Culinary12


 * ~ Date ||~ Essential Question/Unit Title ||~ Daily Objective ||~ Standard(s) ||~ Activities ||~ Assessments ||~ Resources/Readings ||~ DOK ||~ Special Considerations ||
 * 9/12 || the cuisine of new england

group 1 || examine the new england states and history || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p1-3 || 1 ||   ||
 * 9/13 || the cuisine of new england || discuss and investigate the new england pantry and ingredients / resources || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p3-6 || 2 ||   ||
 * 9/14 || the cuisine of new england || discuss foods and recipes indigenous to the new england states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p6-8 ||   ||   ||
 * 9/15 || the cuisine of new england || discuss foods and recipes ingigenous to the new england states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p9-11 ||   ||   ||
 * 9/16 || the cuisine of new england || examine sample menus utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p12-17 ||   ||   ||
 * 9/19 || the cuisine of new england || examine sample menus utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

group conversation ||  || american regional cuisine chapter 1 p18-29 ||   ||   ||
 * 9/20 || the cuisine of new england || examine sample menus utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

group conversation ||  || american regional cuisine chapter 1 p30-37 ||   ||   ||
 * 9/21 || the cuisine of new england || examine sample menus utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 1 p38-42 ||   ||   ||
 * 9/22 || the cuisine of new england || develop a sample menu utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work || observation

evaluation || american regional cuisine chapter 1 p1-11 ||  ||   ||
 * 9/23 || the cuisine of new england || present and analyze sample menu utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work

hands-on investigation || group presentations

peer review

observation ||  ||   ||   ||
 * 9/26 || the cuisine of new england

group 2 || examine the new england states and history || **ACF 5.5** group conversation ||  || american regional cuisine chapter 1 p30-37 ||   ||   || group conversation ||  || american regional cuisine chapter 1 p38-42 ||   ||   || roundtable conversation ||  ||   ||   ||   || hands-on investigation ||  ||   ||   ||   || group 1 || examine the mid-atlantic states and history || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p1-3 ||   ||   ||
 * 9/27 || the cuisine of new england || discuss and investigate the new england pantry and ingredients / resources || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p3-6 ||   ||   ||
 * 9/28 || the cuisine of new england || discuss foods and recipes indigenous to the new england states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p6-8 ||   ||   ||
 * 9/29 || the cuisine of new england || discuss foods and recipes indigenous to the new england states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p9-11 ||   ||   ||
 * 9/30 || the cuisine of new england || examine sample menus utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 1 p18-29 ||   ||   ||
 * 10/3 || the cuisine of new england || examine sample menus utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text
 * 10/4 || the cuisine of new england || examine sample menus utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text
 * 10/5 || the cuisine of new england || examine sample menus utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text
 * 10/6 || the cuisine of new england || develop a sample menu utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work ||  || american regional cuisine chapter 1 p1-11 ||   ||   ||
 * 10/7 || the cuisine of new england || present and analyze sample menu utilizing ingredients and preparation methods typical of new england cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work
 * 10/10 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 10/11 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 10/12 || the cuisine of the mid-atlantic
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 2 p43-46 ||   ||   ||
 * 10/13 || the cuisine of the mid-atlantic || discuss and investigate the mid-atlantic pantry and ingredients / resources || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 2 p46-48 ||   ||   ||
 * 10/14 || the cuisine of the mid-atlantic || discuss foods and recipes indigenous to the mid-atlantic states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 2 p48-50 ||   ||   ||
 * 10/17 || the cuisine of the mid-atlantic || discuss foods and recipes ingigenous to the mid-atlantic states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 2 p51-53 ||   ||   ||
 * 10/18 || the cuisine of the mid-atlantic || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 2 p55-65 ||   ||   ||
 * 10/19 || the cuisine of the mid-atlantic || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 2 p66-74 ||   ||   ||
 * 10/20 || the cuisine of the mid-atlantic || develop a sample menu utilizing ingredients and preparation methods typical of mid-atlantic cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work || observation

evaluation || american regional cuisine chapter 2 p43-53 ||  ||   ||
 * 10/21 || the cuisine of the mid-atlantic || present and analyze sample menu utilizing ingredients and preparation methods typical of mid-atlantic cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work

hands-on investigation || observation

evaluation

peer review ||  ||   ||   ||
 * 10/24 || 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 investigation || observation

evaluation

peer review ||  ||   ||   ||
 * 10/25 || 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 investigation || observation

evaluation

peer review ||  ||   ||   || presentation || 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**
 * 10/26 || arts night
 * 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 investigation || observation

