About Me

Sunday, September 17, 2017

Week 9/18-12/2017

Students will...

Monday -  Complete Article Report #3(ICA) Review Ch. 1 (CA1) Conclude Burger Project Flyer
Tuesday - (ICA) Test Chapter 1  (CA1) Review chapter 23 & take notes
Wednesday - (ICA) Complete chapter 2 vocabulary  & review questions (CA1) Plan market order for burger challenge team collaboration
Thursday - (ICA) Review chapter 2 PPT & take notes (CA1) Complete prep skill lab for burger challenge
Friday - (ICA) Place chapter 2 vocabulary game & chapter 2  kahoots (CA1) participate in burger challenge for judging

Tuesday, September 12, 2017

Week 9 / 11-15 / 2017

Students will ...


Monday - School Closed / inclement weather
Tuesday - School Closed / inclement weather
Wednesday - Hear from guest speaker, Johnson and Wales University
Thursday - (ICA) Review chapter 1 (CA1) Burger challenge Practice Lab 2
Friday - Hear from guest speaker, Art Institute of Atlanta



Week 9 /4-8/ 2017

Students will ...


Monday - School Closed / Labor Day
Tuesday - Complete Article Report #3 (ICA) Continue Chapter 1 PPT & Take notes (CA1) Burger challenge collaboration & complete chapter 23 meat cookery objectives
Wednesday -(ICA) Continue Chapter 1 PPT & Take notes (CA1) Continue burger challenge project flyer
 Thursday -(ICA) Continue Chapter 1 PPT & Take notes, (CA1) Burger challenge practice lab 1
Friday -(ICA) Continue Chapter 1 PPT & Take notes (CA1) Review burger challenge feedback with Chef

Tuesday, August 29, 2017

Week 8/28 - 9/1/2017

Students will...


Monday - Complete Article 2 / Review grade with Chef (ICA) Complete Ch. 1 graphic organizer & reading activity / Cont. Careers in Culinary Arts Project (CA1) Review Burger Challenge Criteria/Cont. Restaurant Project / Review Servsafe
Tuesday - (ICA) Complete Ch. 1 vocabulary / reading activity (CA1) Test Servsafe
Wednesday - Receive pre-paid chef hats/FCCLA letters (ICA) Play Ch.1 Vocabulary game (CA1) Receive servsafe grades
Thursday - Conclude Presentations (ICA) Career Project (CA1) Restaurant Project
Friday - Guest Speaker, Chef Green Art Institute of Atlanta




CA1 - Reminder to submit burger recipes this week!

Monday, August 21, 2017

Week 8/21 - 25/2017

Students will ...


Monday - (CA1) continue Servsafe video series & take notes (ICA) Complete chapter 3 Review
Tuesday - Complete Article Report /Complete August Food Holiday presentation and share with the class / SLO Pre-Test 3rd block
Wednesday - (ICA) conclude and review chapter 3 review (CA1) complete Servsafe practice test
Thursday - (CA1) Review Servsafe / (ICA) Chapter 3
Friday - (CA1) Test Servsafe / (CA1) Test Chapter 3


Saturday - FCCLA Discover Training, Fort Valley, GA

Friday, August 11, 2017

Culinary Essentials Book

(click link to see Culinary Essentials textbook)


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

Week August 14-18/2017

Students will ....


Monday - Review Course syllabus/ Complete August Food Holiday Activity
Tuesday - Continue (ICA) Career Opportunity Review / (CA1) Safety Basic Review
Wednesday - View Servsafe 1 lesson and take notes
Thursday - View Servsafe 2 lesson and take notes
Friday - Begin Culinary Project - (ICA) Career Portfolio (CA1) Research a Restaurant




Reminders:


All students must have/purchase chef hats for food labs


Level 1 - students will need slip-resistant shoes by September 22th - Cafeteria Internship begin in October , cafeteria internship forms are due as well !!!!





Saturday, August 5, 2017

Week August 7 - 11, 2017

Students will...

 Monday - Complete Article Report #1, Review FCCLA information, review Ch.1 test for the common - assessment, Review upcoming events and guest speakers
Tuesday - (Level 1) Review best beef challenge criteria / Research Recipes
                 (ICA) Review Career opportunities in the food service industry
 Wednesday - Review Ch. 2 HACCP Applications
Thursday - Kahoot Challenge
Friday - Test Ch. 1

Week July 31 - August 4th,2017

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 with special emphasis 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, June 5, 2017

Week 5/8-24/2017

Students will...






