Weekly+Announcements

__ Check this page frequently for assignment updates and requirements. Normally I will update on Wednesday mornings. Scheduled class connects (CC) will be held on Wednesdays at noon (unless otherwise scheduled). __ Final Exam Due to state testing, we will not have a "live" class connect on April 23 & 30. All assignments are considered "Past Due" at this point. Grades of zero have been assigned. Be sure to check your Engrade account for missing work. Remember zeros can easily be replaced by simply turning in your work. Directions to the final exam can be found on this Wiki page. On the right side under Final Exam. You are to turn your final exam in on Engrade - under assignments (I told you quizzes earlier but it is under assignments) As always, kmail me if you have any questions.

Week of April 9 - 15 Assignments: Wednesday - attend class connect if possible. If you cannot attend, be sure to watch the recording. Also complete the survey form so I have record of your attendance. Thursday - Tuesday - this week we are learning about microwaves. Notes can be found in the class connect. Also view this helpful video. ¨http://viewpure.com/dPgV5xDZBng Assignments past due: Carbohydrates lab - 1/29/14 Protein lab - 2/13/14 Moist heat 3/5/14 Review Questions 3/19/14



Nutrient One quiz - 4/7/14 (Under the quiz tab on Engrade)

Dessert "Mystery" lab - 4/16/14

Week of March 26 - 28 Next week is spring break. No classes Assignments: Wednesday - attend the class connect if possible. If you cannot be sure to watch the recording. Also complete the survey form so I have record of you attending/listening. Thursday - Friday - I have attached a copy of the class connect slides. Take a look at the past due assignments and the new assignments. Also be sure to check Engrade for any missing work.

Video Link: Measuring Ingredients properly http://viewpure.com/0v-ulU_mi7o

Week of March 19 - 25, 2014 No "Live" class connect this week due to state testing. Assignment: Take a look at the following PowerPoint. It will give you updated assignment information. Please kmail me if you have any questions.





Week of March 12 - 18, 2014 FYI: There will be no "live" class connect next week due to testing! Assignments: Wednesday - attend the "live" class connect if possible. If you cannot attend, be sure to watch the recording. Also be sure to complete the survey so I have record of your attendance.

Thursday - Tuesday Carbohydrates Lab - past due! Protein Lab - past due! Moist heat Lab - was due 3/5/14 Study Review Questions - turn in to Engrade by 3/19/14 - see below Quiz over - carbohydrates, fats, protein and cooking methods. Will be posted in Engrade on 3/20/14

This week we discussed vitamins, minerals and water. Be sure to take a look at the notes and the handout on vitamins.



Week of March 5 - 11, 2014 Assignments: Wednesday - Attend the class connect if possible. If you cannot, be sure to watch the recording. Also be sure to complete the survey so I have record of your attendance. Thursday - Study Review questions, Complete the following questions and turn in to Engrade. Due 3/19/14 (I put both formats here - Word and .pdf) Friday - Tuesday - continue to work on your labs. Let me know if you have any questions. Carbohydrate Lab - past due (zeros are already in place. Please complete ASAP) Protein Lab - past due 2/19/14 (Zeros go in next week) Moist heat lab - 3/5/14 Happy Cooking!!!

Week of February 26 - March 4, 2014 Standards:CA-ICA-7. Students will perform basic food preparations of poultry,meat, dairy, fruits, and vegetables using proper commercial kitchen equipment and techniques to examine the fundamental methods, as applied in a commercial kitchen.CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water.CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water.CA-ICA-10. Students will identify various food products used in a commercial food service operation and list the proper handling and storage procedures for each Assignments:Wednesday - attend class connect. If you cannot attend, be sure to watch the recording. Remember to take the survey for attendance purposes.Thursday - Tuesday -This weeks lesson was on fats/lipids. Be sure to look at the notes covered in our class connect or see the PowerPoint below. Continue with your labs. Carbohydrates lab - PAST DUE!!!!Protein lab - due February 19, 2014 (zeros will go in next week)Moist heat lab - due March 5, 2014 Video Link: (Bill Nye) [|http://][|viewpure.com/8j7VwLhMIlQ] PowerPoint Notes: Moist Heat Cooking Recipes

Week of February 19 - 25, 2014 Standards: CA-ICA-7. Students will perform basic food preparations of poultry,meat, dairy, fruits, and vegetables using proper commercial kitchen equipment and techniques to examine the fundamental methods, as applied in a commercial kitchen.CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water. CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water. CA-ICA-10. Students will identify various food products used in a commercial food service operation and list the proper handling and storage procedures for each Assignments: Wednesday - attend class connect. If you cannot attend the live session, be sure to watch the recording an complete the survey. Thursday - Tuesday - Moist heat cooking. Be sure to check out the moist heat cooking notes. Work on the following labs Carbohydrates lab - past due!!! Protein Lab - due February 19 Moist heat lab - due March 5



Week of February 12 - 18, 2014 Standards:CA-ICA-7. Students will perform basic food preparations of poultry,meat, dairy, fruits, and vegetables using proper commercial kitchen equipment and techniques to examine the fundamental methods, as applied in a commercial kitchen.CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water.CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water.CA-ICA-10. Students will identify various food products used in a commercial food service operation and list the proper handling and storage procedures for eachAssignments: Wednesday - attend class connect. If you cannot attend make sure you listen to the recording. Be sure to take the survey so that you get credit for attendance. Protein lab is due! Thursday - Friday - Holiday Monday - Holiday Tuesday - Engrade - I have created an assignment in Engrade titled: Mystery Lab. Tell me what type of lab you would like to see the class complete. A single word and/or short description will work.

