Food, Nutrition and Wellness T1B3

Week 3

Tuesday 8/29 Pg. 68 of textbook – #13  Analyze cause and effect and #20 Research misinformation.   Food and Culture exploration, menu plan for next lab.

Monday 8/28      The Science of Food technology you tube video:   (11:00)    Share posters with class in presentation of ch. 2 sections.   Take term quiz with added question about nutritive values of what we covered last week.

Benefits of vitamins and minerals:


Week 2

Friday 8/25   

Friday – 8/25
Review ch. 1 terms again, pg. 25 Terms/Definitions – Quiz will be Monday! Begin ch. 2 today also. Concept Organizer – Draw out per table group the vin diagram adding factors that affect food choices. Pg. 46 – Do Reading for Meaning: Write the main headings in the chapter on a sheet of paper. Leave space under each heading. As you read the section of chapter your table is responsible for, write three main points that your group learned from reading the passage. Table 1 – Food Is a Reflection of Culture Table 2 – Social Influences on Food Choices Table 3 – Emotions Affect Food Choices Table 4 – The Influences of Agriculture, Technology, Economics and Politics Table 5 – Nutrition Knowledge Affects Food Choices Table 6- Read pg. 62 Labeling Biotech Foods on Extend Your Knowledge, Look at the FDA website to learn and list about labeling foods. Identify (list) foods that are the result of biotechnology.

U S Food and Drug Administration Home Page
Search Results: biotechnology food label

Thursday 8/24     yoga and finish  zucchini lab

8/24 Finish zucchini lab   Youtube video

Health Benefits of Zucchini
YouTube video   ‪4 minutes‬

How to Make Zucchini Noodles | 5 EASY WAYS
YouTube video   ‪6 minutes‬
Nutrition & Wellness for Life 2012 | Student Site | Chapter 1 Interactive Activity
Nutrition & Wellness for Life 2012 | Student Site | Chapter 1 Crossword

Wednesday 8/23  Yoga – 5 min.   Variety of zucchini dishes prepped for finish lab on Thursday and Making Wellness a Lifestyle plus concept organizer paper.   and workbook pg. 7, act. A.  Hand in.

Tuesday – 8/22  Green bean lab – working with fresh produce to make healthy dishes.     One recipe  (baked green beans):      #2 :  (crispy green beans)    #3 Buttery, garlic green beans:           Nutritional facts and benefits of green beans.


Eclipse Schedule today – 3rd block will be viewing           Yoga practice (Chair yoga)        Assignment –  Wellness Article:  WellnessArticleSearch-1-2     (Topic is over all wellness.)   Articles will be shared in class.  One term for each student will be assigned from Ch. 1 pg. 25 of textbook – gallery walk of terms to view all the terms listed.   Exit ticket:  Write 4 terms and quick definition from the list.

Week 1   day 1         8/14/17  9th grade day

Monday – 9th grade day

Tuesday – 8/15/17   All students return.    Course Description and Standards.    Why do we do 5-7 min of yoga at the beginning of each class?     Chair yoga:  (5 min.)

Wednesday – Chair Yoga next 5 min. What is Stress? (4:40)    Discussion Questions on Stress:

1. Name some of the things that stress you out.    2. What kinds of signs do people show when they’re experiencing stress? How does your body react to stress?      3. What’s the difference between good stress and bad stress? Give some examples of each.        4. Name some ways students can manage or ease stress.




Eclipse Schedule today  (Monday)- 3rd block will be viewing           Yoga practice (Chair yoga)        Assignment –  Wellness Article:  WellnessArticleSearch-1-2     (Topic is over all wellness.)   Articles will be shared in class.  One term for each student will be assigned from Ch. 1 pg. 25 of textbook – gallery walk of terms to view all the terms listed.   Exit ticket:  Write 4 terms and quick definition from the list.

Week 1   day 1         8/14/17  9th grade day

Monday – 9th grade day

Tuesday – 8/15/17   All students return.    Course Description and Standards.    Why do we do 5-7 min of yoga at the beginning of each class?     Chair yoga:  (5 min.)