evaluation

peer review ||  ||   ||   ||
 * 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

evaluation

peer review ||  ||   ||   ||
 * 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

evaluation

peer review ||  ||   ||   ||
 * 10/31 || the cuisine of the mid-atlantic

group 2 || examine the mid-atlantic states and history || **ACF 5.5** roundtable conversation ||  || american regional cuisine chapter 2 p55-65 ||   ||   || roundtable conversation ||  || american regional cuisine chapter 2 p66-74 ||   ||   || hands-on investigation || observation evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   || group 1 || examine the southern states and history || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 2 p43-46 ||   ||   ||
 * 11/1 || the cuisine of the mid-atlantic || discuss and investigate the mid-atlantic pantry and ingredients / resources || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 2 p46-48 ||   ||   ||
 * 11/2 || the cuisine of the mid-atlantic || discuss foods and recipes indigenous to the mid-atlantic states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 2 p48-50 ||   ||   ||
 * 11/3 || the cuisine of the mid-atlantic || discuss foods and recipes indigenous to the mid-atlantic states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 2 p51-53 ||   ||   ||
 * 11/4 || the cuisine of the mid-atlantic || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text
 * 11/7 || the cuisine of the mid-atlantic || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text
 * 11/8 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 11/9 || the cuisine of the mid-atlantic || develop a sample menu utilizing ingredients and preparation methods typical of mid-atlantic cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work ||  || american regional cuisine chapter 2 p43-53 ||   ||   ||
 * 11/10 || the cuisine of the mid-atlantic || present and analyze sample menu utilizing ingredients and preparation methods typical of mid-atlantic cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work
 * 11/11 || the cuisine of the mid-atlantic || present and analyze sample menu utilizing ingredients and preparation methods typical of mid-atlantic cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group workhands-on investigation || observation
 * 11/14 || the cuisine of the south
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 3 p91-94 ||   ||   ||
 * 11/15 || the cuisine of the south || discuss and investigate the southern pantry and ingredients / resources || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 3 94-97 ||   ||   ||
 * 11/16 || the cuisine of the south || discuss foods and recipes indigenous to the southern states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 3 97-99 ||   ||   ||
 * 11/17 || the cuisine of the south || discuss foods and recipes indigenous to the southern states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 3 100-102 ||   ||   ||
 * 11/18 || the cuisine of the south || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 3 p103-112 ||   ||   ||
 * 11/21 || the cuisine of the south || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 3 113-123 ||   ||   ||
 * 11/22 || the cuisine of the south || develop a sample menu utilizing ingredients and preparation methods typical of southern cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work ||  || american regional cuisine chapter 3 124-136 ||   ||   ||
 * 11/23 || the cuisine of the south || present and analyze sample menu utilizing ingredients and preparation methods typical of southern cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work

hands-on investigation || observation evaluation peer review ||  ||   ||   ||
 * 11/24 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 11/25 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 11/28 || the cuisine of the south

group 2 || examine the southern states and history || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 3 p91-94 ||   ||   ||
 * 11/29 || the cuisine of the south || discuss and investigate the southern pantry and ingredients / resources || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 3 94-97 ||   ||   ||
 * 11/30 || the cuisine of the south || discuss foods and recipes indigenous to the southern states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 3 97-99 ||   ||   ||
 * 12/1 || the cuisine of the south || discuss foods and recipes indigenous to the southern states || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text ||  || american regional cuisine chapter 2 100-102 ||   ||   ||
 * 12/2 || the cuisine of the south || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 3 p103-112 ||   ||   ||
 * 12/5 || the cuisine of the south || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 3 113-123 ||   ||   ||
 * 12/6 || the cuisine of the south || develop a sample menu utilizing ingredients and preparation methods typical of southern cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 3 124-136 ||   ||   ||
 * 12/7 || the cuisine of the south || present and analyze sample menu utilizing ingredients and preparation methods typical of southern cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || group work

hands-on investigation || observation evaluation peer review || american regional cuisine chapter 3 124-136 ||  ||   ||
 * 12/8 || the cuisine of the south

group 1 || review southern cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 3 91-136 ||   ||   ||
 * 12/9 || the cuisine of the south

group 2 || review southern cuisine || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/text

roundtable conversation ||  || american regional cuisine chapter 3 91-136 ||   ||   ||
 * 12/12 || hands on applications

proper practice and procedures

group 1 || 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 ||  ||   ||   ||
 * 12/13 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 12/14 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 12/15 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 12/16 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 12/19 || hands on applications

