Students will...
Monday-(CA1)View Servsafe 1 video lesson & take notes (ICA) - Pre-test SGM (formerly SLO's)
Tuesday-(CA1)View Servsafe 2 video lesson & take notes (ICA)-Complete Ch. 4 reading guide
Wednesday-(CA1)View Servsafe 3 video lesson & take notes (ICA) -Review Ch.4.1 PPT & take notes, complete 4.1
Thursday-(CA1)View Servsafe 4 video lesson & take notes (ICA) -Review Ch.4.2 PPT & take notes, complete 4.1
Friday-(CA1)Cater- Debate Team Event - A talk with David Scott (ICA)-Review Ch.4.3 PPT & take notes, complete 4.1
Saturday, August 11, 2018
Week 8/6-10/18
Students will...
Monday-(CA1)(ICA) Complete Bi-weekly Article Report
Tuesday-(CA1)Review Burger Challenge Criteria (ICA) Review the History of culinary arts
Wednesday-(CA1) Select team members (ICA) View 'who is Escoffier & take notes
Thursday-(CA1) Research and select recipes (ICA) Create a culinary timeline
Friday-(CA1) Review Burger Challenge Checklist (ICA) Complete & discuss Auguste Escoffier graphic organizer
Monday-(CA1)(ICA) Complete Bi-weekly Article Report
Tuesday-(CA1)Review Burger Challenge Criteria (ICA) Review the History of culinary arts
Wednesday-(CA1) Select team members (ICA) View 'who is Escoffier & take notes
Thursday-(CA1) Research and select recipes (ICA) Create a culinary timeline
Friday-(CA1) Review Burger Challenge Checklist (ICA) Complete & discuss Auguste Escoffier graphic organizer
Thursday, August 9, 2018
Thursday, August 2, 2018
Week July 1 - 3 Welcome & Let's get ready for our 2018-19 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.
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 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.
Returning students enrolled in level 1 & 2 courses will explore our internship partnership with CCSD Food & Nutrition Services, manage faculty & staff lunches, and cater various school events!
I look forward to working with you.
Chef Lyons
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
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 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.
Returning students enrolled in level 1 & 2 courses will explore our internship partnership with CCSD Food & Nutrition Services, manage faculty & staff lunches, and cater various school events!
I look forward to working with you.
Chef Lyons
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
Thursday, May 10, 2018
Week 5/ 21-25 / 2018 Enjoy your Summer Break!
Students will ...
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(ICA/CA2)- Skill Lab – Final Kitchen Deep Clean
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Final
Exams
1st – 2nd
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Final
Exams
3rd-4th –
Last day of school
|
|
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Week 5/14-18/2018
Students will...
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(ICA) Skill Lab – Mousse/Pudding (beat ,whip,)
(CA2) – Prep & Practice Lab /Cafeteria Internship Catering – Honors Night
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(ICA) – Skill Lab – Chocolate Chip Cookies
(CA2) –
Final Food Lab – Theme
Dining
|
(ICA) – 1ST Block – Prep Lab
2nd block – Final
Review
(CA2) – Final Review
Seniors – Final Exam
|
(ICA) – 1st Block
- Final food Lab
2nd block – Prep Lab
(CA2) – Cafeteria Internship
|
(ICA) – 2nd block
-Final food Lab
1st block – Final
Review
(CA2) – Cafeteria Internship
|
Week 5/7-11/2018
Students will...
|
7
(ICA)- Skill Lab – Potato Wedges (cutting)
(CA2 – Cafeteria Internship
|
8
(ICA) - Chef Demo
Catering – Catering -Sensational
Seniors
|
9
(ICA) – Skill Lab – Chicken Alfredo (sauces)
(CA2) – Skill Lab – Sandwiches
Dressings & Mayonnaise)
Skill Lab – Chicken Wraps
|
10
(ICA) – Chef Demo – Julienne cut
(CA2) – Cafeteria Internship
|
11
(ICA) – Skill Lab – Stir Fry (CA2) – Cafeteria Internship
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