and Fridays be sure to  wear close toe shoes and provide your own latex gloves if you wear finger nail polish/acrylic nails.

November 10 - 14, 2014

Students will...

Monday - Review Food Lab Rules, Prepare for Food Lab 1 - Cutting Techniques
Tuesday - Compete in the 'Best Beef Burger' challenge/ Complete Food Lab 1 - Cutting Techniques
Wednesday - Visit Le Corden Bleu
Thursday - Review Food Lab 2  - Mixing Techniques
Friday - Complete Food Lab 2 - Mixing Techniques

November 3 - 7, 2014

Students will...

Monday- Complete 'Best Beef Burger' practice lab
Tuesday - Review kitchen utensils
Wednesday - Review parts of a knife
Thursday - Visit Chattahoochee Technical College
Friday - Review Food Lab Criteria

Week 10/27-31/2014 Remember! Field Trip Forms and Monies are due Friday.

Students will...

Monday- ICA- Have fun reviewing Napkin Folds and Vocabulary Terms
CA-Continue review of Best Beef Burger  recipes/project
Tuesday-ICA- Continue Ch.9 & 10 Reading Guides (ongoing)
CA- Complete ' Best Beef Burger' practice lab.
Wednesday- ICA- Continue Ch.9 & 10 Reading Guides (ongoing)
CA- Complete prep lab for Softball Banquet
Thursday-ICA- Receive Culinary Project- 'Vocabulary Project'
CA-Cater Softball Banquet
Friday- ICA- Begin 'Vocabulary Project'
CA - Participate in kitchen clean-up/organization

Visit to...
Chattahoochee Technical College ' Degrees' Restaurant - Nov 6
Le Corden Bleu Culinary College - Culinary Food Lab Experience-Nov.12

Week 10/20-24/2014

Students will...

Monday
ICA - Begin Chapter 9 & 10 graphic organizer & reading activity
CA - Conclude Chapter 3 Project/Package
Tuesday
ICA - Continue Chapter 9 & 10 graphic organizer & reading activity
CA - Food Lab - Food Prep. for College Fair
Wednesday
ICA - Quiz 'Side-works' ( napkin folds & place settings)
CA - Cater College Fair Meal
Thursday
ICA - Receive  Chapter 9 Vocabulary Project criteria
CA - Complete Best Beef Burger Project, Practice Lab
Friday
ICA - Receive Chapter 10 Vocabulary Project criteria
CA - Complete Best Beef Burger Project, Practice Lab

Week 10/13-17/2014 (Particate & Dress-up during Homecoming Week for extra credit!)

Students will...

Monday - (ICA)Complete Etiquette/Ch.6 Practice Test, Review how to properly set a table.
                 (CA) Receive Best Beef Burger Project Information / Continue Ch. 3 Project Package
Tuesday - (ICA) Complete Table Set Assessment
                 (CA) Plan Coach Rogers / Sports Banquet
Wednesday - All classes report to Media Center to complete (ICA) www.choosemyplate.gov
                       (CA) Ch.3 Projects
                      (CA) Plan Counselor William-Chandler Banquet/Lunch                 
Thursday - (ICA) Complete Ch. 9 & 10 Graphic Organizer/Reading Activity
Friday - (ICA) Complete Ch. 9 & 10 Graphic Organizer/Reading Activity

We're getting ready to cook this month after we cover Chapters 9 & 10!

• Students with a grade average below 69% are encourage to improve their grade no later than October 29th.
• Return Parent Permission / Food Allergy Form
• If you are joining FCCLA fees are due Friday, October 17th!

Week October 5 - 9, 2014

Students will...

Monday-Review ' Keeping Food Safe'/Review 'Etiquette'
Tuesday-Test ' Keeping Food Safe' objectives/Complete Ch.3 Enrichment Package
Wednesday- Review 'Sideworks' lab / Review Ch.3 'The Dining Experince'
Thursday-continue on-going 'Sideworks' lab
Friday- Getting ready to Cook! Students please get ready for our Kitchen Clean-up and organization day!

Remember to ...
join the 2014-15 FCCLA team!
return Parent Permission & Allergy forms!
update 30day www.choosemyplate.gov daily due Dec.1st!

Week 9/29-10/3/ 2014

Students will...

• Monday- (ICA)continue 'Sideworks Lab' (on-going), (CA 1&2) begin 'Sideworks Lab'
• Tuesday - View 'Customer Service' best practices/Parent Visit Day during 1st & 2nd block
• Wednesday- Begin Ch. 9 'Equipment Technology' Vocabulary, section Ch.9.1
• Thursday-(ICA) Ch. 9.2 (CA 1&2) food preparation for Mentor Breakfast 
• Friday-(ICA) Ch. 9. 3,  (CA 1&2) cater Mentor Breakfast

Week 9/22-26/14

Students will ...