Week of February 5 - 11, 2014

Standards: CA-ICA-7. Students will perform basic food preparations of poultry,meat, dairy, fruits, and vegetables using proper commercial kitchen equipment and techniques to examine the fundamental methods, as applied in a commercial kitchen.CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water. CA-ICA-10. Students will identify various food products used in a commercial food service operation and list the proper handling and storage procedures for each Assignments: Wednesday - No class connect due to teacher training Thursday - Tuesday - continue to work on your labs. The carbs lab is PASSED DUE. Zeros will start going in next week. Protein lab is due February 12. Lab reminders: Remember that your lab should be challenging. Don't make something that you have made 100 times before. Try something new. Also stay away from boxed mixes - Hamburger Helper, etc. I want to see you actually make things from scratch. Canned spaghetti sauce - YUCK! :-)

Make sure you are using the correct lab form and have included all the information on the form including - recipe directions, a picture of YOU making the product and answering the questions.

Thursday - No "Live Office" due to teacher training. Kmail me if you have questions

Engrade - I have created an assignment in Engrade titled: Mystery Lab. Tell me what type of lab you would like to see the class complete. A single word and/or short description will work.

End of Year Activity - GCA has decided there will NOT be an end of year activity. I will talk more about this in the next class connect.

FYI: (So you can start thinking and planning) The next lab will also involve protein. You will have to select a different type of protein and use a different cooking method. More to come.... It will be due February 26!

Week of January 29 - February 4, 2014

Standards: CA-ICA-7. Students will perform basic food preparations of poultry,meat, dairy, fruits, and vegetables using proper commercial kitchen equipment and techniques to examine the fundamental methods, as applied in a commercial kitchen. CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water. CA-ICA-10. Students will identify various food products used in a commercial food service operation and list the proper handling and storage procedures for each

Assignments: Wednesday - NO class connect. This week GCA has reserved for ILP conferences Wednesday - Carbohydrate lab is due - be sure to use the proper lab forms and place in the Engrade "turn in" box Thursday - NO "Live Office" Wednesday - Tuesday - This week we will be covering proteins. Take a look at the PowerPoint I have created. At the end, you will find your next lab assignment. Also in the PowerPoint there are two videos and one web page I want you to watch/visit. The links can be found in the PowerPoint. I have posted a few recipes for the protein lab - you are welcome to use or you can choose your own. Please make sure that your labs are challenging. Don't make a dish that you have made 100 times before. Try something new. Also avoid pre-made/boxed foods. Ex: Hamburger helper, canned spaghetti sauce, etc. Make your items from scratch.

Week of January 22 - 28, 2014

Standards: CA-ICA-7. Students will perform basic food preparations of poultry,meat, dairy, fruits, and vegetables using proper commercial kitchen equipment and techniques to examine the fundamental methods, as applied in a commercial kitchen. CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water. CA-ICA-10. Students will identify various food products used in a commercial food service operation and list the proper handling and storage procedures for each

Assignments: Wednesday - attend class connect Thursday - "Live Office" from 12:00 - 12:30. Link is on the Wiki home page. This is time for all of my students to ask me questions "live" about the current lesson Friday - Tuesday - Continue working on carbohydrate lab - directions were covered last week in the cc. Lab is due on Wednesday 1/29/14 Our next lab will be protein - so be thinking! Helpful information:

Week of January 15 - 21, 2014

Standards: CA-ICA-7. Students will perform basic food preparations of poultry,meat, dairy, fruits, and vegetables using proper commercial kitchen equipment and techniques to examine the fundamental methods, as applied in a commercial kitchen. CA-ICA-9. Students will examine an introduction to nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals and water. CA-ICA-10. Students will identify various food products used in a commercial food service operation and list the proper handling and storage procedures for each

Assignments: Class announcements: Starting this week, weekly assignments will be updated on Wednesdays. You will also notice that I will be hosting "Live" office hours on Thursdays from 12:00 until 12:30. Feel free to jump into my office to ask me questions about your assignments. Please note this is for ALL my students, not just culinary. As always, you can kmail me anytime! Wednesday: Attend class connect Thursday - Tuesday: Begin planning your "Grain" Lab Video links: Cooking rice - [] Cooking pasta - []

Thursday - Live Open Office at 12:00 - 12:30. This is for any questions you might have about the lesson. http://www.tinyurl.com/ebowden Other helpful info

Week of January 6 - 10, 2014

Happy New Year!!! There will be no class connect this week. We will start class connects next week. By this time, your grades should be up to date in Engrade - DOUBLE CHECK!!! Here are a few documents to take a look at - they have been updated for semester two



I look forward to talking with you next week!!!

__ BEGIN SECOND SEMESTER! __

Assignment: Culinary Arts Semester One Catch-up Plan Just wanted to let you know that Friday, December 20, 2013 begins our winter break. I will not be checking kmail, phone messages and/or updating grades until we return from break. Have a wonderful holiday!!! When the following assignments are complete, you should post to Engrade, under assignments; turn in box out beside each assignment. When completing labs, make sure you use the lab forms. Lab forms are found on the Wiki page under Lab Forms. You will then post the lab to Engrade, under assignments. All quizzes are taken in Engrade. Go to the left side of the Engrade screen, go to more, and then quizzes. Make sure you hit submit when you complete. Helpful Information
 * Worksheet: Hand washing
 * Worksheet: Working with Food Safely
 * Lab: No Bake
 * Lab: Cookies
 * Unit One Quiz: Food History
 * Unit Two Quiz: Sanitation
 * Utensils Quiz – a special answer sheet is needed to complete this test. In Wiki look under the Lab Equipment tab, then Utensils Quiz