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