proper practice and procedures

group 2 || 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 ||  ||   ||   ||
 * 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** ||  ||   ||   ||   ||   ||
 * 1/4 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/5 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/6 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/9 || hands on applications

proper practice and procedures

group 1 || 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 ||  ||   ||   ||
 * 1/10 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/11 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/12 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/13 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/16 || hands on applications

proper practice and procedures

group 2 || 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 ||  ||   ||   ||
 * 1/17 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/18 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/19 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/20 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 1/23 || REVIEW ||  ||   ||   ||   ||   ||   ||   ||
 * 1/24 || REVIEW ||  ||   ||   ||   ||   ||   ||   ||
 * 1/25 || REVIEW ||  ||   ||   ||   ||   ||   ||   ||
 * 1/26 || EXAMS ||  ||   ||   ||   ||   ||   ||   ||
 * 1/27 || NO CLASS ||  ||   ||   ||   ||   ||   ||   ||
 * 1/30 || MAKE UP EXAMS ||  ||   ||   ||   ||   ||   ||   ||
 * 1/31 || Syllabus/ Expectations ||  ||   ||   ||   ||   ||   ||   ||
 * 2/1 || Florribbean Foods

group 1 || Developing an Understanding of the Floribbean Region and Culture || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || Lecture/ Discussion || Indirect Questioning || American Regional Cuisine pg 137 || 1 ||  ||
 * 2/2 || Florribbean Foods || Understanding the Foods of the Floribbean Region and the Cultures Effect on Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || Lecture/ Discussion || Indirect Questioning || American Regional Cuisine pg 142 || 1 ||  ||
 * 2/3 || Florribbean Foods || Examination of Floribbean Menu || **ACF 11.1**
 * ACF 11.2** || Demonstration || Indirect Questioning || Chef Knowledge and American Regional Cuisine || 2 ||  ||
 * 2/6 || Florribbean Foods

group 2 || Developing an Understanding of the Floribbean Region and Culture || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || Lecture/ Discussion || Indirect Questioning || American Regional Cuisine pg 137 || 1 ||  ||
 * 2/7 || Florribbean Foods || Understanding the Foods of the Floribbean Region and the Cultures Effect on Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || Lecture/ Discussion || Indirect Questioning || American Regional Cuisine pg 142 || 1 ||  ||
 * 2/8 || Florribbean Foods

group 1+2 || Examination of Floribbean Menu || **ACF 11.1** Floribbean Cuisine || **ACF 5.5** Discussion
 * ACF 11.2** || Demonstration || Indirect Questioning || Chef Knowledge and American Regional Cuisine || 2 ||  ||
 * 2/9 || Florribbean Foods || Summary of
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15**
 * ACF 11.1**
 * ACF 11.2** || Lecture/

Vocabulary || Assign Floribbean Menu Project || American Regional Cuisine pg 137-180 || 2 ||  || Application ||  || 4 ||   ||
 * 2/10 || Florribbean Foods || Design and Construct a Floribbean Mini-Menu || **ACF 5.1**
 * ACF 5.5**
 * ACF 5.14**
 * ACF 6.5** || Practical Application || Hands-on
 * 2/13 || Florribean Foods || Hispanic and Latino Cultures Influence on Florribean Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15**
 * ACF 11.1**
 * ACF 11.2**
 * ACF 11.3**
 * ACF 11.4**
 * ACF 11.5** || Create a Florribean Menu || Hands-on Application || American Regional Cuisine pg 148-180 ||  ||   ||
 * 2/14 || Florribean Foods || Hispanic and Latino Cultures influence on Florribean Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15**
 * ACF 11.1**
 * ACF 11.2**
 * ACF 11.3**
 * ACF 11.4**
 * ACF 11.5** || Menu Development

individual work || Hands- on Application || American Regional Cuisine pg 148-180 ||  ||   ||
 * 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 || Florribean Foods || Hispanic and Latino Cultures Influence on Florribean Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15**
 * ACF 11.1**
 * ACF 11.2**
 * ACF 11.3**
 * ACF 11.4**
 * ACF 11.5** || Create a Florribean Menu

group work || Hands-on Application || American Regional Cuisine pg 148-180 ||  ||   ||
 * 2/17 || Florribean Foods || Hispanic and Latino Cultures Influence on Florribean Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15**
 * ACF 11.1**
 * ACF 11.2**
 * ACF 11.3**
 * ACF 11.4**
 * ACF 11.5** || Create a Florribean Menu

group work || Hands-on Application || American Regional Cuisine pg 148-180 ||  ||   ||
 * 2/20 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/21 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/22 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/23 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/24 || Spring Break ||  ||   ||   ||   ||   ||   ||   ||
 * 2/27 || Florribean Foods || Hispanic and Latino Cultures Influence on Florribean Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15**
 * ACF 11.1**
 * ACF 11.2**
 * ACF 11.3**
 * ACF 11.4**
 * ACF 11.5** || Create a Florribean Menu || Hands-on Application

