Monday, August 29, 2011
ICA~BLUE DAY2ND BLOCK
Section 1.1 Welcome to the Restuarant and Foodservice Industry (FRMCA TEXTBOOK)Warm Up: Can you think of a special occasion that you celebrated at a restaurant?
Instructional Plan: 1. Direct Instruction/PPt Key Historical Figures in Culinary Arts. Teacher will present PowerPoint and students will fill complete the handout with the PowerPoint.
2. History of Hospitality and Foodservice Activity: [p14-27] students will work in groups of 3 on the timeline from Ancient Greece and Rome to the 20th Century. Students will identify 5 food facts and record on construction paper to be added to the timeline after they give the notes to the class.
2a. Students will be placed in groups to work on the Restuarant Segments; students will have a choice of doing a media presentation or use construction paper. They will provide the definition, services, prices, typical menu and etc. Presented to the whole class students will take notes on the information.
Closing Summarizer:Exit Slip: Write one thing you learned today....
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