Monday, May 8th – Students will NOT report to Café Internship Today


Tuesday, May 9th – (Catering) Sensational seniors Prep will start immediately after school today at 3:31 p.m. PLEASE, PLEASE BE ON TIME


Wednesday, May 10th – Teams have the option to complete a practice lab for Final Food Lab


Thursday, May 11th & Friday, May 12th – Level 2 students test EOPA @ 2:00 p.m.in room 214 (review NOTCI books available DO NOT REMOVE FROM THE CLASSROOM penalties will apply)


Friday, May 12th - All assignments for grading must be received (please turn in assignments you have to be graded, note; late penalty may apply)


Monday, MAY 15TH – (Catering) Honors Night Prep, set-up, and serve all day…all classes


Tuesday, May 16TH & Wednesday, May 17th - Dates Senior students have the option to test final examination


Tuesday, May 16TH & Wednesday, May 17th - Prep Lab for Final Food Lab


Thursday, May 18th & Friday, May 19Final Food Lab


Monday, May 22nd – Kitchen Deep-clean lab


Tuesday, May 23rd – 1st & 2nd Final Exams


Wednesday, May 24th – 3rd & 4th Final Exams


(Final exam will cover chapter 19, 23, 26, 28, 29 Level 1)


(Final exam will cover chapter 19, 24, 26, 28, 29 Level 2)


Students study guidelines include the following; the reading activities assigned Feb. 27th and Practice Test via glencoe.com assigned Mar. 6th

Thursday, May 4, 2017

Week 5/1-5/2017

Students will...


Monday - Report to Café Internship / Present May food holiday activity
Tuesday -Report to Café Internship / Review final food lab criteria
Wednesday -Report to Café Internship / Cater - SOCO/ Continue final food lab project
Thursday - Practice skill lab - Potato and apple casserole
Friday - Practice skill lab - Strawberry mousse

Monday, April 24, 2017

Week 4/ 24-28 / 2017

Students will ...


Monday - Report to café internship
Tuesday - Report to café internship
Wednesday - Visit to Life University
Thursday - Visit to Art Institute of Atlanta / Creations Restaurant
Friday - Skill Lab - Taco Salad
              Cater - Staff Lunch



Week 4/17 - 21/ 2017

Students will...


Monday- Report to café internship
Tuesday - Report to café internship
Wednesday - Report to café internship
Thursday - Skill Lab - Mediterranean baked chicken
                   Cater - CTAE Expo
Friday - Skill Lab - Beignets
              Cater - Debate Team Recruitment Breakfast

Monday, April 10, 2017

Week 4/10-14/2017

Students will...


Monday - Café Internship & bi-weekly article report & April food holiday presentation
Tuesday - Guest Speaker - Sawanda Spinks, Life University
Wednesday - Café Internship & Present April food holiday
Thursday - Skill lab practice
Friday - Staff Lunch Prep & delivery

Week 4/3-7/2017 'Enjoy spring break and be Safe!'

Tuesday, March 28, 2017

(click link to see Culinary Essentials textbook)

(click link to see Culinary Essentials textbook)


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

Week 3/ 27- 31/ 2017

Students will ...


Monday - Report to Cafeteria Internship ( complete chapter practice test via www.glencoe.com)


Tuesday - Report to Cafeteria Internship ( present Food Holiday Activity)


Wednesday - Report to Cafeteria Internship (conclude side works/napkin fold lab)


Thursday - Practice - Food Skill Lab - Basic white sauce ( pan-seared tilapia on a bed rice topped with butter sauce)


Friday - Field Trip - Maggiano's Little Italy Restaurant - Cumberland Mall


Monies due for field trip to Maggiano's Friday!

Wednesday, March 22, 2017

Week 3 / 20 - 24 / 2017

Students will ...


Monday - Report to Cafeteria Internship ( complete chapter practice test via www.glencoe.com)


Tuesday - Report to Cafeteria Internship ( present Food Holiday Activity)


Wednesday - Report to Cafeteria Internship (conclude side works/napkin fold lab)


Thursday - Practice - Food Skill Lab - cutting  technique ( carrot & potato casserole)


Friday - Prepare & Deliver Staff Lunch - ( pasta challenge winner dish)


Monies due for field trip to Maggiano's Friday!

Monday, March 13, 2017

Week 3 /13-17/ 2017

Students will...


Monday  - Report to Cafeteria Internship / Present Food Holiday Presentations
Tuesday - Report to Cafeteria Internship / Present Food Holiday Presentations
Wednesday - Report to Cafeteria Internship / Review Lab/Chapter  PPT & Take Notes
Thursday - Review Lab/Chapter  PPT & Take Notes
Friday - Review Lab/Chapter PPT & Take Notes

Sunday, March 5, 2017

Week 3/6-10/2017

Students will..




Monday - Complete Article Report 4, Report to Cafeteria Internship
Tuesday - Conclude Chapter Packages, Report to Cafeteria Internship
Wednesday - Review ServSafe notes, Report to Cafeteria Internship
Thursday - Quiz ServSafe, Test SLO 3rd block
Friday - Field trip to Medieval Times

Sunday, February 26, 2017

Week 2/27 - 3/3, 2017

Students will ....
 
Monday- Report to Cafeteria Internship (select students based on scheduled dates)
Tuesday-Report to Cafeteria Internship (select students based on scheduled dates)
Wednesday-Report to Cafeteria Internship (select students based on scheduled dates)
Thursday - Complete Chapter Package
Friday  - Complete Chapter Package
 
See below for details.
 

Report to Cafeteria Internship on scheduled days only Monday, Tuesday, and Wednesday ( wear chef hat, apron, and slip resistant shoes) see Chef Walker for assistant 



Complete Reading Activities for the following chapters;

Chapter 19 – both level 1 and 2

Chapter 23– level 1 only

Chapter 24 – level 2 only

Chapter 26– both level 1 and 2

Chapter 28– both level 1 and 2

Chapter 29 – both level 1 and 2



Complete Content and Academic Vocabulary for the following chapters:

Chapter 19 – page 505 – both level 1 and 2

Chapter 23 – page 611– level 1 only

Chapter 24 – page 633– level 2 only

Chapter 26 – page 701– both level 1 and 2

Chapter 28 – page 743– both level 1 and 2

Chapter 29 – page 775– both level 1 and 2



Submit field trip form and money for Medieval Times to Chef Walker (additional forms are in colorful folder for each class in block 1-3 baskets)
 

Week 2/20-24/ 2017 Winter Break ~ Have fun & be Safe!

Sunday, February 12, 2017

Week 2/13 - 17/ 2017

Students will...


Monday-Complete Article Report / Review Market visit and future food skill labs
Tuesday-Complete Practice Lab #2
Wednesday-Review grade with Chef
Thursday-Pasta / Burger Challenge
Friday-Challenge review / Pep Rally

Sunday, February 5, 2017

Week 2/5 - 2/10/2017

Students will ...


Monday- Present February Food Holiday, Conclude viewing ServSafe video & take notes
Tuesday- Review Chapter 1- Safety and Sanitation, Quiz Ch.1 and ServSafe
Wednesday- Cater Community Mixer
Thursday- Attend field trip to DeKalb Farmers Market, Decatur GA
Friday- Prepare Staff / Faculty Lunches

Sunday, January 29, 2017

Week 1/30 - 2/3/2017

Student will...




Monday - Complete Article Report #2 & Present Food Holiday Projects
Tuesday - View Safety & Sanitation PPT & Take Notes
Wednesday - Review Chapter 1 PPT & Take Notes
Thursday - Test/quiz Chapter 1 - Safety and Sanitation
Friday - Prepare and Deliver Staff Lunches

Sunday, January 22, 2017

Week 1 / 23 - 27 / 2017

Student will...


Monday - Cater Bus Driver Breakfast
Tuesday - View Safety & Sanitation PPT & Take Notes
Wednesday - Hear from Guest Speaker, Sgt. Baker US Army
Thursday - Hear from Guest Speaker, Chef Brown Art Institute of Atlanta
Friday - Test Safety & Sanitation Objectives

Week 1 / 17 - 20 / 2017

Students will ...


Monday - School Closed / MLK Jr. Holiday
Tuesday - Complete Article 1, Complete Safety & Sanitation Vocabulary, Review & Critical Thinking Questions
Wednesday - Complete Reading  Activity, Conclude Vocabulary, Review & Critical Thinking Questions
Thursday- Review Burger & Pasta Challenge Criteria
Friday - Review Safety & Sanitation via BINGO & Vocabulary

Thursday, January 12, 2017

Week January 5- 13, 2017

Welcome Back Level 1 & 2 students!


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