Week of: (Aug. 25-29, 2014) Teacher: Chef Martin Subject: Culinary Arts Practicum I

Monday / Student Outcomes
1.  Student will be able to complete program documents
2.  Will be able to explain Classroom Rules and Procedures.
3.  Will be able to explain course goals / Unit: Introduction to Culinary Arts Practicum I
Enduring Understandings:
EQ1:
EQ1:
Warm Up: Create Name Tags and Table Tents and Student Ice Breaker
Activities:
·  Students will read and review syllabus as a group and sign form indicating they understand expectations of the course
·  Chef Martin review program vision with students
·  Students will review Dress Code/Uniform Policy and Payment Options
Materials:
Follow Up:
Tuesday / Student Outcomes
1.  Students will learn how to use social media and technology to communicate / Unit: Introduction to Culinary Arts Practicum I
Warm Up: Summarize Summer activities related to cooking
Activities:
·  Set-Up Online Email Account and Social Media Contact
·  Students will be assigned groups and seating assignments
·  Students will be issued journals and binders
·  Students will discuss Six Flags over Texas from a History Point of View
Materials:
Wednesday/Thurs. / Student Outcomes
1.  Students will take tour of restaurant and be introduced to the professional kitchen / Unit: Introduction to Culinary Arts Practicum I
Warm Up: Read Article on Brigade System
Activities:
·  View NRA Video
·  Review HCC Dual Credit and Responsibilities
·  Students will take tour of kitchen facility
·  Students will discuss in small groups setting up career pathways
·  Students will turn in money for jackets and parent approval sheets
·  Students will make folders and boxes for work
Assessment/Quiz: Students will create and send email assignment to chef and a tweet with attachment for a grade. (Minor Grade)
Friday / Student Outcomes
1.  Students will learn thru observation what it means to be a professional chef / Unit: Introduction to Culinary Arts Practicum I
Warm Up: View Knife Skills Video
Activities:
·  Students will take Pre-Assessment
·  Students will take photos and practice videotaping chef demo
·  Students will observe demo of knife cuts, fruits and vegetables
·  Students will summarize learning in student journal
Materials: