Nov. 10th-14th

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)
• List the proper ingredients for sauces and explain how to create them. (Ch. 17)
• Identify ways to use sauces. (Ch. 17)

1. Skim Stock
2. Freeze Stock
3. Make Minestrone & Clam Chowder

Tues.

​

​

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)
• List the proper ingredients for sauces and explain how to create them. (Ch. 17)

Soup Lab Plan

Reheating Soup

​

​

Wed.

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)
• List the proper ingredients for sauces and explain how to create them. (Ch. 17)
• Identify ways to use sauces. (Ch. 17)

Soup Lab Day 1-Prep

Broccoli Cheddar

Vegetable Bisque

Chicken Noodle

​

Thurs.

• Prepare the mother sauces, and describe other sauces made from them. (Ch. 17)
• Prepare various small sauces. (Ch. 17)

Soup Lab Day 2

Broccoli Cheddar

Vegetable Bisque

Chicken Noodle

Cooling Soup

Fri.

• Prepare the mother sauces, and describe other sauces made from them. (Ch. 17)
• Prepare various small sauces. (Ch. 17)

Watch video on sauces

​

Nov. 17-21

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)
• List the proper ingredients for sauces and explain how to create them. (Ch. 17)
• Identify ways to use sauces. (Ch. 17)

Soup Lab

Tues.

​

​

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)
• List the proper ingredients for sauces and explain how to create them. (Ch. 17)

Soup Lab

Wed.

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)
• List the proper ingredients for sauces and explain how to create them. (Ch. 17)
• Identify ways to use sauces. (Ch. 17)

• Sauce Notes

Thurs.

• Prepare the mother sauces, and describe other sauces made from them. (Ch. 17)
• Prepare various small sauces. (Ch. 17)

Lab: Sauce & Pasta

Fri.

• Prepare the mother sauces, and describe other sauces made from them. (Ch. 17)
• Prepare various small sauces. (Ch. 17)

​

Review and Catch Up

​

​

November

24 & 25th

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

Lab Essential Skills:

• Demonstrate food safety and sanitation procedures
• Demonstrate professional food preparation methods and technique

Operational Thankful Cake Drop

Tues.

​

Lab Essential Skills:

• Demonstrate food safety and sanitation procedures
• Demonstrate professional food preparation methods and technique

Operational Thankful Cake Drop

Wed.

Thanksgiving Break

At Home Extra Credit Opportunity

Thurs.

Thanksgiving Break

​

Fri.

Thanksgiving Break

​

​

​

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

• Identify hand tools and small equipment. (Ch. 12)

Different Kinds of Cakes

​

Tues.

​

• Explain the difference between seasoning and flavoring. (Ch. 13)

PT Conferences

*Spice and cake

Video with Notes

Spice Capades Video

Spice It Up Research

​

Wed.

• Explain the difference between seasoning and flavoring. (Ch. 13)

Spice It Up Research

​

Thurs.

​

• Describe and demonstrate basic preparation techniques. (Ch. 13)

​

PT Conferences

Lab: Cake

​

Fri.

Lab Essential Skills:

• Demonstrate food safety and sanitation procedures
• Demonstrate professional food preparation methods and technique

Lab: Cake

Sept. 8-12

Week 2

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

​

Emergency Plans

Complete Ch. 1-

Intro to Food Service

​

Tues.

​

🍽️ Ch. 1 Skills- Peer Share Worksheet

Kitchen Safety Showdown

​

​

Wed.

Safety and Sanitation in the Kitchen

• Learning the Classroom
• Ch. 3 and 4 Professional Expectations and Communication Skills
• Define professionalism and communication, and explain what it means to hospitality professionals.

Classic Kitchen Brigade

Kitchen Hierarchy OR Organisation Structure I Chef’s position & responsibilities I Commis 1 2 3

*Complete the assignment in google classroom.

​

Thurs.

• Identifying proper safety and sanitation practices
• Ch. 3 and 4 Professional Expectations and Communication Skills
• Define professionalism and communication, and explain what it means to hospitality professionals. (CH. 3 and 4)

Chapter 3: Professional Expectations

ProStart 1, Ch. 3 Professional Expectations

Fri.

Ch. 3 and 4 Professional Expectations and Communication Skills

• Define professionalism and communication, and explain what it means to hospitality professionals. (CH. 3 and 4)

Read: Google Slides

Create: Professional Image Activity (slide 7)

Sept. 15-19

Week 3

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

​

Complete Professional Look & Expectation Posters

100 Food Hacks I Learned In Restaurants

Tues.

​

Safety and Sanitation Guided Reading

Wed.

Safety and Sanitation in the Kitchen

• Learning the Classroom
• Ch. 3 and 4 Professional Expectations and Communication Skills
• Define professionalism and communication, and explain what it means to hospitality professionals.

Cookie Lab Day 1- Mise En Place

Thurs.

• Identifying proper safety and sanitation practices
• Ch. 3 and 4 Professional Expectations and Communication Skills
• Define professionalism and communication, and explain what it means to hospitality professionals. (CH. 3 and 4)

Cookies Lab Day 2- Mix and Pan

​

​

​

Fri.

ServSafe Food Handler Guide

• Define what a foodborne illness is
• Identify biological, chemical and physical hazards
• Analyze the five common behaviors that cause foodborne illness

​

Safety and Sanitation

“Food Safety Is Important”

“Personal Hygiene”

Slides 1-23

Guided Notes Pages 1-6

Sept. 22-26

Week 4

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

Ch. 3 and 4 Professional Expectations and Communication Skills

• Define professionalism and communication, and explain what it means to hospitality professionals. (CH. 3 and 4)

Lab Jobs

Kitchen Tour/Scavenger Hunt

Tues.

​

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

Safety and Sanitation

Controlling Time and Temperature

Slides 22-32

Guided Notes Pages 6-9

Wed.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

Lab Planning- Who is doing what?

​

Safety and Sanitation

Cross Contamination

Slides 33-39

Guided Notes Pages 9-11

Thurs.

• Identifying proper safety and sanitation practices
• Ch. 3 and 4 Professional Expectations and Communication Skills
• Define professionalism and communication, and explain what it means to hospitality professionals. (CH. 3 and 4)

Grill Cheese and Tomato Soup Lab

Grilled Cheese Sandwich Recipe (My Trick Makes It Perfect!) | The Kitchn

How to Dress Up a Can of Tomato Soup - A Duck's Oven

Fri.

• List personal behaviors that can contaminate food. (Ch. 7)
• Identify ways to handle ready-to-eat food safely. (Ch. 7)
• Explain how to maintain a clean and sanitary operation. (Ch. 7)

Safety and Sanitation

Cleaning and Sanitizing

Slides 40-47

Guided Notes Pages 11-13

Sept. 29-

Oct. 3

Week 5

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

Cutting Like a Pro WS

Tues.

​

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

Knife Skills Video

(Hard copy DVD)

With WS

​

Wed.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

Your team has been assigned a soup-

Read Recipe

Prep Lab- Knife Skills

Thurs.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

Lab- Putting it all together

(Cooling)

Fri.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

Lab- Reheating

Gateway Sign Up

Oct. 6-

Oct. 10

Week 5

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

• Identify hand tools and small and large equipment. (Ch. 12)

​

Equipment Infograph Poster- Canva- in Class

​

Tues.

​

• Identify hand tools and small and large equipment. (Ch. 12)

​

Equipment Infograph Poster- Canva- In class

​

Wed.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

Taco Lab Planning

-Finish Poster

Thurs.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)
• Identify hand tools and small equipment. (Ch. 12)
• Demonstrate the classical knife cuts. (Ch. 12)

Lab- Putting it all together

Summative- Safety and Sanitation

Fri.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

*Reheat (Taco Lab)

Gallery Walk -Equipment Infograph Poster- Canva

(Monday)

Oct. 13-

Oct. 17

Week 5

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

• Identify hand tools and small and large equipment. (Ch. 12)

​

Equipment Infographic Poster- Due & Reflection Sheet

ServSafe Sanitation Review

Discuss HACCP

​

Tues.

