Culinary Arts Lesson Plan WEEK 11 (Week of 11-13-17)

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 Theory lesson: New Class/ student CC.3.5.9-10.A Cite #600 demonstrate use and care Culinary terminology/flash cards Knife sharpening assessment per Monday responsibilities, procedures and specific textual of cutting tools Chef demonstration on safe knife industry standards handling ,sharpening and cleaning evidence, etc… #601 Identify and demonstrate Rough cut vegetables rubric for stock expectations Introduction to cutting Knife sharpening and steel use Production tools/knife handling, safety and care CC.3.5.9-10 Determine use of kitchen cutting tools and Student knife cutting practice Pumpkin Bread quality assessment Demonstration: Using a Chef Knife to the central ideas or utensils Prepare onions for French Onion Soup French onion soup quality assessment cut vegetables Rough cut/ Preparing conclusions of a Rough cut vegetables for Brown stock Daily cleaning grade Prepare French Onion soup Onion julienne for French Onion Soup text;etc… Complete Chapter 16 Workbook Basic Prepare Pumpkin Bread for preparations – DUE Next Tuesday Task: measure ingredients and counselors prepare pumpkin bread ACF Certification Prepare rough cut vegetables for stock and prepare French onion soup using Tthehe ojurliye lnneesso cnu: ttKnifeing te skillschniq andue CC.3.5.9-10.A Cite # 603 demonstrate classical cuts Review Knife cuts chart and model sets Tuesday techniques Classic vegetable cuts 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 Demonstration: Procedures for Prepare small. medium large dice Knife safety practical performance preparing classic vegetable cuts CC.3.5.9-10 Determine tools and utensils Prepare misenplace for Stock assessment Task: Prepare classic vegetable cuts the central ideas or Daily cleaning grade Knife safety individual performance using the guide provided conclusions of a text;etc… assessment Complete Chapter 16 Workbook Basic Lab cleanup preparations – DUE Next Tuesday

ACF Certification Theory lesson: Classic vegetable cuts CC.3.5.9-10.A Cite # 603 demonstrate classical cuts Review Knife cuts chart and model sets Wednesday 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 large dice Prepare julienne, Knife safety practical performance Task: Prepare classic vegetable cuts CC.3.5.9-10 Determine tools and utensils batonet / allumet/ paysane vegetable assessment using the guide provided/ preparing the central ideas or cuts Daily cleaning grade Prepare misenplace for Brown and vegetables for soup and stock conclusions of a text;etc… White Stock Complete Chapter 16 Workbook Basic

Knife safety individual performance preparations – DUE Next Tuesday assessment Lab cleanup ACF Certification

Day Content Anchor Standard 21 Century Skills Activities Assessment

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 Daily cleaning grade specific textual #1703 prepare and evaluate Thursday Demonstration: chiffonade/cutting leeks/tomato Chiffonade/dicing leeks/tomato concasse/ technique for evidence, etc… types of soups Techniques for cutting garlic garlic CC.3.5.9-10 Determine #603 demonstrate classical cuts Prepare vegetable soup Complete Chapter 16 Workbook Basic Reinforce safety and sanitation Procedures for making stock the central ideas or preparations – DUE Next Tuesday conclusions of a procedures Thursday Task: Prepare vegetables for vegetable text;etc… soup ACF Certification Prepare brown stock and chicken broth

Theory lesson: Mincing and chopping CC.3.5.9-10.A Cite #601 Identify and demonstrate Chef demonstration on safe knife use Vegetable chopping and mincing while chopping and mincing Friday cutting technique specific textual use of kitchen cutting tools and technique assessment per industry vegetables standards evidence, etc… utensils Demonstration: Mincing and Chopping Student knife cutting practice Rice Pilaf preparation quality CC.3.5.9-10 Determine techniques for vegetables Prepare Rice Pilaf per recipe handout assessment Demonstrate the Pilaf method for the central ideas or #801 Follow a standardized provided Daily cleaning grade Lab cleanup preparing rice using chopped and conclusions of a recipe Complete Chapter 16 Workbook Basic minced onions text;etc… preparations – DUE Next Tuesday Task: Peel ,score and chop onions Thursday Mince vegetables and prepare rice pilaf per recipe handout provided ACF Certification