May 22 - May 25
Monday, May 22 |
Tuesday, May 23 |
Thursday, May 25 |
Mushroom Recipes |
Final Exam Deep Clean |
Check Out! |
May 15 - May 19
As we wind down our semester, we will spend some time reviewing for our final test and having some free cook time to think of some creative recipes or techniques that interest the class. Students will get their final review packet on Thursday and have time to fill it in before a cooking challenge on Friday.
Monday, May 15 |
Tuesday, May 16 |
Wednesday, May 17 |
Thursday, May 18 |
Friday, May 19 |
Deep Clean & Recipe Research |
Lab |
Lab |
Review for Final |
Chopped Challenge |
May 8 - May 12
This week the hard work put into the food truck project will finally come to fruition. Out goal is not only creativity, but to have created something that is rational and capable of producing a profit. On Tuesday, everyone will have a chance to see each others' work. The rest of the week will be spent baking.
Monday, May 8 |
Tuesday, May 9 |
Wednesday and Thursday, May 10-11 |
Friday, May 12 |
Last day to work on the food truck project! |
Food Truck Rally, room 309 |
Senior BBQ cookies |
What would the juniors like to learn? |
May 1 - May 5
This week we will be working on our final project, a food truck concept. Students will receive the guidelines on Monday and have the remainder of the week to complete the various tasks.
April 24 - April 28
This week we will put into practice what we have learned from Chapter 10, on service. We will compete in a service relay, and then talk about some elements of serving a customer front entry to exit. When we feel we've conquered that, we will serve a meal.
Monday, April 24 |
Tuesday, April 25 |
Wednesday, April 26 |
Thursday, April 27 |
Friday, April 28 |
Finish going over Chapter 10 Service Relay |
Chopped Challenge |
Service Worksheet |
Plan service lab |
Service Lab |
April 18 - April 21
This week we will continue to discuss parenting styles. Q: What makes us who we are? A: A mix of heredity and environment! So to understand who we are and more about the people around us, we must understand the generation and the parenting styles they possess. At the end of the week, we'll review this unit with a couple games.
Tuesday, April 18 |
Wednesday, April 19 |
Thursday, April 20 |
Friday, April 21 |
"Help! My Parents Are Millenials!" "The Terrible 22's" 1. What are some characteristics of “millennials”? 2. How do those characteristics help or hurt parenting ability? 3. What are some examples of media/social media in this story, and how did they influence families? 4. What are some strengths of your generation? What are some weaknesses? 5. Which generation do you think will be the “best parents”? Past, present, or future? Explain why |
ACT Testing! |
Review parenting worksheets. Explain guidance game. Play guidance game. |
Review parenting styles, guidance techniques, and positive guidance vs. discipline vs. punishment. |
April 10 - April 13
This week we will continue our unit from last week- I feel our class learned that it's easy to make a frosted cake, but it's hard to make an ATTRACTIVE frosted cake. We're going to continue to work on that.
Monday, April 10 |
Tuesday, April 11 |
Wednesday, April 12 |
Thursday, April 13 |
Finish piping 2 layer cakes |
Learn a skill: students will learn a piping method and a flower method. http://www.wilton.com/learn-piping-techniques/ |
Round the Class I: Students will teach their peers the skill they've learned |
Round the Class II: Students will teach their peers the skill they've learned |
April 3 - April 7
This week, after we finish "100 Foot Journey", we will plan and pipe our two layer cakes. We will work on these Wednesday-Friday, so that we have plenty of time to create a quality product. The cake is required to have border piping, as well as text.
Monday, April 3 |
Tuesday, April 4 |
Wednesday, April 5 |
Thursday, April 6 |
Friday, April 7 |
"100 Foot Journey" |
Finish "100 Foot Journey" Practice piping |
Design two layer cakes; Bake |
Frost 1st layer |
Pipe |
March 27 - March 31
This is going to be a great week! We are going to prepare to make our cakes. Though this process may seem drawn out, there are over 100 decorating tips, just by the Wilton company alone. Each of these can provide limitless ways to decorate... so there is a lot to learn. This week we will practice some ideas, and start to think about ways that one could decorate a cake, avoiding the two pitfalls of "too much" or "too ugly".
