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

Week 4/28-5/2/2014

Students will... Mon. - Moist Heat Food Lab Tues.-Review Professionalism and Customer Service, Level 2 students will train in the cafeteria Wed. - Thurs. - Mixing Technique Food Lab Thurs. - Compare Cooking Techniques Food Lab Fri. - Frying Technique Food Lab Please note: The Culinary Arts Final Assessment include; Final Food Lab (1st block-May 7,2nd block-8,3rd block-May 9) and a Multiple Choice Final Exam

Week 4/21-25/2014

Students will... Mon.-Continue cutting technique lab ( cube and dice ) Tues.- Complete cutting technique lab (julienne, fine julienne, brunoise, batonnet) Wed.- Complete cutting technique lab ( garnishes) Thursday - Plan mixing technique lab & Receive Culinary Arts Porject 2 - 'Research A Chef' Friday - Complete mixing lab

Week 4/14-18/2014

Students will.... Mon.- Review 'Types of Knives'and Test Tues.- Review Basic Knife Cuts Wed.- Review Garnishes Thurs.- Complete Food Lab Fri.- Complete Food Lab

Week 4/7-4/11/2014~'Welcome Back from Spring Break'

Students will... Monday-Review place settings, napkin folds, and table etiqutte Tuesday- Review Food Lab Safety Procedures Wednesday- Deep clean and organize kitchen Thurday- Review ch.9,10, and 15 Friday-Test ch.9,10, and 15