Week of: 12/08 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | Identify the common list of ingredients that fall into eight categories. | Read: Mixing Methods- Quick Breads Assignment: Pancakes Lab Plan and Recipe Annotation Assignment: Baking Notes |
Tuesday, | Successfully read and analyze a recipe with 80% accuracy to create a culinary creation. | Assignment: Pancakes Recipe Reading Comprehension (Pear Assessment) Assignment: Leaveners |
Wednesday, | | |
Thursday, | | LAB- Pancakes (muffin method of mixing) |
Friday, | | No School |
Cash- Culinary Basics- Unit 9 Overview
Intro to Baking
Week of: 12/01 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | Identify the varieties and characteristics of cheese, and give examples of each. | Finish watching Ratatouille DVD and complete movie viewing notes Assignment: Cheese Notes |
Tuesday, | | |
Wednesday, | Describe dairy milk and milk alternatives and their fat content. Identify the processes applied to milk. | Assignment: Egg Cookery Recipe Annotation and Lab Plan Assignment: Dairy Notes/Milk descriptions |
Thursday, | | Lab: Egg Cookery |
Friday, | | Activity: Parts of an egg Assignment: Unit 8: Eggs and Dairy Assessment (Pear Assessment) p.46 |
Cash- Culinary Basics- Unit 8 Overview
Eggs and Dairy
Work on any late/missing work
Week of: 11/24 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | | Assignment: Ratatouille |
Tuesday, | | Assignment: Ratatouille |
Wednesday, | | No School |
Thursday, | | |
Friday, | | |
Cash- Culinary Basics- Unit 8 Overview
Eggs and Dairy
Week of: 11/17 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | List factors that affect produce selection decisions. Identify procedures for purchasing and storing fruit.Identify and describe different types of fruit. Successfully read and analyze a recipe with 80% accuracy to create a culinary creation. | Read Unit 7 Overview Assignment: Broiled Pineapple Reading Comprehension (Pear Assessment) Assignment:Unit 7 Fruit Assessment |
Tuesday, | | Assignment: Sugar Cookies Recipe Annotation and Lab Plan Activity: Stand Mixer safety |
Wednesday, | | Lab: Sugar Cookies |
Thursday, | | Lab: Sugar Cookies |
Friday, | List the characteristics of eggs, and identify ways to keep them safe. Identify the parts of the eggs. | Assignment: Sugar Cookies Reading Comprehension (Pear Assessment) Assignment: Egg Notes |
Cash- Culinary Basics- Unit 7 Overview
Fruit
Open House for incoming Freshman: 6-7:30
Week of: 11/10 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | | Snow Day! |
Tuesday, | List factors that affect produce selection decisions. Identify procedures for purchasing and storing fruit.Identify and describe different types of fruit. | Assignment: Berry Banana Smoothie Lab Plan and Recipe Annotation Watch: Blender Safety Steps to Using a Blender Assignment: Guided Notes: Fruit (Begin to work on this) |
Wednesday, | | Lab: Berry Banana Smoothie Assignment: Guided Notes: Fruit (Cont. working on this) |
Thursday, | I can prepare various fruits | Assignment: Broiled Pineapple Recipe Annotation and Lab Plan Watch Together: How to Use the Broiler Edpuzzle and discuss Watch: Easy Ways To Cut a Mango Watch: Making a Fruit Sauce |
Friday, | I can prepare various fruits Successfully read and analyze a recipe with 80% accuracy to create a culinary creation. | Lab: Broiled Pineapples Assignment: Guided Notes: Fruit (Due today) |
Cash- Culinary Basics- Unit 7 Overview
Fruit
Week of: 11/03 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | Identify and describe different types of vegetables. | Read: Unit 6 Overview as an introduction Assignment: Guided Notes: Vegetables |
Tuesday, | Demonstrate the preparation of various types of vegetables. | Assignment: Garlic Parmesan Broccoli Lab Plan and Recipe Annotation Assignment: Cooking Vegetables Student Notes |
Wednesday, | | Review: Recipe for tomorrow’s lab (view original recipe) Watch: Sauteing and Stir Frying, Mincing Garlic video Activity: Gimkit (Vegetables) |
Thursday, | Cook various types of vegetables using appropriate methods. (boiling) | LAB: Garlic Parmesan Broccoli (steamed) |
Friday, | | Read: Unit 6 Overview as a review Assignment: Unit 6 Assessment (Pear Assessment) Assignment: Garlic Parmesan Broccoli Reading Comprehension (Pear Assessment) |
Cash- Culinary Basics- Unit 6 Overview
Vegetables
Week of: 10/27 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | I can identify and describe different types of potatoes. | Assignment: Good Eats- This Spud’s for You |
Tuesday, | | Assignment: Potato Lab Plan and Recipe Annotation Assignment: Cooking Potatoes (p.153) |
