Culinary09

topics
 * ~ Date ||~ Essential Question/Unit Title ||~ Daily Objective ||~ Standard(s) ||~ Activities ||~ Assessments ||~ Resources/Readings ||~ DOK ||~ Special Considerations ||
 * 9/12 || what is general safety || discuss basic safety

identify workplace safety guidelines and equipment || **ACF 2.4**
 * ACF 2.6**
 * ACF 2.7**
 * ACF 2.8**
 * ACF 2.9**
 * ACF 2.14**
 * ACF 2.15**
 * ACF 2.16** || lecture

notes ||  || chapter 7 p155 || 1 ||   ||
 * 9/13 || what is fire safety || vocabulary 7.1

explain fire safety measures || **ACF 2.16**
 * ACF 2.17** || lecture/discussion

notes ||  || chapter 7 p155-165

chapter 7 p159-162 || 1 ||  || first aid measures for burns, wounds, and choking || **ACF 2.15**
 * 9/14 || what is first aid || describe and classify
 * ACF 2.16** || lecture/read text

notes ||  || chapter 7 p162-165 || 2 ||   || resuscitation || **ACF 2.15**
 * 9/15 || what is CPR || explain cardiopulmonary
 * ACF 2.16** || text/discussion

notes ||  || chapter 7 p165 || 1 ||   || objectives and vocabulary in the reading || **ACF 2.4** discussion ||  || chapter 7 p155-165 || 2 ||   || direct contamination and cross-contamination
 * 9/16 || review section 7.1 || summarize the key
 * ACF 2.6**
 * ACF 2.7**
 * ACF 2.8**
 * ACF 2.9**
 * ACF 2.14**
 * ACF 2.15**
 * ACF 2.16**
 * ACF 2.17** || round table
 * 9/19 || what is contamination || describe the sources of

vocabulary section 7.2 || **ACF 2.3**
 * ACF 2.5**
 * ACF 2.14** || lecture/text

notes || Quiz Section 7.1 vocabulary || chapter 7 p166-168 || 1 ||  || and physical hazards || **ACF 2.2**
 * 9/20 || foodborne illness knowledge || identify biological, chemical,
 * ACF 2.3**
 * ACF 2.5**
 * ACF 2.14** || lecture/text

notes ||  || chapter 7 p168-173 || 1 ||   || an outbreak of foodborne illness || **ACF 2.2** 7.2 vocabulary || chapter 7 p168-170 || 1 ||  || objectives and vocabulary in the reading || **ACF 2.2** discussion ||  || chapter 7 p166-173 || 2 ||   || topics
 * 9/21 || foodborne illness management || explain how to respond to
 * ACF 2.3**
 * ACF 2.5**
 * ACF 2.14** || lecture/text || Quiz Section
 * 9/22 || review section 7.2 || summarize the key
 * ACF 2.3**
 * ACF 2.5**
 * ACF 2.14** || round table
 * 9/23 || test ||  ||   ||   || Test Chapter 7 ||   ||   ||   ||
 * 9/26 || what is general safety || discuss basic safety

identify workplace safety guidelines and equipment || **ACF 2.4**
 * ACF 2.6**
 * ACF 2.7**
 * ACF 2.8**
 * ACF 2.9**
 * ACF 2.14**
 * ACF 2.15**
 * ACF 2.16** || lecture

notes ||  || chapter 7 p155 ||   ||   ||
 * 9/27 || what is fire safety || vocabulary 7.1

explain fire safety measures || **ACF 2.16**
 * ACF 2.17** || lecture/discussion

notes ||  || chapter 7 p155-165

chapter 7 p159-162 || 1 ||  ||
 * 9/28 || what is first aid || describe and classify first aid measures for burns, wounds and choking || **ACF 2.15**
 * ACF 2.16** || lecture/read text

notes ||  || chapter 7 p162-165 || 2 ||   ||
 * 9/29 || what is cpr || explain cardioplumonary resuscitation || **ACF 2.15**
 * ACF 2.16** || text/discussion

