Culinary Arts 2
Friday
Thursday
Wednesday
Tuesday
Monday
8/258/29
Standard
Objective
Activity
Assessments
D1: Demonstrate the
proper use of industry
tools & equipment.
Students will
demonstrate proper
cleaning, sanitizing, and
maintenance of storage,
preparation, and cooking
equipment.
Kitchen Clean-up and
reorganization of both
new and old kitchen
items.
+No accommodations
added
Exit pass: Why sanitation
matters when preparing
a HACCP plan.
D1: Demonstrate the
proper use of industry
tools & equipment.
Students will
demonstrate proper
cleaning, sanitizing, and
maintenance of storage,
preparation, and cooking
equipment.
H1: Apply business math
skills in food production
H2: Demonstrate a
variety of cooking
methods.
H1: Apply business math
skills in food production
H2: Demonstrate a
variety of cooking
methods.
H1: Apply business math
skills in food production
H2: Demonstrate a
variety of cooking
methods.
Apply basic skills to cost
out recipes/formulas and
menus
Prepare foods using dry
heat methods
Prepare food using moist
heat methods.
Apply basic skills to cost
out recipes/formulas and
menus
Prepare foods using dry
heat methods
Prepare food using moist
heat methods.
Apply basic skills to cost
out recipes/formulas and
menus
Prepare foods using dry
heat methods
Prepare food using moist
heat methods.
Finish Kitchen Clean-up
+No accommodations
added
Students will cost out
their recipes and begin
preparation for
Thursday’s lab
+Extra time given for
completion/will be sent
to resource room to
complete
Students will prepare
eggs in a variety of
cooking methods.
Prepare dough for Friday.
Practice plating
techniques.
Clean kitchen = pass to
leave class
Egg-cellent preparation,
students will pick 3
cooking methods to
perfect Thursday.
Completed Egg-cellent
grading sheet with peer
evaulations.
Clean kitchen evaluation
form
+Extra time given to
complete assignments
Students will prepare
pizza “sandwich” from
dough made Thursday.
+Extra time given to
complete assignments
Exit pass: photographs of
each pizza masterpiece
and clean kitchens
evaluation form