Week 1 8/13 - 8/14
In-School Day
Objectives:
Get to know classmates and instructor.
Schedule + Assignments:
Sign up for google classroom- Group A (5 minutes) zq2m3dr
Guess Who Note Cards (5 minutes) Write down three things about yourself that will be read to the class and then we will guess who wrote each one.
Give Out Crossword for Monday (Group B).
Get to Know You Cupcake (remaining time)
E-Learning Day
Objectives:
Go over class assignments and procedures.
Demonstrate knowledge of class procedures and guidelines.
Schedule + Assignments:
Sign up for google classroom - Group B (5 minutes) zq2m3dr
Join Remind Class (5 minutes) Text @alsfood to 81010
Read class guidelines and procedures (10 minutes)
Take Guidelines and procedures quiz (10 minutes) On Google Classroom
Week 2 8/17 - 8/21
Group A
Objectives:
Get to know the class
Go over Basic Classroom Procedures
Schedule + Assignments:
Give Out paperwork for the week.
Guess Who (5 minutes)
Go Over Guidelines + Procedures (10 minutes)
Introduction to Food Science PP (10 minutes)
Food Innovations PP (10 Minutes)
Fantastic Food Fun Finds + Videos + Share (remaining time) - Google Classroom
Group B
Objectives:
Define key terms from chapter 1.
Schedule + Assignments:
Bellringer: Describe three reasons you think it is important to know about food, where it comes from, and how foods are processed. (5 minutes) Google Classroom
Chapter Ch. 1 Vocab Crossword (20 minutes) Ch. 1 Quizlet
Group A
Objectives:
Define key terms from chapter 1.
Schedule + Assignments:
Bellringer: Describe three reasons you think it is important to know about food, where it comes from, and how foods are processed. (5 minutes) Google Classroom
Chapter Ch. 1 Vocab Crossword (20 minutes) Ch. 1 Quizlet
Group B
Objectives:
Get to know the class
Go over Basic Classroom Procedures
Schedule + Assignments:
Give Out Paperwork for the Week
Guess Who (5 minutes)
Go Over Guidelines + Procedures (10 minutes)
Introduction to Food Science PP (10 minutes)
Food Innovations PP (10 Minutes)
Fantastic Food Fun Finds + Videos + Share (remaining time) - Google Classroom
Group A + B
Objectives:
Summarize a current event in the world of food science
Schedule + Assignments:
Bellringer: Define 3 duties of the FDA. (5 minutes) Google Classroom
Vocab Quizziz + Study for Vocab Quiz (25 minutes) Google Classroom
Group A
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Schedule + Assignments:
Ch. 1 PP Notes and Ch. 1 PP (20 minutes)
Begin Timeline Project (remaining time)
Group B
Objectives:
Define key terms from chapter 1.
Schedule + Assignments:
Vocab Quizziz + Study for Vocab Quiz (25 minutes) Google Classroom
Group A
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Schedule + Assignments:
Timeline Project (30 minutes) Take a picture before and after and submit to Google Classroom.
Group B
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Schedule + Assignments:
Ch. 1 PP Notes and Ch. 1 PP (20 minutes) On Google Classroom
Begin Timeline Project (remaining time)
Week 3 8/24 - 8/28
Group A
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Schedule + Assignments:
Chapter 1 Vocab Quiz (25 minutes)
Go Over Chapter 1 Review (20 minutes)
Timeline Project (remaining time)
Group B
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Schedule + Assignments:
Timeline Project (30 minutes) Take a picture before and after and submit to Google Classroom.
Group A
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Schedule + Assignments:
News Update!
Group B
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Schedule + Assignments:
Chapter 1 Vocab Quiz (25 minutes)
Go Over Chapter 1 Review (20 minutes)
Timeline Project (remaining time)
A + B
Objectives:
Wrap-up chapter 1 Test.
Schedule + Assignments:
Study for Chapter 1 Test (30 minutes) Take a picture of some kind of graphic organizer, quizlet, etc. that you created to help you study.
Group A
Objectives:
Define key terms from chapter 2.
Wrap up chapter 1.
Schedule + Assignments:
Chapter 1 Test (45 minutes)
Chapter 2 Vocab (remaining time) - Match terms and definitions and take a picture. If you are absent, just fill out this form. Ch. 2 Vocab Quizlet
Group B
Objectives:
Summarize a current event in the world of food science.
Schedule + Assignments:
News Update! On Google Classroom
Group A
Objectives:
Describe the role of science in the development of new food product
List the steps of the scientific method
Explain each step of the scientific method.