Wednesday – Chair Yoga next 5 min. What is Stress? (4:40)    Discussion Questions on Stress:

1. Name some of the things that stress you out.    2. What kinds of signs do people show when they’re experiencing stress? How does your body react to stress?      3. What’s the difference between good stress and bad stress? Give some examples of each.        4. Name some ways students can manage or ease stress.



Culinary Foundations Bl. 2 and 4 Term 1

Week 3

Friday – 9/1 Finish Eggs Benedict Lab
Blender Hollandaise Sauce
YouTube video   ‪2 minutes‬
Thursday – 8/31 Quiz today on Brigade System Lab – English muffin dough, Friday lab finish into Eggs Benedict
English Muffins – Printer Friendly –
English Muffins Video –
Eggs Benedict Video –
Blender Hollandaise Sauce Video –

Wednesday 8/30  

  Finish cinnamon roll lab and continue Brigade System
Read the “What is the Brigade System” document as you are waiting for cinnamon roll dough to rise or bake and do the following also.
Page 48 and 49 of red Foundations textbook – Read . Answer the following questions on a sheet of paper (individual assignment) and hand in.
1. Evaluate the various jobs on these two pages. What skills unite both front-of-house and back-of-the-house employees?
2. Which of the jobs listed is the most important in a restaurant?
3. Why must the executive chef command the kitchen’s respect and loyalty?
4. Do managers in other industries require their employees to behave in this way, or is this unique to the foodservice industry?
5. Would you prefer front-of-the-house or back-of-the-house positions, why?
6. Write two items you learned from the document, “What is the Brigade System”.

What Is the Brigade System.docx

Tuesday 8/29  Tuesday – 8/29 Today’s objective: Examine an overview of the restaurant and foodservice industry, covering its scope, history and career pathways. And, apply good personal hygiene/health procedures and demonstrate cleaning and sanitizing steps necessary to maintain a clean and safe environment.

Tuesday – 8/29 Lab #3 Cinnamon roll dough and What Kind of Chef are you? Continue the Brigade System


Kitchen Brigade(6).ppt

Monday 8/28   Term quiz and Ch. 1 test.  Share food timeline info with class and Mother Sauce video from google classroom.

Begin Brigade System information possibly today, or will begin tomorrow.

Definition of Brigade System – Brigade de cuisine (French: [bʁiɡad də kɥizin], kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as “kitchen staff” in English-speaking countries. The concept was developed by Georges Auguste Escoffier.

BrigadeScanned from a Xerox multifunction device.pdf

BrigadeTerminologyScanned from a Xerox multifunction device (2).pdf

Escoffier Kitchen Brigade System Then and Now : The Reluctant Gourmet
kitchen_staff.jpg (526�380)
What are the 5 Mother Sauces?

What are the Five Mother Sauces
YouTube video   ‪3 minutes‬
Friday – 8/25  

 Culinary History

Follow the Power Points on Food Service/Culinary History. Go to the Food Service History Chart. Use this chart to change to pdf through Kami and add text boxes to fill in from the ppts. and use of ch. 1 in Foundations textbook. Next go to the Food timeline listed below. Choose 1 food on the list (each person does this assignment). Write a summary about the food you have chosen on a half sheet of paper and hand in.    Escoffier history video:
 Exit ticket:  Exit ticket 8

Thursday – 8/24  

Thursday – 8/24 Finish Egg Cookery lab – Souffle’ Recipe link below.
Today we are also working on some culinary terminology. On the ch. 1 matching – match terms with definitions (show Mrs. McCranie your results) . Using the flash cards, practice selecting the terms then flip to view the definitions.
The Culinary Professional 2010 | Student Site | Chapter 1 E-Flash Cards

Wednesday – 8/23  Egg Cookery Recipes:  Cheese Souffle –   Chocolate Souffle’:

Tuesday – 8/22 Egg Cookery demo:  poached, fried, boiled, scrambled.  Read: pg. 111 in red Foundations textbook, pg. 314-315. Separating eggs, whipping eggs.

Exit ticket:  1.  What food-safety issues are involved in separating eggs?  2.  Why should the separated whites be entirely free of yolks?