notes ||  || chapter 7 p165 || 1 ||   || grade. ||  ||   ||   ||   ||   ||   ||   ||
 * 9/30 || Field Trip to the Big E with 12th
 * 10/3 || review section 7.1 || summarize the key objectives and vocabulary in the reading || **ACF 2.4**
 * ACF 2.6**
 * ACF 2.7**
 * ACF 2.8**
 * ACF 2.9**
 * ACF 2.14**
 * ACF 2.15**
 * ACF 2.16**
 * ACF 2.17** || round table discussion ||  || chapter 7 p155-165 || 2 ||   ||
 * 10/4 || what is contamination || describe the sources of direct contamination and cross-contamination

vocabulary 7.2 || **ACF 2.3**
 * ACF 2.5**
 * ACF 2.14** || lecture/text

notes || quiz section 7.1 vocabulary || chapter 7 p166-168 || 1 ||  ||
 * 10/5 || foodborne illness knowledge

foodborne illness management || identify biological, chemical, and physical hazards

explain how to respond to an outbreak of foodborne illness || **ACF 2.2**
 * ACF 2.3**
 * ACF 2.5**
 * ACF 2.14** || lecture/text

notes

lecture/text ||  || chapter 7 p168-173

chapter 7 p168-170 || 1

1 ||  ||
 * 10/6 || review section 7.2 || summarize the key objectives and vocabulary in the reading || **ACF 2.2****ACF 2.3**
 * ACF 2.5**
 * ACF 2.14** || roundtable discussion || quiz section 7.2 vocabulary || chapter 7 p166-173 || 2 ||  ||
 * 10/7 || test ||  ||   ||   || test chapter 7 ||   ||   ||   ||
 * 10/10 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 10/11 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 10/12 || the safe foodhandler || demonstrate appropriate grooming for the workplace || **ACF 2.4** || lecture/text ||  || chapter 8 p177-179 ||   ||   ||
 * 10/13 || the safe foodhandler || explain when and why gloves are used

demonstrate proper handwashing procedures || **ACF 2.4** || lecture/text

demonstration ||  || chapter 8 p179-181 ||   ||   ||
 * 10/14 || the HACCP system || explain the purpose of the HACCP system || **ACF 2.14** || lecture/text ||  || chapter 8 p182-184 ||   ||   ||
 * 10/17 || the HACCP system || state different hazards in foodservice || **ACF 2.14** || lecture/text ||  || chapter 8 p185-186 ||   ||   ||
 * 10/18 || the HACCP system || describe the process of monotoring, corrective action, record keeping, and verification || **ACF 2.14** || lecture/text ||  || chapter 8 p187 ||   ||   ||
 * 10/19 || the flow of food || explain the importance of inspecting food upon delivery || **ACF 2.3**
 * ACF 2.6** || lecture/text

demonstration ||  || chapter 8 p188-192 ||   ||   ||
 * 10/20 || the flow of food || identify safety measures when preparing, holding, and serving food || **ACF 2.14** || lecture/text

demonstration ||  || chapter 8 p192-194 ||   ||   ||
 * 10/21 || the flow of food || explain the steps involved in cleaning and sanitizing || **ACF 2.8** || lecture/text

demonstration ||  || chapter 8 p194-195 ||   ||   ||
 * 10/24 || the safe foodhandler || demonstrate appropriate grooming for the workplace || **ACF 2.4** || lecture/text ||  || chapter 8 p177-179 ||   ||   ||
 * 10/25 || the safe foodhandler || explain when and why gloves are used

demonstrate proper handwashing procedures || **ACF 2.4** || lecture/text

demonstration ||  || chapter 8 p179-181 ||   ||   ||
 * 10/26 || the HACCP system || explain the purpose of the HACCP system || **ACF 2.14** || lecture/text ||  || chapter 8 p182-184 ||   ||   ||
 * 10/27 || the HACCP system || state different hazards in foodservice || **ACF 2.14** || lecture/text ||  || chapter 8 p185-186 ||   ||   ||
 * 10/28 || the HACCP system || describe the process of monotoring, corrective action, record keeping, and verification || **ACF 2.14** || lecture/text ||  || chapter 8 p187 ||   ||   ||
 * 10/31 || the flow of food || explain the importance of inspecting food upon delivery || **ACF 2.3**
 * ACF 2.6** || lecture/text

demonstration ||  || chapter 8 p188-192 ||   ||   ||
 * 11/1 || the flow of food || identify safety measures when preparing, holding, and serving food || **ACF 2.14** || lecture/text

demonstration ||  || chapter 8 p192-194 ||   ||   ||
 * 11/2 || the flow of food || explain the steps involved in cleaning and sanitizing || **ACF 2.8** || lecture/text

demonstration ||  || chapter 8 p194-195 ||   ||   || Experiment on Lengths of Cooking Time based on size of Food || **ACF 5.1** || Youtube Video-Intro Socratic Questions Experiment || Experiment Reflection || PPT Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Demonstrate Proper Knife Ettiquette || **ACF 5.1** || Demonstration/PPT || Demonstrate Understanding of Knowledge || PPT Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Demonstrate Proper Knife Ettiquette || **ACF 5.1** || Demonstration/PPT || Demonstrate Understanding of Knowledge || PPT Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Experiment on Lengths of Cooking Time based on size of Food || **ACF 5.1** || Youtube Video-Intro Socratic Questions Experiment || Experiment Reflection || PPT Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Demonstrate Proper Knife Ettiquette || **ACF 5.1** || Demonstration/PPT || Demonstrate Understanding of Knowledge || PPT Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Demonstrate Proper Knife Ettiquette || **ACF 5.1** || Demonstration/PPT || Demonstrate Understanding of Knowledge || PPT Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Demonstrate Proper Knife Ettiquette || **ACF 5.1** || Demonstration/PPT || Demonstrate Understanding of Knowledge || PPT Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Demonstrate Proper Knife Ettiquette || **ACF 5.1** || Demonstration/PPT || Demonstrate Understanding of Knowledge || PPT Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || Chef Knowledge Handouts Culinary Fundamental Chapter 10 pg 159-165 ||  ||   || 251 ||  ||   || Chapter 13-2 pg 303 ||   ||   || Conversion Chart (Measurements) || **ACF 5.3****ACF 5.17** || lecture/discussion || indirect questions || Chapter 13-2 pg 303-308 ||  ||   || indirect questions || Chapter 13-2 pg 303-308 ||  ||   || Difference between volume and weight and what to use to measure them. Heat Transfer and Cleaning || **ACF 5.2** **ACF 5.3** Indirect Questions || Chapter 13-2 pg 302-308 ||  ||   || Chapter 15.3 pg 350 ||  ||   || Chapter 15.3 pg 350 ||  ||   ||
 * 11/3 || HACCP applications || review key terms, procedures, methodology, and vocabulary found in the chapter || **ACF 2.3**
 * ACF 2.6**
 * ACF 2.8**
 * ACF 2.14** || review/roundtable discussion ||  || cahpter 8 p177-195 ||   ||   ||
 * 11/4 || HACCP applications || test ||  ||   || test chapter 8 ||   ||   ||   ||
 * 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 || Thanksgiving ||  ||   ||   ||   ||   ||   ||   ||
 * 11/25 || Thanksgiving ||  ||   ||   ||   ||   ||   ||   ||
 * 11/28 ||  ||   ||   ||   ||   ||   ||   ||   ||
 * 11/29 || Knife Cuts Unit Group 1 || Introduction of the Essential Questions
 * 11/30 || Knife Cuts Unit Group 1 || Identification of Knife Safety, different knives(PPT)
 * 12/1 || Knife Cuts Unit Group 1 || Identification of Knife Safety, different knives(PPT)
 * 12/2 || Knife Cuts Unit Group 1 || Identification of Knife Safety, different knives(PPT)Demonstrate Proper Knife Ettiquette || **ACF 5.1** || Demonstration/PPT || Demonstrate Understanding of Knowledge || PPT
 * 12/5 || Knife Cuts Unit Group 1 || Demonstration of ACF Knife Cuts and other Specialty Cuts || **ACF 5.1** || Demonstration || Indirect Question || PPT
 * 12/6 || Knife Cuts Unit Group 1 || Demonstration of ACF Knife Cuts and other Specialty Cuts and Practice || **ACF 5.1** || Demonstration || Indirect Question /Practicing || PPT
 * 12/7 || Knife Cuts Unit Group 1 || Demonstration of ACF Knife Cuts and other Specialty Cuts and Practice || **ACF 5.1** || Demonstration || Indirect Question/Practicing || PPT
 * 12/8 || Knife Cuts Unit Group 1 || Demonstration of ACF Knife Cuts and other Specialty Cuts and Practice || **ACF 5.1** || Demonstration || Indirect Question/Practicing || PPT
 * 12/9 || Knife Cuts Unit Group 1 || Performance Practical on Knife Cuts and Knife Safety || **ACF 5.1** ||  || PRACTICAL EXAM!!! ||   ||   ||   ||
 * 12/12 || Knife Cuts Unit Group 2 || Introduction of the Essential Questions
 * 12/13 || Knife Cuts Unit Group 2 || Identification of Knife Safety, different knives(PPT)
 * 12/14 || Knife Cuts Unit Group 2 || Identification of Knife Safety, different knives(PPT)
 * 12/15 || Knife Cuts Unit Group 2 || Identification of Knife Safety, different knives(PPT)
 * 12/16 || Knife Cuts Unit Group 2 || Identification of Knife Safety, different knives(PPT)
 * 12/19 || Knife Cuts Unit Group 2 || Demonstration of ACF Knife Cuts and other Specialty Cuts || **ACF 5.1** || Demonstration || Indirect Question || PPT
 * 12/20 || Knife Cuts Unit Group 2 || Demonstration of ACF Knife Cuts and other Specialty Cuts and Practice || **ACF 5.1** || Demonstration || Indirect Question /Practicing || PPT
 * 12/21 || Knife Cuts Unit Group 2 || Demonstration of ACF Knife Cuts and other Specialty Cuts and Practice || **ACF 5.1** || Demonstration || Indirect Question /Practicing || PPT
 * 12/22 || Knife Cuts Unit Group 2 || Demonstration of ACF Knife Cuts and other Specialty Cuts and Practice || **ACF 5.1** || Demonstration || Indirect Question /Practicing || PPT
 * 12/23 || Knife Cuts Unit Group 2 || Performance Practical on Knife Cuts and Knife Safety || **ACF 5.1** ||  || PRACTICAL EXAM!!! ||   ||   ||   ||
 * 12/26 || Christmas Break ||  ||   ||   ||   ||   ||   ||   ||
 * 12/27 || Christmas Break ||  ||   ||   ||   ||   ||   ||   ||
 * 12/28 || Christmas Break ||  ||   ||   ||   ||   ||   ||   ||
 * 12/29 || Christmas Break ||  ||   ||   ||   ||   ||   ||   ||
 * 12/30 || Christmas Break ||  ||   ||   ||   ||   ||   ||   ||
 * 1/2 || Christmas Break ||  ||   ||   ||   ||   ||   ||   ||
 * 1/3 || Smallwares + Equipment Group 1 || Why do we need smallwares and equipment? What is the purpose of a hand tool? || **ACF 5.2** || lecture/discussion/ socratic questioning || indirect questions || Chapter 10-2 pg 240 ||  ||   ||
 * 1/4 || Smallwares + Equipment Group 1 || What types of hand tools do we know and use in the kitchen? || **ACF 5.2** || lecture/discussion/ show and tell || indirect questions || Chapter 10-2 pg 241-245 ||  ||   ||
 * 1/5 || Smallwares + Equipment Group 1 || What is the difference between Household Kitchen tools and equipment v professional equipment. NSF Standards || **ACF 5.2** || lecture/discussion/ socratic question || indirect questions || Chapter 10-2 pg 246 ||  ||   ||
 * 1/6 || Smallwares + Equipment Group 1 || Difference between volume and weight and what to use to measure them. Heat Transfer and Cleaning || **ACF 5.2** || lecture/discussion/ Round Robin Reading || indirect questions || Chapter 10-2 pg 246-
 * 1/9 || Standardized Recipe Group 1 || Why use a Standardized recipe? How is it different from a regular recipe. || **ACF 5.3**
 * ACF 5.17** || lecture/discussion/ socratic question || indirect questions || Chapter 13-1 pg 299 ||  ||   ||
 * 1/10 || Standardized Recipe Group 1 || Parts of a recipe || **ACF 5.3****ACF 5.17** || lecture/ discussion || standardize a recipe || Chapter 13-1 pg 300-301 ||  ||   ||
 * 1/11 || Standardized Recipe Group 1 || What is the difference between a recipe and a formula? Recipe and Conversions || **ACF 5.3****ACF 5.17** || lecture/discussion || indirect questions || Chapter 13-1 pg 302
 * 1/12 || Standardized Recipe Group 1 || Recipe and Conversions Cont'd
 * 1/13 || Standardized Recipe Group 1 || Recipe and Conversions Cont'd || **ACF 5.3****ACF 5.17** || lecture/ discussion || create your own standardized recipe
 * 1/16 || Smallwares + Equipment Group 2 || Why do we need smallwares and equipment? What is the purpose of a hand tool? What types of hand tools do we know and use in the kitchen? || **ACF 5.2**
 * ACF 5.3**
 * ACF 5.17** || lecture/discussion/ socratic questioning/ show and tell || indirect questions || Chapter 10-2 pg 240-245 ||  ||   ||
 * 1/17 || Smallwares + Equipment Group 2 || What is the difference between Household Kitchen tools and equipment v professional equipment. NSF Standards
 * ACF 5.17** || lecture/ discussion/ socratic questioning/ round robin reading || indirect questions || Chapter 10-2 pgs 246-251 ||  ||   ||
 * 1/18 || Standardized Recipes Group 2 || Why use a Standardized recipe? How is it different from a regular recipe. Parts of a Recipe || **ACF 5.2** **ACF 5.3**
 * ACF 5.17** || lecture/discussion/socratic quesstion || indirect questions/ standardize a recipe || Chapter 13-1 pg 299-301 ||  ||   ||
