Foodservice
DAILY CLASS CALENDAR
CATERING CALENDAR
Chapter 1: Welcome to the Industry pg. 6-23
Activity 1.1 Fill in the Blank
Activity 1.2 Crossword Puzzle
In Class Activity: CAREER PRESENTATION
Chapter 2: Career Opportunities pg. 24-41
Activity 2.1 Fill in the Blank
Activity 2.3 Defining Industry Job Opportunities
Activity 2.5 Careers in the Industry
Chapter 3: Professional Expectations pg. 42-55
Activity 3.1 Fill in the Blank
Activity 3.2 Word Search (EXTRA CREDIT)
Chapter 4: Communication Skills pg. 56-71
Activity 4.1 Fill in the Blank
Activity 4.3 The Communication Process
In Class Activity: The "Communication" Lab
Chapter 5: Beginning your Career pg. 72-95
Activity 5.1 Fill in the Blank
Activity 5.4 Building Your First Resume
Activity 5.5 Practices Makes Perfect: The Interview
Activity 5.6 Knowledge Check
In Class Activity: Burger Competition
Chapter 6: Introduction to Food Safety pg. 96-119
Activity 6.1 Fill in the Blank
Activity 6.2 Word Search (EXTRA CREDIT)
Activity 6.3 Compare and Contrast Hazards
Activity 6.4 Most Wanted Pathogen
Activity 6.5 Bacteria and FATTOM
Activity 6.6 Making the Connection: Bacteria
Activity 6.8 How Fast Does it Grow?
In Class Activity: Fruit Tart
Chapter 7: Hygiene and Cleanliness pg. 120-139
Activity 7.1 Fill in the Blank
Activity 7.2 Word Search (EXTRA CREDIT)
Activity 7.4 What's the Big Deal with Personal Hygiene?
Activity 7.8 So Fresh and So Clean (and Sanitized)
Chapter 8: The Safe Flow of Food pg. 140-157
Activity 8.1 Fill in the Blank
Activity 8.2 Word Scramble
Activity 8.5 The Flow of Food
Activity 8.9 Top-to-Bottom Storage
In Class Activity: Food Allergy Presentation
Chapter 9: Risk Management pg. 158-173
Activity 9.1 Fill in the Blank
Activity 9.3 Compare and Contrast
Chapter 10: Workplace Safety Procedures pg. 174-195
Activity 10.1 Fill in the Blank
Activity 10.4 Fighting Fire Alone
Chapter 11: Introduction to the Kitchen pg. 196-219
Activity 11.1 Fill in the Blank
Activity 11.3 Food-Preparation Equipment: Cutters and Mixers
Chapter 12: Knives and Smallwares pg. 220-243
Activity 12.1 What's Your Function?
Activity 12.6 Knives
Activity 12.7 Parts of a Knife
Activity 12.9 Classical Cuts
In Class Project: Knife Demonstration Video
Chapter 13: Kitchen Basics pg. 244-269
Activity 13.1 Restaurant Family Tree
Activity 13.2 Work Sections and Their Stations
Activity 13.3 Mise en place
Activity 13.5 Seasoning vs Flavoring
Activity 13.6 Identifying Herbs and Spices
Activity 13.9 Nutrition Labels
Activity: Herbs and Spices Presentation
Chapter 14: Culinary Math pg. 270-295
Activity 14.1 Understanding the Basics of Math
Activity 14.2 Determining Yields
Activity 14.3 Standardized Recipes
Activity 14.5 Units of Measure
Activity 14.6 Give me a Gallon
Activity 14.7 Converting Temperatures
Activity 14.8 Weight vs. Volume
Chapter 15: Salads, Dressings, & Dips pg. 300-329
Activity 15.2 Parts of a Salad
Activity 15.6 Vinaigrette vs. Emulsified Vinaigrette vs. Mayonnaise
Activity: Salad in a Jar
Activity: Dips
Chapter 16: Sandwiches & Pizzas pg. 330-349
Activity 16.1 Definitions
Activity: Personal Pizzas
Activity: Sandwich Lab
Chapter 17: Stocks, Soups, & Sauces pg. 350-376
Activity 17.1 Definitions
Activity 17.3 Mother Sauces & Derivatives
Activity 17.4 Math: A Mother of an Equation
Activity: Tomato Bisque & Grilled Cheese
Activity: BYO Eggs Benedict
Chapter 18: Cooking Methods pg. 376-398
Activity 18.1 Definitions
Activity 18.2 Heat Transfer
Chapter 19: Introduction to Baking pg. 398-415
Activity 19.1 Flour
Activity 19.3 Leaveners
Chapter 20: Principles of Great Service pg. 420-433
Activity 20.1 Fill in the Blank
Chapter 21: Front-of-the-house basics pg. 434-465
NO WORKSHEETS :)
Chapter 22: Introduction to management pg. 464-479
Activity 22.1 Fill in the Blank
Activity 22.4 SMART Goals