Schedule + Assignments:
Scientific Method Video + WS (25 Minutes) Use the internet and video to help you fill in AND describe each step of the scientific method.
Group B
Objectives:
Define key terms from chapter 2.
Wrap up chapter 1.
Schedule + Assignments:
Chapter 1 Test (45 minutes)
Chapter 2 Vocab (remaining time) - Match terms and definitions and take a picture. If you are absent, just fill out this form. Ch. 2 Vocab Quizlet
Week 4 8/30 - 9/4
Group A
Objectives:
List common kitchen abbreviations and equivalents.
Demonstrate converting between units in the metric system.
Demonstrate how to accurately describe and object's mass, volume, and length.
Schedule + Assignments:
Volume/Length/Mass/Temperature Videos + Explain metric conversions (15 Minutes) Inches, Centimeters
Volume/Length/Conversion Practice WS + Go-Over (30 minutes)
Kitchen Equipment PP+ Kitchen Equipment Notes (remaining time)
Group B
Objectives:
Describe the role of science in the development of new food product
List the steps of the scientific method
Explain each step of the scientific method
Schedule + Assignments:
Scientific Method Video + WS (25 Minutes) Use the internet and video to help you fill in AND describe each step of the scientific method.
Group A
Objectives:
Explain the purpose of HACCP.
Demonstrate converting between units in the metric system.
Schedule + Assignments:
What does each letter in HACCP stand for? What is the purpose of HACCP? (5 minutes)
Extra Metric Practice (15 minutes)
Group B
Objectives:
List common kitchen abbreviations and equivalents.
Demonstrate converting between units in the metric system.
Demonstrate how to accurately describe and object's mass, volume, and length.
Schedule + Assignments:
Volume/Length/Mass/Temperature Videos + Explain metric conversions (15 Minutes) Inches, Centimeters
Volume/Length/Conversion Practice WS + Go-Over (30 minutes)
Kitchen Equipment PP+ Kitchen Equipment Notes (remaining time)
Group A + B
Objectives:
Define key terms from chapter 2.
Demonstrate how to accurately describe and object's mass, volume, and length.
List common kitchen abbreviations and equivalents.
Schedule + Assignments:
Bellringer (5 minutes) What is the volume of a twizzler that is 8 in long, 1/2 in wide and ÂĽ in. tall? In inÂł AND cmÂł.
Study for Chapter 2 Vocab Quiz (10 minutes) Joinmyquiz.com Code: 32312640
Abbreviations + Equivalents WS (remaining time) Abbreviations/Equivalents Quizlet
Group A
Objectives:
Define key terms from chapter 2.
Demonstrate how to accurately describe and object's mass, volume, and length.
List common kitchen abbreviations and equivalents.
Schedule + Assignments:
Chapter 2 Vocab Quiz (20 minutes)
Go Over Extra Metric Practice (10 minutes)
Graduated Cylinder, Scales Videos (5 minutes)
Measurement Practice (remaining time)
Group B
Objectives:
Explain the purpose of HACCP.
Demonstrate converting between units in the metric system.
Schedule + Assignments:
What does each letter in HACCP stand for? What is the purpose of HACCP? (5 minutes)
Extra Metric Practice (15 minutes)
Group A
Objectives:
Describe the importance of knowing about safety and sanitation.
Identify the most germy places in the kitchen.
List the proper steps to hand-washing.
Explain the 4 Cs.
Know the temperature danger zone and its importance.
Explain the connection between cross-contamination and foodborne illness.
Identify the three types of contaminates.
Explain each letter of FAT TOM.
Schedule + Assignments:
Bellringer: Convert the following -
36 cg: ______ mg
8,000,000 hm: ____ m
9.56 dal: ____dl
Group B
Objectives:
Define key terms from chapter 2.
Demonstrate how to accurately describe and object's mass, volume, and length.
List common kitchen abbreviations and equivalents.
Schedule + Assignments:
Bellringer: Convert the following -
36 cg: ______ mg
8,000,000 hm: ____ m
9.56 dal: ____dl
Chapter 2 Vocab Quiz (20 minutes)
Go Over Extra Metric Practice (10 minutes)
Graduated Cylinder, Scales Videos (5 minutes)
Measurement Practice (remaining time)
Week 5 9/7 - 9/11
Group A
Objectives:
Create a "wanted" poster that gives the symptoms, incubation period, causes, and prevention of a common foodborne illness.
