Week 8/25 - 30/ 2019

Students will ...


Monday - (CA1) continue Servsafe video series & take notes (ICA) Create/conclude Research a Chef
Tuesday - (ALL) Complete August Food Holiday presentation and share with the class
Wednesday - (Early Release Day) (ICA) conclude and review chapter 3 review (CA1) complete Servsafe practice test
Thursday - (CA1) Review Servsafe / (ICA) Review Chapter 3 via Kahoot.it / Present Research a Chef Presentations
Friday - (CA1) Test Servsafe / (CA1) Test Chapter 3 / Report to the media center (ICA) Complete food inspection assignment (CA1) Create burger challenge flyer

Chef Lyons Email: pamela.lyons@cobbk12.org

Week 8 / 19-23/ 2019

Students will...

Monday-(CA1)(ICA) Complete Bi-weekly Article Report
Tuesday-(CA1)Review Burger Challenge Criteria (ICA) Review the History of culinary arts
Wednesday-(CA1) Select team members (ICA) View 'who  is Escoffier  & take notes
Thursday-(CA1) Research and select recipes (ICA) Create a culinary timeline
Friday-(CA1) Review Burger Challenge Checklist (ICA) Test SGM's & Create a History Timeline

Week 8 / 12 - 16 / 2019

Students will...

Monday - Review Culinary Arts Standards
Tuesday - (Interested students) FCCLA  sign - up day!
Wednesday - Review Syllabus for culinary arts
Thursday - Review Careers in Culinary Arts via BINGO game
Friday - Q/A Raffle Activity

Week 8 / 5- 9 / 2019

Students will...
                       MON                 TUES                  WED                       THUR                          FRI

Bell Ringer	FCCLA Activity Review of Class Expectations	Find Someone activity Review skill lab expectations	Complete Twitter student profile activity Review culinary arts standards	Two lies & one truth activity  Review bi-weekly food holiday & reading activity expectation	Supermarket activity FCCLA membership sign-up
Work Session	Auguste Escoffier Brief fact activity	Review employability skills	Review careers in the food service/hospitality industry	Career Pathway Highlight group/team activity	Create mind map
Closing	Review Escoffier facts	Identifying Soft skills activity	Identify at least 5 careers in the hospitality	Cont. Group/team activity presentation	Friday Q&A Raffle

Week 8 / 1-2 / 2019

This year promises to be the best ever!

 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
Tuesday -Teacher work day
Wednesday - Teacher work day
Thursday- Review student transcripts with Chef
Friday- Review CTSO / FCCLA!