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Bi-weekly Article Report
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How to use chopsticks
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Place setting activity
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Complete ‘dining out ‘activity
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‘Pin the food on the plate’ activity
|
|
ICA – Review Course Syllabus
Complete Ch. 6
Reading Guide
CA2 – Review Employability via Kahoot.it
|
(ICA) Complete chapter 6 reading guide
(CA2) pasta recipes collaboration
|
(ICA) Introduction to chapter 6 dining
experience
(CA2) Review CAFÉ INTERN, catering opportunity
collaboration
|
(ICA) Review chapter 6.1 ppt and take notes
(CA2) SERV safe quiz
|
(ICA) Complete Chapter 6.2 ppt and take notes
(CA2) Slip – resistant shoe check -in, uniform
check, cater – Bus Driver Breakfast review
|
Monday, January 27, 2020
Jan. 27 - 31, 2020
Students will ...
Jan. 20 - 24, 2020
Students will...
Mon - School Closed / MLK Jr Day
Tuesday - CA2 - Cafeteria Internship Training review
ICA - Review Ch. 4.1 PPT & take notes
Wednesday - CA2 - Continue EOPA workbook
ICA - Review Ch. 4.2 PPT & take notes
Thursday - CA2 - Continue EOPA workbook
ICA - Review Ch. 4.3 PPT & take notes
Friday - CA2 - Cater Pre game meal - Sandwiches
ICA - Review Ch. 4 via Kahoot.it
Mon - School Closed / MLK Jr Day
Tuesday - CA2 - Cafeteria Internship Training review
ICA - Review Ch. 4.1 PPT & take notes
Wednesday - CA2 - Continue EOPA workbook
ICA - Review Ch. 4.2 PPT & take notes
Thursday - CA2 - Continue EOPA workbook
ICA - Review Ch. 4.3 PPT & take notes
Friday - CA2 - Cater Pre game meal - Sandwiches
ICA - Review Ch. 4 via Kahoot.it
Jan. 13 - 17, 2020
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 Pasta 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 Pasta Challenge Checklist (ICA) Complete & discuss Auguste Escoffier graphic organizer
Thursday, January 2, 2020
Week Jan. 6 - 10, 2020
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 2020
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. Content lectures, demonstrations, 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 Program, manage faculty & staff & student 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 2020
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. Content lectures, demonstrations, 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 Program, manage faculty & staff & student lunches and cater various school events!
I look forward to working with you.
Chef Lyons
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