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Curriculum Map -- Sample A

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Curriculum Map -- Sample A Culinary Arts Lesson Plan WEEK 6 (Week of 10-04-16) Program: Culinary Arts Level 100 Teacher: Michael McCombe Implementing 21st Century Skills through: Critical Thinking, Communication and Collaboration Day Content PDE Skills Activities Assessment Core Standards Monday HOLIDAY Theory lesson: Introduction to cutting CC.3.5.9-10.A Cite #600 demonstrate use and care Culinary terminology/flash cards Knife sharpening assessment per tools/knife handling,safety and specific textual of cutting tools Chef demonstration on safe knife industry standards Tuesday handling ,sharpening and cleaning evidence, etc… #601 Identify and demonstrate Rough cut vegetables rubric for stock maintenence Knife sharpening and steel use production Demonstration: Using a Chefs Knife to CC.3.5.9-10 Determine use of kitchen cutting tools and Student knife cutting practice Daily cleaning grade cut vegetables Rough cut the central ideas or utensils Prepare onions for French Onion Soup Complete Chapter 16 Workbook Basic ACF Certification Rough cut vegetables for Brown stock Task: Identify the parts of a knife conclusions of a preparations – DUE Next Tuesday text;etc… Sharpen a knife using a stone and steel ACF Certification Prepare vegetables using a peeler Prepare rough cut vegetables Theory lesson: Prepare diced CC.3.5.9-10.A Cite #601 Identify and demonstrate Review knife safety Safe knife handling technique vegetables using a chef knife specific textual use of kitchen cutting tools and Vocabulary flash cards/small group assessment Wednesday work evidence, etc… utensils Demonstration: Vegetable peeling, Prepare brown stock and chicken Mirepoix rubric for stock production CC.3.5.9-10 Determine #801 Follow a standardized slicing dicing techniques/ broth for soup Daily cleaning grade Procedures for making stock the central ideas or recipe Prepare French Onion Soup Complete Chapter 16 Workbook Basic conclusions of a Prepare mirepoix for vegetable soup Task: Prepare mirepoix for vegetable #1701 Identify, prepare and preparations – DUE Next Tuesday text;etc… evaluate a variety of stocks soup Safety reinforcement/using a stove/ Prepare brown stock and chicken working with hot items ACF Certification broth Theory lesson: Prepare vegetables #801 Follow a standardized Culinary terminology flashcards Classic cuts rubric assessment using a chef knife CC.3.5.9-10.A Cite recipe Mince parsley/chiffonade Technique rubric assessment basil/cleaning and cutting specific textual #1703 prepare and evaluate Daily cleaning grade Thursday Demonstration: leeks/tomato Chiffonade/dicing mincing/chiffonade/cutting evidence, etc… types of soups Techniques for cutting garlic leeks/tomato concasse/ technique for CC.3.5.9-10 Determine #603 demonstrate classical cuts Prepare vegetable soup Complete Chapter 16 Workbook Basic Reinforce safety and sanitation garlic the central ideas or preparations – DUE Next Tuesday ACF Certification procedures Thursday Procedures for making stock conclusions of a text;etc… Task: Prepare vegetables for vegetable soup Prepare brown stock and chicken broth Day Content Anchor Standard 21 Century Skills Activities Assessment Theory lesson: Classic vegetable cuts CC.3.5.9-10.A Cite # 603 demonstrate classical cuts Review Knife cuts chart and model sets Friday Demonstration: Procedures for specific textual #601 Identify and demonstrate Classic vegetable cuts assessment per Chef demonstration on classic cuts evidence, etc… use and care of kitchen cutting industry standards preparing classic vegetable cuts Prepare small. medium large dice Knife safety practical performance CC.3.5.9-10 Determine tools and utensils Task: Prepare classic vegetable cuts Prepare julienne, batonet / allumet/ assessment using the guide provided the central ideas or ACF Certification paysane vegetable cuts Daily cleaning grade conclusions of a text;etc… Knife safety individual performance Complete Chapter 16 Workbook Basic assessment Lab cleanup preparations – DUE Next Tuesday .
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