FACS

Monday, January 23, 2012
White Day
2nd & 4th block
19-3 Planning your wardrobeWarm Up: Activity~ Plan a wardrobe: students will plan a wardrobe for get~away weekend keeping clothing items to a minimum. They will chose multipurpose clothing and explain what you would wear for various activities. Share with the class.
Instructional Plan:

1. The whole class will complete the discuss on your :Extending your Wardrobe handout (TRG p.562) students are asked to describe the accessories they could add to a basic navy blue shirt and pants to make it approriate for various types of activities.


2. Activity E (SAG p. 133) Mixing and Matching Clothing: students will create as many outfits as possible using six specified items of clothing. They will also suggest accessories to extend the use of this wardrobe. Students will work in groups of two or three.
Topic 19-4 Shopping for your clothes
 3. Introduce Topic 19-4 student(s) will read objectives and introductory paragraphs


4.DVD: How clothing is made. Students will complete video notes "What I saw" and "What I heard"
5. Students will define topic terms for the chapter: fashion, fad, style, classic, label, hangtag
6.RF (21st Century Skills) worksheet: Labels and Hangtags students will differentiate between labels and hang tags and list the information found on each. p517

Closing Summarizer:  Students will fold paper in 4 squares label each square fashion, style, classic, fad. They will draw and label one piece of clothing that relates to each term in each square. Share with the class Wednesday.

Tuesday, January 24, 2012

Blue Day3rd & 4th blockTopic 19-3 Planning your wardrobe

Warm Up: Activity~ Plan a wardrobe: students will plan a wardrobe for get~away weekend keeping clothing items to a minimum. They will chose multipurpose clothing and explain what you would wear for various activities. Share with the class.

Instructional Plan: 1.Activity E (SAG p. 133) Mixing and Matching Clothing: students will create as many outfits as possible using six specified items of clothing. They will also suggest accessories to extend the use of this wardrobe. Students will work in groups of two or three.
Topic 19-4 Shopping for clothes
1. Introduce Topic 19-4 student(s) will read objectives and introductory paragraphs

2. DVD: How clothing is made. Students will complete video notes "What I saw" and "What I heard"
3. Students will define topic terms for the chapter: fashion, fad, style, classic, label, hangtag
4. RF (21st Century Skills) worksheet: Labels and Hangtags students will differentiate between labels and hang tags and list the information found on each. p517

Closing Summarizer:  Students will fold paper in 4 squares label each square fashion, style, classic, fad. They will draw and label one piece of clothing that relates to each term in each square. Share with the class

Quote of the Week

Stop Whining.
Start Shining.
Stop Complaining.
Start Completing.
~The Notebook

ICA

Monday, January 23, 2012
ICA~ White Day
1st block
Chapter 12 TCP: Using Recipes

 Warm Up: Student CD: Review Kitchen Equipment (15mins)

Instructional Plan: 1. Kitchen Equipment Quiz
2.After the quiz students will work on Equipping your Kitchen & Utensils in Action worksheet (remediation of kitchen equipment) p.
3. Students will work on ICA student worksheet: Recipe and Measuring Tools [introduction to new unit]
2. Direct Instruction: Chapter 12 Using Recipes PPt.. students will take notes with the powerpoint (culinary terminology)

Closing Summarizer: List four parts of a recipe.

Tuesday, January 24, 2012
ICA~Blue Day
2nd block

 Chapter 12 Using Recipes

Warm Up:
Bellwork {p.50 Recipe} Students will read the prompt and answer the student activity on their own paper.

Instructional Plan: 1. Students will watch DVD: How to Measure and fill out handout for reference material.
2. Recipe Conversion..Direct Instruction PPt..Notes students will learn how to convert recipes to produce the quantity desired.
3. Worksheet (TCP) Chapter 12/Activity B: Changing Recipe Yield pg. 72-73

ICA~ White Day
1st block
Chapter 12 Using Recipes

 Warm Up: Bellwork {p.50 Recipe} Students will read the prompt and answer the student activity on their own paper.

