Culinary+I-Prostart+Spring


 * =**Date**= || =Lesson= || =Attachment= ||
 * 1/13 || Bell Ringer: Rate yourself and your group on cooperation and contribution (1-10; 10 highest) Support your reason why

Ch 6 Stocks, Sauces and Soups
 * Keynote
 * Study Guide
 * Activity 6.4 Mother Sauces || [[file:Stocks__Sauces_and_Soups.key.zip]] ||
 * 1/15, 1/20, 1/22, 1/26 || Bell Ringer: Draw for groups

Soup/Sauce Labs

Activity 6.4 Mother Sauces ||  ||
 * 1/28 || Bell Ringer: Quiz Ch 6

Watch the following Culinary Management videos as a group [] [] []

Have a classroom discussion and email from one: what things did you notice we need to improve on. What things did you find intriguing, what things weren't planned out well. Please look at your plans you did for you final. What do we need to do in order to compete in March. Create a list. If time allows start on the to do list. ||  ||
 * 2/3 || Make Up Day ||  ||
 * 2/5 || Bell RInger: Write your answers to the quiz, react to your score does that describe you? Why or Why not?

Ch 7 Communication How does communication play a role in the restaurant business? Give 3 examples
 * Ch 7 Keynote-Need scratch paper to see your communication skills
 * Ch 7 SG
 * Activity 7.3 || [[file:Chapter_7_Syllabus-2.pages.zip]] ||
 * 2/9 || Bell Ringer:

Ch 7 Communication
 * CH 7 Keynote
 * Blogs || [[file:PSI_S7Blogs.pages.zip]] ||
 * 2/11 || Bell Ringer: What is your biggest struggle with communication?

Ch 7 Communication
 * Activity 7.6 How to Demonstration
 * Activity 7.7 Role Play Telephone Etiquette
 * Activity 7.9 Written Communication ||  ||
 * 2/13 || Bell Ringer: Quiz Ch 7

Ch 8 Management Essentials
 * Keynote
 * Ch 8 SG
 * Activity 8.4 Team Work and Communication ||  ||
 * 2/18 || Bell Ringer: M & M Activity

Ch 8 Management Essentials
 * Diversity Packet
 * Herman Grid
 * Multicultural Awareness Quiz ||  ||
 * 2/20 || Bell Ringer: On Keynote

Ch 8 Management Essentials ||
 * Keynote on Illusions
 * Sushi & Cupcakes Lab
 * 8.10 Activity Crossword || [[file:Chapter_8_-_Optical_Illusion.ppt]]
 * 2/24 || Bell Ringer: Case Study

Ch 8 Management Essentials
 * Food Service Training Manuel ||  ||
 * 2/26 || Bell Ringer: Food Service Manuel

Ch 8 Management Essentials ||  ||
 * 3/2 || Bell Ringer: Go over training manuals

Ch 8 Management Essentials
 * Training Lab ||  ||
 * 3/4 || Ch 8 Management Essentials
 * Management Lab (Knife Cuts)
 * Hiring Practices ||  ||
 * 3/6 || Bell Ringer: Ch 8 Quiz

Review for Ch 6-8 Test ||  ||
 * 3/10-3/12 || Bell Ringer: Chapter 6-8 Test ||  ||
 * 3/17 || Culinary Competition Mitchell

If you did not attend the competition please watch 3 youtube videos on Culinary Prostart competitions and write a summary on each ||  ||
 * 3/19 || Bell Ringer: Try to remember from Nutrition and Wellness and tell me 8 categories of Fruits/Vegetables

Ch 9 Fruits & Vegetables
 * Keynote
 * Ch 9 SG ||  ||
 * 3/24-3/26 || Food Inc Movie || [[file:Food Inc SG.pages.zip]] ||
 * 3/30 || Bell Ringer: Discuss fruit for prom

Ch 9 Fruits & Vegetables
 * [] (need a cutting board, knife kit and 2 knives ||  ||
 * 4/1 || Bell Ringer: Fruit for prom

Ch 9 Fruits & Vegetables
 * Knife Skills with fruit
 * Fruit Experiment ||  ||
 * 4/7 || Bell Ringer: Fruit for Prom

Ch 9 Fruits & Vegetables
 * [] Kiwi
 * [] Oranges ||  ||
 * 4/9 || Lab ||  ||
 * 4/13 || Lab ||  ||
 * 4/15 || Prom Prep ||  ||
 * 4/17 || Cut Fruit for Prom ||  ||
 * 4/21 || Ch 10
 * Keynote
 * SG
 * Activity 10.3 ||  ||
 * 4/23-4/27 || Bell Ringer: Quiz 9

Table Setting
 * Table Setting
 * Types of silverware
 * Service Styles
 * 10.10
 * Ch 10 Wkst
 * Napkin Folding-find one that you can learn and teach for next Tuesday || [[file:Service_Styles-3.pages.zip]] ||
 * 4/25 || Bell Ringer: Discuss Finals, Teacher Appreciation ||  ||
 * 5/4 || Bell Ringer: Quiz 10

Make Teacher Appreciation goodie bags ||  ||
 * 5/6 || Test Ch 9-10

Ch 11 SG 11.4 Wkst ||  ||
 * 5/8 || Lab ||  ||
 * 5/12 || Lab ||  ||
 * 5/14 || Bell Ringer: Ch 11 Quiz

Ch 11 Test ||  ||
 * 5/18 || Wrap up day ||  ||