About Me

Sunday, December 4, 2016

Week 12/5-9/2016

Students will...


Monday - Report to Cafeteria Internship / Present Food Holiday
Tuesday - Report to Cafeteria Internship / Receive Final Food lab info.
Wednesday - Report to Cafeteria Internship / Receive Final Exam info.
Thursday - Practice  food skill lab
Friday - Prep. & delivery staff lunches

Sunday, November 27, 2016

Week 11/28-12/2/2016

Students will...


Monday - Report to Cafeteria Internship / Review Ch.26 Reading Comprehension Activity
Tuesday - Report to Cafeteria Internship / Review and discuss final food lab menu and options
Wednesday - Report to Cafeteria Internship / Review skills/techniques
Thursday - Practice Food Skill Lab
Friday - Practice Food Skill Lab / Prep and serve staff lunches

Week 11/21-25/2016 Thanksgiving Break/School closed ~ Enjoy and be Safe

Monday, November 14, 2016

Week 11/7-11/2016

Students will ...


Monday- Report to Cafeteria Internship / Complete Bi-weekly Food Holiday
Tuesday- Teacher workday/ No students
Wednesday- Report to Cafeteria Internship
Thursday- Hear US Army guest speaker
Friday- Cater French Club Induction

Week 11/14-18/2016

Students will ...


Monday - Report to Cafeteria Internship/ Complete Bi-weekly Article Report
Tuesday - Report to Cafeteria Internship / Complete Ch.26 Vocabulary
Wednesday -Report to Cafeteria Internship / Complete Ch.26 Reading Activity
Thursday - Complete Food Skill Lab
Friday - Attend field trip to Medieval Times Dinner Tournament / Complete Ch.26 Enrichment Activity

Week 10/31 - 11/4/2016

Students will ...


Monday - Hear from CTAE Industry guest speakers
Tuesday - Report to Cafeteria Internship
Wednesday - Report to Cafeteria Internship
Thursday - Food Skill Lab - Rosemary Chicken
Friday - Hear from Johnson & Wales Guest Chef

Week 10/24-28/2016

Students will...


Monday - Report to Cafeteria Internship
Tuesday - Report to Cafeteria Internship
Wednesday - Attend Field trip to Life University
Thursday- Complete Food Skill lab / Prep Lab
Friday - Compete in Best Beef Burger or Pasta Challenge

Monday, October 24, 2016

Week 10/17-21/ 2016

Students will....


Monday- Review Ch.6.1 PPT & Take notes/ Review Best Beef Burger/Pasta  Recipes
Tuesday- Review Ch.6.2 PPT & Take notes/Plan Best Beef Burger/Pasta practice lab market order
Wednesday- Set a table based on a menu specification / Continue Cafeteria Internship
Thursday-Cater CCSD Principal Breakfast/Review Table setting / napkin fold objectives / Cater College Fair
Friday-Complete Skill Food Lab- Fondant Potatoes / Cutting Techniques

Week 10/10 - 14/ 2016

Students will...


Monday- Hear from guest speaker Chef Wayne from The Art Institute of Atlanta
Tuesday - Conclude Side-works/Napkin fold lab / CA- 1 Report to Cafeteria Internship
Wednesday - Begin Table Setting Lab / CA1 - Report to Cafeteria Internship
Thursday - Set a Table based on a menu / CA-1 - Cater Staff/ Athletes lunches
Thursday - Continue table setting lab / CA-1 - Cater Staff / Athletes lunches

Sunday, October 2, 2016

Week October 3 - 7, 2016

Students will...


Monday - Quiz front of the house standards (side works/ napkin fold objectives)
                 Report to Cafeteria Internship (due to internship test distribution will take place Monday to Wednesday for all students to participate)
Tuesday - Report to Cafeteria Internship
Wednesday - Report to Cafeteria Internship
Thursday - Prep. mis en place for staff lunches
Friday - Deliver staff lunches



Sunday, September 18, 2016

Week 9/19-23/2016

Students will...


Monday- Conclude side work/napkin fold lab/ Report to Cafeteria Internship
Tuesday- Complete Chapter enrichment/ Report to Cafeteria Internship
Wednesday- Complete Chapter enrichment/ Report to Cafeteria Internship/Catering event prep
Thursday- Catering event / Skill food lab 1
Friday- Set a table / quiz napkin folds / test grains & rice / meats chapter objectives



Sunday, September 11, 2016

September 12-16, 2016

Students will ...
Monday -  Continue side work / napkin fold lab and make-up practice lab (teams that apply)
Tuesday- Complete Meat Cuts (1/3 block) and Grains & Pasta (2 block) graphic organizer / reading activity
Wednesday- Review Practice lab 2  criteria , plan market order , assignment group duties and responsibilities
Thursday- Complete Practice Food Lab 2 & review plated dishes with chef
Friday-Catering event prep/Review front of the house objective and end Side work / napkin lab

