Culinary11

introduction to the biz ||  ||   || lecture ||   || blue book p14 ||   ||   || evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   ||
 * ~ Date ||~ Essential Question/Unit Title ||~ Daily Objective ||~ Standard(s) ||~ Activities ||~ Assessments ||~ Resources/Readings ||~ DOK ||~ Special Considerations ||
 * 9/12 || what is foodservice?
 * 9/13 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/14 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/15 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/16 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/19 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/20 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/21 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/22 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/23 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/26 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/27 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/28 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/29 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 9/30 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/3 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/4 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/5 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/6 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/7 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/10 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 10/11 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 10/12 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/13 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/14 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/17 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/18 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/19 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/20 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/21 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 10/24 || senior arts night prep ||  ||   ||   ||   ||   ||   ||   ||
 * 10/25 || senior arts night prep ||  ||   ||   ||   ||   ||   ||   ||
 * 10/26 || senior arts night ||  ||   ||   ||   ||   ||   ||   ||
 * 10/27 || arts night breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** || hands on investigation || observation
 * 10/28 || arts night breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** || hands on investigation || observation
 * 10/31 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/1 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/2 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/3 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/4 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/7 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/8 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 11/9 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/10 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/11 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/14 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/15 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/16 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/17 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/18 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/21 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/22 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/23 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/24 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 11/25 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 11/28 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/29 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/30 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/1 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/2 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/5 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/6 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/7 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/8 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/9 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/12 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/13 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/14 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/15 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/16 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/19 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/20 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/21 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/22 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/23 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 12/26 || holiday break ||  ||   ||   ||   ||   ||   ||   ||
 * 12/27 || holiday break ||  ||   ||   ||   ||   ||   ||   ||
 * 12/28 || holiday break ||  ||   ||   ||   ||   ||   ||   ||
 * 12/29 || holiday break ||  ||   ||   ||   ||   ||   ||   ||
 * 12/30 || holiday break ||  ||   ||   ||   ||   ||   ||   ||
 * 1/2 || holiday break ||  ||   ||   ||   ||   ||   ||   ||
 * 1/3 || kitchen setup and restock

groups 1+2 || students will demonstrate an understanding in purchasing and receiving practices in quality foodservice operations || **ACF 8.1** **ACF 8.2** **ACF 8.3** **ACF 8.4** **ACF 8.5** **ACF 8.6** **ACF 8.7** **ACF 8.8** || group work hands-on investigation || observation evaluation peer review ||  ||   ||   || pg 110 in Culinary Fundamentals 2nd Edition || 1 ||  || pg 110 in Culinary Fundamentals 2nd Edition || 1 || pg 110 in Culinary Fundamentals 2nd Edition || 1 ||  || pg 110 in Culinary Fundamentals 2nd Edition || 1 ||  ||
 * 1/4 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/5 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/6 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/9 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/10 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/11 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/12 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/13 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/16 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/17 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/18 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/19 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/20 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 1/23 || REVIEW ||  ||   ||   ||   ||   ||   ||   ||
 * 1/24 || REVIEW ||  ||   ||   ||   ||   ||   ||   ||
 * 1/25 || REVIEW ||  ||   ||   ||   ||   ||   ||   ||
 * 1/26 || NO CLASS ||  ||   ||   ||   ||   ||   ||   ||
 * 1/27 || EXAM ||  ||   ||   ||   ||   ||   ||   ||
 * 1/30 || MAKE UP EXAM ||  ||   ||   ||   ||   ||   ||   ||
 * 1/31 || Syllabus/ Expecations ||  ||   ||   ||   ||   ||   ||   ||
 * 2/1 || Intro to Food Photography || Determine the basics of taking photographs of food (Do's & Dont's of Food Photography) || **ACF 5.14**
 * ACF 6.5** || Lecture and Discussion || Indirect Questioning || Web Resources and Chef Knowledge
 * 2/2 || Intro to Food Photography || Composition of Shots and Examples || **ACF 5.14**
 * ACF 6.5** || Lecture and Discussion || Indirect Questioning || Web Resources and Chef Knowledge
 * 2/3 || Intro to Food Photography || Food Photography "First Shots" || **ACF 5.14**
 * ACF 6.5** || Demonstrations and Activity || Photo Shots ||  || 4 ||   ||
 * 2/6 || Intro to Food Photography || Determine the basics of taking photographs of food (Do's & Dont's of Food Photography) || **ACF 5.14**
 * ACF 6.5** || Lecture and Discussion || Indirect Questioning || Web Resources and Chef Knowledge
 * 2/7 || Intro to Food Photography || Composition of Shots and Examples || **ACF 5.14**
 * ACF 6.5** || Lecture and Discussion || Indirect Questioning || Web Resources and Chef Knowledge
 * 2/8 || Intro to Food Photography || Food Photography "First Shots" || **ACF 5.14**
 * ACF 6.5** || Demonstrations and Activity || Photo Shots ||  || 4 ||   ||
 * 2/9 || Intro to Food Photography || Summarize food photography and how it is a valuable resource fro food marketing || **ACF 5.14**
 * ACF 6.5** || Lecture and discussion || Notetaking

