Westside High School Lesson Plan
Wednesday /Thursday
Tuesday
Monday
Teacher Name:
Course:
Reginald Martin
Practicum II-Culinary Arts
Unit Name and #:
Dates:
Daily Objective: Cleaning and Sanitation/Mardi Gras Party Prep
Learning Activities:
 Students will glean floors and detail cooking equipment
 Students will rotate food products and clean food storage areas
 Students will take inventory and order food
 Students will update menu for the week
Assessment Methods:
 Student Q&A
Checks for Understanding:
Materials: Gisslen Text Book, Paper, Pencil, Uniform
Follow Up/HW: Rouxbe Online Bread Assignment
Objective: Mardi Gras Party Food Prep
Learning Activities:
 Baking Team Assignment-Design Dessert Buffet for Mardi Gras Party
 Culinary Team Assignment-Design Food Buffet for Mardi Gras Party
 FOH Team Assignment-Valentines Menu and Promotion
 Review Meal Packet and Recipe Requirements
 Review Email and Rouxbe assignments due for this week.
Assessment Methods:
Checks for Understanding:
Materials: : Gisslen Text Book, Paper, Pencil, Uniform
Follow Up/HW: Rouxbe Online Soup Assignment
Objective: Students will Clean and Detail Kitchen
Learning Activities:
 Students will glean floors and detail cooking equipment
 Students will rotate food products and clean food storage areas
 Students will take inventory and order food
Assessment Methods:
Checks for Understanding:
Materials: : Gisslen Text Book, Paper, Pencil, Uniform
Follow Up/HW:
Objective: Lenotre Guest Chef Day
Learning Activities:
 Low Temp Cooking
 Sous Vide Cooking
Assessment Methods:
Friday
Cafe Meal Production
February 16-20, 2015
Checks for Understanding:
Materials: : Gisslen Text Book, Paper, Pencil, Uniform
Follow Up/HW:
.