Mrs. Angie Drago, M.Ed., CSFE
[email protected]
HAPPY NEW YEAR!
Weekly Overview 3/29-4/1
ProStart 1
Mon: LAB Production -- Mashed Potatoes
Tues: Makeup Day
Wed: Virtual
ProStart 2
Mon: LAB Production -- Art Dinner
Tues: LAB Sanitation
Wed: Virtual
Weekly Overview 3/22-26/2021
ProStart 1
Mon: LAB Production -- Handpies, dough, knife work
Tues: LAB Production -- Veloute, knife work
Wed: Virtual
Thurs: LAB Production -- Shrimp
Fri: LAB Production -- Shrimp Stock
Graded Assignments
Lab Production
Discussion
Slides & Review
ProStart 2
Mon: LAB Production -- Short Ribs
Tues: LAB Production --
Weekly Overview 3/15-19/2021
ProStart 1
Mon: Lab Production -- Concasse & Corn Relish/Stock Reduction
Tues: Lab Production -- Pie Crust/Shrimp/Grits
Wed: Virtual
Thurs: LAB Production -- Chicken & Mushroom Veloute
Fri: LAB Production -- Handpie Assembly
Graded Assignments:
Lab Production (3 hours)
Discussion -- Service Stories
Slides/Review -- Chapter 20: Principles of Service
ProStart 2
Mon: LAB Production -- Salad MEP/Cream Cheese Frosting/Butterscotch Sauce/Candied Nuts/Pie Crust
Tues: LAB Production & Service & Cleanup -- Leadership Tangi Luncheon
Wed: Virtual
Thurs: LAB Production -- Panna Cotta & Vanilla Wafers
Fri: LAB Production -- Art Dinner Dessert Plateup
Graded Assignments:
Lab Production (3 hours)
Discussion -- Gelatin
Slides/Review -- Chapters 20 (Cake/Pie) & 21 (Desserts)
Weekly Overview 3/8-12/2021
ProStart 1
Mon: Lab Production: Carrot Cake
Tues: Pre-ACT/ACT Test Day (virtual day for 9th & 12th)
Wed: Virtual
Thurs: LAB Production: Shrimp Fabrication & Mise en Place
Fri: LAB Production: Stock & Sauce
Graded Assignments:
ACT Prep Games(Kahoot)
Lab Production
ProStart 2
Mon: Lab Production: Tableside Caesar & Menu/Service Plans
Tues: Pre-ACT/ACT Test Day (virtual day for 9th & 12th)
Wed: Virtual
Thurs: LAB Production: Banquet Prep
Fri: LAB Production: Banquet Prep
Graded Assignments
Lab Production
Weekly Overview 3/1-5/2021
ProStart 1
Mon: Curriculum review; work day
Tues: Kahoots: Cooking Methods; baking
Wed: Virtual
Thurs: Lab Intro/Planning: Pot Pie
Fri: Lab Intro/Planning: BBQ Shrimp
Graded Assignments
Discussion -- Sandwiches
Slides & Review -- Sandwiches & Pizza
Log Book Slide -- Soup/Sauce
Kahoots: Cooking Methods, Intro to Baking
ProStart 2
Mon: Building Teams; Poultry kahoot; Menu Planning
Tues: Resumes & Cover Letters/Scholarship Essays
Wed: Virtual
Thurs: Lab Intro/Planning: Shrimp
Fri: Lab Intro/Planning: Chicken & stock
Graded Assignments
Discussion -- Exotic Shellfish
Slides & Review -- Seafood
Log Book Slide -- Poultry
Kahoot: Poultry
Weekly Overview 2/22-26/2021
ProStart 1
Mon: LAB -- Gumbo, Rice, Ag Service
Tues: LAB -- Gumbo, Rice, Ag Service
Wed: Virtual
Thurs: Log Book Work, Intro Lab
Fri: LAB -- Cream of Vegetable Soup
Graded Assignments
Discussion -- Cookies
Slides & Review -- Intro to Baking
Log Book Slides: Cooking Methods, Soup/Sauce
ProStart 2
Mon: LAB -- Ag Service
Tues: Menu Plans; Resume Assignment
Wed: Virtual
Thurs: Resumes & Scholarship Essays
Fri: Work Day
Graded Assignments
Discussion -- Personality/Careers
Slides & Review -- Building Successful Teams
Resume & Cover Letter or Scholarship Essay
Log Book Slides -- Cooking Methods, Poultry
