Culinary Arts 1

4.28.2014, Day 79
Service Review
Lesson: History of Foodservice - Food History Notes; Travel and Tourism

4.24.2014, Day 78
Lab: Prep day in the kitchen

4.22.2014, Day 77
Lab: Prep day in the kitchen

4.11.2014, Day 76
Lesson: Finshed Service Unit Info
Assignment: Case Study worksheet on service

4.9.2014, Day 75
Journal: See Main Page
Lesson: Chapter 10, part 2 (see link from last class)
Lab: Lunch prep for teachers menu

4.7.2014, Day 74
Journal: Case Study p.615
Lesson: Chapter 10, part 1 - Customer Service; Full Chapter Notes
Notes: Table Manners outline
Assignment: Section 1 questions, p 625
Level 1 Test Review

4.3.2014, Day 73
Test: Potatoes and Grains
DUE: Worksheets and PPT
Begin Service Unit: Table Settings and Manners

4.1.2014, Day 72
Lesson: Review Potatoes and Grains
Assignment: Legumes PPT, Worksheet 11.1 (T/F)

3.28.2014, Day 71
Lab: Students finished item from last class - Fried Rice and Stuffed Pasta

3.26.14, Day 70
Lab: Students prepared risotto, and mise en place for fried rice and stuffed pasta

3.21.2014, Day 69
Journal: See Main Page
Demo: Quinoa Pilaf, Risotto, Stuffed Pasta
Lesson: Potatoes, Grains, and Pasta - Part 1;   Part 2
Assignment: Work on Review Packet

3.19.2014, Day 68
Make up test day and end of 3rd 9 weeks

3.17.2014, Day 67
Test: Fruits & Vegetables Unit Test
Review: Students began working on their year end test packet

3.13.2014, Day 66
Lab: Students prepared their class meal project

3.11.2014, Day 65
Lab: Students planned and began to prep for their class meal project

3.7.2014, Day 64
Lab: Students made apple crostata, bananas foster, and onion rings with a spicy dipping sauce

3.5.2014, Day 63
Review fruits & vegetables classifications
Quiz: Fruits & Veg
Demo: cooking with fruit
Project: Begin planning mise en place for a class meal 
UPCOMING: Unit Test Tuesday March 11

3.3.2014, Day 62
Journal: See Main Page
Work Keys Testing
Assignment review from Thursday
Lesson: Discussion of Fruits & Vegetables - Notes
UPCOMING: Quiz Wednesday

2.27.2014, Day 61
Chef was gone on a field trip
Students worked on assignments to better understand the principles of purchasing, storing, and preparing fruits and vegetables
Assignment: Worksheet 9.2, Section 1&2 questions Chapter 9, 

2.25.2014, Day 60
Lab: Students completed their French Onion Soup

2.21.2014, Day 59
Streaming Online Video "A Day at the CIA", students watched live presentations from instructors at the CIA

2.19.2014, Day 58
Lab: Students made fries and potato chips from fresh potatoes, also caramelized onions for soup

2.12-14.2014, Days 56-57
No School: snow

2.10.2014, Day 55
Lab: Students made eggplant parmesan using the tomato sauce they previously made.

2.6.2014, Day 54
Journal: See Main Page
Test: Stocks, Sauces, Soups
New Unit Preview: Fruits, Vegetables, Grains, Potatoes

2.4.2014, Day 53
Lab: Prep Day for lunches
UPCOMING: Test Thursday

1.31.2014, Day 52
Lab: Consomme
Students will use veal stock to make a veal consomme
Quiz: Stocks, Sauces, and Soups
UPCOMING: Test next Thursday on Stocks, Sauces, Soups

1.29.2014, Day 51
No School - Snow

1.27.2014, Day 50
Demo: Consomme
Prep: Mise en place for Wed (consomme)
Review lesson on stocks, sauces, soups
Quiz: Stocks, Sauces, Soups

1.23.2014, Day 49
Lab: Classic Tomato Sauce
UPCOMING: Quiz Monday on Stocks, Sauces, Soups, Prep for Consomme

1.21.2014, Day 48
Lab: Soup - New England Clam Chowder; Prep for Sauce - Classic Tomato Sauce

1.16.2014, Day 47
Students who were not finished with the packet, completed that first
Lab: Fish Stock

1.14.2014, Day 46
Quiz: Stocks, Sauces, Soups Terms
DUE: Stocks Packet
Look Ahead to Lab on Stocks

1.10.2014, Day 45
Semester Exam
Students will work on Stocks packets when finished with exam

1.8.2014, Day 44
Review for Exam
Journal: See Main Page
Lesson: Begin Stocks, Sauces, Soups - Stocks and Sauces;   Soups
Assignment: Unit Packet Given to Students
UPCOMING: Terms Quiz Tuesday

1.6.2014, Day 43
Semester Exam Review Day

12.17 & 19.2013, Day 41, 42
Kitchen Cleaning

12.13.2013, Day 40
Management Unit Test

12.11.2013, Day 39
Journal: See Main Page
Review Activities: Prepare for Management Unit Test Friday
Class Meal Next Week?
UPCOMING: MANAGEMENT TEST FRIDAY

12.9.2013, Day 38
Journal: See Main Page
Review for Communication TEST
Activity: Reinforce Management Concepts
PROJECT WORK WAS DUE THURSDAY

12.5.2013, Day 37
Journal: See Main Page
Quiz: Communication
Review Activity: Analyze communication scenarios
Lesson: Management Concepts - Notes
UPCOMING: COMMUNICATION TEST MONDAY

12.3.2013, Day 36
Projects: Students worked to finish their business projects
QUIZ THURSDAY: COMMUNICATION

11.25.2013, Day 35
Tours: BHP Students toured the CTC

11.22.2013, Day 34
Project: Continue Working on Business Project
Resume Examples: Resume 1; Resume 2
UPCOMING: Communication Quiz Tuesday; Tours Tuesday

11.20.2013, Day 33
Journal: See Main Page
Lesson: Finish Communication
Project: Begin Business Project - See the following links: Project Description;  Resume Rubric; Business Letter Rubric; 

11.18.2013, Day 32
Journal: See Main Page
Lesson: Communication - Notes
Activity: Handout to go along with notes
Next Class Will Begin the Management Project

11.14.2013, Day 31
Test: Unit Test on Cooking Methods and Nutrition

11.12.2013, Day 30
Tours: Wren High School Students toured the CTC

11.8.2013, Day 29
Quiz: Kitchen Math Concepts
Tours: Powdersville Students toured the CTC

11.6.2013, Day 28
Review: Kitchen Math Worksheets (Due Friday)
Lab: Make rice and finish braised beef
UPCOMING: QUIZ FRIDAY, KITCHEN MATH
UPCOMING: COOKING METHODS/NUTRITION UNIT TEST, 11.14

11.4.2013, Day 27
Journal: See Main Page
Activity: Kitchen Math Review
Lab: Braised Beef

10.30.2013, Day 26
Quiz: Cooking Method and Nutrition
Lab: Students did prep for Monday and helped set up for tours

10.28.2013, Day 25
Journal: See Main Page
Activity: Menu Design Project
Activity: Research Stews/Braises
Activity: Nutrition Facts Labels

10.24.2013, Day 24
Journal: See Main Page
Lesson: Cooking and Nutrition - Notes
Activity: Use knowledge of cooking methods and nutrition to research and design a balanced menu using a variety of foods and cooking methods

10.22.2013, Day 23
Lab: Students practiced more cooking methods to improve technique (glazed carrots, sauteed spinach, white rice, and grilled pork)

10.18.2013, Day 22
Quiz: Cooking Method Vocab
Lab: Practice various cooking methods using vegetables and meats

10.16.2013, Day 21
Journal: See main page
Activity: Finding Recipes
Lesson: Dry Heat Cooking Methods - Notes; Moist Heat Cooking Methods - Notes
Demo: Chef demonstrated the various methods discussed in today's lesson
UPCOMING: Cooking Methods Vocab Quiz Friday 
First 9 weeks ends Tuesday

10.14.2013, Day 20
Journal: See main page
Guest Speaker: Johnson & Wales representative discussed what their school has to offer