​

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)
• Identify hand tools and small equipment. (Ch. 12)
• Demonstrate the classical knife cuts. (Ch. 12)

Lab- Putting it all together

Summative- Safety and Sanitation

Wed.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)

Army Challenge

Thurs.

• Outline procedures for storing food. (Ch. 8)
• Outline procedures for preparing and cooking various TCS foods. (Ch. 8)
• Outline procedures for holding, cooling, and reheating TCS food. (Ch. 8)
• Identify ways to handle food ready for service. (Ch. 8)
• Identify hand tools and small equipment. (Ch. 12)
• Demonstrate the classical knife cuts. (Ch. 12)

Servsafe Reviews and Information

Salad Unit Assignment

Fri.

No School

​

Sept. 2-5

Week 1

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

​

​

Tues.

​

• First Day Back

Welcome Back and Introductions

Get to Know You Sheet

Syllabus slide deck

Rosko Culinary Skills-Syllabus.docx

Expectations

Wed.

Safety and Sanitation in the Kitchen

• Learning the Classroom
• Ch. 3 and 4 Professional Expectations and Communication Skills
• Define professionalism and communication, and explain what it means to hospitality professionals. (CH. 3 and 4)

Sanitation and Safety | Kitchen Essentials

🍴 Culinary Safety & Sanitation Video Worksheet

Thurs.

• Identifying proper safety and sanitation practices
• Ch. 3 and 4 Professional Expectations and Communication Skills
• Define professionalism and communication, and explain what it means to hospitality professionals. (CH. 3 and 4)

Welcome to the INdustry and finish the video

​

​

Fri.

Ch. 3 and 4 Professional Expectations and Communication Skills

• Define professionalism and communication, and explain what it means to hospitality professionals. (CH. 3 and 4)

Chapter 1: Welcome to the INdustry

*6 Sections

​

Oct. 27-31

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

• Explain the roles of salads on the menu. (Ch. 15)
• Identify and describe the various ingredients used to make salads. (Ch. 15)
• List the four parts of a salad, and explain the role of each. (Ch. 15)
• Identify procedures for preparing, cleaning, and storing salad greens. (Ch. 15)

Salads-Notes

Tues.

​

• Prepare several types of sandwiches. (Ch. 16)

Sandwich Lab Planning-Wheel of Names to Decide

Open Face Recipe-Close Reading

Club Recipe-Close Reading

Wrap Recipe-Close Reading

Cold Recipe-Close Reading

Submarine Sandwich Recipe- Close reading

Grilled Sandwich Recipe-Close reading

Wed.

• Prepare several types of sandwiches. (Ch. 16)
• Demonstrate professional food safety and sanitation procedures
• Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs

Sandwich Lab-Day 1

Thurs.

• Prepare several types of sandwiches. (Ch. 16)
• Demonstrate professional food safety and sanitation procedures
• Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs

Sandwich Lab-Day 2

End of Quarter 1

Fri.

​

No School

Nov. 3-7

Learning Target(s)

Tasks To Complete

(Deadlines)

Mon.

• Reflect on several types of sandwiches. (Ch. 16)
• Demonstrate professional food safety and sanitation procedures
• Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs

Sandwich Reflections Due -Summative

Complete the Servsafe Reviews thus far

Finish watching the Video with Notes on Sandwiches

Tues.

​

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)
• List the proper ingredients for sauces and explain how to create them. (Ch. 17)
• Identify ways to use sauces. (Ch. 17)

Stocks, Soups, & Sauces Ch. 17 review

Wed.

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)

Alton Brown: Stocks & Study Guide

Thurs.

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)

​

Lab Planning for next week

Fri.

• Identify the four essential parts of stock and the proper ingredients for each. (Ch. 17)
• List and explain the various types of stock and their ingredients. (Ch. 17)

Lab Planning for next week and preparing food for others