CMS Lesson Plan
Aug. 27
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 1st day
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
1.00 Examine Ourselves Getting to know each, teambuilding
Class Activity
Guided Practice: 1. Introductions and handouts given.
Independent Practice: 1. Students placed into groups and begin to fill out their parts on the information
sheets.
Summary/Closure:
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Aug. 28
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: Day 2 1.00
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
1.00 Teambuilding
2.00Examine Career Op in Culinary and Hospitality
Class Activity
Guided Practice: 1. Begin to discuss careers.
Independent Practice: 1. Students take notes.
Summary/Closure:
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Aug. 29
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: Day 3 1.00
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
Teambuilding
2.01 Introduce Career Investigation Project
Class Activity
Guided Practice: 1. Hand out and start Career Investigation Project
Independent Practice: 1. Students work on handouts to decide what careers fit with their personalities.
Summary/Closure:
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Aug. 30
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: Day 4 1.00
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
Teambuilding
2.01 Introduce Career Investigation Project
Class Activity
Guided Practice: 1. Hand out and start Career Investigation Project
Independent Practice: 1. Students continue work on handouts to decide what careers fit with their
personalities.
Summary/Closure:
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Aug. 31
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: Day 5 1.00
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
Teambuilding
2.01 Introduce Career Investigation Project
Class Activity
Guided Practice: 1. Hand out and start Career Investigation Project
Independent Practice: 1. Students continue work on handouts to decide what careers fit with their
personalities.
Summary/Closure:
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 4
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: Day 6 1.00
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
Teambuilding
2.01 Introduce Career Investigation Project
Class Activity
Guided Practice: 1. Hand out and start Career Investigation Project
Independent Practice: 1. Students continue work on handouts to decide what careers fit with their
personalities.
Summary/Closure:
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 5
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: Day 7 3.01
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
3.01 Outline Food Safety Issues
Class Activity
Food Safety Education For Foodservice Training Curricula Conducting Your Program.htm
ServSafe Chapter 2 FBI.docx
http://www.youtube.com/watch?v=URgF2Er026c
Foodborne Illnesses.ppt
Foodborne Illness Chart.pptm
Sections: 1, 2, 3, 4, 5, 6, 9, and 12 offer information about pathogens and other hazards that cause food borne
illness.
http://www.foodsafetysite.com/educators/microbiology/overview
Self Test (click on question to get the answer)
http://www.foodsafetysite.com/educators/competencies/general/
Continue completion of Food Safety Outline
Complete Chapter 1.1 Study Guide from Introduction to Culinary Arts
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 6
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: Day 8 3.01
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
3.01 Outline Food Safety Issues
Class Activity
Food Safety Education For Foodservice Training Curricula Conducting Your Program.htm
ServSafe Chapter 2 FBI.docx
http://www.youtube.com/watch?v=URgF2Er026c
Foodborne Illnesses.ppt
Foodborne Illness Chart.pptm
Sections: 1, 2, 3, 4, 5, 6, 9, and 12 offer information about pathogens and other hazards that cause food borne
illness.
http://www.foodsafetysite.com/educators/microbiology/overview
Self Test (click on question to get the answer)
http://www.foodsafetysite.com/educators/competencies/general/
Continue completion of Food Safety Outline
Complete Chapter 1.1 Study Guide from Introduction to Culinary Arts
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 7 and 10
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.02
Material/Technology Needed: overhead, textbook
Link to prior learning:
Purpose/Objective of the Lesson:
3.02 Types of Food Contaminants
Homework:
Headings for Magic Book Sections: Write at the top of the "6" pages, front and back.
Foodborne Illness
Pathogen Name & Type
Most Likely Food Source
Disease Symptoms
Incubation Period (Time before symptoms)
Prevention
The Foodborne Illnesses that you will research/include: (when making your cuts, please divide the paper by 7, 12" paper will
be cut/divided every 1 3/4 " )
Hemorrhagic colitis
Botulism
Shigellosis
Salmonellosis
Hepatitis A
Trichinosis
Cryptosporidiosis
Giardiasis
Clostridium Perfringens
Listeria
Norovirus gastroenteritis
Staphylococcus aureus
http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/index.html
http://www.foodsafety.gov/poisoning/causes/parasites/index.html
"Whats the problem with a little tummy ache from eating bad food......?"
http://www.foodsafety.gov/poisoning/effects/index.html
Be a Food Detective!
http:www.fooddetectives.com
Study Guide for September 15, 2011
Review:Slide 1 on Food Safety Introduction.
Slide 2 on Microbial Hazards
Slide 3 on Other Hazards
You may click to view these PowerPoints in English, Chinese, Arabic, or Spanish:
http://www.foodsafetysite.com/foodservice/conducting/FoodserviceManager/managers.html
CMS Lesson Plan
Sep. 11
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.02
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
3.02 Types of Food Contaminants
Class Activity
http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/index.html
http://www.foodsafety.gov/poisoning/causes/parasites/index.html
"Whats the problem with a little tummy ache from eating bad food......?"
http://www.foodsafety.gov/poisoning/effects/index.html
Be a Food Detective!
http:www.fooddetectives.com
Study Guide for September 15, 2011
Review:Slide 1 on Food Safety Introduction.
Slide 2 on Microbial Hazards
Slide 3 on Other Hazards
You may click to view these PowerPoints in English, Chinese, Arabic, or Spanish:
http://www.foodsafetysite.com/foodservice/conducting/FoodserviceManager/managers.html
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 12
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.02
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
3.02 Types of Food Contaminants
Class Activity
Study Guide for September 15, 2011
Review:Slide 1 on Food Safety Introduction.
Slide 2 on Microbial Hazards
Slide 3 on Other Hazards
You may click to view these PowerPoints in English, Chinese, Arabic, or Spanish:
http://www.foodsafetysite.com/foodservice/conducting/FoodserviceManager/managers.html
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 13 and 14
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.02
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
3.02 Types of Food Contaminants
Class Activity
September 13
Students will create a game using a given rubric.
The game will deal with anything from objective 3.01 and 3.02
September 14
Students will rotate around the room and play each other’s games. This will be a review for the test they will be
taking on Tuesday.
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 17
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #:
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
Guest speaker All day
Class Activity
Guided Practice: We will have guest speaker from Johnson and Wales University.
Summary/Closure:
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 19
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.04
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson: Food Handler Responsibilities
Class Activity
Guided Practice: 1. Exam on 3.01-3.02
2. Introduction video on food handler responsibilities.
Summary/Closure:
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 20
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.04
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continue discussion from yesterday.
Purpose/Objective of the Lesson:
Review food handler's responsibilities in preventing contamination of food
Class Activity
Watch the"slide" (It's a PowerPoint.) on Safe Food Handler available in English, Arabic, Chinese, or Spanish:
http://www.foodsafetysite.com/foodservice/conducting/FoodserviceManager/managers.html
Personal Hygiene
1. Describe the relationship between the personal hygiene of a food handler and the risk for foodborne
illness.
2. List the communicable diseases that are most likely transmitted to a food when an ill food handler does not
properly wash his/her hands.
3. Describe how to properly wash hands.
4. Explain the difference between plain soap and antibacterial soap.
5. Describe the efficacy of different hand sanitizing agents.
6. Identify situations when handwashing is not necessary.
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 21
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.04
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning:
Purpose/Objective of the Lesson:
Review food handler's responsibilities in preventing contamination of food
Class Activity
Study Guide 1.2 Intro to Culinary.doc
1.2 Study guide answers.doc
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Monday Sep. 24
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.00
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continuation from Friday.
Purpose/Objective of the Lesson:
Evaluating causes of food borne illness
Class Activity
1. Students will be given information on creating a song based on evaluating causes of food borne illness.
2. They will be given a rubric to use when creating the song.
3. Students will then begin creating the song.
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 25
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.00
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continuation from yesterday.