MON.-Conclude Chapter 6 Vocabulary , begin 'Sidework Lab'
TUES.- Complete Ch. 6.1 graphic oragnizer & reading activity, Chef Dashir Moore, Chatahoochee Tech. will teach CA level 1&2
WED.-Review Ch.6.1
THURS.-Complete Ch. 6.2 graphic organizer & reading activity, Chef Isaac Crawford, Le Corden Bleu demonstration for all classes
FRI.-Review Ch.6.2

Week 9/8-12/2014 ' Enjoy your Fall Break!

Students will...

Monday - Conclude Chapter 3, Foodservice Career Options, Review  www.choosemyplate.gov menu planner
Tuesday - Review Chapter 3, Report to the media center to create www.choosemyplate .gov accounts
Wednesday - Quiz Chapter 3, Report to the medeia  to create www.choosemyplate .gov menu plans
Thursday - Complete Chapter 4 vocabulary
Friday - Review grades with teacher


Enjoy your  Fall Break!

Week 9/1-5/2014 - 'Have a safe and enjoyable Labor Day Weekend!'

Students will...

Monday - SCHOOL CLOSED/LABOR DAY
Tuesday - Conclude Chapter 3 Vocabulary, Complete Chapter 3.1 - Careers in Foodservice
Wednesday - Complete/Review Chapter 3.2 - Foodservice Trends
Thursday- Complete/Review Chapter 3.3 - Entrepreneurship Opportunities
Friday- Complete/Discuss Chapter 3 Review and Critical Thinking questions

Textbook Chapter 1-10

Textbooks


Click the link above to access your textbook.

Week 8/25-8/29, 2014

Students will... Monday - Review ch.2.1 The safe handler Tuesday - Review ch.2.2 The HACCP System Wednesday - Review ch.2.3 The Flow of Food Thursday - Test chapter 2 Friday- Complete ch.3 content/ academic vocabulary

Week 18 - 22, 2014

Students will... Monday - Review common assessment results, continue Food Service Inspection Project Tuesday - Conclude Food Service Inspection Project in groups and completing a list of your your favorite restaurants,include the location Log on to http://dph.georgia.gov/environmental-health-inspections Discuss results at your table, share at least one with the class Wednesday - Complete Food related Article Report and discuss Thursday - Finalize 'Research a Chef/Restaurant' Project Friday - Submit 'Research a Chef/Restaurant' Project, Due 8/22/14

Access www.glencoe.com for vocabulary words, graphic organizers, reading activities and more!

Students and Parents can access vocabulary words, graphic organizers, reading activities, practices test and more via the following steps; Go to www.glencoe.com > Georgia > Student/Parent > Family&Consumer Sciences > Food&Nutrition > Culinary Essentials 2010 > Select Chapter of interest/need!

August 11-15, 2014

Students will... Monday- Complete Chapter 1 Culinary Safety/History Tuesday-Review Chapter 1 Culinary Safety/History Wednesday-Review Cources Syllabus Thursday-Research a Chef / Restaurant Friday- Test Common Assessment

Welcome to the 2014-15 School Year!

Welcome back students to the 2014-2015 school year! This year promises to be the best ever! Here is a brief description of all the wonderful things we will encounter this year in Culinary Arts. This course is designed to introduce students to the exciting world of Culinary Arts and to help them identify possible career paths within this industry. During this course students will learn history, trends, fundamental concepts, skills and techniques involved in basic food preparation, safety and sanitation. Special emphasis will be given to the study of ingredients, cooking theories, vegetable cookery, meat and poultry as well as the preparation of stocks, soups and sauces. In addition this course will highlight basic cooking techniques such as sautéing, roasting, poaching,braising and frying. Lectures and demonstrations will teach organization skills in the kitchen, professionalism,work coordination and knife skills. Students will also acquire basic knowledge of “front of the house” operations and procedures. Instructional time will consist of a combination of class work coupled with hands on experience in cooking laboratories. I look forward to working with you.

