ICA

Monday, December 12, 2011
ICA ~ Blue Day
2nd block
Chapter 10: SmallwaresChapter 11 Large Equipment
Warm Up:Students will answers five culinary terminology questions (introduction to kitchen equipment)


Instructional Plan:1. Direct Instruction: Student will take notes with the PowerPoint to complete Lab Handouts{ Activity 8-1, 10-1 and 11-1}

Closing Summarizer:Review questions at the end of the powerpoint.

Tuesday, December 13, 2011
White Day
1st block*Substitute*
Chapter 10: SmallwaresChapter 11 Large Equipment
Warm Up:Students will answers five culinary terminology questions (introduction to kitchen equipment)


Instructional Plan: Video: Food Inc...Students will complete "What I saw & What I heard" handout with the video.

Wednesday, December 14, 2011

ICA ~ Blue Day
2nd block
Chapter 10 Smallwares
Chapter 11 Large Equipment


Instructional Plan:1. Students will answer In Review questions p. 178
2.The Culinary Professional Study Guide handlout p. 67 Large Equipment students will answer Culinary Terminology 1-12
3. The Culinary Professional Study Guide handout p. 68 The Best Equipment for the Job students will select the best appliance from the list that is best suited for each function described . p. 68


Closing Summarizer: {Remediation} ServSafe book p. 9-10 Re-serve or Discard? students will apply knowledge of food safety and p. 9-12 Too Hot to Handle

Thursday, December 15, 2011
White Day
1st block

Chapter 10: SmallwaresChapter 11 Large Equipment
Warm Up:Students will answers five culinary terminology questions (introduction to kitchen equipment)


Instructional Plan:1. Direct Instruction: Student will take notes with the PowerPoint to complete Lab Handouts

Closing Summarizer:Review questions at the end of the powerpoint.
Friday, December 16, 2011

ICA ~ Blue Day
2nd block
Chapter 10 Smallwares
Chapter 11 Large Equipment

Warm Up: Students will identify the last five pieces of equipment they used and the reason.


Instructional Plan:1. Students will answer In Review questions p. 178
2.The Culinary Professional Study Guide handlout p. 67 Large Equipment students will answer Culinary Terminology 1-12
3. The Culinary Professional Study Guide handout p. 68 The Best Equipment for the Job students will select the best appliance from the list that is best suited for each function described . p. 68


Closing Summarizer: {Remediation} ServSafe book p. 9-10 Re-serve or Discard? students will apply knowledge of food safety and p. 9-12 Too Hot to Handle