Culinary10


 * ~ Date ||~ Essential Question/Unit Title ||~ Daily Objective ||~ Standard(s) ||~ Activities ||~ Assessments ||~ Resources/Readings ||~ DOK ||~ Special Considerations ||
 * 9/12 || bakeshop formulas and equipment

group 1 || explain baking formulas

contrast volume and weight measurement || **ACF 7.4** || lecture/text ||  || chapter 27 p605-606 ||   ||   ||
 * 9/13 || bakeshop formulas and equipment || explain the functions of various bakeshop equipment and tools || **ACF 7.2** || lecture/text

demonstration || visual identifications of tools and equipment || chapter 27 p607-613 ||  ||   ||
 * 9/14 || bakeshop ingredients || explain the importance of using exact ingredients

identify the different categories of ingredients and their roles in the baking process || **ACF 7.3** || lecture/text

demonstration || visual identifications of bakeshop ingredients || chapter 27 p614-616 ||  ||   ||
 * 9/15 || bakeshop ingredients || identify the different categories of ingredients and their roles in the baking process || **ACF 7.3** || lecture/text

demonstration || visual identifications of bakeshop ingredients || chapter 27 p616-620 ||  ||   ||
 * 9/16 || bakeshop ingredients || identify the different categories of ingredients and their roles in the baking process || **ACF 7.3** || lecture/text

demonstration || visual identifications of bakeshop ingredients || chapter 27 p620-623 ||  ||   || ingredients || utilize a variety of bakeshop ingredients to manufacture simple baked goods || **ACF 7.3**
 * 9/19 || bakeshop ingredients || explain the role of flavorings, chocolate, additives, and nuts || **ACF 7.3** || lecture/text ||  || chapter 27 p623-626 ||   ||   ||
 * 9/20 || bakeshop ingredients || list techniques used to mix batters and doughs || **ACF 7.3** || lecture/text ||  || chapter 27 p626-627 ||   ||   ||
 * 9/21 || bakeshop ingredients || identify a variety of bakeshop ingredients used to manufacture simple baked goods || **ACF 7.3**
 * ACF 7.8** || demonstration ||  || recipes ||   ||   ||
 * 9/22 || bakeshop
 * ACF 7.8**
 * ACF 7.5** ||  || practical test || recipes/notes/chapter 27 ||   ||   ||
 * 9/23 || bakeshop ingredients || utilize a variety of bakshop ingredients to manufacture simple baked goods || **ACF 7.3**
 * ACF 7.8**
 * ACF 7.5** ||  || practical test || recipes/notes/chapter 27 ||   ||   ||
 * 9/26 || bakeshop formulas and equipment

group 2 || explain baking formulas

contrast volume and weight measurement || **ACF 7.4** || lecture/text ||  || chapter 27 p605-606 ||   ||   || demonstration || visual identifications of tools and equipment || chapter 27 p607-613 ||  ||   ||
 * 9/27 || bakeshop formulas and equipment || explain the functions of various bakeshop equipment and tools || **ACF 7.2** || lecture/text
 * 9/28 || bakeshop ingredients || explain the importance of using exact ingredients

identify the different categories of ingredients and their roles in the baking process || **ACF 7.3** || lecture/text demonstration || visual identifications of tools and equipment || chapter 27 p614-616 ||  ||   ||
 * 9/29 || bakeshop ingredients || identify the different categories of ingredients and their roles in the baking process || **ACF 7.3** || lecture/text

demonstration || visual identifications of tools and equipment || chapter 27 p616-620 ||  ||   ||
 * 9/30 || bakeshop ingredients || identify the different categories of ingredients and their roles in the baking process || **ACF 7.3** || lecture/text