Monday – 8/21  Eclipse Schedule      Video:     America’s Restaurants – Industry of Opportunity  (7:54) .     Video:  Becoming a Chef – Eric Ripert/Culinary Institute of America  (25 min.)                                                       Ch. 1 Overview of the Restaurant and Foodservice Industry  pg. 6-13.   Read together.  Lab group discussions and sharing.  # 1   Has the rise of “gourmet concessions”  at sports events changed the way fans experience the games?  and Are there some foods that just aren’t appropriate at sporting events?  If so, which ones, and why?   #2   What is the importance of the noncommercial foodservice segment to today’s society?  and Why do businesses and clubs provide foodservice to their employees ad members?    #3 Give examples of local noncommercial foodservice business and explain the differences between contract feeding and self-operating.    #4  Explain why the United States generates the majority of global quick-service market revenue, and Give examples of jobs, related to or affected by tourism.     #5  Identify a local tourist attraction (especially for today’s eclipse)  and identify all hospitality-related establishments within one mile from the school.    #6   How has the increased availability of full or partially prepared meals from supermarkets, restaurants, and caterers changed American eating habits?  and How does the increase of home meal replacement affect American eating habits, and what impact might this hav on physical health?

Friday 8/18 finish baguette lab, make compound butter; Zagat Survey and Michelin Guide explanation, pg. 35-36 in textbook reading, video:               How do you get a Michelin Star?:   (5:33)          This is how you really feel about restaurants in the 2016 Zagat Survey:   ttps://

Baguettes – Yeast Dough

Activate: 2 1/4 t. yeast + 1 t. sugar + 1/4 c. warm water
wait for 1/2 inch foam top to form

Mix together 2 c. all-purpose flour + 1 t. salt

Make a well; add 3/4 c. warm water + yeast mixture; mix; take out of bowl and knead until triangle test works (about 7 min.)

Place dough in large, greased bowl, cover with plastic wrap. Let rise until doubled (may do cool-rise overnight). Punch down dough, keep covered with plastic wrap; rest for 10 min.

Shape into cylinder-shape, make 3 slashes on top with a serrated knife, brush lightly with egg wash (1 egg + 2T. water mixed together). Place on greased cookie sheet which has a light handful of cornmeal on it.

Let dough rise until doubled again. Preheat oven to 400 degrees and allow dough to bake 10 min., throw 4 handfuls of water on bottom of oven, close door quickly to steam bake bread. Continue baking for 10 additional minutes. Enjoy!

Thursday 8/17 1st lab – Baguette dough, step-by-step process

Wednesday 8/16  Exit Ticket from yesterday’s PBIS lesson.

The Career Academy (TCA) Culinary Program:

Billy from TCA on to Nationals for Skills USA:  Billy from TCA Culinary Team:

Top 10 Best Chefs in the World (2:11)

Using your Chromebooks go to this site:   List and Photos of Chefs in History:

Do the following instructions using one of the chefs you have selected from the list:

Use Activity 1.3 in red workbook, writing information on a sheet of paper (1/2 sheet in the room on center table) , not the workbook, or just follow the questions below, answering each one about the chef chosen.   This will be shared with the class.

Answer the following questions:

  1.  Where was this person born?  2.  Why did she or he decide to become a chef or entrepreneur?  3.  How did he or she train for his or her profession ( apprenticeship, culinary school, other)?   4.  What contributions has she or he made to the hospitality and/or foodservice field?  5.  List three interesting facts about this person?

Tuesday – 8/15  All students.   Class Expectations, – found on LMS pgs.  2nd block PBIS lesson and mini-pep rally.   Bl. 4 working with cucumbers donated to class to make refrigerator pickles.   Video:

Monday – 8/14  9th grade day


Interior Design Term 4

Monday – begin new project – Apartment design.  Students may work individually to have a one bedroom/one bathroom apartment/studio/efficiency/loft apartment, or work with one other person to have or three total.  No more than 3 people total. One bedroom for each person, up to three must have 2 1/2 baths.  List to purchase for first apartment:       Keep a total list of purchases deleting from $1,000.

Tuesday – begin drawing in 2 point perspective and kitchen designs:  (3:41) (Kitchen)    2 point perspective cityscape:   Kitchen sketch with markers:   (13:00)  (more complicated, but fun to watch)      Kitchen work triangles: (Ikea 2:44)   Kitchen work triangles: (:30)  Ch. 24 in Homes Today and Tomorrow- Work Centers pg. 529, The Work Triangle pg. 531-533.  Do’s and Don’ts When Planning Kitchen Layouts pg. 534.