Indirect/direct questioning

Review || Web Resources and Chef Knowledge pg 110 in Culinary Fundamentals 2nd Edition || 2 ||  ||
 * 2/10 || Intro to Food Photography || quiz || **ACF 5.14**
 * ACF 6.5** || quiz || quiz || quiz ||  ||   ||
 * 2/13 || Arts Show Preparation || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, human relations skills, food preparation, garde manger, basic baking, dining room service, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** ||  ||   ||   ||   ||   ||
 * 2/14 || Arts Show Preparation || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, human relations skills, food preparation, garde manger, basic baking, dining room service, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** ||  ||   ||   ||   ||   ||
 * 2/15 || Student Art Show || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, human relations skills, food preparation, garde manger, basic baking, dining room service, and menu planning || **ACF 3.2** **ACF 3.4** **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 10.1** **ACF 10.8** **ACF 11.1** ||  ||   ||   ||   ||   ||
 * 2/16 || Arts Show Breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** ||  ||   ||   ||   ||   ||
 * 2/17 || Arts Show Breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** ||  ||   ||   ||   ||   ||
 * 2/20 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/21 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/22 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/23 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/24 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/27 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 2/28 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 2/29 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/1 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/2 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/5 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/6 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/7 || sophomore arts night ||  ||   ||   ||   ||   ||   ||   ||
 * 3/8 || sophomore arts night breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 3/9 || sophomore arts nigth breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 3/12 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/13 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/14 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/15 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/16 || Corned Beef and Cabbage production to celebrate St. Patrick's Day || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.6** **ACF 5.7** **ACF 5.8** **ACF 5.17** **ACF 5.15** || hands on applications || observation

peer review ||  ||   ||   ||
 * 3/19 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/20 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/21 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/22 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/23 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 3/26 || introduction to research project || students will begin to formulate ideas for their spring research project ||  || class discussion ||   ||   ||   ||   ||
 * 3/27 || research project topic development || students will collaborate to define their topic for research ||  || peer consultation ||   ||   ||   ||   ||
 * 3/28 || research project thesis statement development || students will convert thier topic ideas into a thesis statement ||  || peer consultation/instructor guidance ||   ||   ||   ||   ||
 * 3/29 || research project thesis statement development || students will work together to determine what questions need to be answered about their topic and rework their thesis statement to fit the categories determined through peer consultation ||  || peer consultation/instructor guidance ||   ||   ||   ||   ||
 * 3/30 || research project thesis statement || students will finalize their thesis statements and begin to plan their introductory paragraphs around a solid hook and thesis to captivate the reader ||  ||   ||   ||   ||   ||   ||
 * 4/2 || capstone prep || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 4/3 || capstone prep || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 4/4 || CAPSTONE || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 4/5 || CAPSTONE || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 4/6 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 4/9 || research project || students will evaluate their thesis statements and use them to set the tone and order of their arguement throughout the paper ||  ||   ||   ||   ||   ||   ||
 * 4/10 || research project || work on thesis statements using the "post-it" method with students that need extra assistance

students will work on "hook" sentence and introductory paragraphs ||  ||   ||   ||   ||   ||   ||
 * 4/11 || research project || work on thesis statements using the "post-it" method with students that need extra assistance

students will work on "hook" sentence and introductory paragraphs ||  ||   ||   ||   ||   ||   ||
 * 4/12 || kitchen break down || formulate final thesis statements with individual students who need extra assistance

students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** || observation evaluation peer review ||  ||   ||   ||   ||
 * 4/13 || kitchen break down || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** || observation evaluation peer review ||  ||   ||   ||   ||
 * 4/16 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/17 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/18 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/19 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/20 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/23 || hands on applications

proper practice and procedures || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, human relations skills, food preparation, garde manger, basic baking, dining room service, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** || group work hands-on investigation || observation evaluation peer review

food pics ||  ||   ||   ||
 * 4/24 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   || introductory paragraphs due ||   ||   ||   ||
 * 4/25 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 4/26 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 4/27 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 4/30 || capstone prep || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on application || observation evaluation peer review

paper frameworks due ||  ||   ||   ||
 * 5/1 || capstone || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on application || observation evaluation peer review ||  ||   ||   ||
 * 5/2 || capstone || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on application || observation evaluation peer review