Weekly Overview 2/18-2/19/2021
ProStart 1 & 2
Thurs: LAB -- Gumbo (or makeup day for students missing work)
Fri: LAB -- Gumbo (or makeup day for missing work)
Weekly Overview 2/8-12/2021
ProStart 1
Mon: Culinary Log Book Work Day; Cooking methods review
Tues: Intro Soups, Stocks Sauces
Wed: Virtual
Thurs: Kahoot: Cooking Methods
Fri: Kahoot: Soups, Stocks, Saucees
Graded:
Discussion -- *Optional Bonus Assignment: Food Service Heroes
Log Book Slides (long term): Cooking Methods
Kahoot: Cooking Methods
Kahoot: Soups, Stocks, Sauces
Chapter 17 Slides & Review: Stock, soup, sauce; intro to Gumbo lab
ProStart 2
Mon: LAB -- Test Kitchen/Art Center Tasting Menu
Tues: LAB -- Poultry Fabrication & Stock Mise en Place
Wed: Virtual
Thurs: LAB -- Poultry Stock
Fri: LAB -- Poultry Stock, storage, sanitation
Graded:
Discussion -- Poultry
Log Book Slides (long term): Cooking Methods
Chapter 17 Slides & Review: Poultry
Weekly Overview 2/1-5/2021
ProStart 1
Mon: LAB -- King Cake 1
Tues: LAB -- King Cake 2/Cooking methods
Wed: Virtual
Thurs: LAB -- Cooking methods/blanching & knife skills
Fri: LAB -- pairings
Graded Assignments
Discussion -- Food Pairings
Log Book Slides (long term): Cooking Methods
ProStart 2
Mon: LAB -- Food Storage; Test kitchen lab planning
Tues: LAB -- Tasting Menu
Wed: Virtual
Thurs: LAB -- Tasting Menu
Fri: LAB -- Tasting Menu
Graded Assignments
Discussion -- Cuisines & Costs
Log Book Slides (long term): Cooking Methods
Chapter 12 Slides & Review
Weekly Overview 1/25-29/2021
ProStart 1
Mon: LAB -- Wedge Salads/Knife Cuts/Plating
Tues: LAB -- Moist & Dry Heat Cooking Methods
Wed: Virtual
Thurs: Kahoot Review -- Salad/Chapter 15
Fri: Kahoot Review -- Cooking Methods Chapter 18
Graded Assignments
Discussion: Cooking Methods
Chapter 18 Slides & Review: Cooking Methods
Culinary Log Book -- Slides 7 & 8 (two types of salad)
Kahoots -- Chapters 15 & 18
ProStart 2
Mon: LAB -- Knife Cuts/Plate Presentations
Tues: LAB -- Broccoli
Wed: Virtual
Thurs: Kahoot Review -- Costing
Fri: Resumes, Cover Letters, Scholarship Essays & Applications
Graded Assignments
Discussion: Menu Planning
Chapter 10 Slides & Review: Labor Costs
Chapter 11 Slides & Review: Purchasing
Culinary Log Book: Plate Presentations & Knife Cuts
Weekly Overview 1/19-1/22/2021
ProStart 1:
Tues: LAB -- Potato Salad
Wed: Virtual
Thurs: Math Review/Log Book Assistance -- Costing
Fri: Kahoot Review --Salads/Dressings/Dips
Graded Assignments
Discussion: My favorite MLK quotes for the workplace
ProStart 2:
Tues: Walking Meeting -- Art Dinner
Wed: Virtual
Thurs: Menu Planning/Labor Costs intro
Fri: LAB -- TBA
Graded Assignments
Discussion: My favorite MLK quotes for the workplace
Weekly Overview 1/11-15/2021
ProStart 1:
Mon: Math Practice -- Equivalents, Unit Costing, Recipe Costing, Conversion Factor, EP/AP
Tues: LAB -- Flat Bread Dough
Wed: Virtual
Thurs: LAB -- Flat Bread & Hummus
Fri: LAB -- Emulsions
Graded Assignments:
Discussion -- oils
Chapter 15 slides & review
Culinary Log Book Slide 5 -- measurement
Culinary Log Book Slide 6 -- make or buy analysis
ProStart 2:
Mon: LAB -- Sanitation
Tues: LAB -- Sweet Rich Dough
Wed: Virtual
Thurs: LAB -- King Cake/Cost Analysis
Fri: LAB -- King Cake/Cost Analysis
Graded Assignments:
Discussion -- Reducing waste/repurposing
Chapter 9 slides & review
Sanitation Lab
Culinary Log Book Slide 6 -- Cost Analysis
Weekly Overview 1/4-8/2021
ProStart 1:
In-Person Plans
Mon: Virtual
Tues: Kahoot Chapter 14 (Review of Culinary Math)
Wed: Virtual
Thurs: Kahoot Chapter 6 (Review of Food Safety)
Fri: Review Lab Procedures/Sanitation LAB
Graded Assignments
Discussion: Unit Cost
Kahoot Chapter 14 & Chapter 6
Sanitation Lab
ProStart 2:
In-Person Plans
Mon: Virtual
Tues: NRAEF COA Applications
Wed: Virtual
Thurs: Chapter 8 Slides: Cost Control
Fri: Food Safety Review
Graded Assignments
Chapter 8 Slides & Review
Discussion: Cost Control
Kahoots: Math & Safety
End of Semester Overview 12/7-12/18 (two weeks)
ProStart 1:
In-Person Plans
Mon: AB1 -- exam study guide & review; measurement kahoots
Mon: AB4 -- LAB: Measurement & mise en place (pizza dough)
Tues: AB1 -- exam study guide & review
Tues: AB4 -- LAB: Measurement & mise en place (pizza)
Wed: Virtual
Thurs: AB1 -- Midterm Exam Open
Thurs: AB4 -- exam study guide & review
Fri: AB1 -- Midterm Exam Open
Fri: AB4 -- exam study guide & review
Mon: AB1 -- LAB: Measurement & mise en place (pizza dough)
Mon: AB4 -- Midterm Exam Open
Tues: AB1 -- LAB: measurement & mise en place (pizza)
Tues: AB4 -- Midterm Exam Open
Wed: Virtual
Thurs: Makeups
Fri: Makeups
Graded Assignments
Discussion: Food Insecurity
Culinary Log Book Slide 5: Measurement & mise en place
Midterm Exam
ProStart 2:
In-Person Plans:
Mon: Exam Study Guide & Review
Tues: Exam Study Guide & Review
Wed: Virtual
Thurs: Midterm Exam
Fri: Midterm Exam
Mon: LAB -- Legumes
Tues: LAB -- Legumes
Wed: Virtual
Thurs: Makeups
Fri: Makeuips
Graded Assignments
Discussion: Food Insecurity
Midterm Exam (Level One Comprehensive Exam)
Culinary Log Book Slide 7: Legumes
Weekly Overview 11/30-12/4
ProStart 1:
In-Person Plans
Mon: Intro to measurement; Kahoot Review -- Measurement units and abbreviations
Tues: Units & Systems of Measure; Equivalents; EP/AP/Yield Percent Practice
Wed: Virtual
Thurs: Tipping Practice; Kahoot Review -- Equivalents
Fri: Intro to costing -- unit cost, recipe costing
Graded Assignments
Discussion -- "Things I measure"
Chapter 14 Slides & Review
Kahoot Review -- Measurement units/abbreviations
Kahoot Review -- Measurement equivalents
ProStart 2:
In-Person Plans
Mon: Work Day; Chapter 7
Tues: LAB -- Corn/Crab Bisque MEP
Wed: Virtual
Thurs: LAB -- Corn/Crab Bisque; Potato/Grain Recipes
Fri: LAB -- Potato/Grain Recipes
Graded Assignments
Discussion -- "Dumplings around the world"
Log Book Entry -- Potato and/or grain recipes
GIMKIT Review -- ProStart 1 Exam
Weekly Overview 11/16-11/20
ProStart 1:
In-Person Plans:
Mon: LAB DAY: AP/EP -- Latkes
Tues: LAB DAY: Sanitation
Wed: Virtual
Thurs: Kitchen Math Concepts & practice
Fri: Independent work day
Graded Assignments:
Discussion: Holiday Food Traditions
Sanitation Lab
Log Book Entries: AP/EP & Mise en Place
Chapter 14 Slides/Review: Kitchen Math
ProStart 2:
In-Person Plans:
Mon: LAB DAY: Veggies/Fruit: Potatoes & 6 onion soup MEP
Tues: LAB DAY: Veggies/Fruit: 6 onion soup, flambeed fruit
Wed: Virtual
Thurs: LAB DAY: Sanitation
Fri: Independent work day
Graded Assignments:
Discussion: Holiday Food Traditions
Sanitation Lab
Log Book Entries: Vegetables, Fruit, Potatoes/Grains
Chapter 7 Slides/Review: Potatoes & Grains
Weekly Overview 11/9-11/13
ProStart 1:
In-Person Plans:
Mon: LAB DAY: Sliced/Sauteed Onions; Crispy Chickpea Mise en place
Tues: LAB DAY: Crispy Spiced Chickpeas (Jerk, 5 Spice, Garam Masala, Tex Mex, Cajun)
Wed: Virtual
Thurs: BMI, BMR & Nutrition Intro
Fri: Kahoot Ch. 13
Graded Assignments
Discussion (continued from last week): Food/Senses
Lab Documentation/Reflections: Spices
Kahoot Chapter 13
ProStart 2:
In-Person Plans:
Mon: LAB DAY: Marchand de vin; Eggs Hussarde Mise en place
Tues: LAB DAY: Hollandaise; Eggs Hussarde
Wed: Virtual
Thurs: LAB DAY: Breakfast & High Tea
Fri: TBA (Lab or Class/Costing)
Graded Assignments
Discussion: Lesser-known produce
Lab Documentation/Reflections: Upscale Breakfast
Chapter 6 Slides/Review: Vegetables
WEEKLY OVERVIEW: 11/2-11/6
ProStart 1:
In-Person Plans:
Mon: LAB DAY -- Mise en place/Midnight Pasta
Tues: ELECTION DAY HOLIDAY
Wed: Virtual
Thurs: Kahoot Review -- Chapter 12; Lab Intro
Friday: Makeup Day *End of six weeks*
Graded Assignments:
Discussion: My favorite flavors
Chapter 13 Slides/Review: Kitchen Basics
Lab Reflections (with home lab component for virtual students): Safety, Equipment, Knife Usage, Recipe Intro, Mise En Place
Chapter 12 Kahoot Review
*Bonus Opportunity: Mise en place instructional video*
ProStart 2
In-Person Plans:
Mon: LAB DAY: Omelets
Tues: ELECTION DAY HOLIDAY
Wed: Virtual
Thurs: Costing Lessons
Fri: Makeup Day *End of six weeks*
Graded Assignments:
Discussion: Costing individual items
Chapter 4 Slides/Review: Breakfast Foods
Lab Reflections (with home lab component for virtual students): Candy & omelets
*Bonus Opportunity: Quail egg plate-up & recipe
WEEKLY OVERVIEW: 10/26-10/30
ProStart 1:
In-Person Plans:
Mon: Lab reflections; discussion posts; Kahoot Review -- Chapter 11 (equipment)
Tues: Lab Safety Procedures & equipment
Wed: Virtual
Thurs: flow of food review; independent work day
Fri: LAB DAY: knife skills: Alliums & herbs(chiffonade)
Graded Assignments:
Discussion: "Must have" Tools
Chapter 12 Slides & Assessment: Knives & Smallwares
Lab Reflections: Safety, Equipment, Knife usage, recipe intro, mise en place
Chapter 11 Kahoot (Foodservice Equipment)
ProStart 2:
In-Person Plans:
Mon: LAB DAY: Egg Temps & lab reflections; Kahoot Review: Chapter 3
Tues: LAB DAY: Candy Apples Prep (wax removal)
Wed: Virtual
Thurs: LAB DAY: Ripe Bananas, banana pudding & Candied Apples
Fri: LAB DAY: Candy Apples
Graded Assignments:
Discussion: Sugar Temps
Chapter 5 Slides/Assessment: Fruits
Lab Reflections: Eggs
Kahoot Review: Chapter 3 (Eggs & Dairy)
*BONUS OPPORTUNITY: Quail Eggs
WEEKLY OVERVIEW: 10/19-10/23
ProStart 1:
In-Person Plans:
- Tues: Gimkit Review(workplace safety); Foodservice Equipment Discussion Photos
- Thurs: LAB -- Sanitation procedures/practice; lighting pilots; knife skills intro
(Mon, Wed & Fri: VIRTUAL)
Graded Assignments:
Discussion: Foodservice Equipment (photo component required)
Chapter 10 Slides/Assessment: Workplace Safety
Chapter 11 Slides/Assessment: Foodservice Equipment
ProStart 2:
In-Person Plans:
- Tues: Costing Practice; Videos: Egg Temps; Safety Contracts, Mise En Place Lab
- Thurs: LAB -- Egg Temps
(Mon, Wed & Fri: VIRTUAL)
Graded Assignments:
Discussion: Omelets around the world
Chapter 3 Slides/Assessment: Eggs & Dairy
Lab Reflections: Egg Temps
WEEKLY OVERVIEW: 10/12-10/16
ProStart 1:
- Chapter 9 Slide presentation/assessment (graded)
- Discussion Post: Louisiana Restaurant Inspections (graded)
- Safety Audit & Reflection (graded)
- Kahoot temperatures review (graded)
ProStart 2:
- Chapter 1 slide presentation/assessment(graded)
- Chapter 2 slide presentation/assessment (graded)
- Discussion Post: Marketing Tactics (graded)
- LAB: Sanitation (graded)
WEEKLY OVERVIEW: 10/5-10/9
ProStart 1:
- Chapter 8 Slide presentation & assessment (graded)
- Discussion Post: Food Safety observations (graded)
- Thermometer calibration
- Kahoot temperatures review (graded)
ProStart 2:
- OnCourse Assignment: Master Cleaning Schedules (graded)
- Discussion Post: pantry pests (graded)
- LAB: Sanitation (graded -- Monday, Thursday, Friday)
WEEKLY OVERVIEW: 9/28-10/2
ProStart 1:
- Chapter 6 Slide presentation & assessment (graded)
- Chapter 7 Slide presentation & assessment (graded)
- Discussion Post: Virtual & Blended Learning Reflections (graded)
- Lab Tour & Handwashing practice (Tuesday & Friday)
- Playing selfie kahoots (just for fun; will be posted Wednesday)
ProStart 2:
- Finish Kahoot Review (graded -- see zoom recordings in class resources)
- Discussion Post: Covid Reopening Guidelines (graded)
- LAB: Sanitation (graded -- Monday & Thursday)
- Playing selfie kahoots (just for fun; will be posted Wednesday)
WEEKLY OVERVIEW: 9/21-25
ProStart 1:
- Chapter 4 Slide presentation & assessment (graded)
- Chapter 5 Slide presentation & assessment (graded)
- Discussion Post: Professionalism & Communication (graded)
- Selfie Kahoots (optional/bonus)
ProStart 2:
- Exam Gimkit & Kahoot Review (graded -- see zoom recordings in class resources)
- Selfie Kahoots (optional/bonus)
- LAB: Sanitation (canceled)
WEEKLY OVERVIEW: 9/16-9/18 (abbreviated week, due to Hurricane Sally)
ProStart 1:
- Discussion Post: Employee Expectations (graded)
- Chapter 3 Slide Presentation & Assessment (graded)
- Selfie Kahoots & Introductions
ProStart 2:
- Exam Review Slides & Assessment: Foodservice Equipment/Knives & Smallwares (graded)
- Selfie Kahoots & Introductions
WEEKLY OVERVIEW: 9/8-9/11
ProStart 1:
- Discussion Post: Restaurant Trends & Covid (graded)
- Chapter 1 Kahoot Review (graded)
- Chapter 2 Slide Presentation & Assessment (graded)
- Zoom: Friday, 9/11, 8:00 am or 1:00 pm (optional)
ProStart 2:
- Discussion Post: Restaurant Trends & Covid (graded)
- Final Exam Review: Industry History & influential chefs/entrepeneurs (graded)
- Kahoot Review: Industry History (graded)
- Zoom: Friday, 9/11, 11:00am (optional)
WEEKLY OVERVIEW: 8/31-9/4
ProStart 1:
- Introductory Assignment (graded)
- Syllabus (graded)
- Program Waiver (graded)
- Program Application (graded)
- Chapter 1 Slide Presentation (graded)
- Zoom: Friday, 9/4, 8:00 am & 1:00 pm (optional)
ProStart 2:
- Introductory Assignment (graded)
- Syllabus (graded)
- Program Waiver (graded)
- Program Application (graded)
- Kahoot Exam Review (graded)
- Zoom: Friday, 9/4, 11:00am (optional)