Students will...
Monday - Review Culinary Arts Standards
Tuesday - (Interested students) FCCLA sign - up day!
Wednesday - Review Syllabus for culinary arts
Thursday - Review Careers in Culinary Arts via BINGO game
Friday - Q/A Raffle Activity
Sunday, August 11, 2019
Sunday, August 4, 2019
Week 8 / 5- 9 / 2019
Students will...
MON TUES WED THUR FRI
MON TUES WED THUR FRI
|
Bell Ringer
|
FCCLA Activity
Review of Class Expectations
|
Find Someone
activity
Review skill lab expectations
|
Complete Twitter student profile activity
Review culinary arts standards
|
Two lies & one truth activity
Review bi-weekly food holiday & reading
activity expectation
|
Supermarket activity
FCCLA membership sign-up
|
|
Work Session
|
Auguste Escoffier Brief fact activity
|
Review employability skills
|
Review careers in the food service/hospitality
industry
|
Career Pathway Highlight group/team activity
|
Create mind map
|
|
Closing
|
Review Escoffier facts
|
Identifying Soft skills activity
|
Identify at least 5 careers in the hospitality
|
Cont. Group/team activity presentation
|
Friday Q&A Raffle
|
Thursday, August 1, 2019
Week 8 / 1-2 / 2019
This year promises to be the best ever!
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- Teacher work day
Tuesday -Teacher work day
Wednesday - Teacher work day
Thursday- Review student transcripts with Chef
Friday- Review CTSO / FCCLA!
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- Teacher work day
Tuesday -Teacher work day
Wednesday - Teacher work day
Thursday- Review student transcripts with Chef
Friday- Review CTSO / FCCLA!
Friday, May 17, 2019
Sunday, May 12, 2019
Week 5 / 13 - 17 / 2019
Students will...
Monday
Cater - Honors Night Program
Tuesday
Cater - Sensation Seniors Program
Wednesday
(ICA) Skill Lab / Stir-fry
(CA2) Skill Lab / Prep - Smoothies
Thursday
Cater - YMCA Luncheon
Friday
Test - SLO / SGM's
Monday
Cater - Honors Night Program
Tuesday
Cater - Sensation Seniors Program
Wednesday
(ICA) Skill Lab / Stir-fry
(CA2) Skill Lab / Prep - Smoothies
Thursday
Cater - YMCA Luncheon
Friday
Test - SLO / SGM's
Sunday, May 5, 2019
Week 5 /6 - 10 / 2019
Students will...
Monday
(ICA) Skill Lab / Breakfast Foods - Scrambled Eggs
(CA2) Final skill lab collaboration
Tuesday
(ICA) Skill Lab / Breakfast Foods - French Toast
(CA2) Final Invitation & Menu Flyer
Wednesday
(ICA) Skill Lab / Mixing Techniques - Mousse
(CA2) Skill Lab / Prep - Final skill lab
Thursday
(ICA) Skill Lab / Mixing Techniques - Basic white sauce / Alfredo
(CA2) Final skill lab - 'Plan a meal for four or more'
Friday
(ICA) Skill lab - Stir-fry
(CA2) Skill Lab - Smoothies
Monday
(ICA) Skill Lab / Breakfast Foods - Scrambled Eggs
(CA2) Final skill lab collaboration
Tuesday
(ICA) Skill Lab / Breakfast Foods - French Toast
(CA2) Final Invitation & Menu Flyer
Wednesday
(ICA) Skill Lab / Mixing Techniques - Mousse
(CA2) Skill Lab / Prep - Final skill lab
Thursday
(ICA) Skill Lab / Mixing Techniques - Basic white sauce / Alfredo
(CA2) Final skill lab - 'Plan a meal for four or more'
Friday
(ICA) Skill lab - Stir-fry
(CA2) Skill Lab - Smoothies
April 29 - May 3, 2019
Students will...
Monday
(ICA) Complete Bi-weekly Article Report
(CA2) Cater PHS Admin. Breakfast/Prep Lab - cupcakes
Tuesday
(ICA) Skill Lab / Breakfast Foods - Chocolate Chip Pancakes
(CA2) PHS Annual Cupcakes Challenge
Wednesday
(ICA) Skill Lab / Breakfast Foods - Omelets
(CA2) Skill Lab - Beignets
Thursday
(ICA) Skill Lab - Hash browns
(CA2) Skill Lab - Cinnamon Rolls
Friday
(ICA) NO LAB TODAY - Complete skill lab evaluation sheet for ALL labs
(CA2) Report Cafeteria Internship ALL!
Monday
(ICA) Complete Bi-weekly Article Report
(CA2) Cater PHS Admin. Breakfast/Prep Lab - cupcakes
Tuesday
(ICA) Skill Lab / Breakfast Foods - Chocolate Chip Pancakes
(CA2) PHS Annual Cupcakes Challenge
Wednesday
(ICA) Skill Lab / Breakfast Foods - Omelets
(CA2) Skill Lab - Beignets
Thursday
(ICA) Skill Lab - Hash browns
(CA2) Skill Lab - Cinnamon Rolls
Friday
(ICA) NO LAB TODAY - Complete skill lab evaluation sheet for ALL labs
(CA2) Report Cafeteria Internship ALL!
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