3 body paragraphs due ||  ||   ||   ||
 * 5/3 || capstone || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on application || observation evaluation peer review ||  ||   ||   ||
 * 5/4 || capstone breakdown

NECAP breakfast order check-in || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** **ACF 8.1** **ACF 8.8** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 5/7 || NECAP breakfast prep || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to basic baking, plating and service, and menu planning || **ACF 8.6** **ACF 8.9** **ACF 10.1** **ACF 10.8** **ACF 11.1** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 5/8 || NECAP breakfast || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to basic baking, plating and service, and menu planning || **ACF 8.6** **ACF 8.9** **ACF 10.1** **ACF 10.8** **ACF 11.1** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 5/9 || freshman arts night ||  ||   ||   ||   ||   ||   ||   ||
 * 5/10 || freshman arts night breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** ||  || observation evaluation ||   ||   ||   ||
 * 5/11 || freshman arts night breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** ||  || observation evaluation ||   ||   ||   ||
 * 5/14 || NECAP breakfast prep || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to basic baking, plating and service, and menu planning || **ACF 8.6** **ACF 8.9** **ACF 10.1** **ACF 10.8** **ACF 11.1** || hands on applications || observation evaluation peer review

paragraphs 4-6 due ||  ||   ||   || evaluation ||  ||   ||   ||
 * 5/15 || NECAP breakfast || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to basic baking, plating and service, and menu planning || **ACF 8.6** **ACF 8.9** **ACF 10.1** **ACF 10.8** **ACF 11.1** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 5/16 || NECAP breakfast prep || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to basic baking, plating and service, and menu planning || **ACF 8.6** **ACF 8.9** **ACF 10.1** **ACF 10.8** **ACF 11.1** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 5/17 || NECAP breakfast || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to basic baking, plating and service, and menu planning || **ACF 8.6** **ACF 8.9** **ACF 10.1** **ACF 10.8** **ACF 11.1** || hands on applications || observation evaluation peer review ||  ||   ||   ||
 * 5/18 || NECAP breakfast breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** || hands on applications || observation
 * 5/21 || assign and review final exam criteria

capstone prep || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || lecture/discussion

hands on applications || observation evaluation ||  ||   ||   || evaluation ||  ||   ||   || evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   || evaluation ||  ||   ||   ||
 * 5/22 || capstone prep || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on applications || observation
 * 5/23 || capstone || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on applications || observation
 * 5/24 || capstone || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, basic baking, and menu planning || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** **ACF 11.1** || hands on applications || observation
 * 5/25 || capstone breakdown || students will demonstrate good hygiene and health habits, proper receiving and storage of both raw and prepared foods, cleaning and sanitizing equipment and facilities, identification of proper methods of waste disposal, and identification of modifications necessary for compliance with standards. || **ACF 2.4** **ACF 2.6** **ACF 2.8** **ACF 2.9** **ACF 2.13** || hands on applications || observation
 * 5/28 || hands on applications

proper practice and procedures

groups 1+2 || students will demonstrate competency, while maintaining sanitary conditions, in a variety of culinary practices including, but not limited to, food preparation, garde manger, and basic baking || **ACF 5.1** **ACF 5.3** **ACF 5.4** **ACF 5.5** **ACF 5.17** **ACF 6.2** **ACF 6.5** **ACF 7.4** **ACF 7.5** **ACF 7.6** **ACF 7.8** **ACF 7.9** **ACF 7.10** **ACF 7.12** || group work

hands-on investigation || observation evaluation peer review ||  ||   ||   ||
 * 5/29 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   || rough drafts due ||   ||   ||   ||
 * 5/30 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 5/31 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 6/1 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 6/4 || final review of all materials / projects / exams ||  ||   ||   ||   ||   ||   ||   ||
 * 6/5 || final review of all materials / projects / exams ||  ||   ||   || final research papers due ||   ||   ||   ||
 * 6/6 || final exam ||  ||   ||   ||   ||   ||   ||   ||