Monday, March 27 |
Tuesday, March 28 |
Wednesday, March 29 |
Thursday, March 30 |
Friday, March 31 |
Start cake decorating; what is a piping bag, what is a coupler, and what is a Wilton tip? |
Practice, practice, practice |
Brainstorm cake design |
"100 Foot Journey" |
"100 Foot Journey" |
March 21 - March 24
This short week we will take a trip to inside a commercial bakery- many in our class have expressed interest in baking as a career, and we're going to take this opportunity to see a successful bakery in our community. After, we will review our unit on fruits and vegetables and finish the week by displaying our knowledge on a test.
Tuesday, March 21 |
Wednesday, March 22 |
Thursday, March 23 |
Friday, March 24 |
No Class |
Field Trip |
Fruits and Vegetables Test; Quick Lab |
March 6 - March 10
Because we ended last week with a test to show what we learned in Chapters 7 & 8, this week we will start Chapter 9 and discuss fruits and vegetables and ways to incorporate them into various recipes, including different cooking methods and presentation.
Monday, March 6 |
Tuesday, March 7 |
Wednesday, March 8 |
Thursday, March 9 |
Friday, March 10 |
Start Chapter 9 Notes |
Vegetable Lab |
Ramen Activity |
Ramen Activity |
February 27 - March 3
This week we will show our knowledge of the previous chapters, based on communication, by completing a project and a test.
Monday, February 27 |
Tuesday, February 28 |
Wednesday, March 1 |
Thursday, March 2 |
Friday, March 3 |
Work day for customer service skills pamphlet |
Final work day for customer service skills pamphlet |
Review Chapter 7 & 8 |
Chopped Lab |
Chapter 7 & 8 Test |
February 21 - 24
Chapter 7 was all about communication. As we move into Chapter 8, we talk about taking those skills and putting them into action.
-Can you talk to people who aren't like you?
-Can you follow? Can you lead?
-Can you communicate differently based on the position you hold?
These are some of the questions we will look closer into with activities and labs. We will finish our week with creating a manual outlining how all of those skills look in different career positions.
-Can you talk to people who aren't like you?
-Can you follow? Can you lead?
-Can you communicate differently based on the position you hold?
These are some of the questions we will look closer into with activities and labs. We will finish our week with creating a manual outlining how all of those skills look in different career positions.
Tuesday, February 21 |
Wednesday, February 22 |
Thursday, February 23 |
Friday, February 24 |
Reflect on Friday's Lab: What were some barriers to communication? What were adjustments that needed to be made? Illusion Activity Diversity Quiz |
Manager Lab Can you lead your team as a manager, or take direction respectfully from a manager? |
"Shift Change" Lab What communication needs to happen when a shirt changes? |
Customer Service Training Manual |
February 13 - February 17
This week we will be talking about a topic that is an undervalued conversation. Behaving like a leader and being accepting, particularly in an industry filled with diversity, is such an important skill to have in your pocket when you leave high school. We will start with the basics- what steps it takes to communicate effectively and confront disagreements, and will then participate in practice and labs to connect material to real-life.
Monday, February 13 |
Tuesday, February 14 |
Wednesday, February 15 |
Thursday, February 16 |
Friday, February 17 |
Chapter 7 & 8 Study Guides |
Teamwork Lab |
Illusion Lab |
WWMD? "What Would Management Do" case studies |
WWMD? "What Would Management Do" case studies |
February 6 - February 10
This week we will be talking about a topic that is an undervalued conversation. Behaving like a leader and being accepting, particularly in an industry filled with diversity, is such an important skill to have in your pocket when you leave high school. We will start with the basics- what steps it takes to communicate effectively and confront disagreements, and will then participate in practice and labs to connect material to real-life.
Monday, February 6 |
Tuesday, February 7 |
Wednesday, February 8 |
Thursday, February 9 |
Friday, February 10 |
Pasta Quiz Start chapter 7 & 8 notes using Foundations textbook |
Finish Notes |
WWMD? "What Would Management Do" case studies Chapter 7 & 8 PPT Illusion Lab |
Illusion Lab |
Illusion Lab |
January 30- February 3
This week we will continue learning about mother sauces, on of the key foundations for any derivative used in the culinary field. We will take an exam over these sauces, as well as practical skills when making tomato and veloute sauces.