 * 1/19 || Standardized Recipes Group 2 || What is the difference between a recipe and a formula? Recipe and Conversions || **ACF 5.2** **ACF 5.3**
 * ACF 5.17** || lecture/ discussion || Indirect Questions || Chapter 13-2 pg 302-308 ||  ||   ||
 * 1/20 || Standardized Recipes Group 2 || Recipe and Conversions Cont'dConversion Chart (Measurements) || **ACF 5.2** **ACF 5.3**
 * ACF 5.17** || lecture/ discussion || Create your own standardized recipe
 * 1/23 || Final Review ||  ||   ||   ||   ||   ||   ||   ||
 * 1/24 || Final Review ||  ||   ||   ||   ||   ||   ||   ||
 * 1/25 || Final Review ||  ||   ||   ||   ||   ||   ||   ||
 * 1/26 || FINAL EXAM ||  ||   ||   ||   ||   ||   ||   ||
 * 1/27 || NO CLASS ||  ||   ||   ||   ||   ||   ||   ||
 * 1/30 || MAKE UP EXAM ||  ||   ||   ||   ||   ||   ||   ||
 * 1/31 || Sylabus/ Expectations ||  ||   ||   ||   ||   ||   ||   ||
 * 2/1 || Professional Kitchen || Commercial Kitchen || **ACF 5.2** || lecture/discussion || Indirect Questions || Chapter 9 pg 202 ||  ||   ||
 * 2/2 || Professional Kitchen || Receiving & Storage || **ACF 6.6**
 * ACF 6.9** || lecture/discussion || Indirect Questions || Chapter 9.2 pg 207 ||  ||   ||
 * 2/3 || Professional Kitchen || Prep and Cooking Equipment || **ACF 5.2** || lecture/discussion || Indirect Questions || Chapter 9.3 pg 212 ||  ||   ||
 * 2/6 || Professional Kitchen || Commercial Kitchen || **ACF 5.2** || lecture/discussion || Indirect Questions || Chapter 9 pg 202 ||  ||   ||
 * 2/7 || Professional Kitchen || Commercial Kitchen Cont'd || **ACF 5.2** || lecture/discussion || Indirect Questions || Chapter 9 pg 202 Cont'd ||  ||   ||
 * 2/8 || Professional Kitchen || Receiving & Storage || **ACF 6.6**
 * ACF 6.9** || lecture/discussion || Indirect Questions || Chapter 9.2 pg 207 ||  ||   ||
 * 2/9 || Professional Kitchen || Receiving & Storage Cont'd || **ACF 6.6**
 * ACF 6.9** || lecture/discussion || Indirect Questions || Chapter 9.2 pg 207 ||  ||   ||
 * 2/10 || Professional Kitchen || Commercial Kitchen || **ACF 5.2** || lecture/discussion || Indirect Questions || Chapter 9.3 pg 212 ||  ||   ||
 * 2/13 || Culinary Applications || Cooking Techniques || **ACF 5.5** || lecture/discussion || Indirect Questions || Chapter 15.1 pg 339 ||  ||   ||
 * 2/14 || Culinary Applications || Dry Techniques || **ACF 5.5** || lecture/discussion || Indirect Questions || Chapter 15.2 pg 344 ||  ||   ||
 * 2/15 || Culinary Applications || Dry Techniques || **ACF 5.5** || lecture/discussion || Indirect Questions || Chapter 15.2 pg 344
 * 2/16 || Culinary Applications || Dry Techniques || **ACF 5.5** || Laptop Cart || PowerPoint Presentations on Dry Cooking Method || Chapter 15.3 pg 350 ||  ||   ||
 * 2/17 || Culinary Applications || Dry Techniques || **ACF 5.5** || Laptop Cart || PowerPoint Presentations on Dry Cooking Method || Chapter 15 Review ||  ||   ||
 * 2/20 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/21 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/22 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/23 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/24 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/27 || Culinary Applications || Cooking Techniques || **ACF 5.5** || lecture/discussion || Indirect Questions || Chapter 15.1 pg 339 ||  ||   ||
 * 2/28 || Culinary Applications || Dry Techniques || **ACF 5.5** || lecture/discussion || Indirect Questions || Chapter 15.2 pg 344 ||  ||   ||
 * 2/29 || Culinary Applications || Dry Techniques || **ACF 5.5** || lecture/discussion || Indirect Questions || Chapter 15.2 pg 344
 * 3/1 || Culinary Applications || Dry Techniques || **ACF 5.5** || Laptop Cart || PowerPoint Presentations on Dry Cooking Method || Chapter 15.3 pg 350 ||  ||   ||
 * 3/2 || Culinary Applications || Dry Techniques || **ACF 5.5** || Laptop Cart || PowerPoint Presentations on Dry Cooking Method || Chapter 15 Review ||  ||   ||
 * 3/5 || sophomore arts night prep ||  ||   ||   ||   ||   ||   ||   ||
 * 3/6 || sophomore arts night prep ||  ||   ||   ||   ||   ||   ||   ||
 * 3/7 || sophomore arts night ||  ||   ||   ||   ||   ||   ||   ||
 * 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** || hands on production || 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** || hands on production || observation

evaluation ||  ||   ||   ||
 * 3/12 || introduction to fruits || students will be able to identify the quality, characteristics of fresh, frozen, canned, and dried fruits || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** ||  || definitions of fruit categories || chapter 26 p571-574 ||   ||   ||
 * 3/13 || fruits || students will be able to explain how to purchase and store varieties of fresh, frozen, canned, and dried fruits || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** ||  || homework, name a variety of fruits from each category || chapter 26 p574-576 ||   ||   ||
 * 3/14 || fruits || students will learn vocabulary appropriate to the use and identification of quality fruits || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** ||  ||   ||   ||   ||   ||
 * 3/15 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 3/16 || fruits || students will understand why we preserve fruits and the aplications of frozen, dried, and canned fruit || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** ||  ||   ||   ||   ||   ||
 * 3/19 || introduction to fruits || students will be able to identify the quality, characteristics of fresh, frozen, canned, and dried fruits || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes || definitions of fruit categories || chapter 26 p571-574 ||  ||   ||
 * 3/20 || fruits || students will be able to explain how to purchase and store varieties of fresh, frozen, canned, and dried fruits || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes || homework, name a variety of fruits from each category || chapter 26 p574-576 ||  ||   ||
 * 3/21 || fruits || students will be able to demonstrate dry and moist cooking of fruits || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || practical || use fresh frozen (IQF) raspberries in a moist cooking method to make chocolate raspberry ice cream || chapter 26 p576-578 ||  ||   ||
 * 3/22 || fruits || students will learn vocabulary appropriate to the use and identification of quality fruits || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  ||   ||   ||   ||
 * 3/23 || fruits || students will understand why we preserve fruits and the aplications of frozen, dried, and canned fruit || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes ||  || chapter 26 p574-576

