FACS

Monday, May 7th
FACS~ Blue Day
3rd & 4th block
Topic 16-1 Know your equipment
Instructional Plan: 1.TEST: Consumer & Finance
Discuss new standard [Culinary Arts]
2. Students will complete and discuss Kitchen Equipment and Small Applicance Worksheets.
3. SAG p. 113 RF ~ Appliance Pyramid: Students are to fill in the pyramid with words missing from statements about appliances. * will use textbook Chapter 16./Topic 16-1 to find the answers*
4. Students will complete textbook p.467: Check it Out! questions 1-4 *write the questions* and page 471~ 1-3
5. Worksheet: Sanitation in the kitchen p. 14

Tuesday, May 8th
FACS~White Day
2nd & 4th block

Topic 16-1 Know your equipmentInstructional Plan: 1. Discuss new standard [Culinary Arts]
2. Students will complete and discuss Kitchen Equipment and Small Applicance Worksheets.
3. SAG p. 113 RF ~ Appliance Pyramid: Students are to fill in the pyramid with words missing from statements about appliances. * will use textbook Chapter 16./Topic 16-1 to find the answers*
4. Students will complete textbook p.467: Check it Out! questions 1-4 *write the questions* and pg.471 1-3, *write the questions*
5. Worksheet Sanitiation in the kitchen (Chapter 16) students will read the case study and anwer the questions.

Wednesday, May 9th
Blue Day
3rd & 4th block

Instructional Plan: 1. Students will work on "Sanitation in the Kitchen" SAG p.114 Topic 16-2 Activity B. Students will read the story and list 10 kitchen safety and saniation violations.
2. Students will complete Activity C~Abbreviations and Measuring Techniques p. 115
3. Video: How to Measure: students will fill out handout with the video learning the correct way to measure kitchen staples.

Closing Summarizer: Post it note
List three things you find on a recipe..

Thursday, May 10th
White Day
2nd & 4th block

 
Instructional Plan:
1.TEST: Consumer & Finance
2. Students will work on "Sanitation in the Kitchen" SAG p.114 Topic 16-2 Activity B. Students will read the story and list 10 kitchen safety and saniation violations.
3. Students will complete Activity C~Abbreviations and Measuring Techniques p. 115
4. Video: How to Measure: students will fill out handout with the video learning the correct way to measure kitchen staples.

Closing Summarizer: Post it note
List three things you find on a recipe..

Friday, May 11th
Blue Day
3rd & 4th block
Warm Up:
Bellwork: Recipe p.50~Students will read the prompt and answer the student activity.


Instructional Plan: 1. Whole group discuss "How to read a recipe" handout
2.Video: Kitchen Safety~ students will complete 4-3-2 Kitchen Safety graphic organizer. Share responses with the class.
3. Whole group read handwashing handout (ServSafe) and Glo-Germ Activity.