Week 8/17-21/2015

Students will...


Monday- Continue Project #1 assignment
Tuesday- Review & complete Chapter 3.2, vocabulary
Wednesday- Complete group activity; 'Identifying parts of a Kitchen Brigade'
Thursday- Review & complete Chapter 3.2 graphic organizer & reading activity
Friday- Review & complete Chapter 3.2 quiz


Please remember to submit Medical Concern / Parent permission /Contract Forms ASAP! If you have submitted the forms listed please disregard this message & Thank you for turning in your forms :-) !!!!

Week 8/10-14/2015

Students will...


Monday- Review Course Syllabus & Begin course study work for Chapter 3, Career Opportunities & Complete (food related) Article #1.
Tuesday- Review the History of culinary arts & Careers opportunities in culinary arts & share group vocabulary collage (CA1&2)
Wednesday- Complete chapter 3 group activity & present
Thursday- (Report to the Media Center) research a chef for 'Guess Who' assignment
Friday- Present   'Guess Who' activity to the class & complete chapter 3 graphic organizer / reading activity

Culinary Essential Textbook Link

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

Week 8/3-7/2015---------Welcome back students to the 2015 - 16 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 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- Define - What does culinary arts mean to you? Now? and in the future?
Tuesday - Complete 'Let's get acquainted'activities
Wednesday- Review classroom/commercial kitchen expectations
Thursday- Review course syllabus and student handbook
Friday- Begin Chapter objective 'Career/History' of culinary arts

Week 5/18-22/2015

Students will...

Monday- Prepare & cater soccer banquet, Begin final kitchen deep clean
Tuesday- Final Kitchen Deep Clean
Wednesday- Test Final Examination (1st and 2nd block)
Thursday- Test Final Examination ( 3rd and 4th block)
Friday- NO SCHOOL

Week 5/11-15/2015

Students will...

Monday - Practice Comparing Cooking/Microwave Techniques
Tuesday - Practice basic white sauce techniques
Wednesday - Review Final Exam / Study Guide
Thursday- Seniors Final Exams
Friday -  Seniors Final Exams

'I'll see you at Graduation Seniors!'

Week 5/4-8/ 15

Students will ...

Monday- Review Food Skill Labs for the week
Tuesday- Cater 'Sensational Seniors' / complete CTAE Survey (please see link below)
Wednesday- Practice 'Moist Heat' Techniques
Thursday- Create final food lab invitations and deliver to guest
Friday- Hear from guest speaker, Chef Wayne, Art Institute from Atlanta

CTAE teachers should have their program completers  do the 10 question survey by May 15th.

 

https://docs.google.com/forms/d/101hGut7U8xIFMR83maHzXRYcxL900vNC2wZSBiSU2wc/viewform?c=0&w=1