Wednesday, | I can Prepare potatoes using a variety of methods. (boil) | Lab: Mashed Potatoes |
Thursday, | Successfully read and analyze a recipe with 80% accuracy to create a culinary creation. | Assignment: Mashed Potatoes Reading Comprehension Pear Assessment Assignment: Unit 5 Pear Assessment Parent Teacher Conferences 4:30-6:30 |
Friday, | | No School |
Cash- Culinary Basics- Unit 5 Overview
Potatoes, Grains, and Pasta
Parent Teacher Conferences 4:30-6:30
End of Quarter-Turn in any late/missing work
Week of: 10/20 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | Identify and describe different types of pasta. | Assignment: Good Eats: Pasta |
Tuesday, | I can Identify 3 parts of a grain Identify and describe different types of pasta. | |
Wednesday, | | Assignment: Spaghetti and Homemade Sauce Lab Plan and Recipe Annotation Mince garlic with garlic press |
Thursday, | I can prepare pasta using a variety of methods. | Lab: Spaghetti and Homemade Sauce |
Friday, | Successfully read and analyze a recipe with 80% accuracy to create a culinary creation. | Activity: Lab Reflection Assignment: Spaghetti and Homemade Sauce Recipe Reading Comprehension (Edulastic) Assignment: Potato Notes (Fill in the Blank) |
Cash- Culinary Basics- Unit 5 Overview
Potatoes, Grains, and Pasta
Assignment: Guided Reading: Pasta
Week of: 10/13 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | I can interpret nutrition labels. I can Identify 3 parts of a grain. I can identify and describe different types of grains. | Assignment: Rice Pilaf Lab Plan and Recipe Annotation Assignment: Grains Notes |
Tuesday, | I can demonstrate how to prepare various grain using the correct cooking technique | |
Wednesday, | I can demonstrate how to prepare various grain using the correct cooking technique | Lab: Rice Pilaf |
Thursday, | . | Activity: Recipe Reflection Assignment: Guided Reading- Legumes p.158-164 Foundations 2 textbook Activity: Kitchen Inventory |
Friday, | | No School |
Cash- Culinary Basics-
Unit 5 Overview Potatoes, Grains, and Pasta
Week of: 10/06 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | I can demonstrate Mise En Place | Read: Unit 4 Overview Assignment: Pizza Recipe Annotation and Lab Sign-up Read Assignment: Pizza Nutrition Label (you’ll do this when you’re not in the lab) Watch: Demonstrating Mise En Place What is Mise en Place? (+ 5 Steps of Mise en Place) *go over how to knead dough (w/play dough) Reading the Food Label |
Tuesday, | I can interpret a nutrition label I can demonstrate Mise En Place | LAB: Pizza Assignment: Pizza Nutrition Label (on paper) |
Wednesday, | All students will be able to successfully read and analyze a recipe with 80% accuracy to create a culinary creation. | LAB: Pizza Assignment: Pizza Nutrition Label |
Thursday, | I can demonstrate Mise En Place | Activity: Kahoot-Nutrition Facts Label Assignment: Nutrition Facts Label Formative Assessment (Google Form) Assignment: Pizza Recipe Reading Comprehension Pear Assessment Summative |
Friday, | | Kitchen inventory and Organization Review notes from Unit Overview Assignment: Unit 4: Kitchen Basics/Nutrition Labels Summative Assessment Pear Assessment |
Cash- Culinary Basics- Unit 4 Overview
Kitchen Basics and Nutrition Labels
Week of: 9/29 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | I can choose the proper tool for the appropriate technique | Assignment: Knife Skills Video and Worksheet Activity: Blooket |
Tuesday, | Handle and use a knife properly and safely | Assignment: Chips and Salsa Lab Plan Activity: Knife Skills Demo, securing the cutting board, walking with a knife, claw grip, how to wash a knife, knife types, knife cuts Activity: Knife skills practice with play dough. Sanitize. |
Wednesday, | Use kitchen tools for the appropriate technique (How to cut an onions, tomatoes, and peppers) | LAB: Chips and Salsa |
Thursday, | All students will be able to successfully read and analyze a recipe with 80% accuracy to create a culinary creation. | Activity: Lab Reflection Assignment: Salsa Recipe Reading Comprehension (Pear Assessment) Assignment: Nutrition Facts Label |
Friday, | | Activity: Which Measuring Tool? Gimkit Assignment: Unit 3 Knives, Smallwares and Appliances Edulastic Summative Work on any missing/late work |
Cash- Culinary Basics- Unit 3 Overview, Unidad 3
Knives, Smallwares, and Kitchen Appliances
Week of: 9/22 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | Convert recipes to smaller and larger quantities. Identify different recipe formats and when to use each format. | Read Unit Overview Assignment: Recipe Formats Assignment: Doubling and Halving a Recipe |