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Schedule + Assignments:
Finish Kitchen PP Notes/Finish Measuring Practice
Group B
Objectives:
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Schedule + Assignments:
Study for Abbreviations + Equivalents
Group A
Objectives:
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Schedule + Assignments:
Group B
Objectives:
Create a "wanted" poster that gives the symptoms, incubation period, causes, and prevention of a common foodborne illness.
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Schedule + Assignments:
Finish Kitchen PP Notes/Finish Measuring Practice
Group A
Objectives:
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Schedule + Assignments:
Glo-Germ Activity (20 minutes)
Handwashing Quiz (5 minutes)
Study for Abbreviations + Equivalents (20 minutes)
Group B
Objectives:
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Schedule + Assignments:
Group A
Objectives:
Identify common kitchen equivalents + abbreviation.
Increase and decrease a recipe’s yield.
Schedule + Assignments:
Group B
Objectives:
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Schedule + Assignments:
Glo-Germ Activity (20 minutes)
Handwashing Quiz (5 minutes)
Study for Abbreviations + Equivalents (20 minutes)
Week 6 9/14 - 9/18
Group A
Objectives:
Identify the most germy places in the kitchen.
List the proper steps to hand-washing.
Explain the connection between cross-contamination and foodborne illness.
Schedule + Assignments:
Go over Safety + Sanitation Article (15 minutes)
Abbreviations + Equivalents Quiz + Study (Remaining Time)
Group B
Objectives:
Identify common kitchen equivalents + abbreviation.
Increase and decrease a recipe’s yield.
Schedule + Assignments:
Group A
Objectives:
Identify common pieces of kitchen equipment.
Describe the use of common pieces of kitchen equipment.
Conduct research on health violations made by restaurants in Tippecanoe County.
Schedule + Assignments:
Health Inspector Video (5 Minutes)
Health Inspector Online Activity (remaining time)
Group B
Objectives:
Identify the most germy places in the kitchen.
List the proper steps to hand-washing.
Explain the connection between cross-contamination and foodborne illness.
Schedule + Assignments:
Go over Safety + Sanitation Article (15 minutes)
Abbreviations + Equivalents Quiz + Study (Remaining Time)
Group A + B
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Bellringer: (5 minutes): What are the metric units for the following: (meters, liters, or grams)
Mass
Length
Volume
Sink or Float Experiment
Group A
Objectives:
Demonstrate proper measurement techniques
Demonstrate proper safety and sanitation methods
Properly use
Schedule + Assignments:
Bellringer (on Google Classroom)
Design an Experiment Practice - Pick 4. (On Google Classroom)
Group B
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Health Inspector Video (5 Minutes)
Health Inspector Online Activity (remaining time)
Group A
Objectives:
Identify common pieces of kitchen equipment.
Describe the use of common pieces of kitchen equipment.
Conduct research on health violations made by restaurants in Tippecanoe County.
Schedule + Assignments:
Group B
Objectives:
Accurately follow a recipe.
Demonstrate proper safety and sanitation techniques.
Practice using kitchen equipment.
Apply effective teamwork and time management skills.
List the steps of the scientific method
Schedule + Assignments:
Bellringer (5 minutes) On Google Classroom
Qualities of a Good Experiment (5 minutes)
Design an Experiment Practice + Discuss (35 minutes)
Gordon Ramsey Restaurant Video - List all safety and sanitation violations. (remaining time)
Week 7 9/21 - 9/25
Group A
Objectives:
Accurately follow a recipe.
Demonstrate proper safety and sanitation techniques.
Practice using kitchen equipment.
Apply effective teamwork and time management skills.
List the steps of the scientific method
Schedule + Assignments:
Dog Treat Demo + Demo Sheet
Group B
Objectives:
Identify common pieces of kitchen equipment.
Describe the use of common pieces of kitchen equipment.
Conduct research on health violations made by restaurants in Tippecanoe County.
Schedule + Assignments:
Group A
Objectives:
Demonstrate the use of the scientific method.
Conduct a repeatable and accurate experiment.
Draw scientific conclusions based on lab results and observations.
Schedule + Assignments:
Skittles Experiment
Group B
Objectives:
Accurately follow a recipe.
Demonstrate proper safety and sanitation techniques.
Practice using kitchen equipment.
Apply effective teamwork and time management skills.
Schedule + Assignments:
Dog Treat Demo + Demo Sheet
Group A + B
Objectives:
Explain basic knife safety and knife cuts.
Schedule + Assignments:
Knife Cuts WS on Google classroom.
Group A
Objectives:
Accurately follow a recipe.
Demonstrate proper safety and sanitation techniques.
Practice using kitchen equipment.
Apply effective teamwork and time management skills.
Schedule + Assignments:
Dog Treat Lab
Dog Treats Exit Slip (remaining time)
Group B
Objectives:
Demonstrate the use of the scientific method.
Conduct a repeatable and accurate experiment.
Draw scientific conclusions based on lab results and observations.
Schedule + Assignments:
Skittles Experiment
Group A
Objectives:
Evaluate the food and lab performance of yourself and your group.
Schedule + Assignments:
Dog Treat Exit Slip
Group B
Objectives:
Accurately follow a recipe.
Demonstrate proper safety and sanitation techniques.
Practice using kitchen equipment.
Apply effective teamwork and time management skills.
Schedule + Assignments:
Dog Treat Lab
Dog Treats Exit Slip (remaining time) Homework
Week 8 9/28 - 10/2
Objectives:
Wrap up chapter 2.
Schedule + Assignments:
Go over chapter 2 study guide (20 minutes)
Share Experiments from E-Learning (20 minutes) Partner up and critique each other's experiments for how repeatable it was, how accurate it was, and how detailed it was.
Gordon Ramsey Safety and Sanitation Video (remaining time)
Objectives:
Wrap up chapter 2.
Define key terms from chapter 2.
Schedule + Assignments:
Chapter 2 Test
Chapter 3 Crossword (remaining time)
Objectives:
Define and provide examples of the six major nutrients.
Explain how taste and aroma combine to give foods their flavors.
Identify the places on your tongue where different tastes are most prominent.
Schedule + Assignments:
Taste Test Practice (10 Minutes) - In Class Activity, Tongue Map
Nutrient Graphic Organizer (remaining time)
Objectives:
Explain how taste and aroma combine to give foods their flavors.
Identify the food groups according to MyPlate and provide examples for each group.
Recall the recommended amounts of daily food intake per group according to the USDA.
Schedule + Assignments:
Bellringer (5 Minutes) Research: What are the basics on how your sense of smell works?
Smell Identification Activity (20 minutes)
MyPlate Graphic Organizer (remaining time)
Objectives:
Demonstrate the use of graduated cylinders, scales, and other measuring equipment.
Accurately follow a recipe.
Demonstrate proper safety and sanitation techniques.
Practice using kitchen equipment.
Apply effective teamwork and time management skills.
Schedule + Assignments:
No-Bake Cookie Demo (30 minutes) + Demo Sheet
Muffin Man Video + VG - (remaining time)
Week 9 10/5 - 10/9
Objectives:
Demonstrate the use of graduated cylinders, scales, and other measuring equipment.
Accurately follow a recipe.
Demonstrate proper safety and sanitation techniques.
Practice using kitchen equipment.
Apply effective teamwork and time management skills.
Schedule + Assignments:
No-Bake Cookie Lab + Initial No-Bake Cookie Lab Plans as you go (40 minutes)
No-Bake Cookie Exit Slip (remaining time) Google classroom
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Bellringer (5 Minutes): What are the four tastes your tongue can identify? What is the "bonus" taste?
Muffin Man Video (25 minutes)
Ch. 3 Vocab Quizizz (20 minutes)
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Ch. 3 Study Guide (Google Classroom)
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Ch. 3 Study Guide (Google Classroom)
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Study for Vocab Quiz (15 minutes)
Muffin Demo (remaining time)
Week 10 10/12 - 10/16
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Bellringer (5 Minutes): List three qualities of a good muffin.
Make Cinnamon Sugar Muffins (30 minutes)
Muffin Taste Test + Clean-Up (15 minutes)
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Take vocab Quiz (15 minutes)
Design a Food Project (remaining time)
Recipe
Score Card
Taste Test Panel
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Recipe
Score Card
Taste Test Panel
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Due @ the end of the hour:
Recipe
Score Card
Taste Test Panel
Objectives:
Pumpkin Rice Krispie Lab + Exit Slip
Week 11 10/26 - 10/30
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Design a Food Project - Bake Day #1
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Conduct Taste Test Panel
Clean-Up
Edit Version #1 to match EXACTLY what you did
Revise Version #2 of Recipe
Begin PowerPoint with Remaining Time
Objectives:
Schedule + Assignments:
Objectives:
Schedule + Assignments:
Objectives:
Schedule + Assignments: