Students will...
Monday - Guest Speaker Chef Green, Art Institute of Atlanta
Tuesday
ICA - Complete Bi-weekly Article Report / Review Chapter 3 via vocabulary game
CA2 - Complete Bi-weekly Article Report / EOPA workbook review
Wednesday
ICA - Test Ch. 3 Foodservice Professional via CTLS , Research Food Inspection procedures
CA2 - Create and submit Pasta Challenge project flyer
Cater/Skill Lab - Pregame meal - (Sandwiches)
Thursday
ICA - Complete Ch. 2 Safety & Sanitation content and academic vocabulary
CA2 - EOPA workbook review
Friday
ICA - Complete Ch. 2 Safety & Sanitation reading guide
CA2 - Cater/Skill Lab - Pregame meal - (Sandwiches)
Sunday, January 27, 2019
Tuesday, January 22, 2019
Week 1 / 21 - 25 / 19
Students will...
Mon - School Closed / MLK Jr Day
Tuesday - CA2 - Cafeteria Internship Training
ICA - Review Ch. 3.1 PPT & take notes
Wednesday - CA2 - Continue EOPA workbook
ICA - Review Ch. 3.2 PPT & take notes
Thursday - CA2 - Continue EOPA workbook
ICA - Review Ch. 3.3 PPT & take notes
Friday - CA2 - Cater Pre game meal - Sandwiches
ICA - Review Ch. 3 via Kahoot.it
Mon - School Closed / MLK Jr Day
Tuesday - CA2 - Cafeteria Internship Training
ICA - Review Ch. 3.1 PPT & take notes
Wednesday - CA2 - Continue EOPA workbook
ICA - Review Ch. 3.2 PPT & take notes
Thursday - CA2 - Continue EOPA workbook
ICA - Review Ch. 3.3 PPT & take notes
Friday - CA2 - Cater Pre game meal - Sandwiches
ICA - Review Ch. 3 via Kahoot.it
Sunday, January 13, 2019
Week 1/14 - 18 / 2019
This week in Culinary Arts students will...
Monday-(CA2)(ICA) Complete Bi-weekly Article Report / Test SGMs / SLOs
Tuesday-(CA2)Review Pasta Challenge Criteria (ICA) Review the History of culinary arts
Wednesday-(CA2) Select team members & begin planning (ICA) View 'who is Escoffier & take notes
Thursday-(CA2 Research and select recipes (ICA) Create a culinary timeline
Friday-(CA2) Review Burger Challenge Checklist (ICA) Complete & discuss Auguste Escoffier graphic organizer
Monday-(CA2)(ICA) Complete Bi-weekly Article Report / Test SGMs / SLOs
Tuesday-(CA2)Review Pasta Challenge Criteria (ICA) Review the History of culinary arts
Wednesday-(CA2) Select team members & begin planning (ICA) View 'who is Escoffier & take notes
Thursday-(CA2 Research and select recipes (ICA) Create a culinary timeline
Friday-(CA2) Review Burger Challenge Checklist (ICA) Complete & discuss Auguste Escoffier graphic organizer
Thursday, January 10, 2019
Week 1 / 7-11 / 2019 Welcome Back to the 2nd Semester of School!
Students will...
Monday - Review transcript & schedule with Chef
Tuesday - Review course standards
Wednesday- Review course syllabus and student handbook
Thursday - Complete 'Let's get acquainted'activities
Friday- Review classroom/commercial kitchen expectations
January 2019
Dear Parents, Guardians and 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.
Provide opportunities to join our Career Technology Student Organization/Club, FCCLA (Family, career, community leaders of america)!
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.
Returning students enrolled in level 1 & 2 courses will explore our internship partnership with CCSD Food & Nutrition Services, manage faculty & staff lunches, and cater various school events!
I look forward to working with you.
Chef Lyons
Monday - Review transcript & schedule with Chef
Tuesday - Review course standards
Wednesday- Review course syllabus and student handbook
Thursday - Complete 'Let's get acquainted'activities
Friday- Review classroom/commercial kitchen expectations
January 2019
Dear Parents, Guardians and 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.
Provide opportunities to join our Career Technology Student Organization/Club, FCCLA (Family, career, community leaders of america)!
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.
Returning students enrolled in level 1 & 2 courses will explore our internship partnership with CCSD Food & Nutrition Services, manage faculty & staff lunches, and cater various school events!
I look forward to working with you.
Chef Lyons
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