Food Safety Information...

http://www.fightbac.org/safe-food-handling/safety-in-all-seasons

FNW

Monday, February 28, 2011
FNW~White Day
3rd block
Chapter 24 Using Recipes
Warm Up:   List the seven (7) parts to a well written recipe.

Instructional Plan: Chapter Overview p. 342
1. Student will read introductory paragraph/ discuss warm up
2. Student will define 3 tems: recipe, yield, equivalents &  answer Check your Knowledge questions p. 352 1,2, 4-6, 10-16, 19-20 * write the questions*

Closing Summarizer:  Activity 3 handout p.89 Reading a Recipe: students will preview parts of a recipe..
Tuesday, March 1, 2011
FNW~Blue Day
2nd block
Chapter 24 Using Recipes
Warm Up:   List the seven (7) parts to a well written recipe.

Instructional Plan: Chapter Overview p. 342
1. Student will read introductory paragraph/ discuss warm up
2. Student will define 3 tems: recipe, yield, equivalents &  answer Check your Knowledge questions p. 352 1,2, 4-6, 10-16, 19-20 * write the questions*

Closing Summarizer:  Activity 3 handout p.89 Reading a Recipe: students will preview parts of a recipe..

FACS

Monday, February 28th
Subject 1: FACS~White Day
2nd & 4th block
Standard: Fashion
Warm Up:
Instructional Plan:   1. Complete work on sewing kits~Sewing projects are due today
2. No Sewing Kit or Completed sewing project:
  a. Complete Worksheet packets

Closing Summarizer: ( students are completing sewing projects)

Tuesday~March 1, 2011
 FACS ~Blue Day~ 3rd & 4th block
Warm Up:


Instructional Plan:   1. Complete work on sewing kits~Sewing projects are due today
2. No Sewing Kit or Completed sewing project:
  a. Complete Worksheet packets

Closing Summarizer: ( students are completing sewing projects)

Food Safety & Sanitation Information...

http://www.fightbac.org/

FNW

 Wednesday, February 16, 2011
Blue Day      2nd block
Chapter 22~Equipping the kitchen
 Warm Up: Kitchen Safety Sort~Read scenrio identify safe or unsafe kitchen practice.
Instructional Plan:
1.Complete and discuss Ch. 22 question handout & Activity 2 worksheet packet
2. Designing an Ad: (p.323) Students will choose a cooking tool to write an ad. They will identify uses, purpose, importance of having in a kitchen, and any safety precautions

Closing Summarizer:
List all the equipment and appliances needed to make a fruit smoothie.

Thursday, February 17, 2011

White Day
3rd block
 Warm Up: List one cookware, bakeware, mixing tool and cooking & baking tool.

Instructional Plan:  1. Complete "Designing an Ad" activity
2 Students present Ads to class
3. Kitchen Equipment crossword
Closing Summarizer: 3-2-1
3- things you learned about kitchen equipment
2-things you were suprised to learn
1-thing you will do differently as it relates to kitchen equipment
Friday, February 18, 2011
Blue Day
2nd block
 Warm Up: List one cookware, bakeware, mixing tool and cooking & baking tool. 



Instructional Plan:  1. Complete "Designing an Ad" activity
2 Students present Ads to class
3. Kitchen Equipment crossword

Closing Summarizer: 3-2-1
3- things you learned about kitchen equipment
2-things you were suprised to learn
1-thing you will do differently as it relates to kitchen equipment

FACS

FACS~Blue Day
Wednesday~ Blue day
3rd & 4th block
Chapter 22~ Sewing Techniques
 Warm Up:
No Warm up using time to work and meet due date...

 Instructional Plan:1. Sewing Kits/Projects~pinning, sewing
(due 2/28)

No kit: worksheet packet (due 2/18)

Closing Summarizer:

Thursday
FACS~White Day2nd & 4th block
Chapter 22 Sewing Techniques


 Warm Up: No warm up using time to work and complete sewing kits by due date...Instructional Plan:
1. Sewing Kits/Projects: Cutting, Pinning, Hand Sewing
(due February 28th)

No kit: Worksheet Packet (due 2/28)
Closing Summarizer:

DISCIPLINE REMINDERS

Tardy to School/Class

Consequences begin on the fourth tardy.  Depending on the number of tardies, consequences may include administrative detention, Saturday School, ISS and/or OSS.

Electronics

Electronic devices such as cell phones, iPODs or MP3 players are not to be used, seen or displayed between 8:00 and 3:31.  Students are discouraged from bringing  personal items of this nature to school.

Dress Code

Student’s dress should not distract or interfere with learning.  All students should observe a standard of dress that is appropriate, neat and clean.  Boys should make sure that their pants are pulled up and on their waist.  No sagging is permitted.  Girls should make sure that their skirts, dresses or shorts meet the fingertip rule.  No see through garments should be worn.  Students violating the dress code will receive consequences.  Note the Dress Code on page 11 of the Student Handbook.