4/15/13...Monday
Coffee Shop Prep
Muffins
Cookies
Focaccia Bread
Rice Krispie Treats
Specials
Muffins
Cookies
Focaccia Bread
Rice Krispie Treats
Specials
4/16/13...Tuesday
Today we will review chapter 1 in Foundations. We will review some of the vocabulary and as a class categorize some of the most popular restaurants we go to into their respective segments. We will discuss as a group the questions on your study guide.
4/17/13...Wednesday
Today we will review chapter 2 in Foundations. We will break off into groups in the lab and complete serve safe stations as a way to review chapter 2. We will discuss as a group the questions on your study guide.
4/18/13...Thursday
Today we will work on Chapter 6 in the Foundations of Culinary Arts and Restaurant Management. The first step is to read Chapter 6. The second step is to complete the vocabulary words and questions listed on the study guide. You can answer these questions using the text on the CA website or utilizing the foundations website. Don't forget to check your answers so you study the correct information.
4/19/13...Friday
Today we will work on Chapter 6 in the Foundations of Culinary Arts and Restaurant Management. The first step is to read Chapter 6. The second step is to complete the vocabulary words and questions listed on the study guide. You can answer these questions using the text on the CA website or utilizing the foundations website. Don't forget to check your answers so you study the correct information.
4/8/13...Monday
Coffee Shop Prep
Muffins
Cookies
Focaccia Bread
Rice Krispie Treats
Specials
Muffins
Cookies
Focaccia Bread
Rice Krispie Treats
Specials
4/9/13...Tuesday
Dining room set up for CTE luncheon on Wednesday.
We will work on setting up the dining room and establishing a floor plan. We will level the tables and properly set the table with silverware. We will polish silverware and chins. We will also learn different styles of service.
We will work on setting up the dining room and establishing a floor plan. We will level the tables and properly set the table with silverware. We will polish silverware and chins. We will also learn different styles of service.
4/10/13...Wednesday
This is the day of the CTE luncheon where we celebrate students who have received a CTE scholarship. We will be responsible for showing our guests the best hospitality and service.
First period will set up the beverage stations and double check the silverware
Third period will serve our guests using the skills learned in table service
Fourth Period will close the dining room and reset the dining room.
First period will set up the beverage stations and double check the silverware
Third period will serve our guests using the skills learned in table service
Fourth Period will close the dining room and reset the dining room.
4/11/13...Thursday
We will be in the lab today working on small ware and equipment identification. This day will be spent in the lab where there will be stations set up to identify as a group different professional kitchen small wares and equipment.
4/12/13...Friday
We will be in the lab today working on small ware and equipment identification. This day will be spent in the lab where there will be stations set up to identify as a group different professional kitchen small wares and equipment.
4/1/13... Monday
Coffee Shop Prep
Muffins
Cookies
Focaccia Bread
Rice Krispie Treats
Specials
Laundry
Muffins
Cookies
Focaccia Bread
Rice Krispie Treats
Specials
Laundry
4/2/13...Tuesday
This is a testing day at many campuses so we will independently work on our Pro start study guide.
4/3/13...Wednesday
This is a testing day at many campuses so we will independently work on our Pro start study guide.
4/4/13...Thursday
This is a testing day at many campuses so we will independently work on our Pro start study guide.
4/5/13...Friday
Today we will be working in the dining room. We will learn the different types of silverware we utilize at the Guthrie Center and how to properly set a table. We also will learn how to correctly serve a guest when they are seated in our dining room. We will have an activity where we will set our table for the meal to be served and then take turns serving professionally.
3/25/13...Monday
Coffee Shop Prep
Muffins
Cookies
Focaccia Bread
Rice Krispie Treats
Specials
Muffins
Cookies
Focaccia Bread
Rice Krispie Treats
Specials
3/26/13...Tuesday
3/27/13...Wednesday
3/28/13...Thursday
3/29/13...Friday
3/18/13...Monday
3/19/13...Tuesday
3/20/13...Wednesday
3/21/13...Thursday
3/22/13...Friday
3/11/13...Monday
3/12/13...Tuesday
3/14/13...Wednesday
3/15/13...Thursday
3/16/13...Friday
3/4/13...Monday
3/5/13...Tuesday
3/6/13...Wednesday
3/7/13...Thursday
3/8/13...Friday
2/25/13
2/26/13
2/27/13
2/28/13
3/1/13
2/18/13
2/19/13
2/20/13
2/21/13
2/22/13
2/15/13
Under the cooking methods tab watch each video at least 2 times. Write down all the culinary terms and methods. Define the terms and methods using the Food lovers Companion. Write a summary at least 2 sentences long about each term and method.
2/16/13
Under the cooking methods tab watch each video at least 2 times. Write down all the culinary terms and methods. Define the terms and methods using the Food lovers Companion. Write a summary at least 2 sentences long about each term and method.
2/17/13
Under the cooking methods tab watch each video at least 2 times. Write down all the culinary terms and methods. Define the terms and methods using the Food lovers Companion. Write a summary at least 2 sentences long about each term and method.
2/18/13
Lab Day
2/19/13
Lab Day
1/14/13
Using the Ipad and notebook paper complete the activities under the Cooking Methods tab.
1/15/13
Complete activities under the Cooking Methods tab.
