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					                                       Culinary Arts 1
                                 BLHS – Mr. Kahale Ahina
                                            Fall 2011
         September 7-9                    September 12-16                      September 19-23
                                                                            th
Introductions                      HACCP & Sanitation                   *20 Guest- Tim Franson “Top
Course Content                                                          Chef”
Expectations                                                            Kitchen Organization
                                                                        The Foodservice Industry
       September 26-30              October 3-6 (7th No School)                  October 10-14
Food Costing                       Creating Menus
                                   Art Inst. Scholarship Project –
                                   “Create & Cost a 2-Dish Meal”
          October 17-21                       October 24-28                  Oct. 31, November 1-4
Breakfast Cookery                  Breakfast Cookery                    Breakfast Cookery
Lab: Eggs (Fried- Easy, Med.,      Eggs: Omelets (Cheese, Fritatta)     Lab: Other (Breads, Potatoes)
Hard)
Oct 20th- Due: 75 Leadership
Points (End of Hex A)
 November 7-10 (11th Vets Day)             November 14-18               November 21-23 (24&25 T-Day)
                                   Garde Manger
                                   Labs: Appetizers & Salads

Nov. 28-30 & Dec. 1-2                       December 5-9                         December 12-16
                                   Sandwiches                           Meats
Dec. 1st- Due: 75 Leadership
Points (End of Hex B)
 December 19-20 (Winter Break)           January 4-6 (2-3 Winter Break)                January 9-13
                                       Career Portfolio:
                                        -Resume, Cover Letter, ABC’s of     Mon&Tues- Top Chef Planning
                                       Me, 3 Job Careers studied,           Wed- Gather Ingredients
                                       Pictures of you in action            Thurs- Prep & Pre-Cook
                                       *Dual Credit Registration            Friday 13th - Top Chef
  January 17-20 (16th MLK Day)                    January 23-27
Career Portfolio                       Monday 23rd- Due: All 300
                                       Leadership Points
Final Exam (Comprehensive)             Portfolio Due
                                       *Semester End
       This is a general plan of the topics studied in Culinary Arts 1. Weekly dates are tentative and
                          additional opportunities to volunteer and learn will arise.

				
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