Culinary+I+-+Prostart

Culinary I

Classroom Rules Pizza Love and Other Stuff That Made Me Famous
 * =Date= || =Lesson= || =Attachments= ||
 * 8/22 || Syllabus

Bell Ringer: My Food Life Story, Food Word Challenge Ch 1: Overview of the Restaurant and Food service Industry ||
 * My Food Life Survey
 * What do you know? || [[file:Culinary I Syllabus-Herman.docx]]
 * 8/26 || Bell Ringer: Healthy food and menu choice are in high demand. Imagine serving the dietary needs of many people. Basic nutrition knowledge is key. Name the six major nutrients and what are three ways a foodservice operation can prepare and offer healthful meals?-Email

Ch 1: Overview of the Restaurant and Food service Industry
 * Ch 1 SG
 * History of Food Powerpoint
 * Historical Menu Assignment || Attachments needed are above 8/22 ||
 * 8/28 || Bell Ringer: What do you think are 3 personal traits that you need to be a sucessful chef? Explain why-Email

Ch 1: Overview of the Restaurant and Food service Industry
 * Present Menus
 * Famous Chefs Powerpoint
 * Ch 1 SG
 * Career Matching
 * Pizza Love.....Ch 1 Assignment
 * Pizza Love....Ch 2 Assignments-Start if you have time, not due for next time.
 * Pizza Love ...cooking terms Ch 1 & 2 || Attachments needed are above 8/22

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 * 9/3 || Bell Ringer: What is your reaction to the book so far? What do you like and dislike? 5 sentences

Ch 1: Overview of the Restaurant and Food Service Industry
 * Pizza Love Ch 2 Assignment
 * Read Ch 3
 * Pizza Love CH 3 Assignment How to Video/Recipe Demonstration Project-Plan ||  ||
 * 9/5 || Bell Ringer: None set up for videos

Ch 1: Overview of the Restaurant and Food Service Industry
 * Pizza Love CH 3 Assignment
 * Read Ch 4 Pizza Love ||  ||
 * 9/9 || Bell Ringer: Upload Videos

Ch 1: Overview of the Restaurant and Food Service Industry
 * First 30 mins to work on cooking show edits.
 * Watch Videos
 * Read Ch 5 ||  ||
 * 9/11 || Bell Ringer: Knife Skills Videos: Watch video email me 5 things you learned

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Knife Skills ||
 * Key Note on Knife Skills
 * Knife Skills Guide
 * Send Herman your cooking videos (last group we will wait to watch)
 * Permission Form-Take home and get signed
 * The Art of Food Wisdom(handout) Every person pick a different quote.
 * Read book, work on Vocab || [[file:Knife_Cuts_Hand_Out.pdf]]
 * 9/15 || Challenge Day: Remaining students (3) have study hall ||  ||
 * 9/17 || Bell Ringer: Knife Skills Listening Guide (9/11 attachment)
 * Watch last video
 * Hand in permission slips
 * Make play dough for knife skills
 * http://theimaginationtree.com/2012/04/best-ever-no-cook-play-dough-recipe.html
 * Wash knives
 * Read Ch. 6 ||  ||
 * 9/19 || Bell Ringer: Pass out books

Ch 1 Overview of the Restaurant and Food Service Industry
 * Show Quote Project
 * Read pgs. 6-32 #1-9
 * Read pg. 33-50 #1-9
 * Work on previous Ch 1 SG-started before
 * Read Ch 7 ||  ||
 * 9/23 || Bell Ringer: When you check into a hotel, what do you notice upon arriving, checking in and entering our room? What suggests a well run hotel, what suggests a poorly run hotel?-Email

Ch 1: Overview of the Restaurant and Food service Industry
 * Quiz next time-study pg 68-69
 * Read Ch 8-9
 * Send Vocab
 * http://www.thrillist.com/eat/nation/kitchen-jobs-how-restaurants-work?vortexd=65 What are three positions you could possible and do and why? What is one you would hate and why? ||  ||
 * 9/25 || Bell Ringer: Email Ch 1 SG & Ch 1 Quiz

Ch 2.1: Keep Food Safe: Introduction to Food Safety Ch 2.2: Keep Food Safe: Good Personal Hygiene


 * Keeping Food Safe Pre-Quiz(handout)
 * Ch 2 Keynote 2.1-2.2
 * Ch 2 Study Guide (handout)
 * Read Ch 10 in Pizza Love and Other Stuff That Made me Famous ||  ||
 * 9/29 || Bell Ringer: pg. 92 in Book #8

Ch 2.3: Keep Food Safe: Preventing Hazards i the Flow of Food Ch 2.4: Keep Food Safe: Food Safety Management
 * Ch 2 Keynote
 * Evaluating inspections in Sioux Falls area http://webapps.siouxfalls.org/inspections/restaurants.aspx Pick your favorite 3 restaurants in SF, look at there health inspections, what did they get dinged on?
 * Activity 2.3
 * Case Study
 * Read Ch 11 Pizza Love || [[file:Case_Study_Sanitation.pages.zip]] ||
 * 10/1 || Bell Ringer: Just the FACTS Food Safety Video-16 mins: Email 5 things you learned in the video

Ch 2.5: Keep Food Safe: Cleaning and Sanitizing
 * Ch 2 Keynote
 * Finish Ch 2 SG
 * Read Ch 12 Pizza Love
 * Chapter 10-12 Pizza Vocab due
 * Ch 2 Quiz Friday ||  ||
 * 10/3 || Bell Ringer: Ch 2 Quiz
 * Glo Germ Activity
 * Hello Jello Activity
 * Read Ch 13 Pizza Love ||  ||
 * 10/7 || Bell Ringer: Activity 3.1 Test your Workplace Safety IQ WKST

Chapter 3: Workplace Safety
 * Ch 3 SG
 * Ch 3 Keynote
 * OSHA Poster Project
 * Read Ch 14 Pizza Love
 * Fire Matching use pg 176-on || [[file:ProStart_Chapter_3.key.zip]]

||
 * 10/9 || Bell Ringer: Check Hello Jello bags-react which ones grossed you out? What do you think will happen if you leave contaminates around for long periods of time? Reflect on the Restaurant health inspections.

Chapter 3: Workplace Safety
 * Safety Stations (will be cooking at one station)
 * Present OSHA Posters
 * Read Ch 15-16 Pizza Love
 * Pizza Love Vocab ||  ||
 * 10/14 || Bell Ringer: Watch video posted below. React to it. What grossed you out? What can we do to prevent it? Etc

Chapter 3: Workplace Safety
 * Activity 3.5 Wkst
 * Chicken Lab (individual lab) with thermometers
 * http://www.nbcnews.com/id/3473728/ns/dateline_nbc-consumer_alert/t/dirty-dining/#.VDweiOYRCdp ||  ||
 * 10/16 || Bell Ringer: Study for Chapter 3 quiz


 * Create a IMovie trailer for Pizza Love
 * Review for Ch 1-3 Test ||  ||
 * 10/20 || Bell Ringer: Study for Ch 1-3 Test


 * Ch 1-3 Test
 * IMovie Trailer for Pizza Love
 * Must be at least 2 mins in length
 * 10/22 || Bell Ringer: Finish up IMovie
 * 10/22 || Bell Ringer: Finish up IMovie

Chapter 4
 * Watch IMovies
 * Ch 4 SG
 * Ch 4 Keynote ||  ||
 * 10/24 || Ch 4
 * Standardized Recipes
 * Wkst Packet Kitchen Math ||  ||
 * 10/28-10/30 || Professionalism
 * Watch No Reservations || [[file:Professionalism-N0 Reservations.pages.zip]] ||
 * 11/3 || Bell Ringer: Activity 4.3 Role-Play What would you do? Do and Discuss

Ch 4
 * Talk about No Reservations
 * 4.6-4.7 Wkst
 * Finish Study Guide
 * Discuss Final Project-Culinary Management Ch 1-5 from Text book, groups of 4. ||  ||
 * 11/5-11/7 || Bell Ringer: Quiz Chapter 4

Work Day for Final Project
 * Focus on Type of establishment and menu || [[file:2015 National ProStart Invitational Management Rules- FINAL.pdf]] ||
 * 11/9 || Bell Ringer: Draw for cooking groups

Ch 5
 * Labs: Chicken Saute with Onions, Garlic and Basil or Pepper Steak ||  ||
 * 11/11 || Bell Ringer: Touch base about final project

Chapter 5 Kitchen Essentials 2-Equipment and Techniques
 * Ch 5 Keynote
 * Final Project ||  ||
 * 11/13 || Bell Ringer: What piece of equipment have you always wanted to use or learn how to use when cooking? Why?

Ch 5 Kitchen Essentials
 * Spice/Herb Test Lab
 * Ch 5 Study Guide
 * Final Project ||  ||
 * 11/18 || Work on Final Project and Ch 5 SG ||  ||
 * 11/20 || Poached Pears/Pavolona

Work on SG/Final Project ||  || ||
 * 11/24 || Work on Final Project and Ch 5 SG
 * Need a list of combined ingredients for you Final Project everything needs to be homemade and should be a challenge. Serving for 4 ||  ||
 * 11/26 || Knife Skills || [[file:Know_Your_Knives-2.key.zip]]
 * 12/2 || Practice Knife Cuts

Plating Food ||  || Final Projects ||  || Things to know
 * 12/4 || Cook #1 Picture for Project ||  ||
 * 12/8 || Cook #2 Picture for Project ||  ||
 * 12/12 || Cook #3 Picture for Project ||  ||
 * 12/16 || Chapter 5 Quiz
 * 12/18 || Final Exam Chapter 4-5-NEED TO BRING A CALCULATOR
 * 9 T or F
 * 41 Multiple Choice
 * 2 Short Answers
 * Types of Chefs
 * Conversation-Kitchen Math
 * Percent Yield
 * Knifes
 * Kitchen Equipment
 * Storage
 * Different transfers of heat
 * Dietary Guidelines ||  ||
 * 1/5 || Final Project Presentations ||  ||
 * 1/7 || Clean Kitchens ||  ||