Purpose/Objective of the Lesson:
Evaluating causes of food borne illness
Class Activity
1. Students will be given the rest of the class period to finish creating the song.
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 26
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.00
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continuation from yesterday.
Purpose/Objective of the Lesson:
Evaluating causes of food borne illness
Class Activity
1. Students will be singing their songs in front of the class.
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 27
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 3.00
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continuation from yesterday.
Purpose/Objective of the Lesson:
Evaluating causes of food borne illness
Class Activity
1. Students will be taking a test on 3.00.
2. We will then begin with the video from ServSafe on 4.01.
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Sep. 28
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 4.01
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continuation from yesterday.
Purpose/Objective of the Lesson:
4.01 Examine procedures involved in purchasing, receiving, and inspecting food
Class Activity
http://www.youtube.com/user/dfotsch#p/a/DBA9D239AE504187/1/DXmgTeu74bY
Click on Thermometers (in appropriate language for your understanding) at the following link:
http://www.foodsafetysite.com/foodservice/conducting/FoodserviceManager/managers.html
http://www.youtube.com/watch?v=y0CDB55LScg&feature=related
Copy and complete the information about temperatures.
Fill in Temperatures Thermometer.doc
Copy and learn the definitions for measuring temperatures of food and food storage equipment.
Flow of Food Vocabulary From ServSafe section 5.doc
Copy and follow instructions to complete your understanding of the "flow" of food.
Flow of Food Chain.doc
Demonstration of Calibration Techniques both Freezing Point and Boiling Point methods.
Students will practice calibrating thermometers in class.
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Oct. 1
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 4.01
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continuation from Friday.
Purpose/Objective of the Lesson:
4.01 Examine procedures involved in purchasing, receiving, and inspecting food
Class Activity
http://www.youtube.com/user/dfotsch#p/a/DBA9D239AE504187/1/DXmgTeu74bY
Click on Thermometers (in appropriate language for your understanding) at the following link:
http://www.foodsafetysite.com/foodservice/conducting/FoodserviceManager/managers.html
http://www.youtube.com/watch?v=y0CDB55LScg&feature=related
Copy and complete the information about temperatures.
Fill in Temperatures Thermometer.doc
Copy and learn the definitions for measuring temperatures of food and food storage equipment.
Flow of Food Vocabulary From ServSafe section 5.doc
Copy and follow instructions to complete your understanding of the "flow" of food.
Flow of Food Chain.doc
Demonstration of Calibration Techniques both Freezing Point and Boiling Point methods.
Students will practice calibrating thermometers in class.
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Oct. 2
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 4.01
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continuation from yesterday.
Purpose/Objective of the Lesson:
4.01 Examine procedures involved in purchasing, receiving, and inspecting food
Class Activity
1. Continue anything not finished from yesterday.
2. Go to the power point slides on Receiving and Storage
http://www.foodsafetysite.com/foodservice/conducting/FoodserviceManager/managers.html
3. Purchasing and receiving intro. video
4. Purchasing and receiving ppt.
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Oct. 4
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 4.01
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continuation from yesterday
Purpose/Objective of the Lesson:
4.01 Examine procedures involved in purchasing, receiving, and inspecting food
Class Activity
Review for exam on objective 4.01
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5
CMS Lesson Plan
Oct. 5
Subject: Intro. To Culinary Arts and Hospitality
NCSCOS obj. #: 4.01
Material/Technology Needed: overhead, textbook
Homework:
Link to prior learning: Continuation from yesterday
Purpose/Objective of the Lesson:
4.01 Examine procedures involved in purchasing, receiving, and inspecting food
Class Activity
Exam on objective 4.01
Reflection:
Differentiation
1 2 3 4 5
Student
Engagement
1 2 3 4 5
Teacher Input
1 2 3 4 5
Critical
Thinking
1 2 3 4 5
Lesson
Effectiveness
1 2 3 4 5