10.10.2013, Day 19
Test: Equipment, Knives, Seasonings
Lesson: Intro to Dry Heat Cooking Methods - Notes
Activity: Knife Skills Practice

10.8.2013, Day 18
Field Trip to SkyTop Orchard

10.4.2013, Day 17
Journal: See main page
Review: Handout review sheet for Equipment, Knives, Seasonings
Project: Work on Spices Report

10.2.2013, Day 16
Numeracy: If a 40 lb case of potatoes costs $24.50, what will it cost you to use 8 oz in a recipe?
Project: Work on spices report
Lab: Practice Knife Skills

9.30.13, Day 15
Numeracy: You must buy some beets for a salad on your menu.  If a 40 lb case of beets costs $25.00, what is the EP cost per pound if the beets have an 80% yield?
Review: Kitchen conversions and measurements
Knife practice: Students practiced precision knife cuts
Project: Spices History and Info - Rubric

9.25.2013, Day 14
Journal: See Main Page
Quiz: Equipment ID and Use
Lab: Basic Skills - Lab Tasks
UPCOMING: Knife Skills Test & Unit Test (Equip, Knives, Seasonings) Friday Oct 4 

9.23.2013, Day 13
Lesson/Activity: Discussion of various spices and their uses, Students made their own custom spice blends
UPCOMING: Equipment Quiz Wednesday

9.19.2013, Day 12
Journal: See main page
Test: Professionalism and Recipes
Lesson: Continuation of 9.17 lesson on Equipment, Discuss Seasonings - Notes
Activity: Locating Equipment

9.17.2013, Day 11
Journal: See main page
Lesson Review: Professionalism/Measurements/Costing
Lesson: Knives & Equipment - Notes
Lab Assignment: Knife Cut Practice with Activity 5.5 Sheet
UPCOMING: Test on Thursday

9.13.2013, Day 10
Journal: See main page
Lesson: AP/EP, Costing Review
Quiz: Kitchen Essentials Vocabulary
Activity: Knife Skills Practice

9.11.2013, Day 9
Journal: See main page
Lesson: Using AP/EP, and Yield %
In class activity - 4.9&4.10: DUE TODAY
Look ahead to Friday
UPCOMING: Vocab Quiz Friday

9.9.2013, Day 8
READ: p. 218-224/Discuss
Lesson: AP/EP, Yield % Discussion
Lab Practice: Knife Skills
DUE: Conversions Worksheet

9.5.2013, Day 7
Journal: see main feed
KWL Chart: Professionalism/Recipes
Lesson: Professionalism - Professionalism; Recipes/Conversions

9.3.2013, Day 6
Test: ServSafe Exam
Case Studies: Students grouped together and analyzed the first 3 case studies in the text
Professionalism: Students generated a Culinary Student Code - Draft Copy of Code

8.29.2013, Day 5
Blog Journal 2: What are the things you look for when eating in a restaurant that tell you the restaurant is clean and the food is safe?
Lesson: ServSafe Foodhandler Book, Review for Exam
Activities: Complete the activities in the workbook to reinforce food safety principles
Assignment: Worksheets 2.1
DRT MEETING
FEES DUE TODAY!!

8.27.2013, Day 4
Journal 1: You are the manager of a very busy restaurant.  A customer calls and says they do not feel well after eating there.  How do you handle the situation?
REVIEW CH 2
Lesson: Food Safety - Food Safety pt. 4; Food Safety pt. 5; Workplace Safety
FOOD SAFETY QUIZ THURSDAY

8.23.2013, Day 3
Blog Journal 1: What are the 3 most important things food handlers can do to maintain high levels of food safety?
Quiz: Handbook and Procedures
Lesson: Food Safety - Food Safety pt. 1; Food Safety pt. 2; Food Safety pt. 3
FEES ARE DUE BY AUGUST 30

8.21.2013, Day 2
Blog access: Students set up accounts to access and post to the class blog page
Paperwork: Handbook, syllabus, procedures discussed
Misc: Lockers, Storage, and Books assigned
UPCOMING: Handbook and Procedures Quiz on Friday

8.19.2013, Day 1
Welcome Back
Some schools arrived late, so we went over some basic prodedures, the handbook, and what to expect this year.
Students also began uniform fittings.