- 1. Thursday, October 18, 2012:
2. 10/18 Amuse Bouche::FIRSTBrainstorm careers and job positions
in the foodserviceindustry.SECONDWhy are each of these positions
important? Which would youChoose if you had your pick? Write your
responses in thebellwork section of your binder 3. Announcements:
CCAP Mondays- Sign up for Practices Small Bites Tickets Halloween
Dinner Upcoming Catering and Other Events CCAP Applications: Due
Date (Mark yourcalendar) CCAP permission slips for Saturday must
beturned in first thing tomorrow to secure yourspot 4. Requirements
for Disney Culinary Tour Maintain an A/B average in Culinary Arts
each semester Maintain good standing with culinary arts
instructor-demonstrate employability skills and follow procedures
andguidelines Member of a JTED Culinary CTSO (CCAP, FCCLA
orSkillsUSA) Participate in of catering events between now and May
Compete in at least one large scale culinary competition
(CakeCompetition, Small Bites, Yule Log, CCAP, FCCLA, SkillsUSA)
Complete portfolio requirements Assist in any fundraising efforts
(if necessary) to raise moneyfor the trip Assist in community
service events sponsored by PimaJTED Complete application to attend
(available in April) 3rd/4th Year students, then seniors, then
second year studentsreceive priority (Second year students: Hours
completed thisyear will help in securing a spot as a 3rd/4th Year
Student) 5. ObjectivesStudents will be able to:Identify rotations
and proceduresOrganize materials for the new rotation. 6. How the
New Rotation Works: Monday: Obtain rotation binders and go overyour
rotation requirements and assignments.Complete Monday assignment.
Food preprotations- time permitting, mise en place forTuesday
Tuesday: Lab- Food Prep, etc. Wednesday: Portfolio Day Thursday:
Lab- Full Prep, etc. Friday: Finish up Lab or Rotation; Turn
inmaterials for your rotation by the end of theday (Materials will
not be accepted after 3pm) 7. How it works: Rotations will be
approximately one week (giveor take to adjust for holidays) Weekly
schedule may vary to account forcatering events, guest speakers,
testing, etc. Rotations will be tracked individually
throughRotation Logs. Gradebook will reflect therotation date &
topic ALL students sample food prepared. Supportstaff then
non-cooking rotations get first dibs. Food labs must be completed
Tues/Thurs! Labwill not carry over to Friday (food may beconsumed
on Wednesdays and Fridays, but noadditional food preparation time)
8. ROTATIONS: My Plate: Create a My Plate Presentation & Food
MyPlate:Sample (3rd/4th Year: Food Truck Project)Competition
Competition Practice for Small Bites, Yule Log or CTSO Practice for
FCCLA & CCAP Competitions (Must beCTSO: different than previous
week) Support Commercial Dish Tech, 3-Compartment Sink Tech, Linen
TechCrew: Prep Food, Learn how to prepare for catering events,
Catering:&/Or Run Catering Events Table Settings, Service
Rules, Napkin Folds, Side Work (3rd/4th Year: Menus/ FOHCost
Analysis) 9. My Plate: Day 1: Research My Plate Days 2: Work on
Presentation Day 4: Finish Presentation & PrepMy Plate Samples
Day 5: Present My PlatePresentation & plate a sample portionfor
EVERY student 10. Food Truck Choose a food truck theme Create a
menu Price menu items Creative marketing and Advertising toPromote
your business 11. Competition PracticePractice skills necessary for
Yule Log, SmallBites, CCAP or FCCLA Competitions: Day 1: Determine
which competition yourgroup will practice for. Read through
materials& required skills; Plan out week & check forneeded
ingredients Day 2, 4, 5: Practice for Competitions &
createsample plates for all classmates for feedback 12. CTSO/
Competitions:Practice skills necessary for CCAP or
FCCLACompetitions (Must be a different practice thanprevious week):
Day 1: Determine which competition your groupwill practice for.
Read through materials &required skills; Plan out week &
create Marketorder (submit by 11am) Day 2, 4, 5: Practice for
Competitions & createsample plates for all classmates for
feedback 13. Catering Prep: Day 1: Check calendar for upcoming
events.Decide what food and/or prep can be done inadvance. Research
catering in large quantities.Plan out week. Create a market order
ifnecessary. Days 2, 4,5: Food Prep for upcoming cateringevents.
