Weekly Assignments-Assignments are subject to change.
Week of October 6-10
10/6
10/7
10/8
10/9 NO SCHOOL- YOM KIPPUR
10/10 NO SCHOOL- TEACHER DEVELOPMENT DAY
Week of Sept 29-Oct 3
9/29 Continue to bake cookies for Thurs.
9/30 NO SCHOOL- ROSH HASHANAH
10/1 Continue to ice and wrap cookies for CMS Celebration.
10/2 CMS Celebration;surprise for the "cookie bakers!"
10/3 In class and complete for homework,create a label for your group's "Healthy Cookie."
Week of Sept 22-26
9/22 Mix dry and part of creamed ingredients for "Healthy" Cookie.
9/23 Bake cookies.
9/24 Finish baking cookies;save two best to bere judged.
9/25 Prepare Sugar Cookie dough for CMS Celebration Dessert
9/26 Roll out and cut cookie dough;freeze.
Week of Sept 15-19
9/15 DVD on types of cookies and how to prepare,bake, and store.
9/16 Teacher demo-how to change a recipe to ensure success.
9/17 Mix ingredients for each groups cookies.
9/18 Bake cookies;taste-test and evaluate yours and other groups cookies.
9/19 Change recipe /make adjustments to ingredients to recipe.
Week of Sept 8-12
9/8 Assemble apple crisp
9/9 Set tables;discuss roles of host/hostess/manners and etiquette at the table;
Eat and evaluate apple crisp and lab;clean-up.
9/10 Video on Apple Production;discussion of types of apples available and their uses.
9/112 Worksheet:How to subsititue ingredients in a recipe that are "healthy choices."
9/12 preplan "Healthy Cookie" Lab choosing 3 changes to the recipe; complete a market order.
Week of sept 2-5
9/2 "Safety in the Kitchen" and create a safety poster that sends a message of how to work safely in the kitchen.
9/3 Demo of how to use a paring knife,peeler, and apple corer.
9/4 Complete worksheet on kitchen Equipment
9/5 Plan Apple Crisp LAB
WEEK ofAugust 27-29
8/27 Course Outline reviewed and handed out for parent/guardian signatue. Return for first grade!
Expectations and course requirements discussed;tour of the culinary area.
8/28 Kitchen Scavenger Hunt for location and identification of kitchen equipment.
11/12 Evaluate cookies for taste,appearance and adjust recipe to make imrovements in final product;reorder ingredients.
11/13 Mix liqids into dry ingredients.
11/14 Bake cookies. Save one per group for teacher assessment.
11/15 Complete baking;save (3) of best cookies to be judged.
11/16 DVD-Cookies and worksheet to go with it.
WEEK of November 5-9
11/5 Demo-Dry and liquid measurements and type of equipment to use; change (3) ingredients in a cookie recipe.
11/6 Worksheetr:"What can I substitute for......?"
11/7 Preplan-1/2 recipe-using fractions cut recipe in 1/2 and make (3) healthy changes to cookie recipe.
11/8 Prepare 1/2 recipe in food lab.
11/9 Bake 1/2 cookie recipe.
WEEK of October 29-November 2
10/29 Review cooking responsibilities of the:chef,ass't chef, 'go-fer",dishwasher, and waiter/waitress.
Plan Apple Crisp Lab;mix and bag dry ingredients.
10/30 Video: Apple Production
10/31 LAB:Complete preparation of Apple Crisp
11/1 LAB:Set tables,discuss etiquette and serving,eat apple crisp.
11/2 Video: How to make healthy Substitutions in a recipe.
Attend drama production and announce winning "Create a Healthy Muffin" group.
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10/12 Video on Calcium-Milkshake LAB
Week of Oct1-5
19/1 Video:Label-Reading
10/2 Computer Lab to create a label for your muffin.
10/3 Computer lab to complete label.
10/4 In class,attach label to container with picture,name of product,net weight,list of ingredients,name and address of company.
10/5 NO SCHOOL-TEACHER IN-SERVICE
Week of Sept 24-28
9/24 Video":Day in the Life of a Student in a Culinary School."
9/25 Mix dry and liquid ingredients for muffins.
9/26 Using score sheet provided,evaluate groups and a muffin from each group; Score on appearance,inside texture,taste,shape,etc.
9/27 Adjust recipe to make needed changes that will improve group's muffin.
mix dry ingredients,bag ,and label.