Monday, January 30 |
Tuesday, January 31 |
Wednesday, February 1 |
Thursday, February 2 |
Friday, February 3 |
Finish tomato sauces Homemade pasta |
BLT Pasta Lab |
Review for Soups and Sauces Test |
Soups and Sauces Test Veloute Lab |
Chicken Veloute with Potato |
Chopped List: Pear, Chicken Broth, Sausage, Lettuce
January 9 - January 13
This week, after we take our semester one review exam, we will start our next unit over soups, stocks, and sauces. The basic sauces are often called the Mother Sauces, as they are the base for many different dishes, and therefore very important. We will demonstrate our knowledge of stocks this week by working with bones to make stocks and using them as soup bases.
Monday, January 9 |
Tuesday, January 10 |
Wednesday, January 11 |
Thursday, January 12 |
Friday, January 13 |
Test Start Soups, Stocks, and Sauces Unit |
Go over SSS material while bones brown. |
Make stocks and mise en place for soups. |
French Onion Zuppa Toscana |
Chopped Challenge |
January 4- January 6
Welcome back! This week we will spend a little time reviewing the information we've learned in semester one, to make sure it is not forgotten. These first chapters have been large and full of important information, so we are reviewing so that it is always fresh in our minds. Students will have an opportunity to review back through chapters 1-5 and will take a test on Friday to show their knowledge.
Wednesday, January 4 |
Thursday, January 5 |
Friday, January 6 |
Winter Break in a "Snap" Activity Semester 1 Review Worksheet |
Review Semester 1 Quizlet: https://quizlet.com/_2yemw9 |
Semester 1 Test Prepare Kitchens for SSS Unit |
December 12- December 16 |
This week we will put our practice on conversions, baking, and frosting to good use as we produce cinnamon rolls, freeze, and then figure out portion cost and purchase cost for our product. Extra credit opportunity: Choose a medium to hard level recipe and describe how you made it to the class, and also what the portion cost would be and how much you would charge for your product. |
December 4- December 9 |
This week we will practice icing and frosting techniques for frosting gingebread houses for the Old Portal SchoolHouse gingerbread walk. |
November 28- December 2
This week we will finish our exhausting chapter on costing and pricing! Students will be able to finish a lengthly assignment to determine different costs of standardized recipes, as purchased costs, and edible portion costs. When done, we will practice basic techniques of cake decoration.
Monday, November 28 |
Tuesday, November 29 |
Wednesday, November 30 |
Thursday, December 1 |
Friday, December 2 |
Go over Thanksgiving pricing; Finish Chapter 4.2 notes |
Chapter 4.2-4.3 in Foundations of ProStart textbook |
Summative open-notes assignment on 4.2-4.3 |
Cake |
Cake Detail Decorating |
November 21-22
Monday, November 21 |
Tuesday, November 22 |
Wednesday-Friday |
Finish Chapter 4.2 Notes Prepare for Thanksgiving Labs |
Thanksgiving Labs |
Have a Great Break! |
November 14-November 18
Have you ever wanted to know why your small portion at a restaurant empties your wallet? This week we're going to find out why. For those students who want to own their own business in the culinary world, it's important to know how to make a profit. Chapter 4.2 will help us understand how to calculate portion cost and what to charge for that portion. Students will have numerous opportunities to practice this until they are successful.
Monday, November 14 |
Tuesday, November 15 |
Wednesday, November 16 |
Thursday, November 17 |
Friday, November 18 |
Start 4.2: Standardization and Portion Control notes in class |
Trip to Grey Plume |
Continue 4.2 Notes with Practice Cheesecake Costing Activity |
Cheesecake Lab |
Eat and Continue with 4.2 |
November 7-November 11
This week, after students complete the long-awaited Chapter 5 test, we will be making some of the recipes we've discussed in the previous weeks. Before we start our next unit, we will take a week off to build team building and refresh our creative cooking skills. In the kitchen, a cohesive team with sharp wits and creative ideas is essential for success. We will be sharing our successes with others around school to demonstrate our abilities.