demonstration || visual identifications of tools and equipment || chapter 27 p620-623 ||  ||   ||
 * 10/3 || bakeshop ingredients || explain the role of flavorings, chocolate, additives, and nuts || **ACF 7.3** || lecture/text ||  || chapter 27 p623-626 ||   ||   ||
 * 10/4 || bakeshop ingredients || list techniques used to mix batters and doughs || **ACF 7.3** || lecture/text ||  || chapter 27 p626-627 ||   ||   ||
 * 10/5 || bakeshop ingredients || identify a variety of bakeshop ingredients used to manufacture simple baked goods || **ACF 7.3****ACF 7.8** || demonstration ||  || recipes ||   ||   ||
 * 10/6 || bakeshop ingredients || utilize a variety of bakeshop ingredients to manufacture simple baked goods || **ACF 7.3**
 * ACF 7.8**
 * ACF 7.5** ||  || practical test || recipes/notes/chapter 27 ||   ||   ||
 * 10/7 || bakeshop ingredients || utilize a variety of bakeshop ingredients to manufacture simple baked goods || **ACF 7.3**
 * ACF 7.8**
 * ACF 7.5** ||  || practical test || recipes/notes/chapter 27 ||   ||   ||
 * 10/10 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 10/11 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 10/12 || yeast dough basics

group 1 ||  || lecture/text || **ACF 7.5** || chapter 28 p631-632 ||   ||   ||
 * 10/13 || yeast dough basics || distinguish various types of yeast dough || **ACF 7.5** || lecture/text ||  || chapter 28 p633-636 ||   ||   ||
 * 10/14 || yeast dough basics || what is a starter || **ACF 7.5** || demonstration || practical quiz || recipes ||  ||   ||
 * 10/17 || yeast dough production || explain proper methods of preparing yeast breads and rolls || **ACF 7.5** || lecture/text ||  || chapter 28 p637-639 ||   ||   ||
 * 10/18 || yeast dough production || describe the process of manufacturing yeast dough products || **ACF 7.5** || lecture/text ||  || chapter 28 p640-643 ||   ||   ||
 * 10/19 || yeast dough production || describe the process of manufacturing yeast dough products || **ACF 7.5** || lecture/text ||  || chapter 28 p643-648 ||   ||   ||
 * 10/20 || yeast dough production || describe the process of manufacturing yeast dough products || **ACF 7.5** || lecture/text ||  || chapter 28 p648-649 ||   ||   ||
 * 10/21 || yeast dough production || manufacture a simple yeast dough product || **ACF 7.5** || hands-on application || practical test || pizza dough recipe ||  ||   ||
 * 10/24 || yeast dough basics

group 2 || describe the characteristics of quality yeast products

identify types of yeast || **ACF 7.5** || lecture/text ||  || chapter 28 p631-632 ||   ||   ||
 * 10/25 || yeast dough basics || distinguish various types of yeast dough || **ACF 7.5** || lecture/text ||  || chapter 28 p633-636 ||   ||   ||
 * 10/26 || yeast dough basics || what is a starter || **ACF 7.5** || demonstration || practical quiz || recipe ||  ||   ||
 * 10/27 || yeast dough production || explain proper methods of preparing yeast breads and rolls || **ACF 7.5** || lecture/text ||  || chapter 28 p637-639 ||   ||   ||
 * 10/28 || yeast dough production || describe the process of manufacturing yeast dough products || **ACF 7.5** || lecture/text ||  || chapter 28 p640-643 ||   ||   ||
 * 10/31 || yeast dough production || describe the process of manufacturing yeast dough products || **ACF 7.5** || lecture/text ||  || chapter 28 p643-648 ||   ||   ||
 * 11/1 || yeast dough production || describe the process of manufacturing yeast dough products || **ACF 7.5** || lecture/text ||  || chapter 28 p648-649 ||   ||   ||
 * 11/2 || yeast dough production || manufacture a simple yeast dough product || **ACF 7.5** ||  || practical test || pizza dough recipe ||   ||   ||
 * 11/3 || yeast dough production || manufacture a simple yeast dough product || **ACF 7.5** ||  || practical test || pizza dough recipe ||   ||   ||
 * 11/4 || yeast dough production || manufacture a simple yeast dough product || **ACF 7.5** ||  || practical test || pizza dough recipe ||   ||   ||
 * 11/7 || stocks