Monday – Continued work on luxury aircraft design project

Thursday – 5/3 Begin working in design groups to design a corporate jet for a major company – ppt. description:

Friday – Laptops in room – work on Historical Architecture Style slide presentation. Should be completed today.  10 slides of photos and 4 slides of descriptions about the style.  Send presentation to Mrs. McCranie.

Thursday – 4/20   Lincoln’s Grand Houses:

Tuesday – Begin ch. 4, 5 and 6 on Architecture/Housing     Planning for the future, innovative thinking for future housing:  pg. 84-85 in new textbook:  FLOAT House and Mars-One space settlement.  Sustainability in housing

Monday – no school

Friday – no school – Easter weekend

Thursday – continue work on projects:  Color Scheme examples, Personality board with color schemes, presentation of Dentist Office, Principles of Design examples.

Wednesday – 4/12 – Review Color Schemes with ppt.   Color Scheme examples of each 5.  Color Scheme used on Pers. Business Project.

Pantone color of the year:

The Color Wheel:    Color Wheel:    Use of color changes in same room:       Elements and Principles of Design:–BRSA

Interior Design Trends 2017:

Waiting room furniture:   Dental clinic design:   Dental Office Design:   More dental office design:    Waiting room toys for children’s room:

Robeson Design:  10 Clever Home Hacks  from Youtube

Ch. on Color –



Extra ideas:


Careers of I.D.:

Friday – Continuation of the week’s assignments and placing finished project photos in portfolio to share with Mrs. McCranie

Thursday – Same as Wednesday

Wednesday – Same as Tuesday

Tuesday – Continue work on projects and Elements of Design presentations with client.

Monday – 4/3   Introduction to Principles of Design, Ch. 17 of textbook: Scale (also includes Human Scale – child size furniture) , Proportion, Emphasis, Unity and Variety, Balance:  Symmetrical and Asymmetrical, Rhythm  (5):  Repetition, Gradation, Opposition, Transition, and Radiation.   Begin Principles of Design Projects:  Find magazine examples of the Principles and fabric to label with each Principle – take photo for digital portfolio and send to Mrs. Mc.  Next project:  Multicultural Design board – No specific use of samples.  Begin with wallpaper background, then select samples that coordinate with the background you have chosen to reflect a culture YOU see.  Place the samples and the wallpaper on a board.  Add a typed-written paragraph explaining the culture you see, and how the samples reflect that.

Week 3

Thursday – Introduced Elements of Design with ppt. from Mrs. McCranie.  Dentist Office Project Requirements:  Elements of Design Project            Elements and Principles of Design:–BRSA

Wednesday – Continued work on tiny house project.  Example of good use of space with tiny house:

Tuesday – Begin tiny house project, with first floor plan 12’X13′ , using graph paper, simple lines, birds-eye-view, at least 1 window and door, must have kitchen – living-bathroom-sleeping space included with storage throughout.  Working with Needs instead of so much of Wants.

Monday -Read over the Course Mission Statement and Objectives of the class.  Use a textbook (red ones under the lower cupboards about 3 cupboards from the left) Homes Today and Tomorrow.    Introduce the needs of housing by looking at a Child’s Viewpoint – Assignment:  Each student have a child under the age of 10 draw their room or house and label as they want.  Discuss children’s drawings in gallery walk  – due in 2 weeks. 

Open to chapter 1 and begin reading together, looking at the terms in the front of the chapter. Have them write the terms and define them using their own paper. As you read through the chapter, stop and discuss different parts as it relates to the need of housing. Hand out the Chapter 1 Study guide and have them work in small groups of 3 to do this together. As they finish and hand this assignment in to you, they can have The Comforts of Home page to also work together doing and hand in. You should discuss the comforts of Home page with the class as you finish.

There is a tote tray of colored pencils in an upper cupboard about 3⁄4’s of the way from the left. Hand out the coloring pages and have them each take one and begin coloring. This connects with our discussion on Architecture and will help us observe different forms of housing needs. Hand in the process, finished or not.