Tuesday, | Use small and large appliances properly and safely -microwave, electric oven | Assignment: Caramel Corn Lab Plan (Mise en place- list equipment needed) Read: Microwave Cooking Slideshow; Watch Hot Spots video Assignment: Microwave Safety |
Wednesday, | | LAB: Caramel Corn |
Thursday, | | |
Friday, | | Assignment: UNIT 2 Assessment (Edulastic) |
Cash- Culinary Basics- Unit 2 Overview Unidad 2
Math Skills and Recipe Reading
Week of: Sept. 15 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, AR | Identify basic kitchen math calculations. | Activity: Review Gimkit Assignment: Unit 1 Assessment Peardeck Read: Kitchen Measuring Assignment: Kitchen Measuring Study: Recipe Abbreviations Quizlet |
Tuesday, | | Assignment: Granola Bars Lab Plan and Recipe Annotation
Activity: Practice turning on ovens (Bake > Temp. setting> Start) Read: Kitchen Measuring Notes (slides 4-17) Activity: Review games: Quizlet Live |
Wednesday, | Demonstrate safe and efficient cooking and baking techniques. Use small and large appliances properly and safely -microwave, electric oven | LAB: Granola Bars (Bake) |
Thursday, | Essential Skill: All students will be able to successfully read and analyze a recipe with 80% | LAB: Granola Bars (eat) Assignment: Granola Bars Recipe Reading Comprehension (Edulastic) UNIT 1 Assessment make-up day Activity: Gallon Man |
Friday, | Identify basic kitchen math calculations. | Activity: Gallon Man |
Culinary Basics Cash
Week of: Sept. 8 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | Summarize the 4 dishwashing procedures with 100% accuracy | Share out Kitchen Safety and Prevention Poster Activity: Dishwashing Demo Assignment: Dishwashing Steps Formative Activity: What not to do in the kitchen |
Tuesday, | Essential Skill: All students will be able to successfully read and analyze a recipe with 80% | Assignment: Play dough Lab Plan and Recipe Annotation Activity: Stovetop Burner tutorial Frigidaire Cooktop Get hairnets |
Wednesday, | Demonstrate safe and efficient cooking and baking techniques. Essential Skill: All students will be able to successfully read and analyze a recipe with 80% | LAB: Play dough |
Thursday, | Essential Skill: All students will be able to successfully read and analyze a recipe with 80% | |
Friday, | Identify personal hygiene practices to keep food safe. | Go over close read…MAKE SURE TO “TURN IN” ASSIGNMENTS IN GC Read: Sanitation & Safety slides 10-14 on Hygiene Ch 07 Foundations Assignment: Personal Hygiene Practices Formative Activity: Make Foodborne Illness Posters in groups |
Culinary Basics Cash
Week of: Sept. 1 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | | |
Tuesday, | Identify the class kitchen procedures. | Assignment: Class Expectations and Syllabus Assignment: All About Me |
Wednesday, | Identify the class kitchen procedures. | Assignment: All About Me copy and paste into Classmates Slide Assignment: Kitchen Group Request Form Assignment: Kitchen Safety Smart and answer questions |
Thursday, | Identify the common kitchen hazards | |
Friday, | Demonstrate the 4 steps to washing hands. | Assignment: Kitchen Safety and Prevention Poster Assignment: Kitchen Hazards Formative Assignment: Safety Contract Read: Kitchen Safety Quizlet set of terms |
Culinary Basics Cash
Week of: 12/15 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | | |
Tuesday, | | Assignment: Leaveners |
Wednesday, | | Assignment: Pretzels Lab Plan and Recipe (thaw dough) Read recipe Activity: pretzel shape making with playdough |
Thursday, | | LAB: Pretzels (yeast bread) |
Friday, | | Work on missing assignments! If you are all caught up, you can choose to play games, color, or socialize. No phones! Have a good Winter Break! See you in 2026! |
Cash- Culinary Basics- Unit 9 Overview
Intro to Baking
Week of: 01/05 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | | Assignment: Poptarts Lab Plan and Recipe Annotation |
Tuesday, | | LAB: Poptarts (biscuit method) Make Pie Crust Make Filling Bake |
Wednesday, | | LAB: Poptarts Make Frosting Eat!! |
Thursday, | | Assignment: Poptarts Recipe Reading Comprehension (Edulastic) Assignment: Unit 9: Intro to Baking Summative Edulastic |
Friday, | | |
Cash- Culinary Basics- Unit 9 Overview
Intro to Baking
Week of: 01/12 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | | |
Tuesday, | | |
Wednesday, | | Kitchen Cleaning |
Thursday, | | Kitchen Cleaning |
Friday, | | Kitchen Cleaning |
Cash- Culinary Basics- Unit 9 Overview
Intro to Baking