Family and Consumer Sciences
Family and Consumer Sciences
Culinary Skills 1
Mrs. Harley
|Day |Daily Learning Target |Agenda – |Bell Ringer |
| | |Congruent Tasks | |
|Unit 1: History of Culinary Arts |
|1 |I can explain the content studied in |Syllabus |BR: What are three things you expect to learn about in this course? |
| |Culinary 1A. |Parent Letter | |
| | |Hall Passes | |
| | |Get to Know You Activity | |
| | |Culinary Lab Rules | |
| | |*Classroom & Lab Management Soon! | |
| | |Employability Portfolio Expectations | |
|2 |I can outline steps for following safe |#1 Culinary Overview PPT |BR: What two things must you have for this course? When are they due? |
| |practices in the foods lab. |#2 Name That Food PPT Game | |
| | |#3 Safe or Dangerous PPT | |
| | |#4 Preventing Kitchen Accidents Visual Activity | |
| | |#5 Food Borne Illness Activity | |
| | |#6 Tom E. Ache Activity | |
| | |#7 Foods & Nutrition Review Game | |
| | |#8 Classroom & Lab Management Test | |
|3 |I can outline major events in the |#9 Safety & Sanitation Lab – Chicken Stir Fry |BR: Explain why a food borne illness can be hard to detect. List 2 FB illness and |
| |Culinary Arts Industry. |#10 The History of Culinary Arts PPT & Guided Notes |list their causes. |
| | |#11 Restaurant Investigation Project | |
| | |#11 Restaurant List | |
|4 |I can outline major events in the |#11 Restaurant Investigation Project |BR: What are two things you already know how to prepare? What are two things you |
| |Culinary Arts Industry. |#12 Restaurant Investigation Round Robin |would like to learn how to prepare? |
| | |Restaurant Time Line | |
| | |#13 History of Culinary Arts Quiz | |
|5 |I can compare major restaurants in the |#14 Restaurant Critic Magazine Article |BR: List 3 precautions you should take in the kitchen related to cleanliness. |
| |Culinary Arts Industry. | | |
|6 |I can determine how chefs have impacted |#15 Chef Research Assignment |BR: The history of culinary arts can be traced back to when? Who was the first chef |
| |Culinary Arts techniques. |#16 Casserole Planning |to hold regular cooking classes on TV? |
|7 |I can determine how chefs have impacted |#15 Chef Research Assignment |BR: Who was the founder of the Kitchen Brigade System? Explain the Kitchen Brigade |
| |Culinary Arts techniques. |Lab Plan Sheet |system. |
|8 |I can prepare a recipe and demonstrate |Chef Lab |BR: In what year did the term and facility of a full service restaurant become |
| |various styles of cooking. | |available? |
|Unit 2: Food Service Industry |
|9 |I can define terminology used in the food|#1 Culinary Skills Employability Portfolio | |
| |service industry. |#2 Culinary Skills Dictionary - Unit Vocabulary | |
| | |#3 Food Service Employment PPT w/ Guided Notes | |
| | |#4 Job Application (Panera Bread) | |
| | |#5 Cover Letter & Sample Cover Letter | |
|10 |I can prepare and analyze an |#6 Resume | |
| |employability portfolio. |References - Go over guidelines | |
| | |#7 Interview Questions WKST | |
| | |#1 Finalize Culinary Skills Employability Portfolio | |
|11 |I can analyze current trends in Culinary |#8 Foodservice Industry ORQ | |
| |Arts. |#9 Current Trends Prezi | |
| | |#10 Knowing the Law | |
| | |Lab Prep – Current Trends Lab | |
|12 |I can prepare a dish to represent current|Tends Lab & Presentation | |
| |trends in Culinary Arts | | |
|13 |I am able to analyze career opportunities|#10 Kitchen Brigade PPT & Guided Notes | |
| |available in Culinary Arts. |#11 Culinary Career Brochure and Research | |
|14 |I am able to identify the procedures in |#12 Catering Activities | |
| |establishing a catering business. | | |
|15 |I am able to plan and coordinate the |#12 Catering Activities | |
| |procedures in a catering business. | | |
|16 |I can categorize menu styles for various |#13 Menu Planning PPT & Guided Notes | |
| |restaurants. |#14 Menu Project Rubric | |
|17 |I can demonstrate quality customer |#15 Customer Service PPT & Personal Notes & Conclusion Activity | |
| |service techniques. |#16 Customer Service Article & Article Reflection Sheet | |
| | |#17 Restaurant Project & Peer Evaluation | |
|18 |I can prepare foods and utilize customer |#17 Restaurant Labs | |
| |service that meets customer satisfaction.| | |
|19 |I can create a workstation that would |#19 Workstations PPT & Assignment | |
| |utilize efficient work flow. |#19 Unit 2 Vocabulary Quiz | |
|Unit 3: Culinary Applications |
|20 |I can define terminology used in Culinary|#2 Culinary Skills Dictionary - Unit 3 | |
| |applications. | | |
|21 |I can identify the parts of a knife, |#3 Knife Skills PPT & Guided Notes | |
| |select a knife for an appropriate task, |#4 Knife Cuts Handout | |
| |perform basic cutting skills, explain |#5 Knife Parts and Types of Knives WKST | |
| |proper knife storage guidelines and |#6 Knife Skills Playdough Activity | |
| |recommend important knife safety and |Apple Swan Video & Carving | |
| |sanitation guidelines. |#7 Knife Skills Exit Slip | |
|22 |I can demonstrate professional garnishing|#8 Garnishing Activities – | |
| |and food presentation techniques. |* Students read in table groups “Food Merchandising” and complete | |
| | |“Merchandising Food – Elements of Design Notes” | |
| | |* Identify & Label Garnishing Tools Handout | |
| | |*”Garnishing Techniques Guided Notes” – Students choose three | |
| | |garnishing techniques to learn about | |
| | |*Garnishing Sheet | |
| | |*Garnishes Competition Lab | |
|23 |I can create a professional food plate |Garnishing Food Presentation Quiz | |
| |using presentation techniques. |#9 Party Platter & Plate Design Assignment | |
| | |#10 Dessert Garnishing Lab | |
| | |#11 Cooking Techniques Comparison Planning | |
|24 |I can contrast different cooking methods,|#11 Cooking Techniques Comparison Lab | |
| |as well as, explain how cooking affects a| | |
| |food’s nutritive value, texture, color, | | |
| |aroma, and flavor. | | |
|25 |I can describe characteristics of basic |#12 Stocks, Sauces & Gravies PPT & Guided Notes | |
| |types of stocks, sauces, and gravies. |#13 Pepperoni String Cheese Roll Ups & Marinara | |
| | |Copy Recipe & Lab | |
| | |Plan for Soup Challenge | |
|26 |I can prepare various stocks, sauces, and|#14 Stocks for Gravy Lab | |
| |gravies. |Entrée and Dessert Sauce | |
| | |Lab Evaluation | |
|27 |I can prepare various soups. |#15 Soup Challenge | |
|28 |I can apply the fundamentals of baking |#16 Tarts PPT | |
| |when preparing pies/tarts. |Joy of Baking Video (on PPT) | |
| | |#17 Bacon & Egg Quiche Tart Recipe | |
| | |#18 Pop Tarts Lab | |
|29 |I can apply the fundamentals of baking |#17 Bacon & Egg Quiche Tart Lab | |
| |when preparing pies/tarts. |#18 Basic Cream Puffs Lab Activity Copy Basic Custard Recipe | |
| | |Copy Basic Cream Puffs Recipe | |
|30 |I can apply the fundamentals of baking |#18 Basic Cream Puffs Lab | |
| |when preparing custards, foams, and |Evaluation | |
| |buttercreams. |Check Your Knowledge P. 694 (#1-10) | |
| | |Critical Thinking Activities (#1-3) | |
| | |#19 Cheesecake Recipe | |
| | |#20 Chocolate Tasting | |
| | |#20 Savoring Chocolate | |
|31 |I can apply the fundamentals of baking |Catch Up | |
| |when preparing breads. |#21 Pizza Braid Recipe | |
| | |Lab Prep | |
| | |#22 Chocolate Mousse Lab Plan | |
| | |Chocolate Balloon Bowls | |
|32 |I can apply the fundamentals of baking |#22 Chocolate Mousse Lab | |
| |when preparing custards, foams, and |Evaluation | |
| |buttercreams. | | |
|33 |I can explain the different |#23 Intro to Meats PPT | |
| |characteristics of various cuts and |#24 Meats Research Assignment – Work Time | |
| |grades of meats. | | |
|34 |I can recognize quality grades and |Meats Presentations | |
| |classes of meat and prepare and handle |Meats Lab | |
| |meat safely. | | |
|35 |I can identify canapes, appetizers, hor |Canapes, Appetizers, Hor D’ eouvres, Garde Manger | |
| |d’oeuvres, and garde manger. | | |
|36 |I can prepare canapes, appetizers, hor |Canapes, Appetizers, Hor D’ eouvres, Garde Manger | |
| |d’oeuvres, and garde manger using safe | | |
| |handling preparation techniques. | | |
|37 |I can create a tasty and creative dish |#25 Chopped Day 1 | |
| |using various ingredients and preparation| | |
| |techniques. | | |
|38 |I can create a tasty and creative dish |#25 Chopped Day 2 | |
| |using various ingredients and preparation| | |
| |techniques. | | |
|39 |I can identify various styles of cakes |#26 Cakes Galore PPT | |
| |and preparation methods used. |#27 Cakes Rubric & Planning Sheet | |
| | |Cake Work Time | |
|40 |I can create a cake that would be |Cake Work Time | |
| |pleasing to a customer. | | |
|41 |I can create a cake that would be |Cake Work Time | |
| |pleasing to a customer. | | |
|42 |I can create a cake that would be |Cake Work Time | |
| |pleasing to a customer. | | |
|43 |I can summarize concepts studied in |Review | |
| |Culinary Skills. | | |
|44 |I can summarize concepts studied in |Review | |
| |Culinary Skills | | |
|45 |I can summarize concepts studied in |Finals | |
| |Culinary Skills | | |
*10 Days (Thursdays) are left open for Casserole Thursday Labs
*5 Days (Fridays) are left open for Teacher Lunch Labs
Seasoning and Flavorings, Beverages
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