Week 1    3/20   How to write like an architect:

Term 2 Culinary Foundations Bl. 3 and 4

Week 8 12/5

Friday –   Finish lab – potatoes/grains.  Ch. 11 Potatoes/Grains

Thursday –  Pre lab – potatoes/grains.

Wednesday –  Rice Lab – Cooking rice in a pot (2:1)  Video – How to use leftover rice – How to Make Easy Rice Cakes:   How to make sushi:

Tuesday –  Finish any of the activities from Monday, reports, etc.  Lab planning:  working with grains and potatoes.  Quiz on herbs/spices as a lab group.   How to cook rice two ways:;_ylt=A0LEVjMJ1EZYy0QA27AnnIlQ?p=cooking+rice&fr=yhs-mozilla-002&fr2=piv-web&hspart=mozilla&hsimp=yhs-002#id=50&vid=6db70bc88dd644080bafd3af907f3fd4&action=view      Making Quinoa:   Hasselback Potatoes:   Twice Baked Potatoes:   Scalloped Potatoes:     Au Gratin Potatoes:

Monday – 3A and 4A go to B220 comp. lab to work on Act. 5.6 Report on Spices and article summary . Read article on cooking methods and meat/poultry primal cuts:        Do article summary sheet on this article:  culinary-foundations-article-summary   Write information on 1/2 sheet of paper and hand in today.    Also include information about your research on herbs and spices.       When returning to the classroom:

  • In Simon & Garfunkel’s song “Are you Going to Scarborough Fair?”  There is a line “parsley, sage, rosemary and thyme” that is repeated throughout.  What is that line referring to?  Listen here.   Meaning of the song and herb descrip.:
  • The song is referring to herbs.  What are herbs?  We often hear the phrase “herbs and spices”.  What are spices?  Are herbs and spices nutritional?  Are herbs and spices used beyond culinary reasons?       Top 10 Herbs and Spices: (7:05)
  • Herb and Spice Chart:      or
  •           Play the game with the class:     Use the chart to help you identify the herbs/spices –       Blind taste test for volunteers.      Share your Spice Report – Act. 5.6 from workbook page.

Week 7 11/28

Friday –     Finish Mu Shu Lab today.     Lab clean up day.

Thursday –     Mu Shu prep lab for stir fried vegetables and crepe pocket.  Use the Crepe Recipe below for the pocket.  The Mu Shu is a simple vegetable stir-fry using shredded cabbage, broccoli, carrots, onions, garlic or other vegetables of your choice.  Use vegetable oil to stir-fry all the vegetable, add a hoison or soy sauce and place ingredients in the finished crepe pocket.  For the sauce used on the Mu Shu:  2 T. soy sauce, 2 T. Hoisin Sauce (prepared), 1-2 T. Brown sugar (sweet to your taste), 1 inch minced ginger root, 1 clove minced garlic, 1 T. water.  Use the sauce at the very end of the stir-frying or poured on individual Mu Shu pockets.  (Prepare the sauce the day before so flavors marry together well.)

Wednesday – Finish crepes with fruit coulis (How to make a coulis –    .  Continue Meats, Poultry and Fish – Video – How to De-Bone a cooked fish:    How to Butterfly meat:     How to cook a perfect burger:   How to clean and devine shrimp:   How to shuck an oyster:    How to truss a chicken:    How to use a mandoline:     How to fillet a fish:  How to fillet a flat fish:

Tuesday – Ch. 5  Act. 5.2 Know Your Knives from the red workbook, Activity 5.7 – Cooking Methods:  3 Types of Cooking Methods:     Making crepe batter today – Crepe batter recipe:   Recipe used in class:   1 c. all purpose flour, 2 eggs, 1/2 c. milk, 1/2 c. water, 1/4 t. salt, 2 T melted butter:   Whisk together the beaten eggs with the flour; gradually add the milk and water.  Next, add the salt and butter; beat until smooth; cover in bowl with plastic wrap and place in fridge for at least 1 hour before making in saute’ pan/crepe pan.  Use only a small amount in the buttered pan, flip, roll or fold and serve with fruit coulis or chocolate sauce.

Monday – Episode 4 Fish and Seafood:     beef-cuts    chp-6-meatspoultryseafood-guided-notes-1

Week 6 11/21

Wednesday-Friday:  Thanksgiving break

Tuesday – Finish open book Ch. 6 test on Meat/Poultry/Seafood     Lab – Finish pizzas using sausage and dough.  Beef Fabrication:

Monday-   Episode 3 Poultry and Meat, Cuisinart Culinary School:       Meat:  red-meat-review-1   Begin meats – Ch. 6 blue Foundations textbook – Open book test.  Prep lab – sausage making, marinara or white sauce.

Week 5 11/14

Friday –  Chocolate Souffle Lab using egg yolks and whipped egg whites.   chocolate-souffle Begin Meat information beef-cuts    red-meat-review – use guide sheet:

Thursday – Alton Brown – The Egg Files with listening guide. You tube:  Chocolate Souffle and Cheese Souffle.  Prep lab – Focaccia dough for next week pizzas.

Wednesday – Both classes will be making Eggs Benedict in lab today.  Poach an egg using one of the methods from the videos.  Mrs. McCranie will be preparing the blender Hollandaise sauce, lab groups will steam asparagus to use with the Eggs Benedict if they want.

Tuesday – ServSafe Exam – 50 questions, answer on scantron sheet, use pencil.  Results will be posted by Wednesday.  How to make Eggs Benedict:    How to poach an egg 3 different ways:    How to make blender Hollandaise sauce:

Monday – More ServSafe and Ch.2/3 information to prepare for tomorrow’s test.  How to use a meat thermometer and meat temps.:    Poultry cooking temp: ttps://

Week 4 11/7

Friday:   ServSafe videos 5-6:   ServSafe Ch. 2.5 ppt. and Foundations ServSafe ppt.     Food Safety ppt. by Lanc. Co. Ext.     Red Foundations workbook – pg. 26 Crossword puzzle food safety,  act. 2.5  Food allergies pg. 20, act. 2.3  FAT TOM  pg. 18, act. 2.1  pg. 15-16  T or F.  ServSafe additional video:  (Time/Temp)    Cross Contamination:     1 Episode:  The Worst Cooks in America.

Thursday:  ServSafe flash cards:      ServSafe video  4 Practices:   Both classes will be doing an article summary on food borne illness.  Choose an article to read and do the summary  from the Lancaster Co. Ext. website on Food Safety: or use one of the copies Mrs. McCranie has in the room.  ServSafe Video #4

Wednesday:  Chopped Lab – must prepare a Veloute’ or Bechamel Sauce with entree.

Tuesday:  Finish pasta and sauces lab.

Monday: ServSafe Videos 1-3:             Classic Mother Sauces:        Mother Sauces:  You tube videos – How to Make a Classic Be’chamel Sauce (3:16) by Obsev Food;  How to Make a Classic Velout’ Sauce (2:37); How to Make a Proper Hollandaise Sauce (3:00); Blender version Hollandaise Sauce:     How to Make a Delicious Classic Tomato Sauce (4:25); Sauce Espagnole:  Make Your Own Classic Sauces (5:14);  How to Make an Onion Pique.nov (Corey Deven :37) – This is sometimes used in a classic Bechamel Sauce.   Make pasta dough to be used tomorrow.


Week 3 10/31

Friday – lab Chicken pot pie using pie crust top, stock with chicken and veg for stew.  Evaluate lab.

Thursday:  Mrs. McCranie at District Culinary Competition – C.F. Classes will prepare pie crust dough:  pie-crust-recipe   to be used for chicken pot pie on Friday.  Clean up lab, next take the Sauces, Stocks Unit Test Ch. 6 blue Foundations textbook – open book test  cf-sauces-and-stocks-unit-test-1   Also, do Ch 6 sec. 1 of the blue workbook true and false statement answers on 1/2 sheet of paper.

