ICA

Monday, May 7th
ICA~Blue Day
2nd block

Warm Up: Bellwork: Garnish (p.49) Students will read the prompt and complete the student activity.

Instructional Plan: 1. Students will complete "Spotlight on Spices" reports
2. Whole group as a class check Chapter 15 Kitchen Staple packets~preparation for the test.

Tuesday, May 8th
White Day
1st block
Warm Up: Bellwork: Garnish (p.49) Students will read the prompt and complete the student activity.


Instructional Plan 1. Students will present "Spotlight on Spices" reports2. Whole group as a class will check Chapter 15 Kitchen Staple packets~preparation for the test.

Wednesday, May 9th

Blue Day
2nd block
Instructional Plan: 1. Test: Chapter 15 Kitchen Staples

Thursday, May 10th

White Day
1st block

Instructional Plan: 1. Test: Chapter 15 Kitchen Staples


Friday, May 11th
Blue Day
2nd block
Instructional Plan:
Baking & Mixing: Students will learn some basic fundamentals of baking in the kitchen.
Remediation of "How to Measure"
2. Prep for cooking lab next week:
-Reading the recipe
-Planning sheets

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.

Foodborne Illnesses

http://www.supermarketguru.com/index.cfm/go/sg.viewArticle/articleId/1980

“Everything in life comes to you as a teacher. Pay Attention. Learn Quickly.” -Cherokee saying

ICA

Wednesday, April 11th
ICA~Blue Day
2nd Block

Instructional Plan: 1.Complete Chapter 14 Kitchen Staples Students will take notes with the PowerPoint. While they are taking notes we will have a taste test of various seasonings, spices and staples.

Thursday, April 12th
White Day
1st Block
Warm Up: List two herbs or spices and what food it is used with or for?



Instructional Plan:1. Whole Group will check Chapter 13 Basic Preparations Mise en Place Worksheets Activity A p.77 & Activity C p.79-82 and "In Review" questions

*Activator: Students will fill-in-the blank Standard

2. Chapter 14 Kitchen Staples Students will take notes with the PowerPoint. While they are taking notes we will have a taste test of various seasonings, spices and staples.

Friday, April 13th
PROM...
Blue Day
2nd Block

Warm Up: List two herbs or spices and what food it is used with or for?


Instructional Plan: 1. Chapter 14 Kitchen Staples students will work on Culinary Terminology Activity A p.83, Activity B p.84-86
2. Prep for Individual Report/Presentation-Spotlight on Spices: Students will select an herb or spice from a list. Prepare a short report, presentation, or display about the the herb or spice of choice. They will answer eight questions within the report/presentation.

FACS

Wednesday, April 11th

Blue Day
3rd & 4th block
Warm Up: A lost check that has a blank endorsement can be cashed by anyone who finds it. (T/F) post it note
-Students will locate financial institutions on smartphones.
Instructional Plan: 1. Students will complete worksheet: Financial Services Activity A p. 117. {Financial Terminology} *Use notes to get the answers*
2. Using A checking Account p.294 checking account handout: students will learn the basics of checks and how to fill out a check, deposit slip and check register. {additional resource PowerPoint}
3. Whole Group assignment: Sally Shortskirt: Case study dealing with shopping and writing checks.


Closing Summarizer:Post-it-Note..List one new thing you learned about checks or checing accounts.

Thursday, April 12th
White Day
2nd & 4th block
Warm Up: Checks shoud be written clearly in ink or pencil? T/F

Instructional Plan: 1. Check bellwork question from Tuesday
2. Check Financial Pretest / Banking Yesterday and Today handout
3. PowerPoint Notes: Students will take notes with the powerpoint financial instiutions and checking accounts.
4. Students will complete Opening a checking account handout
5. Students will work on writing and endorsing checks handout

Friday, April 13th
Prom...
Blue Day
3rd & 4th block
Warm Up: T/F Checks should be written clearly in ink or pencil?


Instructional Plan: Whole group instruction: Case Studies~ Writing Checks and Managing a checking account (check registers, balancing a check book)
*Bruno Broadbottom or Leroy Taylors checking account*


Closing Summarizer: List one thing that suprised you about balancing a checkbook .








 

Quote of the Week:

“We must be willing to let go of the life we planned in order to have the life that is waiting for us.” -Joseph Campbell