FNW Agenda Week of October 13, 2014

Monday, 10-13-14

Standards: HUM-FNW-8 Compare the causes and foods at risk for illnesses.

HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.

ESSENTIAL QUESTION:

• What safety prevention practices should be a part of any kitchen?

Opening Warm-up AND/OR Activator (highlight one):

Activator: Activity-Bloopers. Students will have two minutes to write down as many “bloopers” or unsafe actions in the kitchen. Each student will share “one” blooper and what makes the action unsafe.

Work Session:

1. Teacher will introduce Chapter 6 Kitchen Safety..discuss main idea. Students will complete activator.

2. Direct Instruction: Teacher will show CTAERN Kitchen Safety PowerPoint..students will read the slides and complete Kitchen Safety PowerPoint packet during the presentation.

-Whole group reading: How to handle kitchen emergencies p. 85. Students will complet graphic organizer.

Students will complete CTAE kitchen safety review handout *use textbook to find the answers*

( Students will work on Chapter 6 packet. *use textbook to find the answers*)

Closing/Summarizer: Critical Thinking [describe] question p.87 #4..Write the question and answer.

Daily Homework: Food Safety Technology Project.

Tuesday, 10-14-14

Standards: HUM-FNW-8 Compare the causes and foods at risk for illnesses.

HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.

ESSENTIAL QUESTION:

• What safety prevention practices should be a part of any kitchen?

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Students will list potentially hazardous things in the kitchen. (Teacher will set one minute timer) Students will share responses.

Work Session: Media Center: Students will work on Food Safety Technology project. [Last day to work on it at school]

Closing/Summarizer:  Students will answer critical thinking question p. 87 # 5 (analyze). *write the question*

Daily Homework: Food Safety Technology project

Wednesday, 10-15-14

Standards:   HUM-FNW-8 Compare the causes and foods at risk for illnesses.

HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.

ESSENTIAL QUESTION: What safety prevention practices should be a part of any kitchen?

Opening Warm-up AND/OR Activator (highlight one): Nurturance p.17. Students will read the prompt and complete the student activity.

Teacher will show YouTube clip: NBC Show-Kitchen Fire Safety

Work Session:

Students will present Food Safety Technology Project.

Students will watch DVD: Kitchen Safety and complete discussion questions.( *4^th block only)

 TEACH L3 p.TM87- Students will be put into groups of 3 or 4 (small group) and assigned one type of kitchen accident. Using the chapter material,  students will create a demonstration for the class on how to prevent accidents of that type. {commercial}

Closing/Summarizer: Exit Slips with different questions related to the class.

Daily Homework:none

Thursday, 10-16-14

Standards: HUM-FNW-8 Compare the causes and foods at risk for illnesses.

HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.

ESSENTIAL QUESTION: What safety prevention practices should be a part of any kitchen?

Opening Warm-up AND/OR Activator (highlight one): Define flammable and give two examples of flammable materials.

Work Session : TEACH L3 p.TM87- Students will be put into groups of 3 or 4 (small group) and assigned one type of kitchen accident. Using the chapter material,  students will create a demonstration for the class on how to prevent accidents of that type. {commercial}

Closing/Summarizer: NONE

Daily Homework: Study for Unit 3 Test: Chapter 5 and Chapter 6

Friday, 10-17-14

Standards:

HUM-FNW-8 Compare the causes and foods at risk for illnesses.

HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.

 ESSENTIAL QUESTION: What safety prevention practices should be a part of any kitchen?

Opening Warm-up AND/OR Activator (highlight one): What would you do if someone accidentally swallows poison?

Work Session: Unit 3 Test: Chapter 5 & 6 {Review}

Students will present Kitchen Safety commercials. {Mr. Cooks broadcasting students will film the commericals}

Graded with a rubric.

- Chapter 19 Kitchen Equipment- Students will work on:

1. Kitchen Equipment worksheet

2. Small Appliance Worksheet

Closing/Summarizer:  3-2-1 Kitchen Safety

Daily Homework:

Study for the test.