"Thinking will not overcome fear, but action will."
-W. Clement Stone
Contact Information
https://web.cobbk12.org/southcobb
Tuesday, August 30, 2011
Varsity Football:
First HOMEGAME..September 2, 2011 at 7:30pm. Come out and support our Falcon football players, cheerleaders and marching band!!!
FACS Information:
Single Parenting resources discussed in class:
http://www.bbbs.org/site/c.9iILI3NGKhK6F/b.5962335/k.BE16/Home.htm
http://www.parentswithoutpartners.org/
http://www.bbbs.org/site/c.9iILI3NGKhK6F/b.5962335/k.BE16/Home.htm
http://www.parentswithoutpartners.org/
ICA
Friday, September 2, 2011
BLUE DAY
2nd block
Warm Up: FCCLA stands for: *Family, Community, and Community Leaders of America* D
Instructional Plan: 1. Restuarant and Foodservice Industry: Various Restaurants Chapter 1 p. 6-13 Class discussion and Q&A about the various kinds of restaurants and examples.
2. Direct Instruction: PPT/Notes teacher will present Professional Organization listing the importance and benefits of membership, students will complete the handout with the PPT
Closing Summarizer: If you had to choose a culinary career which one would like to do? [Post it Note]
BLUE DAY
2nd block
Warm Up: FCCLA stands for: *Family, Community, and Community Leaders of America* D
Instructional Plan: 1. Restuarant and Foodservice Industry: Various Restaurants Chapter 1 p. 6-13 Class discussion and Q&A about the various kinds of restaurants and examples.
2. Direct Instruction: PPT/Notes teacher will present Professional Organization listing the importance and benefits of membership, students will complete the handout with the PPT
Closing Summarizer: If you had to choose a culinary career which one would like to do? [Post it Note]
ICA
Thursday, September 1, 2011
White Day
1st block
Warm Up: Post-it NoteWho is responsible for introducing Haute cuisine to France? M/C *Catherine de Medici
Instructional Plan: 1. Complete the History of Hospitality & Foodservice Assginment present to the class.
Students will complete Restaurant Segment notes and present to the class.
2. Direct Instruction: PPT/Notes teacher will present Professional Organization listing the importance and benefits of membership, students will complete the handout with the PPT
Closing Summarizer: List one interesting fact you learned today...
White Day
1st block
Warm Up: Post-it NoteWho is responsible for introducing Haute cuisine to France? M/C *Catherine de Medici
Instructional Plan: 1. Complete the History of Hospitality & Foodservice Assginment present to the class.
Students will complete Restaurant Segment notes and present to the class.
2. Direct Instruction: PPT/Notes teacher will present Professional Organization listing the importance and benefits of membership, students will complete the handout with the PPT
Closing Summarizer: List one interesting fact you learned today...
ICA
Wednesday, August 31, 2011
BLUE DAY
2ND BLOCK
Warm Up: Post-it NoteWho is responsible for introducing Haute cuisine to France? M/C *Catherine de Medici
Instructional Plan: 1. Complete the History of Hospitality & Foodservice Assginment present to the class.
Students will omplete Restaurant Segment notes and present to the class.
2. Direct Instruction: PPT/Notes teacher will present Professional Organization listing the importance and benefits of membership, students will complete the handout with the PPT
Closing Summarizer: List one interesting fact you learned today...
BLUE DAY
2ND BLOCK
Warm Up: Post-it NoteWho is responsible for introducing Haute cuisine to France? M/C *Catherine de Medici
Instructional Plan: 1. Complete the History of Hospitality & Foodservice Assginment present to the class.
Students will omplete Restaurant Segment notes and present to the class.
2. Direct Instruction: PPT/Notes teacher will present Professional Organization listing the importance and benefits of membership, students will complete the handout with the PPT
Closing Summarizer: List one interesting fact you learned today...
ICA
Tuesday, August 30, 2011
White Day
1st blockSection 1.1 Welcome to the Restuarant and Foodservice Industry (FRMCA TEXTBOOK)
Warm Up: Can you think of a special occasion that you celebrated at a restaurant?
Instructional Plan: 1. Direct Instruction/PPt Key Historical Figures in Culinary Arts. Teacher will present PowerPoint and students will fill complete the handout with the PowerPoint.
2. History of Hospitality and Foodservice Activity: [p14-27] students will work in groups of 3 on the timeline from Ancient Greece and Rome to the 20th Century. Students will identify 5 food facts and record on construction paper to be added to the timeline after they give the notes to the class.
2a. Students will be placed in groups to work on the Restuarant Segments; students will have a choice of doing a media presentation or use construction paper. They will provide the definition, services, prices, typical menu and etc. Presented to the whole class students will take notes on the information.
Closing Summarizer:Exit Slip: Write one thing you learned today....
White Day
1st blockSection 1.1 Welcome to the Restuarant and Foodservice Industry (FRMCA TEXTBOOK)
Warm Up: Can you think of a special occasion that you celebrated at a restaurant?
Instructional Plan: 1. Direct Instruction/PPt Key Historical Figures in Culinary Arts. Teacher will present PowerPoint and students will fill complete the handout with the PowerPoint.
2. History of Hospitality and Foodservice Activity: [p14-27] students will work in groups of 3 on the timeline from Ancient Greece and Rome to the 20th Century. Students will identify 5 food facts and record on construction paper to be added to the timeline after they give the notes to the class.
2a. Students will be placed in groups to work on the Restuarant Segments; students will have a choice of doing a media presentation or use construction paper. They will provide the definition, services, prices, typical menu and etc. Presented to the whole class students will take notes on the information.
Closing Summarizer:Exit Slip: Write one thing you learned today....
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