Week May 5th - 21st, 2014

Students will... Mon. May 5 – Complete Chapter 9 & 10 Enrichment Package / Level 2 Students report to cafeteria Tues. May 6 – Prepare for ‘Senior Honors Night’ / Level 2 Students Practice EOPA online (ongoing until 5/12, 5/13) Wed. May 7 – Food Lab ‘Basic White Sauce/Béchamel’ & Dry Heat Technique Lab Thurs. May 8 – Prepare for’ Soccer Banquet’ / Set up for ‘Special Education Prom’ Fri. May 9 – ‘Research a Chef’ Project Due / Plan Final Food Lab Meal (Invitation) Mon. May 12 – Plan Final Food Lab Meal (Menu) /Level 2 Students review EOPA with Chef Dashir Moore, Chattahoochee Technical College/ Level 2 students Test EOPA 2nd BLOCK - Part 1 Tues. May 13 – Prepare for Final Food Lab Meal / Prepare for ‘Sensational Seniors Program’ / Level 2 Students will test EOPA 2nd BLOCK – Part 2 Wed. May 14 – Serve Final Food Lab Meal to an Administrator, Teacher, Personnel, Family, etc. Thurs. May 15 – Prepare for ‘Lacrosse Banquet’ / Receive Final Exam Study Guide Information Fri. May 16 – Complete Final Exam Enrichment Package / Seniors test Final Exam 3rd & 4th Mon. May 19 - Complete Final Exam Enrichment Package / Seniors test Final Exam 1st & 2nd Tues. May 20 – Test Final Exam 1st & 2nd BLOCK Wed. May 21 – Test Final Exam 3rd & 4th BLOCK

Week 4/28-5/2/2014

Students will... Mon. - Moist Heat Food Lab Tues.-Review Professionalism and Customer Service, Level 2 students will train in the cafeteria Wed. - Thurs. - Mixing Technique Food Lab Thurs. - Compare Cooking Techniques Food Lab Fri. - Frying Technique Food Lab Please note: The Culinary Arts Final Assessment include; Final Food Lab (1st block-May 7,2nd block-8,3rd block-May 9) and a Multiple Choice Final Exam

Week 4/21-25/2014

Students will... Mon.-Continue cutting technique lab ( cube and dice ) Tues.- Complete cutting technique lab (julienne, fine julienne, brunoise, batonnet) Wed.- Complete cutting technique lab ( garnishes) Thursday - Plan mixing technique lab & Receive Culinary Arts Porject 2 - 'Research A Chef' Friday - Complete mixing lab

Week 4/14-18/2014

Students will.... Mon.- Review 'Types of Knives'and Test Tues.- Review Basic Knife Cuts Wed.- Review Garnishes Thurs.- Complete Food Lab Fri.- Complete Food Lab

Week 4/7-4/11/2014~'Welcome Back from Spring Break'

Students will... Monday-Review place settings, napkin folds, and table etiqutte Tuesday- Review Food Lab Safety Procedures Wednesday- Deep clean and organize kitchen Thurday- Review ch.9,10, and 15 Friday-Test ch.9,10, and 15

(Revised) Food Labs will begin...

Please note:Food Labs are planned to start after spring break. (Important Reminder:Respect for classroom/school policy are very important for safety,students must demonstrate acceptable behavior regularly).

Week 3/24-28/2014

Students will... Monday-Ch.9 'Smallwares Challenge' vocabulary game Tuesday-Ch.10 'Equipment and Appliance Challenge' vocabulary game Wednesday-Ch.15 'Techniques Challenege' game Thurday-Review grades and conference with teacher Friday-Submit approved/acceptable missing assignments Please note:Food Labs are planned to start after spring break. (Important Reminder:Respect for classroom/school policy are very important for safety,students must demonstrate acceptable behavior regularly).

Week 3/17-21/2014

Students will... Monday-Review 9 Hour Make-up Assignmentdue to inclement weather Tuesday-Review Etiquette, view support video, and take notes Wednesday- Students will set a table based on menu guidelines Thursday-Conclude and submit 9 our Make-up Assignments Friday-Receive guest speaker Chef Gallagher,Chattanooga Technical College

WHEN WILL FOOD LABS BEGIN...

Food labs should begin tenatively Tuesday, March 25, 2014 Please note: As noted in the syllabus Students must take both the safety and sanitation test and receive 80% to beginning food labs. The assessment will include the following; Procedures for fire safety Knife safety First aid Sanitation procedures The test will be given Monday, March 24,2014 Good Luck & Let's get ready to Cook!

9 Hour Make-up Assignments

9 hour make-up assignments due to inclement weather Create vocabulary book, flash cards, crossword puzzle, powerppoint, etc.(with pictures)for the following chapters; Ch.9 – Equipment and Technology, p.247 (content and academic terms) Ch.10 – Knives and Smallwares, p.275(content and academic terms) Ch. 15 – Cooking Techniques,p.395 (content and academic terms) Due date- 3/28/2014

Week 10-14, 2014

Students will... Monday-Receive guest speaker Chef Brian Wayne from The Art Institute of Atlanta. Tuesday-Review Chapter 6 The Dining Experience Wednesday-Prepare classroom for sideworks/table setting demostration Thursday-Identify Place Settings Friday- Demonstrate; How to set a Table

Week 3/3-7/2014

'Let's get ready to Cook' Students will... Monday-Complete Ch.6.1 Graphic Organizer & Redaing Activity Tuesday-Complete Ch.6.2 Graphic Organizer & Redaing Activity Wednesday- Distinquish the different types of table settings Thurday- Identify place settings Friday- Complete Chapter 6 Enrichmnet Package

Week 24-28, 2014

Students will... Monday- Complete Food Related Article, Review choosemyplate.gov Tuesday- Review Chapter 3.1, Complete group activity ' Identify a traditional kitchen brigade' Wednesday- Review Chapter 3.2, Complete group activity ' Identify othe related opportunities in foodservice Thursday - Review Chapter 3. 3, Complete Culinary Arts Project, update daily food log via choosemyplate.gov Friday- Present Culinary Arts Project ' Create a Food Inspection Sheet' ( to include interview of someone in foodservice) Have a Awesome Weekend!

Week 2/17-2/21, 2014

Students will... Monday-SCHOOL CLOSED Tuesday - SCHOOL CLOSED Wednesday-Guest Speaker, Chef Isaac Crawford from Le Cordon Bleu Thursday-Review chapter section 3.3, work towards completion of Unit 1 Culinary Arts Project - Create an Inspection Sheet Friday-TEST COMMON ASSESSMENT online in the media center Unit I Culinary Arts Project Creteria; 1. Show an example of an Inspection Sheet 2. Show your student creeated Inspection Sheet 3. Provide the Company Name, Job Title, and name of the person you interviewed ( bonus for showing a video of the interview) see Unit I Culinary Arts Project given Monday, Feb. 10, 2014 for details

Week Feb.10-14, 2014

Students will... Monday-review chapter 1 , receive unit 1 culinary art project - ' Create an Inspection Sheet' Tuesday-review chapter 2 Wednesday- test 6 week common assessment Thursday- Furlough Day/ School Closed Friday- Furlough Day/ School Closed

Week 2/3-7/2014

Students will... Monday-Conclude group presentations Tuesday-Test Chapter 2, Complete Chapter 3 Vocabulary Wednesday-Complete/review Chapter 3. 1 Thursday-Complete/review Chapter 3.2 Friday-Completer/review Chapter 3.3 Please note; To take Ch.2 Test please log onto > glencoe.com< select georgia, student, family and consumer sciences> selcet food and nutrition > then culinary essentials 2010 > then click student center > then chapter 2 in the drop box > lastly select game center > then practice quiz Complete your test and email you results to pamela.lyons@cobbk12.org for me to record in the gradebook Good Luck!

Week 27-31, 2014

Students will... Monday-Complete/review, Chapter 2.3 The Flow of Food Tuesday-Test Chapter 2, Complete Chapter 3 Vocabulary Wednesday-Complete/review Chapter 3. 1 Thursday-Complete/review Chapter 3.2 Friday-Completer/review Chapter 3.3

January 20-24, 2014

This week students will... Monday - SCHOOL CLOSED / DR. MLKJr DAY Tuesday - Complete Ch. 2 Vocabulary, page 47 Content and Academic Terms Wednesday - Complete Ch.2.1 Graphic organizer and Reading Activity/Hear from Guest Speaker, Chef Harold Thursday - Complete Ch.2.2 Graphic organizer and Reading Activity Friday - Complete Ch.2.3 Graphic organizer and Reading Activity

Access student assignments anytime!

Attention! Students, you can always print chapter enrichment activities at home! Go to glencoe.com >Select Georgia/Student/Family and Consumer Sciences >Then Food &Nutrition>Culinary Essentials 2010>Then Student Center> Select desired chapter (see assignments here to print for your convenience)

January 13-17, 2014

Students will... Discover Chapter 1, Safety and Sanitation Principles and Chapter 2, HACCP Applications. Complete Food Article 1, receive criteria for Unit 1 Culinary Arts Project, and Test Common Assesment.

Week January 6 - 10, 2014 - Welcome to the new school year!

This week students will...receive course overview and course syllabus. Review class and school policy and procedures, begin chapter 1 curriculum. Please note: Food/Culinary Lab will begin mid-march after safety and sanitation guidelines are covered. Please see 90 day pacing guideline for your convenience. Week 1 Chapter 1 2 Week 2 Chapter 2; Unit 1 Culinary Project 3 Week 3 Chapter 3, 4 Week 4 Chapter 5, 6 Week 5 Chapter 7; Unit 2 Culinary Project Week 6 Chapter 8;Unit 3 Culinary Project Week 7 Chapter 9, 10, 11 Week 8 Chapter 12, 13, 14 Week 9 Unit 4 Culinary Project Week 10 Chapter 15, 16, 17 Week 11 Chapter 18, 19 , 20 Week 12 Chapter 21, 22 Week 13 Chapter 23, 24 Week 14 Chapter 25 Week 15 Unit 5 Culinary Project Week 16 Chapter 26, 27 Week 17 Chapter 28 Week 18 Chapter 29; Unit 6 Culinary Project