group 1 || identify the ingredients used to manufacture quality stocks || **ACF 5.8** || lecture/text ||  || chapter 20 p451-452 ||   ||   ||
 * 11/8 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 11/9 || stocks || identify the differences in the types of stocks and describe the characteristics of quality stocks || **ACF 5.8** || lecture/text ||  || chapter 20 p451-456 ||   ||   ||
 * 11/10 || stocks || examine the process of manufacturing white stock || **ACF 5.8** || lecture/text ||  || chapter 20 p453 ||   ||   ||
 * 11/11 || stocks || examine the process of manufacturing brown stock || **ACF 5.8** || lecture/text ||  || chapter 20 p454 ||   ||   ||
 * 11/14 || stocks || examine the process of manufacturing fish stock, vegetable stock, and glazes

discuss and identify proper cooling and storing procedures for stocks || **ACF 5.8** || lecture/text ||  || chapter 20 p454-456 ||   ||   ||
 * 11/15 || sauces || identify the mother sauces and their ingredients and the use of sauces || **ACF 5.8** || lecture/text ||  || chapter 20 p457-461 ||   ||   ||
 * 11/16 || sauces || examine the variety of thickening agents

identify the ingredients in roux and the types of roux used in sauce production || **ACF 5.8** || lecture/text ||  || chapter 20 p463-465 ||   ||   || create a white stock || chapter 20 p451-456 notes recipes ||  ||   || notes recipes ||  ||   ||
 * 11/17 || stocks and sauces ||  || **ACF 5.8** || hands-on application || practical test -
 * 11/18 || stocks and sauces ||  || **ACF 5.8** || hands-on application || practical test - create a sauce from the white stock manufactured previously || chapter 20 p 457-465
 * 11/21 || stocks

group 2 || identify the ingredients used to manufacture quality stocks || **ACF 5.8** || lecture/text ||  || chapter 20 p451-452 ||   ||   ||
 * 11/22 || stocks || identify the differences in the types of stocks and describe the characteristics of quality stocks || **ACF 5.8** || lecture/text ||  || chapter 20 p451-456 ||   ||   ||
 * 11/23 || stocks || examine the process of manufacturing white stock || **ACF 5.8** || lecture/text ||  || chapter 20 p453 ||   ||   ||
 * 11/24 || Thanksgiving ||  ||   ||   ||   ||   ||   ||   ||
 * 11/25 || Thanksgiving ||  ||   ||   ||   ||   ||   ||   ||
 * 11/28 || stocks || examine the process of manufacturing brown stock || **ACF 5.8** || lecture/text ||  || chapter 20 p454 ||   ||   ||
 * 11/29 || stocks || examine the process of manufacturing fish stock, vegetable stock, and glazes

discuss and identify proper cooling and storing procedures for stocks || **ACF 5.8** || lecture/text ||  || chapter 20 p454-456 ||   ||   ||
 * 11/30 || sauces || identify the mother sauces and their ingredients and the use of sauces || **ACF 5.8** || lecture/text ||  || chapter 20 p457-461 ||   ||   ||
 * 12/1 || sauces || examine the variety of thickening agents

identify the ingredients in roux and the types of roux used in sauce production || **ACF 5.8** || lecture/text ||  || chapter 20 p463-465 ||   ||   || notes recipes ||  ||   ||
 * 12/2 || stocks and sauces ||  || **ACF 5.8** || hands-on application || practical test || chapter 20 p451-456
 * 12/5 || making soup

group 1 || identify the various classes of soups || **ACF 5.8** || lecture/text ||  || chapter 21 p469-470 ||   ||   ||
 * 12/6 || making soups || describe how to prepare various soups || **ACF 5.8** || lecture/text ||  || chapter 21 p471-472 ||   ||   ||
 * 12/7 || making soups || describe how to prepare various soups || **ACF 5.8** || lecture/text ||  || chapter 21 p472-474 ||   ||   ||
 * 12/8 || making soups || describe how to prepare various soups || **ACF 5.8** || lecture/text ||  || chapter 21 p474-476 ||   ||   ||
 * 12/9 || making soups || describe the reason garnish and presentation are important in soup service