Week September 5-9, 2016

Students will ...
Monday -  School Closed / Labor Day
Tuesday- Complete Chapter vocabulary for meat cuts (1/3 block) and pasta and grains (2 block)
Wednesday- Review Meat Cuts/Pasta and Grains PPT & Take Notes
Thursday- Complete Practice Food Lab 1 of 2 & review plated dishes with chef
Friday-Review front of the house objective and begin Side work / napkin lab

Sunday, August 28, 2016

8/29 - 9/2/2016

Students will...
Monday -  Review Servsafe lessons 1-2
Tuesday- Servsafe lessons 3 - 4 /Review Ch.28 Meat Cuts
Wednesday- Servsafe lessons 5-6/Review Ch.28 PPT & Take Notes
Thursday-Quiz Servsafe / Ch.28 objectives
Friday-Conclude kitchen deep clean & organize

Monday, August 22, 2016

Week 8/22 - 8/26/2016

Monday - Complete Article Report 2 & Ch.3 graphic organizer and vocabulary
Tuesday- Review Ch.3 Meat Cuts
Wednesday- Review Ch.28 PPT & Take Notes
Thursday-Quiz Ch.3 objectives
Friday-Complete kitchen deep clean & organize

Monday, August 15, 2016

August 15 - 19, 2016

Students will...

Monday - Review Ch. 2 Enrichment / Anchoring activity
Tuesday - Share Media Center Report on Pasta / Review Fact about Beef
Wednesday - Review Ch. 3 Vocabulary and Concepts
Thursday - Review Serv Safe Video series and Take Notes 
Friday - Continue Serv Safe Video series and review via Kahoot.it 

Monday, August 8, 2016

Week 8/8-12/2014

Students will...


Monday - Complete Article Report #1, Test Ch. 1 common - assessment
Tuesday - Review best beef challenge criteria / Research Recipes
Wednesday - Review Ch. 2 HACCP Applications
Thursday - Kahoot Challenge
Friday - Test Ch. 2

Sunday, July 31, 2016

Week August 1 - 5, 2016 - Welcome Back!

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 sauteing, 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.
Chef Lyons

Monday, May 16, 2016

Week 5/16-20/2016

Students will...


Monday - (2nd block) Final Food Skill Lab (3rd/4th Block) complete final exam study guide
Tuesday -Review grades with Chef
Wednesday - Substitute assignment/ Chef out
Thursday - Kitchen Deep-Clean
Friday - Senior Finals & Kitchen Deep-Clean

Sunday, May 1, 2016

Week May 2-6, 2016

Students will...




Monday -Sped. Ed. PLO (2nd block)/Report to Cafeteria Internship/ Review and plan Final Food Lab/ Begin invitation and project flyer
Tuesday-Guest Speaker, Towanda Spinks , Life College/Report to Cafeteria Internship/Continue project flyer/ Prep. sensational senior catering event
Wednesday- Report to Cafeteria Internship/Continue project flyer/Prep. sensational senior catering event
Thursday- Practice lab (3rd block) / Conclude project flyer
Friday- Chef out/off substitute assignment will be  provided

Sunday, April 24, 2016

Week April 25 - 29, 2016

Students will...


Monday - Complete Cafeteria Internship; Complete Article Report #8; Review Final Food Lab Criteria; Complete Chapter 22 - Poultry Vocabulary 
Tuesday - Complete Cafeteria Internship, Complete Chapter 22 - Poultry Graphic Organizer & Reading Activity
Wednesday - Complete Cafeteria Internship; Review Chapter 22 - Poultry PPT & Take Notes
Thursday - Practice Food Skill Lab 11 - Chicken Prep
Friday - Practice Food Skill Lab 12 - Seared chicken

Sunday, April 17, 2016

Week 4/ 18-22/2016

Students will...


Monday - Conclude Skill Food Lab - Quick breads
Tuesday -Cafeteria  Internship
Wednesday - Cafeteria Internship
Thursday - Skill food lab
Friday - Skill food lab

Monday, April 11, 2016

Week 4/11-15/2016

Students will...


Monday- Cafeteria Internship /Complete chapter 28  Graphic organizers and reading activities
Tuesday-Cafeteria Internship / complete chapter 28 vocabulary and review questions
Wednesday-Cafeteria Internship / Review skill food lab recipes - quick breads
Thursday- Practice skill food lab - Biscuits / Cinnamon Rolls
Friday - Field Trip to Maggiano's

Week 4/4-8/2016 Spring Break / School Closed

Sunday, March 27, 2016

Week 3/28 - 4/1/ 2016

Student will ...