chef knowledge ||  ||   ||
 * 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 production || 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 production || 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 production || 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 production || 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 production || observation

evaluation ||  ||   ||   ||
 * 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** || hands on production || observation

evaluation ||  ||   ||   ||
 * 4/16 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  || chapter 26 p579-581 ||   ||   ||
 * 4/17 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  || chapter 26 p582-586 ||   ||   ||
 * 4/18 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  || chapter 26 p586-590 ||   ||   ||
 * 4/19 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  || chapter 26 p591-593 ||   ||   ||
 * 4/20 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  || chapter 26 p594-597 ||   ||   ||
 * 4/23 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  || chapter 26 p579-581 ||   ||   ||
 * 4/24 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion || introductory paragraphs due || chapter 26 p582-586 ||  ||   ||
 * 4/25 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  || chapter 26 p586-590 ||   ||   ||
 * 4/26 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  || chapter 26 p591-593 ||   ||   ||
 * 4/27 || vegetables, legumes || students will be able to demonstrate proper knife skills and equipment used with, use of recipes and instructions including, identification of, advantages/ disadvantages of, and regualtions on inspecting and grading fruits, vegetables, and legumes || **ACF 5.1** **ACF 5.2** **ACF 5.3** **ACF 5.9** **ACF 5.15** **ACF 8.4** || lecture/notes

class discussion ||  || chapter 26 p594-597 ||   ||   ||
 * 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 production || 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 production || 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 production || 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 production || 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 production || observation

evaluation

3 body paragraphs due ||  ||   ||   ||
 * 5/7 || 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** || hands on production || observation

evaluation ||  ||   ||   ||
 * 5/8 || 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** || hands on production || observation

evaluation ||  ||   ||   ||
 * 5/9 || 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** || hands on production || observation

evaluation ||  ||   ||   ||
 * 5/10 || 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 production || observation

evaluation ||  ||   ||   ||
 * 5/11 || 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 production || 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 production || observation

evaluation

arts night reflection 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 production || 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 production || 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 production || 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 production || 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 production || 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 production || 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 production || 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 production || 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 production || observation

evaluation ||  ||   ||   ||
 * 5/28 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 5/29 || research project || writing/peer editing opportunity ||  ||   ||   ||   ||   ||   ||
 * 5/30 || research project || writing/peer editing opportunity ||  ||   ||   ||   ||   ||   ||
 * 5/31 || research project || writing/peer editing opportunity ||  ||   || take home test chapter 26 due ||   ||   ||   ||
 * 6/1 || research project || writing/peer editing opportunity ||  ||   ||   ||   ||   ||   ||
 * 6/4 || exam review ||  ||   || lecture/notes

class discussion || rough drafts due || chapters 15+26 ||  ||   ||
 * 6/5 || exam review ||  ||   || lecture/notes

class discussion ||  || chapters 15+26 ||   ||   ||
 * 6/6 || exam review ||  ||   || lecture/notes

class discussion ||  || chapters 15+26 ||   ||   ||
 * 6/7 || exam review ||  ||   || lecture/notes

class discussion ||  || chapters 15+26 ||   ||   ||
 * 6/8 || exam review ||  ||   || lecture/notes

class discussion ||  || chapters 15+26 ||   ||   ||
 * 6/11 || exam review ||  ||   || lecture/notes

class discussion ||  || chapters 15+26 ||   ||   ||
 * 6/12 || exam review ||  ||   || lecture/notes

class discussion || final drafts due || chapters 15+26 ||  ||   ||
 * 6/13 || exam review ||  ||   || lecture/notes

class discussion ||  || chapters 15+26 ||   ||   ||
 * 6/14 || final exam ||  ||   ||   ||   ||   ||   ||   ||