ICA

 Monday, October 17, 2011
ICA~Blue Day
2nd block
Warm Up: Hot Seat: students will answer questions related to "Food Safety/Food borne Illness".

Instructional Plan:1. Lesson 1 Test: Foodservice History
2. Complete Direct Instruction: PowerPoint Safety & Sanitation with guided notes
3. Outbreaks of foodborne illness (article review): students will describe a recent outbreak of foodborne illness at a food establishment. Describe the specific cause, how people were affected, and their symptoms. Discuss how the establishment could have avoided the outbreak. (15 minutes to collab)
*Share responses* Q &A

4. Food Safety Video with discussion questions
Closing Summarizer: Video discussion questions

Tuesday, October 18, 2011

~WHITE DAY1ST BLOCK*Collect Homework*
Warm Up:

Instructional Plan: 1. ICA ASSESSMENT2. Test Review Lesson 1: Envelope Please

- students formulated two challenging questions from Lesson 1, placed in envelope. Envelopes are then passed out to students to answer.
- students will get envelope with test review material, provide an answer

2. Lesson 2: Safety & Sanitation in the KitchenDirect Instruction Safety & Sanitation PPT with guided notes



Closing Summarizer: Food Safety..student will read prompt and complete student activity (bellwork book p.54)
Wednesday, October 19, 2011

BLUE DAY2ND BLOCK Warm Up: Why do you think we have regulations of food processing?
Instructional Plan: 1. Hand Washing and Personal Hygiene unit: CTAE Resources/Glo-Germ activity

2. The Flow of Food Lesson (ICA book 1.2 /PSB 2.2 & 2.3) CTAE Resources
3. HAACP System/Food Safety System (ICA book 1.3 & PSB 2.3 & 2.4) CTAE ResourcesClosing Summarizer:
List the steps to proper handwashing.

Thursday, October 20, 2011

ICA~WHITE DAY1ST BLOCK
Warm Up: Bellwork: Microorganisms
Instructional Plan:1. Lesson 1 Test: Foodservice History
2. Direct Instruction: PowerPoint Safety & Sanitation with guided notes
3. Outbreaks of foodborne illness (article review): students will describe a recent outbreak of foodborne illness at a food establishment. Describe the specific cause, how people were affected, and their symptoms. Discuss how the establishment could have avoided the outbreak. (15 minutes to collab)
*Share responses* Q &A

4. Food Safety Video with discussion questions
Closing Summarizer:

Friday, October 21, 2011
ICA~BLUE DAY2ND BLOCK
Warm Up: BELLWORK (P.55) Cross-Contamination: students will read the prompt and complete student activity.

Instructional Plan: Complete Wednesday's activities

Closing Summarizer: 3-2-1 about food safety