14. Support Staff: Day 1: Deep Clean- drip pans, can opener, sinks,
ice machine, dish washer, walk-in, etc. Days 2, 4, 5- Rotate
between the following:Commercial Dishwasher: Correctly clean
commercialdishwasher, stack racks, put away and organizedishes,
polish glasses & silverware 3-Compartment Sink: Correctly
set-up 3 Compartment sink, wash all dishes with blades and/or other
dishes that do not go through the dishwasher, polish glasses &
silverware Linens: Correctly run commercial washer & dryer,
fold & organize laundry, iron linens 15. FOH Rotation: Day 1:
Table Settings Days 2: Napkin Folds Day 4: Customer Service Day 5:
FOH Assessment 16. Match the task with the rotationposition: My
PlateServSafe & Sanitation Practice & Receive Feedback for
FCCLA Competition & CCAP CTSO Competitions Friday
PresentationsCatering PrepYule Log, Small Bites, CTSO
SupportPrepares for upcoming events 17. IN YOUR BINDER: WORK-BASED
LEARNING LOG New ROTATION LOG PORTFOLIO REQUIREMENTS AZ CULINARY
STANDARDS 18. Reminder: WBL LOGS 5 HOURS PER Quarter for T-Shirt at
the end ofthe Year AND to attend field trips MUST BE SIGNED WITHIN
24 HOURS OFEVENT MUST LOG TIME-IN & TIME-OUT ON SIGN-INSHEET
HOURS MUST BE COMPLETED WITH JTEDCULINARY 19. ROTATION LOG RECORD
YOUR ROTATION &ASSIGNMENT/POSITION EVERY DAY TURN IN AT THE END
OF THE 6 WEEKROTATION FOR A GRADE 20. 5 RULES 21. 5 RULES 22. 1
Begin with the END inMIND 23. Begin with theEnd in Mind HOW MUCH
TIME DO TIME YOU HAVE & HOW MUCH TIME DO YOU NEED DEVELOP A
WORK PLAN BEFORE YOU BEGIN 24. Begin with theEnd in Mind How Much
Will This Recipe Cost to Make? COST How Can You Prevent Waste? How
Can You Utilize Extras or Leftovers? 25. Begin with theEnd in Mind
WHAT ARE THE INGREDIENTS and WHAT IS THE FUNCTION OF RECIPE EACH
INGREDIENT? HOW DO YOU USE &/OR PREP THE INGREDIENTS? ARE YOU
FAMILIAR WITH THE PREPARATION TECHNIQUES? 26. WHAT ELSE DO YOU NEED
TO KNOW ABOUT THERECIPE? 27. Begin with theEnd in Mind PLAN WHO IS
DOING WHAT? & WHEN? SYNERGY: HOW CAN YOU WORK TOGETHER TO
ACHIEVE MORE? 28. 2 BE AND 29. K-W-L: Attendance ProceduresWhat
IWhat I What Iwould likeknowlearned to learn PROPERTY OF PIMA
COUNTY JTED, 2010 33 30. Attendance Reminders Policies for
Reporting Attendance Policies for Make-up Work: o Unexcused=0 o
Assignment Binder o 3 days or Days missed +1 Policies for Tardies o
Unexcused=Alternate assignment o 3 Unexcused=Detention o 9
Unexcused=Parent/Teacher Conference 31. Absences: When absent, you
will be required to do aRouxbe assignment (we will explore
rouxbeand setup accounts tomorrow) Quiz grade = Grade for day
missed Must be completed within allotted time forabsences 32. What
is Rouxbe? http://rouxbe.com/cooking-school Email addresses are
needed to create accounts 33. REMINDER: Office Hours Tuesday,
2:45-3:30pm and Thursday 2:45 -3:30pm (Additional time slots
available uponrequest) Must sign up on white board NOTE: I do not
have office hours before school 34. K-W-L What IWhat I What I would
likeknowlearnedto learn38 35. 3 36. 4PRACTICE 37. prioritize
organize energize 38. 5 NOTHING LIKE 39. SUCCEED SU SUCCESS
SUCCESSSUCCEED SUCCEEDSUCCESS SUCCEED 40. REVISIT AZ STANDARDS
CHECK OFF THE STANDARDS COMPLETEDSO FAR IN ADVANCED CULINARY
INDICATE YOUR LEVEL: E- EXPERT, F-FAMILIAR, N- NOVICE 41. Parking
Lot Use a post-it to write down a question about todays learning.
Post it in the Parking Lot.If you do not have a question, you can
use a post-it to answer another students question.