Wednesday:  Chicken fabrication, begin preparing stocks in lab using veg cut up on Monday and chicken from fabrication.  How to make pie crust dough:

Tuesday:  Stock/Soup/Sauces ppt.   and guide notes:  chp-6-notes-stocks-1

Monday:Kitchen Brigade System cont. :  kitchen-brigade-1 Lexicon on Food Waste –   Knife Skills slides;  practice knife skills with carrots, potatoes, onions and garlic – save most for stocks and soups;

Week 2   10/24

Friday:  Finish quick bread lab –      Use the History of Food ppt. (file too large to post)

Thursday:  Prep-lab quick breads   Quick bread video:   Recipe:  quickbreadrecipemicrosoft-word-document12    Ch. 8 Recipe Skills/Measurements ppt. :  ch-8-recipe-skills-2       Guided notes for ppt. on ch. 8:  ch-8-recipe-skills-guided-notes-2

Wednesday:  Finish lab today with shape, rise, bake enjoy!     Ch. 1 Careers      Lab tops in room to work on Article Summary   your-namefoodtimeline-1 #1:   Also using the laptops – Each student will do a brief report  from the red Foundations workbook, pg. 7 on Famous Chefs/Entrepreneurs:  1.  Where was this person born?, 2.  Why did he or she decide to become a chef or entrepreneur?, 3.  How did he or she train for his or her profession (apprenticeship, culinary school, other)?, 4.  What contributions has he or she made to the hospitality and/or food service field?, 5.  What dish or business is he/she most famous for?, 6.  List 3 interesting facts about this person that you did not know.

Tuesday – Video – How Cinnamon Rolls are Made:      Lab #2  Yeast Bread – Cinnamon Rolls making the dough day one   cinnamon-sticky-rolls     Brigade System, August Escoffier:  8_31_famous_chefs_and_entrepreneurs_in_the_food_service_industry_ppt  

August Escoffier Video:           Take the Quiz:   escoffier_culinary_quiz  

Monday – Becoming a Chef:     Marie-Antoine Careme     (1:57)     How McDonalds began:      History of quick service restaurants:      100 years of Dinner:–eC2x5siSg          Workbook – Foundations (red)   pg. 5 Crossword Puzzle – History of Foodservice – all students to this page with answers on 1/2 sheets of paper – hand in.    McDonald’s 1955 to now:

Week 1     10/19-21

Friday – complete lab with finish of baguette dough.

Thursday – 1st lab begin baguette dough     baguettes-yeast-dough-1-1       How baguettes are made in Paris: Thurs. – How baguettes are made in Paris:

Wed. 10/19/16 – Class Expectations, Demo for 1st lab:  Baguette, Measuring, mixing technique  baguettes-yeast-dough-1     Jobs in the food service industry:



Culinary Foundations and Food, Prep and Presentation Class Expectations

  • How should students work during individual work time?   Students should be actively engaged in assignments that involve reading and or writing relating to each topic in either food class. To do this students should not be on their phones (unless instructed by Mrs. McCranie). They should use their own pen or pencil and may use a copied activity sheet, recycled paper in the room or student’s own paper.
  • How should students behave during teacher-centered instruction? When Mrs. McCranie or a substitute is giving direct instruction through directions, sharing information or demonstrations, students should be listening, providing eye-contact, taking notes (if instructed), filling in work sheets (if instructed), providing feedback (when asked) and not on phones.
  • How should students work during group work? Each student should actively be working with other lab/table group members to accomplish the tasks necessary to complete the lab assignment. This includes:  Group assignments such as activity sheets, lab work such as – setting up with mice en place, cooking/baking, clean up, put away.
  • What should students do if arriving late to class?  Quietly enter the room, hopefully with a pass. Mrs. McCranie will note the time student arrives to add comment to attendance in Synergy. Student will talk to Mrs. McCranie AFTER direct instruction is complete, asking politely what was missed.  A student’s lateness affects lab group members on lab days as not all members are present to perform assigned tasks.
  • What should students do if they need to leave the classroom? Students should ask permission before leaving the classroom for the restroom, etc. unless there is an emergency. A pass will be written by Mrs. McCranie, before the student leaves the room. Students should wait until direct instruction has been provided by Mrs. McCranie or the sub before asking permission to leave the classroom, unless in case of an emergency.
  • What are expected behaviors for transitioning between activities? Students should move into transitioning activities such as lab work, or moving to a computer lab without disturbing other students and/or materials that belong to other students.  Move in an orderly manner without excessive noise or inappropriate movement such as running. Move to a computer lab by going through the hallway quietly, and directly to the room without added stops (unless approved by teacher).