Students will...
Monday - Complete food related article #6, Review grade with teacher, Review The Dining Experience objectives for quiz on Wednesday.
Tuesday - Review Table Setting Evaluation prior to performance assessment
Wednesday - Quiz Chapter 6 (front of the house basics napkin folds, table settings, place settings)
Thursday - Guest speaker Chef, Le Cordon Bleu Culinary College
Friday - 'Getting Ready to Cook' Define Chapter 9 vocabulary small & large equipment and complete Ch.9.1 graphic organizer
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