Floribbean Menu Project Due || American Regional Cuisine pg 137- 147 ||  ||   ||
 * 2/28 || Florribean Foods || Hispanic and Latino Influence on Florribean Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15**
 * ACF 11.1**
 * ACF 11.2**
 * ACF 11.3**
 * ACF 11.4**
 * ACF 11.5** || Menu presentation || observation ||  ||   ||   ||
 * 2/29 || Florribean Foods || review group 1 ||  ||   ||   || American Regional Cuisine pg 137-180 ||   ||   ||
 * 3/1 || Florribean Foods || review group 2 ||  ||   ||   || American Regional Cuisine pg 137-180 ||   ||   ||
 * 3/2 || Pizza Challenge || utilize a variety of ingredients and procedures to create a pizza || **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 application

practical test ||  ||   ||   || Group 1 || develop an understanding of the variety of bbq types, styles, and methods || **ACF 5.5**
 * 3/5 || Review Pizza Challenge ||  ||   ||   ||   ||   ||   ||   ||
 * 3/6 || Introduction to the BBQ Belt
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/notes ||  || American Regional Cuisine chapter 3 p96 ||   ||   ||
 * 3/7 || Sophomore Arts Night ||  ||   ||   ||   ||   ||   ||   ||
 * 3/8 || BBQ Belt || analyze the bbq regions and the styles of cooking found within each || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/notes ||  || American Regional Cuisine chapter 3 p96

web resources chef knowledge ||  ||   ||
 * 3/9 || BBQ Belt || analyze the bbq regions and the styles of cooking found within each || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/notes ||  || American Regional Cuisine chapter 3 p96

web resources chef knowledge ||  ||   ||
 * 3/12 || BBQ Belt || understanding bbq sauces

students will make one tomato based and one vinegar based sauce || **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** || practical || hands-on application

practical test bbq sauce showdown

group assignment ||  ||   ||   ||
 * 3/13 || BBQ Belt || understanding bbq sides

students will make a side that compliments bbq'd foods || **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** || practical || hands-on application

practical test bbq sides

group assignment ||  ||   ||   ||
 * 3/14 || BBQ Belt || analyze the bbq regions and the styles of cooking found within each || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/notes ||  || American Regional Cuisine chapter 3 p96

web resources chef knowledge ||  ||   || 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**
 * 3/15 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 3/16 || Corned Beef
 * 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 ||  ||   ||   ||
 * 3/19 || BBQ Belt || analyze the history of bbq and how it is a southern cultrual icon || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/notes || Review/Assign Recipe Book Project Criteria || http://xroads.virginia.edu/~class/ma95/dove/bbq.html ||  ||   ||
 * 3/20 || BBQ Belt || analyze the particular regions defined within the bbq belt and their differences || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/notes ||  || http://xroads.virginia.edu/~class/ma95/dove/bbq.html ||   ||   ||
 * 3/21 || BBQ Belt || analyze bbq and southern foodways

examine sample menus and bbq items || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/notes

group work ||  || http://xroads.virginia.edu/~class/ma95/dove/bbq.html ||   ||   ||
 * 3/22 || BBQ Belt || utilizing notes, web resources, text, and cookbooks, develop a bbq menu consisting of a variety of meats, sides, and sauces || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15**
 * ACF 11.1**
 * ACF 11.2**
 * ACF 11.3**
 * ACF 11.4**
 * ACF 11.5** || group work || group work || http://xroads.virginia.edu/~class/ma95/dove/bbq.html ||  ||   ||
 * 3/23 || BBQ Belt || utilizing notes, web resources, text, and cookbooks, develop a bbq menu consisting of a variety of meats, sides, and sauces

examine alternatives to traditional products to allow for adherence to dietary guidelines || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15**
 * ACF 11.1**
 * ACF 11.2**
 * ACF 11.3**
 * ACF 11.4**
 * ACF 11.5** || group work || group work