Monday, November 7 |
Tuesday, November 8 |
Wednesday, November 9 |
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Chapter 5 Test |
Doughnut Lab |
Mise en Place for Pumpkin Bread |
Pumpkin Bread Lab |
Chopped Challenge PUMPKIN FORTUNE COOKIES SOUR CREAM |
October 31-November 4
This week we will discuss varying cooking methods students should be familiar with: stewing, poaching, saute, pan-fry, and steam. We will know that we've learned it when we complete two labs using these methods. We will also break down the extensive vocab list from Chapter 5 by assigning chunks to groups and collaborating to prepare for a test on Monday, November 7.
Monday, October 31 |
Tuesday, November 1 |
Wednesday, November 2 |
Thursday, November 3 |
Friday, November 4 |
Poaching vs. Stewing Poached Pears Finish Chapter 5 worksheet |
Plate poached pears Assign Chapter 5 vocab words for Quizlet |
Crispy Fried Chicken |
October 24-October 28
Monday, October 24 |
Tuesday, October 25 |
Wednesday, October 26 |
Thursday, October 27 |
Friday, October 28 |
Finish Herbs and Spices notes. Sporcle Quiz www.sporcle.com/games/triplet_3/herbs-and-spices-by-image |
Herb Identification Activity Pavlova Demo Separate Eggs |
Pavlova |
Assemble pavlova Moist cooking methods: Poaching Pears |
Plating poached pears |
October 17-October 21
This week we will continue to work on our skills from Chapter 5- we will review knife skills from last week and start discussing herbs and spices, which are essential for flavoring foods. By the end of the week, students should be familiar with different names, flavors, and even appearances of spices and herbs so they can make decisions on which is appropriate for their product.
Monday, October 17 |
Tuesday, October 18 |
Wednesday, October 19 |
Thursday, October 20 |
Friday, October 21 |
Batonnet, Dice, Brunoise, and Julienne Potato Saute |
Knife Notes Craftsy "Knife Skills" video with Chef McDermott |
Review knife cut dimensions Herbs and Spices PPT |
Herb Bubble Bread |
Herb and Spice Task Modules |
October 11-14
This week we are going to start practicing the skills we are slowly rolling out from Chapter 5. The first things we will learn about and practice are knife skills. These varying techniques are an absolute necessity when working on a chef's tricks of the trade. We will learn knife basics, such as how to hold a knife, sanitize the cutting area, and finally the different cuts that one can make with knives. We will be able to demonstrate our knowledge of these skills when students complete the salad and stir fry lab.
Tuesday, October 11 |
Wednesday, October 12 |
Thursday, October 13 |
Friday, October 14 |
Work time to complete chapter 5 reading guide. If time, make play-dough for Tuesday's class |
Knife cuts and Knife Skills Practice cuts using play-dough |
Salad Cuts Lab Julienne, Diagonal, and Chiffonade Cuts |
Stir Fry Lab Small dice and chop cuts |
October 3-October 6
This week we will display our knowledge of the flow of food with our exam. We will then begin on the information from Chapter 5: Equipment and
Techniques. In the food industry, there are an incredible number of tools and jobs you can use them for. We will familiarize ourselves with some of these so students are knowledgeable when they enter the field. Students will also begin a set of flashcards, either electronically or a paper set, so that they can have another way to practice learning the numerous techniques and equipment we will discuss.
Techniques. In the food industry, there are an incredible number of tools and jobs you can use them for. We will familiarize ourselves with some of these so students are knowledgeable when they enter the field. Students will also begin a set of flashcards, either electronically or a paper set, so that they can have another way to practice learning the numerous techniques and equipment we will discuss.
Monday, October 3 |
Tuesday, October 4 |
Wednesday, October 5 |
Thursday, October 6 |
Chapter 2 Test Scam and Skim Chapter 5 in Foundations of Prostart |
Start Chapter 5 Notes Organize and familiarize ourselves with the knives in our classroom. |
Knife Skills Lab |
Work on flash cards for Chapter 5 |
September 26-30
This week we will be using our knowledge of kitchen safety to complete labs using both ready-to-eat foods and raw proteins. We will also be preparing for a lengthy Chapter 2 test coming next Monday.