Monday - Report to Cafeteria Internship, Test Ch. 24 quiz
Tuesday -Report to Cafeteria Internship, Test Napkin Folds
Wednesday -Report to Cafeteria Internship, Test Table Settings
Thursday - Complete food skill lab 5
Friday - Complete food skill lab 6

Monday, March 21, 2016

Week 3/21-25/2016

Student will ...


Monday - Report to Cafeteria Internship, Complete Article Report #6, Ch.19 Vocabulary
Tuesday -Report to Cafeteria Internship, Review Ch.24 Pasta and Grains & Ch. 6 Fine Dining
Wednesday -Report to Cafeteria Internship, Review Ch. 19 PPT & Take notes
Thursday - Complete food skill lab 3
Friday - Complete food skill lab 4

Monday, March 7, 2016

Week March 7 - 11, 2016

Students will ...


Monday - Complete Article Report #5
Tuesday- Conclude 'Research a Restaurant' presentations
Wednesday - Review upcoming skill food lab recipes
Thursday - Complete chapter 24 enrichment package (Chef will be out/off )
Friday -  Field trip to Medieval Times all others will continue chapter 24 enrichment package

Sunday, February 28, 2016

Week 2/29 - 3/4/ 2016

Students will...


Monday - Conclude napkin / side-works lab
Tuesday - View Etiquette Series & Take notes
Wednesday -Demonstrate how to  Set a table
Thursday - Demonstrate 'Best Beef Burger/Pasta Challenge
Friday - Review recipes for upcoming food skill labs

Sunday, February 21, 2016

Week 2/22 - 26/ 2016

Welcome back from Winter Break!


Students will...


Monday - Complete Article Report #4 & Napkin Fold /Side works Lab, Begin front-of-the- house objective & take notes , share Research a Restaurant PPT
Tuesday - Complete  Chapter 24 Vocabulary academic/content, continue front-of-the- house objective & take notes
Wednesday - Complete Chapter 24 Review & critical thinking questions, conclude front-of-the- house objective & take notes
Thursday - Complete Practice Lab 2 - Best Beef Burger/Pasta Challenge
Friday - Review Chapter 24 PPT & Take notes, test/quiz front of the house objectives

Monday, February 8, 2016

Week 2/8-12/2016

Student's will...


Monday - Complete Article Report #3/side works/napkin fold lab
Tuesday - Complete inventors and scientist projects in the media center
Wednesday- Present Research a Restaurant PPT/Continue side works/napkin fold lab
Thursday - Prep. governors concession stand meals
Friday - Continue side works/napkin fold lab/Present Research a Restaurant PPT

Sunday, January 31, 2016

Week 2/1-5/2016

Students will...


Monday - Kitchen deep-clean organize
Tuesday - Review front of the house objective/standards
Wednesday - Complete practice lab 1 for best beef burger/pasta challenge
Thursday - Begin table setting / napkin fold lab
Friday - Continue table setting / napkin fold lab

Sunday, January 24, 2016

Week 1/25-29/2016

Students will...


Monday - Complete Article Report 2 & Ch..28 graphic organizer and vocabulary
Tuesday- Review Ch.28 Meat Cuts (2nd Block) Begin PBL project
Wednesday- Review Ch.28 PPT & Take Notes
Thursday-Quiz Ch.28 objectives
Friday-Complete kitchen deep clean & organize



Monday, January 18, 2016

Week 1/18-22/2016

This week students will...


Monday - SCHOOL CLOSED / DR. MLKJr DAY
Tuesday - Continue Project Flyer, Gather, and Prepare ingredients, review recipes with Chef
Wednesday - Complete Practice #1
Thursday - Complete Ch.2.1 Graphic organizer and Reading Activity
 Friday - Complete Ch.2.1 Graphic organizer and Reading Activity

Sunday, January 10, 2016

Week 1/11- 15/ 2015

Students will...


Monday-Complete Article Report #1 ,  Review Servsafe 3 'Personal Hygiene' & Take notes & Discuss with teacher
Tuesday - (CA2) Create ' Best beef burger/pasta flyer and email to Chef, Review Servsafe 4 'Purchasing, Receiving, and Storage' & Take notes & Discuss with teacher
Wednesday - (CA1) Create 'Research a Restaurant' PPT, etc. and email to Chef, Review Servsafe 5 'Preparation, Cooking, and Serving' & Take notes & Discuss with teacher
Thursday - Continue project flyer/research,  Review Servsafe 6 'Facilities, Cleaning and Sanitizing, and Pest Management' & Take notes & Discuss with teacher
Friday - Test Servsafe - 'safety and sanitation' quiz





Sunday, January 3, 2016

Week 1/4-8/2016

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 sauteing, 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.
Chef Lyons

Students will...

Monday- Teacher work day / School closed
Tuesday - Define - What does culinary arts mean to you? Now? and in the future?
Wednesday- Complete 'Let's get acquainted' activities
Thursday- Review classroom/commercial kitchen expectations
Friday- Review course syllabus and student handbook