examine the importance of properly cooling and storing soups || **ACF 5.8** || lecture/text ||  || chapter 21 p476-477 ||   ||   || chapter 21 p469-478 notes recipes ||  ||   || soup || **ACF 5.8** || demonstration || hands-on activity || chapter 20 p451-456 chapter 21 p469-478 notes recipes ||  ||   || chapter 21 p469-478 notes recipes ||  ||   || chef knowledge web resources ||  ||   || chef knowledge web resources ||  ||   ||
 * 12/12 || making soups || utilize a variety of stocks and/or commmercial bases and thickening agents, if necessary, to manufacture soup || **ACF 5.8** || demonstration || hands-on activity || chapter 20 p451-456
 * 12/13 || making soups || utilize a variety of stocks and/or commmercial bases and thickening agents, if necessary, to manufacture
 * 12/14 || making soups || utilize a variety of stocks and/or commmercial bases and thickening agents, if necessary, to manufacture soup || **ACF 5.8** || demonstration || hands-on activity || chapter 20 p451-456
 * 12/15 || making soups || analyze the soup making process and discuss the nutritional value of soups and their inexpensive nature || **ACF 5.8** || roundtable discussion ||  || chapter 21 p469-478
 * 12/16 || making soups || analyze the soup making process and discuss the nutritional value of soups and their inexpensive nature || **ACF 5.8** || roundtable discussion ||  || chapter 21 p469-478
 * 12/19 || making soup

group 2 || identify the various classes of soups || **ACF 5.8** || lecture/text ||  || chapter 21 p469-470 ||   ||   ||
 * 12/20 || making soups || describe how to prepare various soups || **ACF 5.8** || lecture/text ||  || chapter 21 p471-472 ||   ||   ||
 * 12/21 || making soups || describe how to prepare various soups || **ACF 5.8** || lecture/text ||  || chapter 21 p472-474 ||   ||   ||
 * 12/22 || making soups || describe how to prepare various soups || **ACF 5.8** || lecture/text ||  || chapter 21 p474-476 ||   ||   ||
 * 12/23 || making soups || describe the reason garnish and presentation are important in soup service

examine the importance of properly cooling and storing soups || **ACF 5.8** || lecture/text ||  || chapter 21 p476-477 ||   ||   || chapter 21 p469-478 notes recipes ||  ||   || chapter 21 p469-478 notes recipes ||  ||   || chapter 21 p469-478 notes recipes ||  ||   || chef knowledge web resources ||  ||   ||
 * 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 || making soups || utilize a variety of stocks and/or commmercial bases and thickening agents, if necessary, to manufacture soup || **ACF 5.8** || demonstration || hands-on activity || chapter 20 p451-456
 * 1/4 || making soups || utilize a variety of stocks and/or commmercial bases and thickening agents, if necessary, to manufacture soup || **ACF 5.8** || demonstration || hands-on activity || chapter 20 p451-456
 * 1/5 || making soups || utilize a variety of stocks and/or commmercial bases and thickening agents, if necessary, to manufacture soup || **ACF 5.8** || demonstration || hands-on activity || chapter 20 p451-456
 * 1/6 || making soups || analyze the soup making process and discuss the nutritional value of soups and their inexpensive nature ||  || roundtable discussion ||   || chapter 21 p469-478
 * 1/9 || quick bread basics

group 1 || identify the types and characteristics of quick breads || **ACF 7.6** || lecture/text ||  || chapter 29 p653-656 ||   ||   || notes recipes ||  ||   || notes recipes ||  ||   ||
 * 1/10 || quick bread basics || explain the function of quick bread ingredients || **ACF 7.6** || lecture/text ||  || chapter 29 p653-654 ||   ||   ||
 * 1/11 || quick bread basics || compare quick bread doughs and batters || **ACF 7.6** || lecture/text ||  || chapter 29 p654-657 ||   ||   ||
 * 1/12 || quick bread basics || prepare quick breads || **ACF 7.6** || demonstration || hands-on activity || chapter 29 p653-657
 * 1/13 || quick bread basics || prepare quick breads || **ACF 7.6** || demonstration || hands-on activity || chapter 29 p653-657
 * 1/16 || quick bread basics

group 2 || identify the types and characteristics of quick breads || **ACF 7.6** || lecture/text ||  || chapter 29 p653-656 ||   ||   || notes recipes ||  ||   || notes recipes ||  ||   ||
 * 1/17 || quick bread basics || explain the function of quick bread ingredients || **ACF 7.6** || lecture/text ||  || chapter 29 p653-654 ||   ||   ||
 * 1/18 || quick bread basics || compare quick bread doughs and batters || **ACF 7.6** || lecture/text ||  || chapter 29 p654-657 ||   ||   ||
 * 1/19 || quick bread basics || prepare quick breads || **ACF 7.6** || demonstration || hands-on activity || chapter 29 p653-657
 * 1/20 || quick bread basics || prepare quick breads || **ACF 7.6** || demonstration || hands-on activity || chapter 29 p653-657
 * 1/23 || Review ||  ||   ||   ||   ||   ||   ||   ||
 * 1/24 || Review ||  ||   ||   ||   ||   ||   ||   ||
 * 1/25 || Review ||  ||   ||   ||   ||   ||   ||   ||
 * 1/26 || No Class ||  ||   ||   ||   ||   ||   ||   ||
 * 1/27 || EXAMS ||  ||   ||   ||   ||   ||   ||   ||
 * 1/30 || MAKE UP EXAMS ||  ||   ||   ||   ||   ||   ||   ||
 * 1/31 || Syllabus/ Expectations ||  ||   ||   ||   ||   ||   ||   ||
 * 2/1 || Hot Appetizers

Group 1 || Examine and Develop Understanding of a Variety of Hot Appetizers || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.9**
 * ACF 5.10**
 * ACF 5.12**
 * ACF 5.14** || Lecture/Discussion

Make Eggrolls || Indirect Questions through Demo || Chapter 21-2 p 479 || 3 ||  ||
 * 2/2 || Hot Appetizers || Develop a large scale menu math skills and culinary knowledge || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.9**
 * ACF 5.10**
 * ACF 5.12**
 * ACF 5.14** || Lecture/Discussion

Mini Lab with Teams of 4 || Observation of Menu Creation || pg. 481 || 4 ||  ||
 * 2/3 || Catering Menu Presentation || Present Menus and describe reasoning behind choices || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.9**
 * ACF 5.10**
 * ACF 5.12**
 * ACF 5.14** || Presentations || Presentation ||  || 4 ||   ||
 * 2/6 || Hot Appetizers

Group 2 || Examine and Develop Understanding of a Variety of Hot Appetizers || **ACF 5.5** p 479 || 3 ||  ||
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.9**
 * ACF 5.10**
 * ACF 5.12**
 * ACF 5.14** || Make Eggrolls || Indirect Questions through Demo || Chapter 21-2
 * 2/7 || Hot Appetizers || Develop a large scale menu math skills and culinary knowledge || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.9**
 * ACF 5.10**
 * ACF 5.12**
 * ACF 5.14** || Mini Lab with Teams of 4 || Observation of Menu Creation || p 481 || 4 ||  ||
 * 2/8 || Catering Menu Presentation || Present Menus and describe reasoning behind choices || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.9**
 * ACF 5.10**
 * ACF 5.12**
 * ACF 5.14**
 * ACF 6.3**
 * ACF 6.5** || Make Eggrolls || Presentation ||  || 4 ||   ||
 * 2/9 || Appetizers || Summarize Appetizers as a component in menu development || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.9**
 * ACF 5.10**
 * ACF 5.12**
 * ACF 5.14**
 * ACF 6.3**
 * ACF 6.5** || notes/review || Lecture/Discussion

