JAN 31 - course outline, attendance, expectations, scavenger hunt, student survey
FEB 3 - set up Weebly accounts, 5 rules of presentation, French Toast
FEB 4 - safety video review - garnishing tools - lab planning/recipes
Apple Swans
http://notredamefoods.weebly.com/10/post/2013/09/apple-swans.html
Safety Video
http://notredamefoods.weebly.com/9/post/2013/11/what-not-to-do-in-the-kitchen.html
Foods You Must Try in Amsterdam
http://www.cooldailyinfographics.com/post/food-you-must-try-in-amsterdam
The Origins of Cooking
https://dl.dropboxusercontent.com/u/37939049/theoriginsofcooking.jpg
FEB 5 - GRADE ASSEMBLIES
FEB 6 - French Toast Presentation
FEB 7 - Apple Swans
WEDNESDAY PLT - no sessions due to celebration
THURSDAY RTI - FOR ANY STUDENT WHO HAS MISSED A CLASS THIS TERM
FRIDAY FLEX - Skills student meeting
CLICK HERE: Food Presentation Guidelines
CLICK HERE: Garnishing Ideas
CLICK HERE: Greek Salad Ideas
CLICK HERE: Garnishing Salads
CLICK HERE: Presentation Ideas
CLICK HERE: Prep for Soup Garnishing
FEB 10 - Portfolio Postings from Labs - French Toast and Apple Swans - see exemplar
FEB 12 - Special Project Luncheon - prep day
FEB 13 - Special Project Luncheon - serve by 11:00 AM
FEB 14 - Garnishing Soup Lab - you must present a minimum of three presentations of two different soups - 6 in total - photos of all must be on your blog
FEB 17 - FAMILY DAY - NO SCHOOL
FEB 18 - Blog Posts - garnishing exploration, garnishing soups - other posts (swans/French toast) are due now - recipe/plan for sandwich/soup OR sandwich/salad OR soup/salad combo - how are you going to effectively plan for this? - discuss cooking for others (last week)
FEB 19 - sandwich/soup OR sandwich/salad OR soup/salad combo - pick ONE present 2 or 3 ways
FEB 20 - TEACHER'S CONVENTION - NO SCHOOL
FEB 21 - TEACHER'S CONVENTION - NO SCHOOL
FEB 24 - demos/photos/portfolios and planning - HAVE A PLAN OR A TARGET - PRINT IT OFF!
REVISED
FEB 26 - final planning/plating demo with pork, risotto, demi-glace, asparagus
FEB 27 - entree #1
FEB 28 - entree #2
MAR 3 to 7 - appetizer/canapes, desser (chocolate mousse)
FEB 3 - set up Weebly accounts, 5 rules of presentation, French Toast
FEB 4 - safety video review - garnishing tools - lab planning/recipes
Apple Swans
http://notredamefoods.weebly.com/10/post/2013/09/apple-swans.html
Safety Video
http://notredamefoods.weebly.com/9/post/2013/11/what-not-to-do-in-the-kitchen.html
Foods You Must Try in Amsterdam
http://www.cooldailyinfographics.com/post/food-you-must-try-in-amsterdam
The Origins of Cooking
https://dl.dropboxusercontent.com/u/37939049/theoriginsofcooking.jpg
FEB 5 - GRADE ASSEMBLIES
FEB 6 - French Toast Presentation
FEB 7 - Apple Swans
WEDNESDAY PLT - no sessions due to celebration
THURSDAY RTI - FOR ANY STUDENT WHO HAS MISSED A CLASS THIS TERM
FRIDAY FLEX - Skills student meeting
CLICK HERE: Food Presentation Guidelines
CLICK HERE: Garnishing Ideas
CLICK HERE: Greek Salad Ideas
CLICK HERE: Garnishing Salads
CLICK HERE: Presentation Ideas
CLICK HERE: Prep for Soup Garnishing
FEB 10 - Portfolio Postings from Labs - French Toast and Apple Swans - see exemplar
- start gathering ideas for:
- soups
- sandwich/salad ideas
- appetizers/canapes
- desserts - chocolate mousse
- entrees - protein, vegetables, starch
FEB 12 - Special Project Luncheon - prep day
FEB 13 - Special Project Luncheon - serve by 11:00 AM
FEB 14 - Garnishing Soup Lab - you must present a minimum of three presentations of two different soups - 6 in total - photos of all must be on your blog
FEB 17 - FAMILY DAY - NO SCHOOL
FEB 18 - Blog Posts - garnishing exploration, garnishing soups - other posts (swans/French toast) are due now - recipe/plan for sandwich/soup OR sandwich/salad OR soup/salad combo - how are you going to effectively plan for this? - discuss cooking for others (last week)
FEB 19 - sandwich/soup OR sandwich/salad OR soup/salad combo - pick ONE present 2 or 3 ways
FEB 20 - TEACHER'S CONVENTION - NO SCHOOL
FEB 21 - TEACHER'S CONVENTION - NO SCHOOL
FEB 24 - demos/photos/portfolios and planning - HAVE A PLAN OR A TARGET - PRINT IT OFF!
- for your entree you need to have a protein, starch, veggies and a sauce
- think about how you are going to present the meal - principles of presentation
REVISED
FEB 26 - final planning/plating demo with pork, risotto, demi-glace, asparagus
FEB 27 - entree #1
FEB 28 - entree #2
MAR 3 to 7 - appetizer/canapes, desser (chocolate mousse)