9/28 Measure and add liqiuid ingredients;bake,save best muffin for judges to evaluate,share others and eat.
WEEK of Sept 17-21
9/17 Worksheet:How to choose healthy Substitutions in a basic recipe.
9/18 Demo:Changing a recipe with "nutritious" ingredients.
9/19 Plan in groups how to make a "Healthy Muffin" with 3 changes to the recipe.
9/20 Mix all dry ingredients ,bag, and label.
9/21 Add liquid ingredients and Bake. save one muffin for group/class evaluation.
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4/23 Revise recipe and make changes in Muffin recipe;submit updated market order.
4/24 LAB:Muffins (second try)
4/25 Evaluate in writing what skills did you learn from making muffins:working with others,substituting
ingredients,measuring, mixing, final product,etc.
Introduce:Video on "How to Read a Food Label"
4/26 Computer Lab to begin to create a food label for your muffins.
4/27 Computer Lab to continue work on creation of a label to affix to container for "Healthy Muffin."
Complete label;affix to container;choose judges.
WEEK of April 9-13
4/9 Worksheet:Substitutions in recipes.
4/10 Demo: Techniques in changing a recipe when making "Healthy Muffins."
4/13 Video:"Pasta" and worksheet.
WEEK of April 2-6
4/2 Prep:Apple Crisp LAB
4/3 Video:Culinary Careers;worksheet-Supermarket Sleuth.
4/4 LAB:Bake Apple Crisp,set tables,practice proper etiquette when serving guests at the table.
4/5 Video:Apple Productrion,grading, and uses of apples in food preparation.
Clean and put away dishes from yesterday's lab.
10/4 Video:Calcium. Discuss the body's need for calcium,how to obtain it daily in food intake; what if I am lactose intolerant?
Calcium alternatives to calcium-rich foods. Worksheet-Using the chart,record the calcium-rich
foods consumed in one day-Are you eating 1200 mgs. per day; brainstorm ingredients to put together to
prepare a fruit smoothie.
10/5 LAB:Fruit milkshake (milk,vanilla ice cream,strawberries,banana,etc);how to assemble and use a blender safely.
Continue to affix information to label container;choose faculty judges from student input.
10/6 Students at Camp Sloane.
Week of September 25-29
9/25 Prepare full recipe of "healthy" cookie;cover and refrigerate for baking tomorrow.
9/26 Bake cookies saving "5" of your best shaped,tasting,etc cookie to be judged against
criteria on evaluation sheet. Sample other groups and offer constructive suggestions for
improvements and comments on cookies.
9/27 Video on Labeling and information contained in a label;using labels on products in class,
highlight the importance of information found on labels of food products.
Complete baking cookies if not completed in yesterday's lab;clean kitchens,mixers.
Week of September 18-22
9/18 Complete planning sheet by reducing cookie recipe in 1/2; complete a market order for your
group of foods to be purchased: include healthy choices discussed in class on substitutions.
9/19 Demonstration of how to substitute ingredients in a recipe,methods of measuring,equipment
to use; in groups, measure all dry ingredients,bag and label.
9/20 Bake 1/2 recipe of cookies; share with peers and evaluate as to taste,appearance,how could I improve this cookie?
9/21 Worksheet on culinary abbreviations;set tables for
Faculty Lunch.
9/22 Complete baking of 1/2 batch of cookies; those who are done,evaluate cookies and make
changes to original cookie.
Prepare a market order for full batch of cookie creation. Clean and put away baking equipment from previous lab.
Week of September 11-15
9/11 Preplan Apple Crisp Lab:assign duties;demo methods of peeling an apple. Video:Apple Production.
9/12 Prepare Apple Crisp.
9/13 Bake Apple Crisp. Set tables and serve;discuss how to serve as a host/hoastess;polite manners and conversation
at the table,use of and placement of a napkin.Complete Apple Video.
9/14 Worksheet: "What can i do to make changes in a recipe and make it Healthier?"
9/15 Plan Cookie Lab by changing three ingredients to reduce sugar,fat and increase the fiber. Use math skills to reduce all
ingredients in 1/2.
9/6 Introduce "garnishes" as edible foods used to decorate plates and for presentation; introduce how to use a peeler,
paring knife;create carrot curls,radish roses,celery fans.
9/7 Add cucumbers to yesterday's lesson;students must arrange veggies attractively on a plate;discuss these choices
as nutritious snack foods. Why?
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