Lab: Students finalized some French and Italian dishes, while others remain in the prep stages; Duck legs curing, duck prosciutto in the works!
4.4.2014, Day 73B
Lab: Prep for Monday
4.3.2014, Day 73A
Lab: Baklava, Prep for Monday's European Meal
4.2.2014, Day 72B
Lab: Students Made a Variety of Spanish Tapas
4.1.2014, Day 72A
3.31.2014, Day 71B
3.27-28, 2014, Day 70A,B
Lab: Students mise en placed and prepared a meal based on Central, South America and the Caribbean
3.26.2014, Day 69B
Lab: Students finalized the dishes prepped yesterday and served a class meal
3.25.2014, Day 69A
Lab Prep: Students mise en placed for lab on regional US foods
3.21.2014, Day 68B
Menu Planning: Regional foods of the USA
Lesson: Completed Central America and South America notes
3.20.2014, Day 68A
Menu Planning: Regional foods of the USA
Lesson: Discussion based on typical foods of the US - Notes
3.14-18.2014, Day 66B-67B
Project: Students worked on their marketing projects
3.13.2014, Day 66A
Journal: See Main Page
Lesson: Marketing -Notes
Project: Menu and Marketing Design Project - Rubric/Requirements
3.12.2014, Day 65B
Senior Project work day
3.11.2014, Day 65A
Students served lunch to the school board and began a Menu Marketing Tutorial
3.10.2014, Day 64B
Students worked on a Nutrition Tutorial
3.4-7.2014, Day 62B-64A
Students will work on and present a completed dessert project by Friday comprised of several components learned on the current unit.
3.3.2014, Day 62A
Lab: Students froze their custards into ice cream and began planning for their Dessert Project this week
2.28.2014, Day 61B
Dessert Unit: Students made a custard base for ice cream and will freeze them on Monday
2.27.2014, Day 61A
Field Trip to JWU Charlotte
2.25-26.2014, Day 60A/B
Work Keys Testing
2.24.2014, Day 59B
2.21.2014, Day 59A
Dessert Unit: Students worked on dessert unit terms and definitions
2.20.2014, Day 58B
Dessert Unit: Macarons, Semi Freddo
2.19.2014, Day 58A
Dessert Unit: Pastry Crust, finalize tarts; Chocolate Roll Cake
2.18.2014, Day 57B
Dessert Unit: Pastry Cream, Orange Curd
2.11-14.2014, Days 55B-57A
Snow Days
2.10.2014, Day 55A
Dessert Unit: Students made the first item on their dessert list
2.7.2014, Day 54B
Dessert unit planning day
2.6.2014, Day 54A
Journal: See Main Page
Discuss Scholarships
Novel: Read The Making of a Chef
Lesson: Seafood - Notes
Preview: Desserts Unit, Project, etc
2.5.2014, Day 53B
Lab: Lunch prep and sausage making
2.4.2014, Day 53A
Lab Prep: Students ground meats for sausages, they will also smoke some sausages and the pork belly tomorrow
2.3.2014, Day 52B
Students should work on a FINAL draft of the gardening project. I would like something to take to Dr. Kirkley to discuss. It should be organized, complete, and well planned out.
1.31.2014, Day 52A
Lab: Cooking with Pork Tenderloin, Students also made a dry rub and saffron rice
DUE: Ch 6 worksheets due on Tuesday
UPCOMING: Meats Quiz Tuesday
1.30.2014, Day 51B
Lesson: Pickling
Lab: Students pickled various vegetables
1.29.2014, Day 51A
No School - Snow
1.28.2014, Day 50B
No Class - Snow
1.27.2014, Day 50A
Demo: Chicken Fabrication
Lab: Students cleaned a pork tenderloin in preparation for labs
1.24.2014, Day49B
Lesson: Charcuterie - Notes
1.23.2014, Day 49A
Journal: See Main Page
Novel: 20 minutes of reading
Lesson: Meat, Poultry, Seafood, Charcuterie - Meats; Poultry; Seafood
Useful Links: Beef Cuts Chart; Pork Cuts Chart
Assignment: Worksheets, Vocab
1.22.2014, Day 48B
Kitchen Cleaning Day
1.21.2014, Day 48A
Novel: Read up to p. 50
Lab: Prep for Teacher's Lunch
1.17.2014, Day 47B
Lab: Prep for Robotics Competition Saturday
1.16.2014, Day 47A
Lab: Prep for Robotics Competition Saturday
1.15.2014, Day 46B
Lab: Prep for Robotics Competition Saturday
1.14.2014, Day 46A
Quiz: Sustainability
DUE: Worksheet Packet
Project: Composting Program and Garden Projects
1.13.2014, Day 45B
Work day for Sustainability Unit
1.10.2014, Day 45A
Semester Exam
1.8.2014, Day 44A
Lesson: Sustainability - Notes
Assignment: Handout Packet (DUE TUES 1.15)
Project Begins Friday: Composting Program/Class Garden
1.7.2014, Day 43B
Senior Project planning with Mrs. Griffin's Class
1.6.2014, Day 43A
Semester Exam Review
12.18-20.2013, Day 41B, 42A, 42B
Kitchen Cleaning
12.17.2013, Day 41A
Lab: Class Meal
12.16.2013, Day 40B
Lab: Class Meal Prep
12.13.2013, Day 40A
Purchasing Test
12.12.2013, Day 39B
Project Recipe Research: Students prepared recipe cost sheets for their separate dishes
12.11.2013, Day 39A
12.10.2013, Day 38B
Review: Chapter 5 worksheets (T/F and purchase order)
Menu planning for next Tuesday, recipe research and item costing
12.9.2013, Day 38A
Test: Chapter 3 Cost Control
Project Planning: Class Holiday Meal
12.5.2013, Day 37A
Journal: See Main Page
Activity: Costing Reveiw
Lesson: Purchasing & Inventory (cont)
12.4.2013, Day 36B
Lunch: Students served lunch to the ACTC school board
Lab: Students made shrimp & grits
12.3.2013, Day 36A
Costing Reveiw: Students worked on a review sheet and then set up for a catering lunch
11.18.2013, Day 32A
Journal: finish the journal from Friday if you did not post
Novel: Read for 20 minutes and write in your reading log
Test: Yeast Bread Unit Test
Lesson: Cost Control Review, Purchasing and Inventory - Purchasing & Inventory Notes
11.15.2013, Day 31B
Journal: See Main Page
Novel: Read for the first 20-25 minutes of class (I would like you to read at least 10 pages)
Assignment: Mrs. Griffin's students may be working with you today on a small project
Labs next week: Plan out what you will need to do for the 2 or 3 breads you will make next week. These breads are all your choice, so make sure they will fit in our class period. You may start as soon as you arrive each day if you need more time.
11.14.2013, Day 31A
Tours: WHS final tour day
11.13.2013, Day 30B
Tour Prep
Lunch Prep
Lab: Fougasse Bread
11.12.2013, Day 30A
Tours: WHS Toured
11.11.2013, Day 29B
Tour Prep
11.8.2013, Day 29A
Quiz: Yeast Breads
Lab: Pita Bread/Sandwiches
11.7.2013, Day 28B
Tour Prep
11.6.2013, Day 28A
Tour Prep
Review: Yeast Bread quiz coming up
11.5.2013, Day 27B
Lab: Students did prep work for tours and pre-measured for breads
11.4.2013, Day 27A
Lab: Students made bagels
Assignment: Costing Worksheets, DUE FRIDAY
10.30-31, 2013, Day 26 A&B
Students demonstrated various foods for the PHS Tours
10.29.2013, Day 25B
Lab: Students prepared for tours, the Teacher Cafe, and a catered event on Friday
10.28.2013, Day 25A
Lab: Soft Rolls
Lesson: Cost Control part 2 - Notes
10.25.2013, Day 24B
Cleaning Day in the Kitchen
10.24.2013, Day 24A
Lab: Students prepared food for the Teacher's Cafe
10.23.2013, Day 23B
Lab: Students made Italian bread
10.22.2013, Day 23A
Lab: Students made Challah bread
Lesson: Costing Unit started today
10.21.2013, Day 22B
Lab: Students measured ingredients for upcoming labs (Challah and Italian breads)
10.18.2013, Day 22A
Lab: Students made their first yeast bread. They completed the dough started yesterday, and made another batch completely today. Students then compared the results between the two breads
10.17.2013, Day 21B
Lab: Measeured/mixed dough for Cuban Bread, will complete Friday
DUE: WORKSHEETS ON BAKING (FRIDAY)
10.16.2013, Day 21A
Journal: see main page
Lesson: Bake Shop principles - Notes
Demo: Working with dough
Assignment: Baking Principles Worksheets, Vocabulary
10.14.2013, Day 20A
Guest Speaker: JWU representative presented for the class
Test Review: Students had the chance to correct their last test
10.11.2013, Day 19B
Students cleaned up in the kitchen (most schools left early for a pep rally)
10.10.2013, Day 19A
Test: Salads and Sandwiches
10.9.2013, Day 18B
Lab: Students helped prepare food for the Cafe Lunch
10.8.2013, Day 18A
Field Trip to Skytop Orchard
10.7.2013, Day 17B
Students worked to prep biscuits for an upcoming fundraiser
Handout: Review sheet for upcoming test on Salads and Sandwiches
UPCOMING: Test Thursday on Salads, Garnishing, Sandwiches
10.4.2013, Day 17A
Students served lunch and cleaned the kitchen
10.3.2013, Day 16B
Students worked to prep a special luncheon for the guidance counselors in our district
10.2.2013, Day 16A
Students cleaned up in the kitchen and practiced knife skills
10.1.2013, Day 15B
Students worked in the kitchen preparing for the first day of lunch service to the teachers.
9.30.2012, Day 15A
Project work: Students designed a sandwich shop based on given criteria
9.26.2013, Day 14B
Journal: See main page
Quiz: Salads Vocab
Lesson: Salads review, Sandwiches - Notes
9.25.2013, Day 14A
Lab: Salads - students prepared 2 green salads and a dip
9.24.2013, Day 13B
Lab: Students prepared and compared variations of potato salad recipes
UPCOMING: Salads Vocabulary Quiz Thursday
9.23.2013, Day 13, A
Lab: Caesar Salad - Students made dressing from scratch, croutons, and composed a classic Caesar salad
9.20.2013, Day 12B
Today is a chance for redemption for the Chapter 1 test
yesterday. The following assignment must
be completed individually with an extreme focus on DETAILED ANSWERS.
Satisfactory work will be added points to your test score. This means complete and thorough answers, ALL or NOTHING for points. If you write down a few words and then spend the day on Google, you get "0" points and more work on Monday. The third part of the today’s assignment
goes along with the salad/dressing unit.
Assignment: Part 1: p. 37 and 51: Answer all questions COMPLETELY. This will require some reading and thought on your part.
Part 2: p. 71-72, questions 1-9 (write question and correct answer) and crossword
Part 3: Worksheet handouts
Remember................Chef loves you............................ -5
9.19.2013, Day 12A
Unit Test: Eggs, Dairy, Breakfast
Lesson: Salads, Dressings, Dips - Notes
Activity: Tasting of various lettuces and salad greens
9.18.2013, Day 11B
Demo: Various salad dressings were prepared for the students
Review: Test Tomorrow
9.17.2013, Day 11A
Assignment: Worksheet 4.1 (T/F), Vocabulary Ch 4
UPCOMING: Test Thursday (Eggs, Dairy, Breakfast)
9.16.2013, Day 10B
Assigned student usernames and passwords
Set Up Examview Access
Finished Quiche
9.10-13, 2013, Days 8B, 9A, 9B, 10A
Lab: Students will make a variety of breakfast and dairy items in the lab this week.
9.9.2013, Day 8A
Cheese Tasting: The class tasted a variety of cheeses from around the world
9.6.2013, Day 7B
Lab Practice: Egg preparations, Clarified butter
9.5.2013, Day 7A
Lesson: Breakfast Foods (see 9.3.13 for notes)
Demo: Various egg preparations, lab discussion/mise en place
9.4.2013, Day 6B
Class Research on Recipes for Labs
9.3.2013, Day 6A
Blog Journal: Post on Main Feed.
Lesson: Eggs and Dairy - Notes; Breakfast Foods - Notes
Activity: Online Research
Look Ahead: Cheese Tasting; Labs
8.30.2013, Day 5B
ServSafe Exam Online
8.29.2013, day 5A
Blog Journal: See main page
ServSafe: Final lesson, Review activities
SERVSAFE EXAM WILL BE FRIDAY
8.28.2013, Day 4B
Misc Lab
8.27.2013, Day 4A
ServSafe Continued: Students discussed chapters 6-9, created a Top 10 Facts poster as a review
8.26.2013, Day 3B
Misc Lab
8.23.2013, Day 3A
Servsafe Chapters 3-5
WHS left at 1:45
8.22.2013, Day 2B
Students cleaned the kitchen and walk in to prepare for labs
8.21.2013, Day 2A
Quiz: Handbook and Procedures
Lesson: Begin ServSafe Manager Course
Practice Quiz 1 ServSafe PPT 1
Practice Quiz 2 Servsafe PPT2
Practice Quiz 3 ServSafe PPT3
Practice Quiz 4 ServSafe PPT4
Practice Quiz 5
Practice Quiz 6
Practice Quiz 7
Practice Quiz 8
Practice Quiz 9
Practice Quiz 10
8.20.2013, Day 1B
Students organized their lockers, storage, and received books/knife kits.
ServSafe begins Wednesday
8.19.2013, Day 1A
Welcome Back
Students were signed up for access to the class blog page.
Handbook was discussed and quiz will be Wednesday