1/16/13
Complete activities under the Cooking Methods tab.
1/17/13
Review Culinary Math.
1/18/13
Interview with your peer. You must dress the part so come to class prepared to make a great first impression.
monday 12/10/12
Standardized Recipe for Baking project due
tuesday 12/11/12
Baking project Mise en place Lab
wednesday 12/12/12
Baking project Lab
thursday 12/13/12
Baking Project Lab
friday 12/14/12
Measurement packet due
Quiz Measurements
Quiz Standardized Recipes
Quiz Measurements
Quiz Standardized Recipes
monday 12/3/12
Weights/Measures Review
tuesday 12/4/12
Intro to Yeast Breads
wednesday 12/5/12
Focacia Bread Mise en Place Lab
thursday 12/6/12
Focacia Bread Lab
friday 12/7/12
Standardized Recipe for Focacia Due
Possible Lab
Possible Lab
Monday 11/26/12
Weights and measures
Activity Due
Activity Due
tuesday 11/27/12
Standardized Recipes
Activity Due
Activity Due
wednesday 11/28/12
Weights and measurements Lab
The Creaming Method
Chocolate chip cookie lab
The Creaming Method
Chocolate chip cookie lab
thursday 11/29/12
Chocolate chip cookie lab
friday 11/30/12
ServSafe Testing Day
Chocolate chip cookie lab
Chocolate chip cookie lab
Monday 10/22/12
Knife Skills Practical
Tuesday 10/23/12
Chapter 6 ServSafe
Wednesday 10/24/12
Chapter 6 ServSafe
Thursday 10/25/12
Chapter 7 ServSafe
Friday 10/26/12
Chapter 7 ServSafe
Monday 10/15/12
Production Day:
Paninis
Muffins
Cookies
Sweet Potato Tarts
Paninis
Muffins
Cookies
Sweet Potato Tarts
Tuesday 10/16/12
Production Day:
Paninis
Potato Soup
Paninis
Potato Soup
Wednesday 10/17/12
No Students to Guthrie
Thursday 10/18/12
Knife care and types reading from Foundations
Knife Identification Assignment
Finish 4 year plan
Knife Identification Assignment
Finish 4 year plan
Friday 10/19/12
Mise en place reading assignment
Mise en Place written assignment
Finish four year plan
Mise en Place written assignment
Finish four year plan
Monday 10/1/12
Guest Speaker from Everest Institute
Professionalism
Professionalism
Tuesday 10/2/12
Introduction to knife skills
Wednesday 10/3/12
Knife skills Assignment
Medium Dice Potato
Small Dice Potato
Small dice onion
Mince Garlic
Brunoise Carrot
Fine Julienne Celery
Medium Dice Potato
Small Dice Potato
Small dice onion
Mince Garlic
Brunoise Carrot
Fine Julienne Celery
Thursday 10/4/12
Knife skills Assignment
Medium Dice Potato
Small Dice Potato
Small dice onion
Mince Garlic
Brunoise Carrot
Fine Julienne Celery
Medium Dice Potato
Small Dice Potato
Small dice onion
Mince Garlic
Brunoise Carrot
Fine Julienne Celery
Friday 10/5/12
Four Year Plan
GenTX
GenTX
Monday 9/24/12
Watch Ch. 3 Video
Ch. 3 Class Discussion
Complete Ch. 3
*Case Study
*Hand washing Order
*Hand washing
*Study Questions: Write out the questions to use to study
Ch. 3 Class Discussion
Complete Ch. 3
*Case Study
*Hand washing Order
*Hand washing
*Study Questions: Write out the questions to use to study
Tuesday 9/25/12
10 minutes to complete Ch. 3
Grade and Review Ch. 3 Assignment
Ch. 3 Quiz
Read Chapter 4
Complete Ch. 4
*Case Study
*Flow of Food
*Study Questions: Write out the questions to use to study
Grade and Review Ch. 3 Assignment
Ch. 3 Quiz
Read Chapter 4
Complete Ch. 4
*Case Study
*Flow of Food
*Study Questions: Write out the questions to use to study
Wednesday 9/26/12
Watch Ch. 4 Video
Grade and review Ch 4 Assignment
Ch. 4 Quiz
Watch Ch. 5 Video
Grade and review Ch 4 Assignment
Ch. 4 Quiz
Watch Ch. 5 Video
Thursday 9/27/12
Read Ch. 5
Complete Ch.5
*Case Study
*Receiving
*Study Questions: Write out the questions to use to study
Complete Ch.5
*Case Study
*Receiving
*Study Questions: Write out the questions to use to study
Friday 9/28/12
Ch. 5 Discussion
Grade and Review Ch. 5 Assignment
Ch. 5 Quiz
Grade and Review Ch. 5 Assignment
Ch. 5 Quiz
Wednesday 9/19/12
Food Safety Page
Name That Bug Project
Name That Bug Project
Thursday 9/20/12
Food Safety Page
ServSafe Chapter 2 Discussion
ServSafe Chapter 2 Review
ServSAfe Chapter 2 Quiz
ServSafe Chapter 2 Discussion
ServSafe Chapter 2 Review
ServSAfe Chapter 2 Quiz
Friday 9/21/12
Be Ready to Work with Food
Omelet Lab
Omelet Lab