Review/Summary || p 479-481 || 2 ||  ||
 * 2/10 || Appetizers || Analyze a variety of food items and formulate them into written menus || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.9**
 * ACF 5.10**
 * ACF 5.12**
 * ACF 5.14**
 * ACF 6.3**
 * ACF 6.5** || quiz || quiz ||  || 4 ||   ||
 * 2/13 || Arts Night Preparation ||  ||   ||   ||   ||   ||   ||   ||
 * 2/14 || Arts Night Preparation ||  ||   ||   ||   ||   ||   ||   ||
 * 2/15 || Student Art Show ||  ||   ||   ||   ||   ||   ||   ||
 * 2/16 || Arts Night Preparation ||  ||   ||   ||   ||   ||   ||   ||
 * 2/17 || Arts Night Preparation ||  ||   ||   ||   ||   ||   ||   ||
 * 2/20 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/21 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/22 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/23 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/24 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/27 || Arts Night Preparation ||  ||   ||   ||   ||   ||   ||   ||
 * 2/28 || Arts Night Preparation ||  ||   ||   ||   ||   ||   ||   ||
 * 2/29 || Arts Night Preparation ||  ||   ||   ||   ||   ||   ||   ||
 * 3/1 || Arts Night Preparation ||  ||   ||   ||   ||   ||   ||   ||
 * 3/2 || Arts Night Preparation ||  ||   ||   ||   ||   ||   ||   ||
 * 3/5 || Arts Night Prep || 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** ||  ||   ||   ||   ||   ||
 * 3/6 || Arts Night Prep || 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** ||  ||   ||   ||   ||   ||
 * 3/7 || Sophomore Arts Night || 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** ||  ||   ||   ||   ||   ||
 * 3/8 || 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** **ACF 8.1** **ACF 8.8** ||  || observation evaluation ||   ||   ||   ||
 * 3/9 || 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** **ACF 8.1** **ACF 8.8** ||  || observation evaluation ||   ||   ||   ||
 * 3/12 || breakfast cookery || students will be able to identify basic bfreakfast foods || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes ||  || chapter 17 p387-388 ||   ||   ||
 * 3/13 || breakfast cookery || students will be able to explain the grading process of eggs || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes ||  || chapter 17 p388-390 ||   ||   ||
 * 3/14 || breakfast cookery || students will be able to list types of breakfast meats, breads, and cereals || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes ||  || chapter 17 p391-392 ||   ||   ||
 * 3/15 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 3/16 || breakfast cookery || students will analyze their likes and dislikes and formulate opinions based upon their tastes || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || discussion about the "ideal" breakfast || ideal breakfast homework and 2 minute oral presentation ||  ||   ||   ||
 * 3/19 || breakfast cookery || students will be able to identify basic bfreakfast foods || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes ||  || chapter 17 p387-388 ||   ||   ||
 * 3/20 || breakfast cookery || students will be able to explain the grading process of eggs || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes ||  || chapter 17 p388-390 ||   ||   ||
 * 3/21 || breakfast cookery || students will be able to list types of breakfast meats, breads, and cereals || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes ||  || chapter 17 p391-392 ||   ||   ||
 * 3/22 || breakfast cookery || students will analyze their likes and dislikes and formulate opinions based upon their tastes || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || discussion about the "ideal" breakfast || ideal breakfast homework and 2 minute oral presentation ||  ||   ||   ||
 * 3/23 || research project || students will begin to brainstorm about a topic they are interested in researching ||  || lecture/notes

group and peer discussions ||  ||   ||   ||   ||
 * 3/26 || breakfast cookery || students will develop an understanding on how to cook breakfast meats || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes ||  || chapter 17 p393-394 ||   ||   ||
 * 3/27 || breakfast cookery || students will be able to describe at least four ways to cook an egg || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes

instructor demo ||  || chapter 17 p394-400 ||   ||   ||
 * 3/28 || breakfast cookery || students will prepare egg dishes || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || group task || practical application || chapter 17 p394-400

