ICA

Monday, November 28, 2011 
BLUE DAY
2ND BLOCK
Warm Up: Name two common kitchen accidents.
Lesson 2 Safety & Sanitation in the Kitchen
Instructional Plan 1. Talk about HACCP system and graphic organizers [ProStart Book]
(Recipe on screen or class recipe to analyze critical control points)
2. ServSafe packet: Cross Contamination during storage (remediation)
3. Direct Instruction: Fire Safety PPT with concept questions to be answered by the students. II~The Culinary Professional CD (Fire Safety)
4. Students will work on Accident & Injuries in the kitchen (ICA book 2.2 p.64 Questions 1-15, 20) Packets. (turn in)


Closing Summarizer: Review questions with the The Culinary Professional PPT.

Tuesday, November 29, 2011
WHITE DAY
1ST BLOCK


Warm Up: Name 2 common kitchen accidents.


Lesson 2 Safety & Sanitation in the KitchenInstructional Plan: 1. Discuss "The Flow of Food" concept questions (ICA book)
2. Turn in HACCP: the seven principles of food flow in the restaurant; students create a graphic organizer {ProStart book}
3. Worksheet Packet (ServSafe) Cross-Contamination during storage [remediation]
4. Direct Instruction PPt. Fire Safety students will complete questions with the the PowerPoint. The Culinary Professional PPT on fire safety (review questions)
5.Students will start to work Accident & Injuries in the kitchen (ICA book 2.2 p.64 Questions 1-15, 20) Packets

Wednesday, November 30, 2011
 BLUE DAY
2ND BLOCK

Warm Up: Name three parts of a knife.

Instructional Plan.1. Students will work on Accident & Injuries in the kitchen (ICA book 2.2 p.64 Questions 1-15, 20) Packets. (turn in)
2.Kitchen Safety DVD with discussion questions.

3 Whole group discussion.ICA book 3-2 Receiving & Storage Equipment p. 73

4.. Knife Skills & Safety (Using Knives) ICA book 4.1 p.101 & The Culinary Professional 8-1 Lab Activity worksheet p29-32: Identifying Knives and Hand Tools.

Closing Summarizer: Kitchen Safety DVD discussion questions

Thursday,  December 1, 2011
WHITE DAY
1ST BLOCK


Warm Up: List 3 parts of a knife.

Lesson 2 Safety & Sanitation in the KitchenInstructional Plan: 1.Talk about HACCP system and graphic organizers [ProStart Book]
(Recipe on screen or class recipe to analyze critical control points)2. Students will complete Accident & Injuries in the kitchen (ICA book 2.2 p.64 Questions 1-15, 20) Packets
3. Ktchen Safety DVD: students will fill out discussion questions with the video.

4. Whole Group Discussion: ICA book 3-2 Receiving & Storage Equipment p. 73


Closing Summarizer:Kitchen Safety DVD discussion questions.

Friday, December 2, 2011
BLUE DAY
2nd BLOCK
 

LESSON 2 SAFETY & SANITATION IN THE KITCHEN

Instructional Plan: 1. Whole group complete
Knife Skills & Safety (Using Knives) ICA book 4.1 p.101 & The Culinary Professional Book: Lab activity 8-1 Identifying Knives and Hand Tools worksheet p. 29-32.
2. TEST REVIEW: Lesson 2 Test [food safety, kitchen safety, knife safety] Game/activtiy

Closing Summarizer:EXIT SLIPS..with various questions each student gets a different question about the day's lesson.