October 6-10 Instructor: Chef Bell
Key Points:
1.
Obj: Food Safety/ Life Skills
Major Grades This Week: Binder Check
Minor Grades This Week: Group Project
Warm Up/Do Now: Quote of the Week
Activities:
 Finish Peer Evaluation Form

All Final Work To Be Turned In
Course: Intro. To Culinary
Key Points:
1.
Explain the connection between
Career and Technical
Education (CTE), the
Hospitality and
Tourism career cluster and Culinary
Arts
Key Points:
1.
Key Points:
1.
Understand the importance of personal hygiene and how germs
(bacteria and viruses) can spread rapidly
Materials: TV, Laptop
Follow Up/ HW: Last minute emails for 50% credit if emailed BY 10:00 PM
Obj: Life Skills
Warm Up/Do Now: Fill out CTE Form
Activities:
 CTE Lecture

CTE Activity
Materials: PowerPoint, Laptop
Follow Up/HW: LAB DAY REPORT DIRECTLY TO THE OUTBACK! BRING A CAP OR
HAIR COVER FOR LAB DAY!
Obj: : Food Safety/ Commercial Equipment Use
Warm Up: WASH HANDS (Team Leader Grades & Team Grades Leader)
Activities:

Revisit basic personal hygiene in the kitchen
 Video

Setting up a cutting station
 Fruit Salad!
Materials: Grapes, Cantaloupe, Pineapple, Honeydew, Lime Juice, Knives,
Cutting Boards, Paper Towels, Sanitation Buckets, Hair Restraints
Follow Up/HW: Come up with 3 facts about Typhoid Mary
Obj: Food Safety/ Commercial Equipment Use
Warm Up:
Activities:
 Finish Typhoid Mary
 Small Discussion
Materials: TV, Laptop,
Follow Up: Read Article on Ebola