recipes ||  ||   ||
 * 3/29 || breakfast cookery || students will identify hot and cold breakfast cereals, their preparation methods, and accompaniments || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes ||  || chapter 17 p405 ||   ||   ||
 * 3/30 || breakfast cookery || students will be able to list quick breads and prepare pancakes and french toast || **ACF 5.4**
 * ACF 5.5**
 * ACF 5.13**
 * ACF 5.14**
 * ACF 5.15**
 * ACF 7.6**
 * ACF 7.11**
 * ACF 7.12** || lecture/notes

instructor demo || practical application || chapter 17 p401-404 ||  ||   ||
 * 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 ||  ||   ||   ||
 * 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 ||  ||   ||   ||
 * 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 ||  ||   ||   ||
 * 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 ||  ||   ||   ||
 * 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 || **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

thesis due ||  ||   ||   ||
 * 4/13 || no students ||  ||   ||   ||   ||   ||   ||   ||
 * 4/16 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/17 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/18 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/19 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/20 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/23 || garde manger || Students will be able to identify tools and equipment, emphasizie safety and sanitation procedures, understand basic garnishes and the preparation of cold items, mousses and gelatins as well as identify food presentation techniques and decorative pieces in the garde manger kitchen. || **ACF 6.1**
 * ACF 6.2**
 * ACF 6.3**
 * ACF 6.4**
 * ACF 6.5**
 * ACF 6.6** || lecture/text

class discussion ||  || Chapter 18 p409-411 ||   ||   ||
 * 4/24 || garde manger || Students will be able to identify tools and equipment, emphasizie safety and sanitation procedures, understand basic garnishes and the preparation of cold items, mousses and gelatins as well as identify food presentation techniques and decorative pieces in the garde manger kitchen. || **ACF 6.1**
 * ACF 6.2**
 * ACF 6.3**
 * ACF 6.4**
 * ACF 6.5**
 * ACF 6.6** || lecture/text

class discussion || intro paragraphs due || Chapter 18 p412-413 ||  ||   ||
 * 4/25 || garde manger || Students will be able to identify tools and equipment, emphasizie safety and sanitation procedures, understand basic garnishes and the preparation of cold items, mousses and gelatins as well as identify food presentation techniques and decorative pieces in the garde manger kitchen. || **ACF 6.1**
 * ACF 6.2**
 * ACF 6.3**
 * ACF 6.4**
 * ACF 6.5**
 * ACF 6.6** || lecture/text

class discussion ||  || Chapter 18 p414-420 ||   ||   ||
 * 4/26 || garde manger || Students will be able to identify tools and equipment, emphasizie safety and sanitation procedures, understand basic garnishes and the preparation of cold items, mousses and gelatins as well as identify food presentation techniques and decorative pieces in the garde manger kitchen. || **ACF 6.1**
 * ACF 6.2**
 * ACF 6.3**
 * ACF 6.4**
 * ACF 6.5**
 * ACF 6.6** || lecture/text

class discussion ||  || Cahpter 18 p421-422 ||   ||   ||
 * 4/27 || garde manger || Students will be able to identify tools and equipment, emphasizie safety and sanitation procedures, understand basic garnishes and the preparation of cold items, mousses and gelatins as well as identify food presentation techniques and decorative pieces in the garde manger kitchen. || **ACF 6.1**
 * ACF 6.2**
 * ACF 6.3**
 * ACF 6.4**
 * ACF 6.5**
 * ACF 6.6** || lecture/text

class discussion ||  || Chapter 18p422-425 ||   ||   || observation evaluation ||  ||   ||   ||
 * 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 applications || observation evaluation
 * 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 applications || observation evaluation ||  ||   ||   ||
 * 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 applications || observation evaluation ||  ||   ||   ||
 * 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 applications || observation evaluation ||  ||   ||   ||
 * 5/4 || 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** **ACF 8.1** **ACF 8.8** || hands on applications || observation evaluation

3 body paragraphs due ||  ||   ||   ||
 * 5/7 || freshman arts night prep ||  ||   ||   ||   ||   ||   ||   ||
 * 5/8 || freshman arts night prep ||  ||   ||   ||   ||   ||   ||   ||
 * 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** **ACF 8.1** **ACF 8.8** || hands on applications || 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** **ACF 8.1** **ACF 8.8** || hands on applications || 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

paragraphs 4-6 due ||  ||   ||   ||
 * 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 ||  ||   ||   ||
 * 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 ||  ||   ||   ||
 * 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 ||  ||   ||   ||
 * 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** **ACF 8.1** **ACF 8.8** || hands on applications || observation evaluation ||  ||   ||   ||
 * 5/21 || 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 ||  ||   ||   ||
 * 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 evaluation ||  ||   ||   ||
 * 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 evaluation ||  ||   ||   ||
 * 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 evaluation ||  ||   ||   ||
 * 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** **ACF 8.1** **ACF 8.8** || hands on applications || observation evaluation ||  ||   ||   ||
 * 5/28 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 5/29 || garde manger || Students will be able to identify tools and equipment, emphasizie safety and sanitation procedures, understand basic garnishes and the preparation of cold items, mousses and gelatins as well as identify food presentation techniques and decorative pieces in the garde manger kitchen. || **ACF 6.1**
 * ACF 6.2**
 * ACF 6.3**
 * ACF 6.4**
 * ACF 6.5**
 * ACF 6.6** || lecture/text

class discussion ||  || Chapter 18 p426-428 ||   ||   ||
 * 5/30 || garde manger || Students will be able to identify tools and equipment, emphasizie safety and sanitation procedures, understand basic garnishes and the preparation of cold items, mousses and gelatins as well as identify food presentation techniques and decorative pieces in the garde manger kitchen. || **ACF 6.1**
 * ACF 6.2**
 * ACF 6.3**
 * ACF 6.4**
 * ACF 6.5**
 * ACF 6.6** || lecture/text

class discussion ||  || Chapter 18 p429-430 ||   ||   ||
 * 5/31 || garde manger || Students will be able to identify tools and equipment, emphasizie safety and sanitation procedures, understand basic garnishes and the preparation of cold items, mousses and gelatins as well as identify food presentation techniques and decorative pieces in the garde manger kitchen. || **ACF 6.1**
 * ACF 6.2**
 * ACF 6.3**
 * ACF 6.4**
 * ACF 6.5**
 * ACF 6.6** || lecture/text

class discussion ||  || Chapter 18 p430-431 ||   ||   ||
 * 6/1 || garde manger || Students will be able to identify tools and equipment, emphasizie safety and sanitation procedures, understand basic garnishes and the preparation of cold items, mousses and gelatins as well as identify food presentation techniques and decorative pieces in the garde manger kitchen. || **ACF 6.1**
 * ACF 6.2**
 * ACF 6.3**
 * ACF 6.4**
 * ACF 6.5**
 * ACF 6.6** || lecture/text

class discussion

review garde manger || garde manger take home test due || Chapter 18 p409-431 ||  ||   ||
 * 6/4 || exam review ||  ||   ||   || peer edited rough draft due || chapters 17+18 ||   ||   ||
 * 6/5 || exam review ||  ||   ||   ||   || chapters 17+18 ||   ||   ||
 * 6/6 || exam review ||  ||   ||   ||   || chapters 17+18 ||   ||   ||
 * 6/7 || exam review ||  ||   ||   ||   || chapters 17+18 ||   ||   ||
 * 6/8 || exam review ||  ||   ||   ||   || chapters 17+18 ||   ||   ||
 * 6/11 || exam review ||  ||   ||   ||   || chapters 17+18 ||   ||   ||
 * 6/12 || exam review ||  ||   ||   || final draft research paper due || chapters 17+18 ||   ||   ||
 * 6/13 || final exam ||  ||   ||   ||   ||   ||   ||   ||