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

Textbook

https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid

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

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

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

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