Textbook Chapter 1-10

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Week 8/25-8/29, 2014

Students will... Monday - Review ch.2.1 The safe handler Tuesday - Review ch.2.2 The HACCP System Wednesday - Review ch.2.3 The Flow of Food Thursday - Test chapter 2 Friday- Complete ch.3 content/ academic vocabulary

Week 18 - 22, 2014

Students will... Monday - Review common assessment results, continue Food Service Inspection Project Tuesday - Conclude Food Service Inspection Project in groups and completing a list of your your favorite restaurants,include the location Log on to http://dph.georgia.gov/environmental-health-inspections Discuss results at your table, share at least one with the class Wednesday - Complete Food related Article Report and discuss Thursday - Finalize 'Research a Chef/Restaurant' Project Friday - Submit 'Research a Chef/Restaurant' Project, Due 8/22/14

Access www.glencoe.com for vocabulary words, graphic organizers, reading activities and more!

Students and Parents can access vocabulary words, graphic organizers, reading activities, practices test and more via the following steps; Go to www.glencoe.com > Georgia > Student/Parent > Family&Consumer Sciences > Food&Nutrition > Culinary Essentials 2010 > Select Chapter of interest/need!

August 11-15, 2014

Students will... Monday- Complete Chapter 1 Culinary Safety/History Tuesday-Review Chapter 1 Culinary Safety/History Wednesday-Review Cources Syllabus Thursday-Research a Chef / Restaurant Friday- Test Common Assessment

Welcome to the 2014-15 School Year!

Welcome back students to the 2014-2015 school year! 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. 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 sautéing, 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.

Week May 5th - 21st, 2014

Students will... Mon. May 5 – Complete Chapter 9 & 10 Enrichment Package / Level 2 Students report to cafeteria Tues. May 6 – Prepare for ‘Senior Honors Night’ / Level 2 Students Practice EOPA online (ongoing until 5/12, 5/13) Wed. May 7 – Food Lab ‘Basic White Sauce/Béchamel’ & Dry Heat Technique Lab Thurs. May 8 – Prepare for’ Soccer Banquet’ / Set up for ‘Special Education Prom’ Fri. May 9 – ‘Research a Chef’ Project Due / Plan Final Food Lab Meal (Invitation) Mon. May 12 – Plan Final Food Lab Meal (Menu) /Level 2 Students review EOPA with Chef Dashir Moore, Chattahoochee Technical College/ Level 2 students Test EOPA 2nd BLOCK - Part 1 Tues. May 13 – Prepare for Final Food Lab Meal / Prepare for ‘Sensational Seniors Program’ / Level 2 Students will test EOPA 2nd BLOCK – Part 2 Wed. May 14 – Serve Final Food Lab Meal to an Administrator, Teacher, Personnel, Family, etc. Thurs. May 15 – Prepare for ‘Lacrosse Banquet’ / Receive Final Exam Study Guide Information Fri. May 16 – Complete Final Exam Enrichment Package / Seniors test Final Exam 3rd & 4th Mon. May 19 - Complete Final Exam Enrichment Package / Seniors test Final Exam 1st & 2nd Tues. May 20 – Test Final Exam 1st & 2nd BLOCK Wed. May 21 – Test Final Exam 3rd & 4th BLOCK