Week March 23 - 27, 2020

(1st & 2nd Block) Intro to Culinary Arts students will...

See the link below which will read Unit 4 it includes chapter 9 stroll down to page 218, let me know if this was helpful for you.

 You can complete the work on notebook paper be sure to include your name, date , block and title of each assignment or save the document online, fill in the answer a send it via email, if you can print you may do so and take clear pictures of the work and send it via email as well.

https://klinksculinaryblog.weebly.com/uploads/4/6/0/0/46006569/culinary_essential_chapter_9.pdf

…this link include graphic organizers

http://glencoe.mheducation.com/sites/dl/free/0078883598/683626/Culinary_Essentials_Graphic_Organizer_Ch09.pdf

…this link include reading comprehension activities

http://glencoe.mheducation.com/sites/dl/free/0078883598/683626/Reading_Comprehension_Activity_Ch09.pdf

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

(3rd Block) Level 2 Culinary Arts students will ...

Continue the remaining chapters in your EOPA binders (please see resources below).

Foundations red book (Level 1) https://www.lra.org/prostart-i-curriculum-resources.html

Foundations blue book (Level 2) https://www.lra.org/prostart-ii-curriculum.html

The Culinary Professional          https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11

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

To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.

Please see the assignment links via your synergy messages for assignments, links and other information.

Thank you and be safe,

Chef Lyons