Date: Oct. 20-24
Key Points:
1. How can we
Monday
improve as
individuals in
this unit?
Tuesday
Key Points:
1. Re-introduce
basic knife
honing and
cutting
techniques
Wednesday/Thurs.
Key Points:
1. Revisit the basic
3 cuts, Batonnet,
Brunoise, and
Julienne
2. Add in the small
dice
Key Points:
Friday
1. Assess students
basic
understanding
of knife skills
Instructor: Chef Bell
Class: Intro to Culinary
Obj: Food Safety/ Life Skills/Commercial Equipment Use/History of the Food
Industry/Time Management Skills
Major Grades This Week: NONE
Minor Grades This Week: NONE
Warm Up/Do Now: Quote of the Week
Activities:

TEST DISCUSSION

Revisit common mistakes

Give out test for corrections
Materials: Graded Tests, Dry Erase Board, Markers, Binders
Follow Up/ HW: Test Corrections
Obj: Food Safety/Commercial Equipment Use/
Warm Up/Do Now:
Activities:

Introduce Mise En Place Sheets

Meeting in the Outback for Skills USA

Bring money to Outback for tickets
Materials: Mise En Place Sheets
Follow Up/HW: Test Corrections
Obj: Food Safety/Commercial Equipment Use/
Warm Up: Get Dressed Out
Activities:

5 min lecture/review/demo

Students now practice basic 3 knife cuts

5min lecture on small dice

Students practice small dice
Materials: Knives, Steels, Cutting Boards, Carrots, Onions, Celery, Notecards
Follow Up/HW:
Obj: Food Safety/Commercial Equipment Use/
Warm Up:
Activities:

STEAK NIGHT DETAILS

RECOVER SKILLS USA

UNIFORM INFO. (email chef)
Materials: Laptop, TV, Speakers, Handouts
Follow Up: STEAK NIGHT NEXT WEEK!