| 1-7,9,11-08 Culinary Production
1-8,10-08 Review and correct exam
1-15,17 First year ch7 read and complete RYL.
Second year ch 8 read abd complete RYL.
1-14,16,18 Culinary Production
1-23,24 Culinary production
1-21 MLK HOLIDAY
1-22,24 Review ch7 first year then test Thursday.
Second year same for ch 8.
1-29,31 Year one and two make corrections on test. Skills USA practice for
competitions
1-28,30,2/1 Culinary Production
2-5,7 Co-Lin Skills USA District practice preparation.
2-4,6,8 Culinary Production
2-12,14 RYL Ch 8 first year. Year two start work on CPAS.
2-11,13,15 Culinary Production
2-19year one chapter test ch 8. Year two review CPAS worksheets.
2-21 year one review ch 8. year two econd CPAS sample test questions
worksheet.
2-18,20,22 Culinary Production
2-26-08 Year one vocabulary ch 9. Year wo revi3ew CPAS second CPAS tes
questions.
2-27 Year one RYch 9. Year two drill and practice . Students in teams
compete to answer test questions.
2-25,27,29 Culinary Production
3-4 Year one review for exam. Year two sample test questions from blackboard
for CPAS.
3-6 year one review for exam. Year two learn culinary "By the numbers"
helpful way to remember what the all mean. Review for exam
3-10 to 3-14 3rd Nine Weeks Exam.
3-17 to 3-24 SPring Break
3-28 Culinary production
3-25 CPAS Review
3-26 CPAS Test
4-13 Year one start review for NRAEF test. Year twohave all review materials
together, make sure correct answers.
3-31,4-2,4-08 Culinary production
4-7,8,9-08 State Skills USA
4-10-08 Grades and review claswork
4-11 Prodection Day
4-15 Prep Lab for competions
4-14,18 Production day
4-16 FCCLA competion
4-19 First year and second year start review for Pro-Start examnination.
4-21,23,25 Production Sale
4-22 Fist and second year practice test for Pro-Start to be used as a
diagnostic test.
4-24 Review Test results. Comlpete review your learning questions in
applicable area(s) needing remediation
4-28,30/5-2 Production day
4-29/5-1 Review class work for Pro-Srart
5-5,7,9,08 Production Day
5-6,8-08 Year1_ Year 2_ Remediation of chapters with lowest scores.
5-1 Prep for School Board Dinner
5-1,14,16 Production Day
5-15 Drill and practice Q&A Pro-Start review ( Find Exam Review)
5-19/5-23 Exam Week
5-23-08 CHS Graduation
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8/9/07 First day of school orientation
8/10/07 Class and Career Complex Rules. Visits from Director, Counselor and
Student Services Instructor.
8/13/07 Review handbook at high school.
8/14/07 All students complete Safety vocabulary.
All second year students given "Advisory Schollarship Portfolio"information.
8/15/07 All students TABE locator test. School pictures.
8/16/07 Full TABE test.
8/17/07 Continue TABE. All students start on safety review questions
after TABE.
8/20/07 First year students will grade safety terms
Ch3 from text.
Second year review safety and take exam. Will grade in
class and review. All students must make 100% to enter
kitchen.
8/21/07 First year will grade "Review your Learning"
ch3. Watch safety video #1. Tour kitchen.
Second year develop cover letter, resume', complete
application, thank you letter to complete their
portfolio. Hand written, will be typed and saved to
disk at a later date.
8/22/07 First year will review and discuss "Review Your Learning" . Watch
Safety Video #2. Identify large
equipment in kitchen using large identification tags.
Second year define terms and "review your learning"
in ch1 "Creating the Modern Restaurant". Put together
a chef jacket order.
8/23/07 First year students will watch Safety video#3.
Review of material learned will be followed by quizzes.
The quizzes will be graded in class and used for review
for chapter test.
Second year students quiz "Creating the Modern
Restaurant". Review quiz. Read and complete terms and review your
learning "Cuisines of the World". To lab start preparations for food order.
8/24/07 First year review ch3 then chapter test. Grade
in class and review. Students must make 100% before
admittance to lab for work. Re-test as needed.
Second year quiz "Cuisines of the World". review quiz.
Complete terms and review (RYL) your learning for "Food
Service in the United States" and "The Future of Food
service" . Review work. To lab work on menus for this
year.
8-27-07 First year Ch2 Preparing and Serving Safe Food.
Section 2.1 The Importance of Food Safety. Read. Do RYL, grade in class,
discussion & review for quiz.
Second year review RYL prepare for quizzes.
8-28-07 All students to kitchen to tour and clean. Second year students menu
development.