Recipes 1-2 || American Regional Cuisine chapter 3 p96

web resources chef knowledge ||  ||   ||
 * 3/26 || 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, 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 ||  ||   ||   || evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   ||
 * 3/27 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   || Recipes 3-4 ||   ||   ||   ||
 * 3/28 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 3/29 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 3/30 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   || Recipes 5-6 ||   ||   ||   ||
 * 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
 * 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
 * 4/4 || CAPSTONE || no students ||  ||   || Recipes 7-8 ||   ||   ||   ||
 * 4/5 || CAPSTONE || no students ||  ||   ||   ||   ||   ||   ||
 * 4/6 || no school ||  ||   ||   ||   ||   ||   ||   ||
 * 4/9 || californian cuisine || Developing an Understanding of the California Region and Culture || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/discussion ||  || American Regional Cuisine pg 385-390 ||   ||   ||
 * 4/10 || californian cuisine || Understanding the Foods of the California Region and the Cultures Effect on Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/discussion ||  || American Regional Cuisine pg 392-395 ||   ||   ||
 * 4/11 || californian cuisine || Understanding the Foods of the California Region and the Cultures Effect on Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/discussion || recipes 9 - 10 || American Regional Cuisine pg 395-397 ||  ||   ||
 * 4/12 || 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 applications || observation
 * 4/13 || kitchen 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
 * 4/16 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/17 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/18 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/19 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/20 || spring break ||  ||   ||   ||   ||   ||   ||   ||
 * 4/23 || californian cuisine || Understanding the Foods of the California Region and the Cultures Effect on Food || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** || lecture/discussion || recipes 1-16 final format || American Regional Cuisine pg 395-397 ||  ||   ||
 * 4/24 || californian cuisine || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** ||  ||   || American Regional Cuisine pg 399-404 ||   ||   ||
 * 4/25 || californian cuisine || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** ||  ||   || American Regional Cuisine pg 405-413 ||   ||   ||
 * 4/26 || californian cuisine || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** ||  ||   || American Regional Cuisine pg 415-422 ||   ||   ||
 * 4/27 || californian cuisine || examine sample menus utilizing ingredients and preparation methods || **ACF 5.5**
 * ACF 5.6**
 * ACF 5.7**
 * ACF 5.8**
 * ACF 5.15** ||  ||   || American Regional Cuisine pg 423-432 ||   ||   ||
 * 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** ||  || observation
 * 5/1 || capstone || no students ||  ||   ||   ||   ||   ||   ||
 * 5/2 || capstone || no students ||  ||   ||   ||   ||   ||   ||
 * 5/3 || capstone || no students ||  ||   ||   ||   ||   ||   ||
 * 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** evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   ||
 * ACF 2.6**
 * ACF 2.8**
 * ACF 2.9**
 * ACF 2.13**
 * ACF 8.1**
 * ACF 8.8** || hands on applications || observation
 * 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
 * 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
 * 5/9 || freshman arts night ||  ||   ||   ||   ||   ||   ||   ||
 * 5/10 || freahman 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
 * 5/11 || freshamn arts night 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** evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   || evaluation peer review ||  ||   ||   ||
 * ACF 2.6**
 * ACF 2.8**
 * ACF 2.9**
 * ACF 2.13**
 * ACF 8.1**
 * ACF 8.8** || hands on applications || observation
 * 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
 * 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
 * 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 || food project recipe book

food project recipe introduction ||  ||   ||   || evaluation peer review ||  ||   ||   || 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
 * 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 peer review ||  ||   ||   || evaluation peer review ||  ||   ||   ||
 * 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 || no students ||  ||   ||   ||   ||   ||   ||
 * 5/24 || capstone || no students ||  ||   ||   ||   ||   ||   ||
 * 5/25 || capstone 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 applications || exam recipe

lab work 5/21-5/25 ||  ||   ||   ||
 * 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, 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 ||  ||   ||   ||
 * 5/29 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   || exam order sheet ||   ||   ||   ||
 * 5/30 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 5/31 ||  || ^^^^^^^^^^^^^^^^^^^^^^^ ||   ||   ||   ||   ||   ||   ||
 * 6/1 || final exam order check-in ||  ||   || hands on applications || lab work 5/28-6/1 ||   ||   ||   ||
 * 6/4 || final exam 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 applications || observation evaluation peer review ||  ||   ||   ||
 * 6/5 || final exam prep || ^^^^^^^^^^^^^^^^^^^^^^^ ||  || hands on applications || observation evaluation peer review ||   ||   ||   ||
 * 6/6 || final exam prep (optional) || ^^^^^^^^^^^^^^^^^^^^^^^ ||  || hands on applications || observation evaluation peer review ||   ||   ||   ||
 * 6/7 || final exam || ^^^^^^^^^^^^^^^^^^^^^^^ ||  || hands on applications || observation evaluation peer review ||   ||   ||   ||