Instructional Plan:  1. Direct Instruction: Chapter 12 Using Recipes PPt.. students will take notes with the powerpoint (culinary terminology) -students will record the terms from e-card student CD

2. Students will watch DVD: How to Measure and fill out handout for reference material.
3. Recipe Conversion..Direct Instruction PPt..Notes students will learn how to convert recipes  to produce the quantity desired.
3. Worksheet (TCP) Chapter 12/Activity B: Changing Recipe Yield pg. 72-73


Closing Summarizer:  List four parts of a recipe.

FACS

Tuesday, January 10, 2012
White Day~ 2nd & 4th block

Warm Up:  List two of the classroom rules/expectations. 
Instructional Plan: 1. PPt..review classroom rules/expectations~Q & A
2. Revisit Goals and Mission statements for 2012
3. Complete DVD: Radio


Wednesday, January 11, 2012
Blue Day ~ 3rd & 4th block
Warm Up:  List two of the classroom rules/expectations. 
Instructional Plan: 1. PPt..review classroom rules/expectations~Q & A
2. Revisit Goals and Mission statements for 2012
3. Complete DVD: Radio

Thursday, January 12, 2012
White Day ~ 2nd & 4th block
Chapter 19 Choosing and Caring for Clothes
Topic 19-1 Choosing Clothes that Meet your Needs

 Warm Up:  Do clothes really affect behavior? Students will share at least one example to support their opinions.  



Instructional Plan: 1.Student volunteer will read "Special Needs" p. 535
2. Choosing clothes for Specific Occasions- Student will read textbook p. 535 and complete handout: Dressed for the Occasion.
3. ER- Choosing Clothes, Activity A, SAG. students will use magazines or catalogs to find approriate clothes for each of the four given occassions and mount them on the page.


Closing Summarizer:
Exit Slip: various questions on each slip of paper related to FACS.


Friday, January 13, 2012
Blue Day ~ 3rd & 4th block
Chapter 19 Choosing and Caring for Clothes
Topic 19-1 Choosing Clothes that Meet your Needs
Warm Up: Do clothes really affect behavior? Students will share at least one example to support their opinions.
Instructional Plan: 1.Student volunteer will read "Special Needs" p. 535
2. Choosing clothes for Specific Occasions- Student will read textbook p. 535 and complete handout: Dressed for the Occasion.
3. ER- Choosing Clothes, Activity A, SAG. students will use magazines or catalogs to find approriate clothes for each of the four given occassions and mount them on the page.


Closing Summarizer:Exit Slip: various questions on each slip of paper related to FACS.

FACS

EQ(s):
What are some factors that influence clothing decisions?

ICA

Tuesday, January 10, 2012
White Day~ 1st block

 Warm Up:  List two of the classroom rules/expectations.
 
Instructional Plan: 1. PPt..review classroom rules/expectations~Q & A
2. Revisit Goals and Mission statements for 2012
3. Complete DVD: Food Inc.

Wednesday, January 11, 2012
Blue Day 2nd block

 Warm Up:  List two of the classroom rules/expectations. 
Instructional Plan: 1. PPt..review classroom rules/expectations~Q & A
2. Revisit Goals and Mission statements for 2012
3. Complete DVD: Food Inc.

Thursday, January 12, 2012
White Day~ 1st block
 Chapter 10 Smallwares
Chapter 11 Large Equipment
Warm Up: List one of each: straining equipment,  measuring equipment, and 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

Friday, January 13, 2012
Blue Day ~ 2nd block
 Chapter 10 Smallwares
Chapter 11 Large Equipment
Warm Up: List one of each: straining equipment, measuring equipment, and 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


  

ICA

EQ(s):Why is it essential to identify and use the correct equipment in the kitchen?
What types of kitchen tools are used in professional kitchen on a daily basis?

Quote of the Week:

"Education is a progressive discovery of our own ignorance"
~ Will Durant