8-29-07First year section 2.2 Establishing a Food Safety System. Read.Do RYL,
grade, discussion & review for quiz.Quiz & grade. Watch video #1"Starting out
with
Food Safety" and #2 "Ensuring proper personal hygiene".
Second year Ch1 test. Grade, discuss. Start Ch2 Potatoes and Grains. Section
2.1 Read "Flashback" as a preview of what to cover. Look over vocabulary
words.
Which ones can you already define?
8-30-07 First year section 2.3 The Flow of Food. Read. Do RYL, grade,
discuss. Quiz. grade & review. Video #3 "Preparing, Cooking, and Serving".
Second year Read 2.2 then RYL. Quiz 2.1&2.2. Grade, review.
8-31-07 First year Quizzes 2.1-2.3. Grade. Review. To kitchen to clean &
organize.
Second Year 1st Production day.
**Note**
Last day to pay class and Skills USA club fees is
9-01-07.
9-4-07 First year review ch2.Asking questions in a game format. Chapter Test
#2
Second Year same as above.
All to kitchen after test. Prepare for sales.
9-05-07 First and second year students Production day.
9-06-07 Second year 2.3 Cooking Legumes and Grains and 2.4 Cooking Pasta and
Dumplings. Video "Cooking Pasta" RYL.Grade.2.3&2.4 Quiz.
First year review and modify first sale.
9-7-07 Culinary production. Students prepare, serve in all three
blocks. Assessment of safety, sanitation and ability to work as a team are
primary objectives.
9-10,12,14 Production day
9-11-07 First year read section 5.1, 5.2 Food Service equipment. Complete RYL
5.1,5.2
Second year "Standard Accounting Practices". Read ch9
flashback as preview to chapter. Complete 9.1 RYL
9-13-07 First year complete all Ch 5 RYL. Grade in class.
Second year complete all RYL ch 9. Grade in class.
**Progress reports sent out 9-13-07**
Grading :
Classwork 10%
Quiz 15%
Test 25%
Lab 25%
Exam 25%
9-17,19,21 Culinary Production
9-18-07 First year students review and take Ch 5 Test on equipment.
Second year students complete open book quiz Ch 9 on accounting principals.
9-20-07 First year preview ch 1 Customer Relations by reading flashback.
Complete RYL sections 1.1 & 1.2.
Second year read flashback ch 3 The Lodging industry.
Complete RYL 3.1 & 3.2
9-24,26,28 Culinary Production
9-25-07 First year Ch 1 test open book.
Second year open book test ch 3.
9-27-07 First year identify terms ch 4 "Kitchen Basics"
Second year identify terms ch 11 "Tourism".
10-1,3,5 Culinary production
10-2-07 First year complete RYL sections 1-3 in ch 4.
Second year complete RYL sections 1-5.
10-4-07 First year ch4 test.
Second year ch11 test.
Review for nine weeks test.
10-8 to 10-12 Nine weeks test week. Review for exams and test dates TBD.
10-15,17,19 Culinary Production
10-16-07 First and second year to kitchen practice knife skills.
10-18-07 Complete resumes first and second year students.
10-22-07 Parent Conference / Student holiday. 11am-7pm .
10-24,26 Production days
10-25-07 First year review for test on knife skills. Give test.
Second year update on research paper for grade. Discuss work on paper in
class. Show examples
10-29,31 to 11-2-07 Production days.
10-30-07 First year watch nutrition and your menu. write short paper on what
was learned.
Second year read "flash back" at end of ch 8 on communicating with customers.
11-1-07 Club Pictures/Clean lab all classes.
11-5,7,9-07 Culinary production
11-6-06
First year complete ch 4 open book quiz.
First year read "flash back" at end of ch 6 on nutrition, to intro new
chapter. Time allowing.
Second year complete ch 7 open book quiz, time allowing
11-08-07 Watch video on stocks. All classes to lab to discuss and prepare
stocks.
11-12,14,16 Culinary Production
11-13-07 Second year turn in Final Draft research paper. Plan presentations.
Clean lab. First year identify equipment in lab.
11-15-07 Floors buffed. All stainless polished. Prep kitchen for Thanksgiving
shutdown.
11-19 to 11-23 Thanksgiving Holidays
11-26,28 Culinary Production
11-27,29 All classes remediation ch 5 equipment. Identify , define and test.
11-30 Fall Leadership Conference SkillsUSA.
12-3,5,7-07 Culinary production (12-7 Bennie Thompson party 25 at 5.30)
12-4,6 Second year RYL ch 9 Accounting. First year Ch 10 Business math RYL.
and vocabulary.
12-10,12,14 culinary production
12-11 Drill and practice : Year two accounting problems. Year one business
math.
12-13 Review for exams
12-17-21/07 Semester Exams/Clean lab/Study time
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