Monday, September 26 |
Tuesday, September 27 |
Wednesday, September 28 |
Thursday, September 29 |
Friday, September 30 |
Finalize and print recipes for flow of food labs. Vote for recipes to complete. Study guide for Chapter 2 test. |
Lab |
Lab |
Review Day for Chapter 2 Test |
September 19-23
Monday, September 19 |
Tuesday, September 20 |
Wednesday, September 21 |
Thursday, September 22 |
Friday, September 23 |
Go over Back to Basics "How to Handle an Outbreak" in class |
Pork Lab |
Flow of Food Notes in Class |
Work on Flow of Food charts |
Finish Flow of Food Charts |
September 12-15
This week we will continue to work on Chapter 2's safety and sanitation, but also review our "back to basics" information for a test Thursday. The skill we will focus specifically on is thermometer use in the kitchen, so that we can avoid temperature abuse. We will display this knowledge in two labs.
Monday, September 12 |
Tuesday, September 13 |
Wednesday, September 14 |
Thursday, September 15 |
Chapter 2 Notes, Calibrate thermometers in class |
Protein Lab |
Discuss Tuesday's lab Back to Basics Test Prepare for Friday |
Lab |
September 6-9
This week we will start working on Prostart's Chapter 2- Safety and Sanitation, possibly one of the most important chapters for food safety and careers within the industry. We will use this information to complete and focus on cooking to the proper internal temperature when we cook proteins after the Chapter 2 notes.
Tuesday, September 6 |
Wednesday, September 7 |
Thursday, September 8 |
Friday, September 9 |
Chapter 2- Safety and Sanitation Notes Pre-Quiz in Class |
Chapter 2 Notes and Calibrating Thermometers |
Stuffed Chicken Lab |
Protein Lab |
What we are learning this week: We will begin to discuss the importance of safety and sanitation. |
Why? Safety and sanitation is the foundation of a hire able chef and a successful restaurant. |
How will we know we've learned it? We will demonstrate our knowledge by completing a lab and show a knowledge of protection against cross-contamination and safe cooking temperature. |
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Monday, August 28 |
Tuesday, August 29 |
Wednesday, August 30 |
Thursday, August 31 |
Friday, September 1 |
Review trends over time, share projects, review FOH and BOH |
Review worksheet and vote for lab |
Copy Cat Lab |
Chapter 1 Test |
Start Chapter 2 |
What we are learning: We will use our knowledge from Chapter 1 to simulate a menu from the past. |
Why we are learning it? By knowing the process through which we have arrived at modern cuisine, we can broaden our knowledge of cooking methods and dishes. |
We will know we've learned this skill when students can demonstrate this knowledge on the chapter test. |
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Monday, August 22 |
Tuesday, August 23 |
Wednesday, August 24 |
Thursday, August 25 |
Friday, August 26 |
Start Historical Menu project |
Bruschetta Lab |
Work day for Historical Menu |
Salsa Lab |
Review Chapter 1 |
Week of August 15th:
What we will learn:
Expectations and outcomes of Culinary Arts course
Why?
Knowing our classroom expectations and the result of the course will help us all be successful. Students will look at the timeline of hospitality and foodservice and see where they fit into it.
How will we know?
Students will be able to define tourism, hospitality, and have an understanding of the history of hospitality and food service.
Wednesday
Syllabus and Ice Breaker
Thursday
Intro to Culinary and History PPT, notes, and vocab
Friday
Finish PPT and vocab
What we will learn:
Expectations and outcomes of Culinary Arts course
Why?
Knowing our classroom expectations and the result of the course will help us all be successful. Students will look at the timeline of hospitality and foodservice and see where they fit into it.
How will we know?
Students will be able to define tourism, hospitality, and have an understanding of the history of hospitality and food service.
Wednesday
Syllabus and Ice Breaker
Thursday
Intro to Culinary and History PPT, notes, and vocab
Friday
Finish PPT and vocab