WED SEP 3 - course outline, expectations, attendance, blogs/lessons, lab clean up
THU SEP 4 - assessment discussion, taking ownership, safety review, sense of urgency
FRI SEP 5 - practical test - lab set-up and three step method
MON SEP 8
TUE SEP 9
APPLE SWANS - CLICK TO LINK
WED SEP 10 - substitute teacher
THU SEP 11 - COUGAR CONSTRUCTION KICK OFF
FRI SEP 12
MON SEP 15
TUE SEP 16
I have been asked to allow some Foods 6/7 students from St. Thomas to come here on a field trip. They would be coming to learn from YOU! We need to start brainstorming ideas of what we could do with them - demo, presentation, hands on. I would try to link it to FLEX on a Friday. But I need you to start thinking about the possibilities. Also keep in mind your "final project" ideas where you are serving others - sell food to raise $ for charity, cook for family/friends/teachers, Food Truck Friday etc.... YOU need to tell ME what you want to do.
START GATHER IDEAS AND SHOW ME WHAT YOU PLAN TO DO BEFORE ANYTHING IS ORDERED!
WED SEP 17
THU SEP 18
FRI SEP 19
MON SEP 23
TUE SEP 24
CLICK HERE: Weebly Blog Exemplar
CLICK HERE: FOOD SAFETY INFO GRAPHIC (open and then click to enlarge)
CLICK HERE: KEEP YOUR STATION CLEAR
CLICK HERE: KITCHEN SAFETY AND FIRE SAFETY VIDEOS
CLICK HERE: THREE STEP/SANITIZER NOTES
THU SEP 4 - assessment discussion, taking ownership, safety review, sense of urgency
FRI SEP 5 - practical test - lab set-up and three step method
MON SEP 8
- 20's - grade assemblies
- 30's - grade assemblies
TUE SEP 9
- 20's - set up portfolios, discuss recipe orders, start working on theory
- Creative Cold Foods
- 30's - set up portfolios, discuss recipe orders, start research
- Food Presentation Theory
- Food Presentation - Prep Work Ideas - French Toast
APPLE SWANS - CLICK TO LINK
WED SEP 10 - substitute teacher
- 20's - apple swans
- 30's - apple swans
THU SEP 11 - COUGAR CONSTRUCTION KICK OFF
- 20's - lab theory and planning
- 30's - lab theory and planning
FRI SEP 12
- 20's - chicken salad sandwiches
- 30's - French toast presentation
MON SEP 15
- blogs posts complete for apple swans and French toast or chicken salad - theory questions
TUE SEP 16
- lab planning - please ask if you do not understand any lab requirements - neat and orderly recipes are required
I have been asked to allow some Foods 6/7 students from St. Thomas to come here on a field trip. They would be coming to learn from YOU! We need to start brainstorming ideas of what we could do with them - demo, presentation, hands on. I would try to link it to FLEX on a Friday. But I need you to start thinking about the possibilities. Also keep in mind your "final project" ideas where you are serving others - sell food to raise $ for charity, cook for family/friends/teachers, Food Truck Friday etc.... YOU need to tell ME what you want to do.
- Foods 20 - four labs to plan
- Fresh sandwich with appropriate choice of bread, meat, spreads, cheese, garnishes served with either potato or pasta salad (consider portion size and presentation)
- Different fresh sandwich with a leafy green salad and homemade dressing - consider color, textures and flavours to incorporate in a salad and garnishes
- Hot sandwich (panini, grilled, fried, baked) with a salad made from either (carrots, cucumber, broccoli, apple, fennel
- Ethnic sandwich or alternative sandwich (i.e. lettuce wraps, cucumber boats, Vietnamese banh mi etc... - can either be hot or cold)
- Foods 30 - labs to plan:
- KEEP IN MIND - Five simple key points to remember when presenting a plate of food:
- BALANCE - two or three colours are better than one
- SHAPE - plan for a variety of shapes and forms, not just two; think about height variation
- TEXTURE - combine a balance of textures, not too many food of one texture
- FLAVOUR - can't see it but you know the flavours have to work together
- PORTION SIZE - make sure you balance the portion sizes with the plate
- soup and sandwich
- salad and sandwich
- breakfast plate
- appetizers and canapes
- entrees - protein, starch, veg, sauce
- desserts
START GATHER IDEAS AND SHOW ME WHAT YOU PLAN TO DO BEFORE ANYTHING IS ORDERED!
WED SEP 17
- labs
THU SEP 18
- labs
FRI SEP 19
- labs
MON SEP 23
- blog catch up
TUE SEP 24
- labs
CLICK HERE: Weebly Blog Exemplar
CLICK HERE: FOOD SAFETY INFO GRAPHIC (open and then click to enlarge)
CLICK HERE: KEEP YOUR STATION CLEAR
CLICK HERE: KITCHEN SAFETY AND FIRE SAFETY VIDEOS
CLICK HERE: THREE STEP/SANITIZER NOTES