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!
Tuesday, August 29, 2017
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
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
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 !!!!
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
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
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
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