Date: Sept 15-19
Key Points:
Monday
1. How to
effectively
communicate
ideas and
information
through public
speaking
Tuesday
1. Mise En Place;
not just for the
kitchen.
Obj: History of the Food Industry/Time Management
Major Grades This Week: Famous Chef Project
Minor Grades This Week: Binder Pre-Check
Warm Up/Do Now: Quote of the Week
Activities:
 Finish Famous Chef Project Presentations
Materials: Laptop, Rubrics
Follow Up/ HW: Binder Pre-Check WEDNESDAY! *ALL NEW STUDENTS QUIZ
Obj: History of the Food Industry
Warm Up/Do Now: Prepare Binders, *ALL NEW STUDENTS TAKE SYLLABUS QUIZ*
Activities:

Binder Pre-Check!
Materials: Laptops, Binder Check Rubric
Follow Up/HW: NONE
Key Points:
Wednesday/Thurs.
Culinary Arts 1
REMINDER*
Key Points:
1. Importance of
Hand Washing
and the correct
practice
2. Basic CrossContamination
principles
Key Points:
1. Review basic
food safety rules,
procedures and
practices
Friday
Instructor: Chef Bell
Obj: Food Safety
Warm Up: Get set and head to the Outback
Activities:

Food Safety Video

FightBac (Food Safety Campaign)

Kahoot it! (Interactive Quiz on Review of Materials)
Materials: Laptop, Sinks, Vegetables for Salad
Follow Up/HW: NONE
Obj: Food Safety
Warm Up: Binder Check for NEW STUDENTS!
Activities:

*ALL NEW STUDENTS PRESENT CHEF PROJECT*

GIVE FEEDBACK ON PROJECTS
Materials: Paper, Handouts
Follow Up: