ProStart 2, Fourth Period
Find on this page, the daily agenda for Ms. Hadley's ProStart 2 classroom for the Spring Semester of 2017. Students may use this webpage to find what we are doing each day or what they need for make-up work.
Bit.ly link to find this page:
http://bit.ly/PS2hadley
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May 31, 2018 - Thursday
Task One: Today we will begin our final exam review.
ProStart 2 Chapters 1-6 Final Exam Review
ProStart 2 Chapters 7-11 Final Exam Review
GoProStart from the South Carolina ProStart folks.
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May 30, 2018 - Wednesday
Task One: Today, you will report to Ms. Hadley's classroom, turn in your phone and then go to the theater.
Mrs. Crump-Brigman will administer the National ProStart exam during your class period.
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May 29, 2018 - Tuesday
Task One: Today, we will fill out the paper answer sheet for your ProStart National exam, which will be administered on Wednesday, May 31, 2018.
Task Two: Today, we will review the key terms for the final chapters in our textbook.
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May 25, 2018 - Friday
Note: Today is the Capping Ceremony and Scholarship Awards Recognition.
Task One: Those who are in class will be in lab.
Recipe:
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May 24, 2018 - Thursday
Task One: Complete the Ch. 8 practice test. This will function as your unit test. Everyone should make a 100 on this test. You can take it as many times as you wish to improve your score.
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May 23, 2018 - Wednesday
Note: Today is senior Cap and Gown Picture day. We will ride through this event and its inevitable disruptions.
Task One: Complete our discussion and review of Ch. 8, Desserts and Baked Goods.
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May 22, 2018 - Tuesday
Task One: Lecture/discussion on Ch. 8 content Desserts and Baked Goods.
Essential Questions
- What are common formulas and recipes for baked goods in commercial food service?
- What types of baked goods and desserts are generally features on restaurant menus?
- What information and preparation techniques are important when producing desserts and baked goods?
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May 21, 2018 - Monday
Task One: Complete the Ch. 7 online practice test linked here.
Task Two: Complete the online Multiple Choice, True-False and crossword puzzle. Email your results to dhadley@caldwellschools.com.
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May 18, 2018 - Friday
Task One: Half-lab, Frappuccino.
Task Two: Complete review of chapter key terms.
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May 17, 2018 - Thursday
Task One: Review key concepts from Ch. 7 Marketing.
Task Two: Watch the N.C. Testing video and take a practice test.
Yes, I know we do this every semester - but it's the law that you must be trained, so you will be trained.
Task Three: Every student must complete a online practice test using the NCTest tutorial website.
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May 16, 2018 - Wednesday
Today is an optional teacher workday.
Have a restful day!
Ms. Hadley will be working at her desk all day. :)
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May 15, 2018 - Tuesday
Task Two: Begin our work on Ch. 7 - Marketing.
Essential Questions:
- What key terms and ideas are required to understand marketing?
- What are the four basic marketing methods?
- What are market segmentation and positioning?
- How does the menu work as a marketing tool?
- How can managers understand which menu items are performing and which should be eliminated?
Task Three: Complete the Ch. 7 notes framework.
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May 14, 2018 - Monday
Ms. Hadley is not feeling well today.
Task One: Viewing - Restaurant Impossible
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May 11, 2018 - Friday
Today is your lab day.
Topic: International Rice Tour
Basmati Rice Indian Style
Sweet Sticky Rice Japanese Style
Congee (Chinese Rice Porridge)
Middle Eastern Spiced Rice with Baharat
Dirty Rice from Louisiana's Cajun Country
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May 10, 2018 - Thursday
Task One: Lab clean-up.
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May 9, 2018 - Wednesday
Task One: Finish Kitchen Nightmares.
Task Two: Continue Ch. 6 review.
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May 8, 2018 - Tuesday
Task One: Work-related viewing - Kitchen Nightmares.
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May 7, 2018 - Monday
Task One: Complete a lab reflection from your lab on Friday.
Recipe: Scones with Fresh Strawberries and Whipped Cream
Task Two: Continue work with the Ch. 6 practice test.
Task Three: Review key concepts from Ch. 6.
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May 4, 2018 - Friday
Today is your lab day.
Recipe
Strawberry Shortcake
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May 3, 2018 - Thursday
Task One: Complete the Ch. 6 Practice Test linked here.
Note: Everyone needs to work today - no sleeping, no goofing off, no video games.
If people goof off, we will have our test on Friday and skip lab this week.
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May 2, 2018 - Wednesday
Task One: Complete the online review activities at the Pearson Student Companion Website linked here.
Email your results to Ms. Hadley for the following.
- Multiple Choice Self-Graded Questions
- True-False Self-Graded Questions
- Online Crossword puzzle
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May 1, 2018 - Tuesday
Today, Juniors and Seniors will go to the theater for the Prom Promise assembly.
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April 30, 2018 - Monday
Task One: Complete notes on the Seafood section of our chapter.
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April 27, 2018 - Friday
Task One: Today we are doing a deep clean on the lab.
- Wipe out ovens
- Wipe out warming drawers
- Wipe down all counters and backsplashes
- Wipe out all equipment and ingredient shelves
- Tidy the pantry closet
Task Two: Those who were absent or on the field trips on Thursday will get to make up the lab.
Task Three: As a reward for our deep clean, we will make frappuccinos.
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April 26, 2018 - Thursday
Today is our lab day.
Recipe: Mixed Berry Scones
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April 25, 2018 - Wednesday
Task One: Complete notes on the Poultry section of our chapter.
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April 24, 2018 - Tuesday
Task One: Complete notes on Meat section of curriculum.
Task Two: Answer review questions for the content of this section.
Task Three: Research recipes and find one using each type in the content.
Beef
Pork
Lamb
Veal
Exotic varieties
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April 23, 2018 - Monday
Task One: Complete a lab reflection from last week's eclectic lab.
Task Two: Begin our new unit of study - Ch. 6: Meat, Poultry and Seafood.
We will spend five days on this unit.
Day 1 Meat
Day 2 Poultry
Day 3 Seafood
Day 4 Practice Test
Day 5 Unit Test
Task Three: Review our Essential Questions.
- How does grading figure in meat, poultry and seafood?
- What forms of the product are available?
- How do you know the quality of the product?
- What cooking methods are used for preparation?
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April 20, 2018 - Friday
Today is your lab day.
Recipes:
Grilled Cheese Sloppy Joes
or
Sushi Doughnuts
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April 19, 2018 - Thursday
Task One: Take the unit test for PS2 Ch. 5 linked here.
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April 18, 2018 - Wednesday
Task One: Complete the practice test for PS2 Ch. 5.
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April 17, 2018 - Tuesday
Task One: Chalk and Talk - last of the chapter content
- Sales Mix Records
- Economic Factors (form, time, place ...)
- Receiving principles
- Food storage
- Inventory
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April 16, 2018 - Monday
Task One: Complete a lab reflection from last week's lab work.
Task Two: Chalk and Talk on Purchasing and Inventory.
- Channels of Distribution
- Categories of Goods and Services
- Integrity
- Quality Standards and Product Specifications
- Make or Buy Analysis
- Production Sheets
- Food Cost Percentage
Task Three: Review concepts with Quizlet key terms linked here.
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April 13, 2018 - Friday
Task One: Today we will have a bonus mini-lab.
Task Two: Complete our Chalk and Talk on purchasing and inventory.
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April 12, 2018 - Thursday
Task One: Today is your lab day.
Recipes: Minute-Steak Dijonaise or Sunflower Veggie Burgers
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April 11, 2018 - Wednesday
Task One: Take the Ch. 4 Unit Test linked here.
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April 10, 2018 - Tuesday
Task One: Chalk and Talk on Purchasing and Inventory in the Foodservice Industry.
Procurement
Channels of Distribution
Goods and Services
Task Two: Remainder of class time can be used for review/study for Wednesday's Ch. 4 Unit Test. Practice test is linked in Monday's agenda.
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April 9, 2018 - Monday
Task One: Review the Ch. 4 concepts with practice test linked here.
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Easter Break - April 2-6
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March 30, 2018 - Friday
Good Friday holiday
No class today.
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March 29, 2018 - Thursday
Task One: Complete make up work and/or view "Kitchen Nightmares" episode.
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March 28, 2018 - Wednesday
Today is your lab day.
Runza or Ham and Cheese Pinwheels
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March 27, 2018 - Tuesday
Task One: Review Ch. 4 content with summaries and key terms at the Pearson Student Companion website.
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March 26, 2018 - Monday
Note: Today, you have a substitute. Ms. Hadley is at a training at the Education Center. Canvas - wheeee!
Task One: Complete the online review work at the Pearson Student Companion Website for Chapter 4 - Salads and Garnishes.
1. Self-Graded Questions
Multiple Choice
True-False
2. Online Crossword Puzzle
Screenshot and send to Ms. Hadley
Send your results to Ms. Hadley's email - dhadley@caldwellschools.com.
Task Two: Complete the "ID the Salad" worksheet and turn it into Ms. Bentley before you leave today. You may use the book to find the answers.
Task Three: Using the classroom computers, go online and find a different recipe for each of the following types of salads and dressings. DO NOT rely on the title of the salad from the website. Make sure the ingredients and preparation method match the salad type.
Tossed Green Salad
Fruit Salad
Bound Salad
Combination Salad
Composed Salad
Simple Vinaigrette
Emulsified Vinaigrette
Mayonnaise-Based
Create a document or presentation with a single page for each type. The page should include:
A title
The complete recipe
The source
One or two sentences explaining how the salad represents its type. The sentences should answer the question, "Why is this a _______________ salad?"
Share or email your work to Ms. Hadley: dhadley@caldwellschools.com
Task Four: Take the Exit Quiz for today's content to review our material and test your understanding.
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March 23, 2018 - Friday
Today is your lab.
Recipe: Sauteed Chicken with a Lemon and Tomato Pan Sauce.
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March 22, 2018 - Thursday
Task One: Review our content for Ch. 4 Salads and Garnish by going over the notes pages.
Task Two: Discuss our lab work for tomorrow.
This week we will begin working with our ingredients and skills for our next culinary chapter - Meat, Poultry and Seafood.
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March 21, 2018 - Wednesday
Note: Today is the last installment of Ms. Hadley's broken tooth saga. You have a sub. Behave well.
Task One: Complete the notes packets that we have been working on. The sub will hand out Ch. 7 today to keep the speedy students busy.
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March 20, 2018 - Tuesday
Task One: Today, you should finish the notes handouts from Monday's agenda.
Task Two: If you have finished the notes, you may work on makeup work from this or any other class.
Task Three: Today, we also will taste the BLT Potato Salad that was prepped in our last lab.
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March 19, 2018 - Monday
Note: Today, you have a substitute. Ms. Hadley is not feeling well.
Task One: Today, you will work through the next two units for the notes. Work hard on these notes because Ms. Hadley will be taking a grade on them.
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March 16, 2018 - Friday
Today is your lab day.
Recipes:
BLT Potato Salad
Chicken Salad
Barbecue Macaroni Salad
Creamy Pea Salad with Ranch
Egg Salad
Chopped Salad with Cucumber, Avocado and Orange
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March 15, 2018 - Thursday
Bellwork: Think about our viewing of "Kitchen Nightmares." Think about the safety, sanitation and professionalism issues you observed.
Write a paragraph describing what you saw and how it is unsafe.
Task One: Discuss the content for our new unit, Ch. 4 - Salads and Garnish.
Essential Questions:
4.1 - What are common types of salads and their ingredients? How do you prepare and serve salads?
4.2 - What are the types of salad dressings and their preparation methods? What kinds of dips are commonly used in restaurant service?
4.3 - What are the principles of garnishing food to increase its visual appeal?
Task Two: Review the Ch. 4 Notes pages with viewings to illustrate key points.
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March 14, 2018 - Wednesday
Surprise! We're on a two-hour delay.
Not a surprise - it's Pi day.
Task One: Complete our viewing of "Kitchen Nightmares"
Discuss sanitation, safety and professionalism issues we see in the viewing.
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March 13, 2018 - Tuesday
Task One: Course-related viewing - "Kitchen Nightmares."
As you watch, make a note of the safety, sanitation and professionalism issues you see in the restaurants.
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March 12, 2018 - Monday
It's a Snow Day!
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March 9, 2018 - Friday
Today is your lab day.
Recipes:
Homemade Garlic Croutons
Caesar Salad
Mixed Greens with Apple-Dill Dressing
Apple and Fennel Salad
Arabic Salad (Fattoush)
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March 8, 2018 - Thursday
Task One: Using the textbook (but without talking to your neighbor), complete the Ch. 3 unit work with an Open Book Test.
Task Two: Discuss our salad lab for Friday.
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March 7, 2018 - Wednesday
Task One: Continue your review work with the Ch. 4 practice test.
Task Two: Complete any make up work you need.
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March 6, 2018 - Tuesday
Task One: Continue review of Ch. 3 Notes - Cost Control.
Task Two: Begin practice test work. Practice test is linked here.
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March 5, 2018 - Monday
Task One: Complete a lab review activity from last Friday's lab of Cheese Frenchees.
Task Two: Complete a costing activity using the receipt from last Friday's lab.
- What was the total bill for the groceries that Ms. Hadley purchased?
- What did she spend on the ingredients for the Frenchies?
- How much did it cost to make one Frenchie sandwich?
Task Three: Review notes sheet from Ch. 3 - Cost Control.
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March 2, 2018 - Friday
Today is your lab day.
Recipe: Cheese Frenchies.
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March 1, 2018 - Thursday
Task One: Review Ch. 2 Unit Test.
Task Two: Discuss topics and basic concepts for our Ch. 3 work.
Essential Questions
1. What is cost control and why is it important?
2. What are the steps in the food flow process and how does it affect an operation’s profit?
3. How do labor costs affect cost control?
4. How can quality standards for inventory help control costs?
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Feb. 28, 2018 - Wednesday
Task One: Today, you may have as long as 30 minutes to study for your Ch. 2 test.
Task Two: Take your Ch. 2 Unit Test.
Remember to turn in your extra credit notes page if you did one.
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Feb. 27, 2018 - Tuesday
Note: Today is ACT testing day for Juniors. Freshmen and Sophomores will register for their classes for next school year.
Students will remain in ACT locations or in homeroom until testing is completed.
After lunch, we will run through all four classes on an abbreviated schedule.
1st: 1:00 - 1:25
2nd: 1:30 - 1:55
3rd: 2:00 - 2:25
4th: 2:30 - 2:50
Task One: Review nutrients information for Wednesday's Unit test. (Finally)
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Feb. 26, 2018 - Monday
Note: Our beginning of class plans were disrupted by the announced fire drill.
Task One: Make our Fruit Smoothies that were postponed from Friday.
Task Two: Analyze and discuss the nutrients provided by our fruit smoothies.
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Feb. 23, 2018 - Friday
Task One: Today, we will go to the theater to hear a presenter talk about college, choices, resumes, budgeting and life in general.
Lincoln Technical College Speaker
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Feb. 22, 2018 - Thursday
Task One: Today, we will do our practice test for Ch. 2.
Task Two: Review topics and basic concepts for our Ch. 3 work.
Essential Questions
1. What is cost control and why is it important?
2. What are the steps in the food flow process and how does it affect an operation’s profit?
3. How do labor costs affect cost control?
4. How can quality standards for inventory help control costs?
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Feb. 21, 2018 - Wednesday
Task One: Review Ch. 2 content by continuing work from Tuesday's links.
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Feb. 20, 2018 - Tuesday
Task One: Today, you may work on Ch. 2 review.
Task Two: If you are not working actively on review, then you can work ahead on notes. Ch. 4 and 5 are provided for you.
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Feb. 19, 2018 - Monday
Task One: Today, students will conduct review activities for the Ch. 2 concepts on nutrition.
Quia review for PS2, Ch. 2 - Nutrition
Review Game Zone activity for review PS2 Ch. 2
PS2 Ch. 2 Classtools.net key term review
Task Two: Today, you will be required to complete at least two parts of task one as your "Proof of Work."
Task Three: 1/2 lab that was cancelled on Friday because of the soft lockdown. Frappuccino.
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Feb. 16, 2018 - Friday
Note: Today this class did not meet because of the soft lockdown on our half day.
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Feb. 15, 2018 - Thursday
Task One: Continue working on your nutrition project. This project is due at the end of the period, next Tuesday (Feb. 20).
Use these nutrition labels to help you see what nutrients are in different foods.
https://fns-prod.azureedge.net/sites/default/files/NutritionLabels.pdf
https://whatscooking.fns.usda.gov/fdd/household-material-fact-sheets
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Feb. 14, 2018 - Wednesday
Task One: The class will have 45 minutes to work on the mastery project assigned yesterday.
Use these nutrition labels to help you see what nutrients are in different foods.
https://fns-prod.azureedge.net/sites/default/files/NutritionLabels.pdf
https://whatscooking.fns.usda.gov/fdd/household-material-fact-sheets
Task Two: Review Ch. 2 concepts in nutrition with the Quizlet and Classtools.net sets linked below.
Task Three: Review Ch. 2 content by going over the notes framework key.
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Feb. 13, 2018 - Tuesday
Bellwork: Check your email for your Ch. 1 Unit Test Score. You may do test corrections if you want to earn extra points on your grade. The instructions are on this webpage in the navigation bar on the left side. Test Corrections - how to.
Task One: Begin Chapter 2 work. Topic: Nutrition.
Review Key Terms Handout.
Read/think about Essential Questions.
1. Why is nutrition important in foodservice and restaurants?
2. What are the six essential nutrients?
3. What roles do nutrients and food additives play in people's lives and diets?
4. What techniques for preserving nutrients are important to know for food preparation?
5. How man menus and recipes be made more healthful?
6. How has technology and food production affected nutrients in food?
Task Two: Discuss Ch. 2, Section 1 topics by reviewing our notes.
Task Three: Review our mastery project assignment for this chapter. Personal Nutrition Study Assignment.
Task Four: Explore the MyPlate website linked here.
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Feb. 12, 2018 - Monday
Bellwork: You will have 25 minutes to review your Ch. 1 material before the unit test.
Task One: Take the Ch. 1 Unit Test for ProStart 2.
Notes on testing in Ms. Hadley's room:
Ms. Hadley uses a practice called "Test Silence." No one speaks during the test. This is good practice for high-stakes testing environments such as state exams, EOCs, SAT, ACT etc.
If you speak during a test, points will be deducted from your score. Speak twice, and you will be assigned detention for the rest of the period.
If you need something during a test, raise your hand or silently come to Ms. Hadley's desk.
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Feb. 9, 2018 - Friday
Task One: Today, we will have a foreign exchange student visiting our classroom for 40 minutes.
Task Two: Mini-lab: French Vanilla Frappuccino or Mocha Frappuccino.
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Feb. 8, 2018 - Thursday
Bellwork: Complete a lab reflection from Wednesday's Ch. 1 Choice Lab.
Task One: Complete the Ch. 1 Practice Test at least twice. You should show improvement in your score. You may take this test as many times as you like to prepare for the test.
Ch. 1 Unit Test is Monday, Feb. 12, 2018.
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Feb. 7, 2018 - Wednesday
Today is our first lab:
Recipes: Choice from the Breakfast, Dairy, Sandwiches chapter.
Mozzarella Cheese Sticks
Red-Velvet Pancakes
Bacon and Egg Cups
Funnel Cake
Omelet Sub
Honduran Baleadas
French Toast Bacon Grilled Cheese
Chocolate Gravy
Chocolate Chip Frappuccino
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Feb. 6, 2018 - Tuesday
Task One: Continue our work on notes frameworks through Chapter 3. Those who have finished may work ahead on Ch. 4
Note: Frameworks from Chapters 1 to 3 must be completed to lab on Wednesday.
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Feb. 5, 2018 - Monday
Task One: Plan for our lab on Tuesday. Ms. Hadley will approve proposed recipes and the class will group itself by desired recipe.
Task Two: Review Ch. 1 content with practice test linked here.
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Feb. 2, 2018 - Friday
Task One: Today, is a workday for you on the notes frameworks from chapters 1-3. Complete them today, as this is the last class time you will have for this work.
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Feb. 1, 2018 - Thursday
Task One: Today, we will work on completing notes. You should be finished with Ch. 1 and Ch. 2 notes frameworks by the end of the class period today.
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Jan. 31, 2018 - Wednesday
Task One: Review Ch. 1 content with matching game activity.
Task Two: Complete your search for recipes for our Ch. 1 lab.
Task Three: Complete the online activities (multiple choice, true-false and crossword puzzle) for Ch. 1
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Jan. 30, 2018 - Tuesday
Ms. Hadley has a nasty cold. You have a sub today.
Task One: Complete the Ch. 2 Notes Framework. (Yes, you are working ahead, but, as the British say, "needs must.")
Task Two: If you finish Ch. 2, then you can start Ch. 3.
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Jan. 29, 2018 - Monday
Task One: Review notes pages with key. Make sure your answers are up to scratch.
Task Two: Begin work on your Design a Menu project for PS2, Chapter 11.
Assignment is on our Google classroom page. 2g1ko0g
You should be at least 1/2 finished with this project today. Tomorrow, we will complete it.
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Jan. 26, 2018 - Friday
Task One: Today, everyone in class needs to finish the Ch. 1 notes. There will be an incentive if this happens.
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Jan. 25, 2018 - Thursday
Task One: Fill out the online Student Information Sheet at the link here.
Task Two: Complete Q&A review of Ch. 1 Content.
- Flip through Ch. 1 taking note of each subject heading.
- Ask questions about the subject or something you see in the textbook.
- Ms. Hadley will give brief facts or interesting information about subjects.
Task Three: Continue Ch. 1 Notes framework using the textbook. Complete pages 1, 2 and 3 today.
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Jan. 24, 2018 - Wednesday
Task One: Attendance and Ice Breaker Activity
Task Two: Hadley 101 PowerPoint and paperwork review
Task Three: "Who Am I?" cards activity
Task Four: Begin Ch. 1 Work with Notes Framework and textbook.