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