1. WELCOME TO CULINARY II!!! LET’S MAKE THIS A GREAT SEMESTER! Ms. Khastoo Room 116 Please sit where you learn best. Seating charts will be given on Monday.

2. DAY 1: FEBRUARY 1 Objective: Students will be able to identify and explain food to personality correlations. Activities:  Welcome  Check Schedules: Attendance  Food Posters  Due Tomorrow Please bring a new Composition/Spiral Bound Notebook on Thursday

3. DAY 2: FEBRUARY 2 Objective: Students will use writing/verbal skills to communicate effectively. Activities:  Present Poster  Teamwork Discussion  Safety & Sanitation Review  Test on Friday Please have a composition notebook Thursday

4. TEAMWORK In Your Groups… o What did good teamwork look like in Culinary I? What parts about teamwork got frustrating? o What will positive teamwork look like in Culinary II during labs? Catering Events? o What skills do you need to make teamwork the best work?

5. 21 ST CENTURY SKILLS NEW SEMESTER-NEW YOU o Put a check-mark next to five skills that you feel are your strength. o Put a “*” next to five that you are progressing or working towards. o Circle five that you want to focus on this semester. o At the bottom of your page write a paragraph on how you plan to work on the five that you circled.

6. SAFETY & SANITATION SHOW-DOWN Get out a sheet of paper  Scratch paper is fine as long as one side is blank  Fold it so that you have 8 boxes

7.  FAT TOM  PASS  YOPI  Temperature Danger Zone? What happens in the TDZ?  Two proper ways to cool food  Six steps to hand washing  When in doubt __________  What is cross-contamination?

8. DAY 3: FEBRUARY 3 Objective: Recognize and identify kitchen safety and sanitation. Calculate costs and measurements for catering events. Activities: Safety & Sanitation Review continued Kitchen Aid & Blender Safety Catering Math The Crayon Box That Talked ***Notebook’s needed tomorrow***

9. NEW ITEMS 1.Baking soda and salt should be used in the case of a small grease fire. 2.Why do we dry our hands with single use towels instead of dish cloths? 3.If you cut your hand you must do the following: 1- Report to your teacher and report to nurse. 2- Wash and cover cut with a Band-Aid. 3- Wear a glove over the cut hand.

10. DAY 4: FEBRUARY 4 Objective: Prepare and discuss plans for Culinary II. Activities:  Syllabus/Hall Pass  Logbook Layout  Safety & Sanitation Study Guide

11. LOGBOOK 1.The First two pages needs to be numbered roman numeral I, II, III, IV 2.Number your Logbook 1-105

12. I: Objectives/Warm-ups & Notes (Pages 1-25) WeekUnitPage # 2: Feb. 8-12Catering & Math 3:Feb. 22-26Appetizers/Catering Math 4: Feb. 29- March 4

13. II. RECIPES AND REFLECTIONS (PAGES 25-90) DateRecipe & ReflectionsPage #

14. III. COST ANALYSIS CATERING (PAGES 91-100 Date of Practice Lab Cost Analysis Event Page # 2/22/16Academic Awards Night

15. DAY 5: FEBRUARY 5 Objective: Students will demonstrate understanding of Safety and Sanitation. Warm-up: If food has been left out at room temperature, after how many hours should it be thrown out? Activities:  Adjustments  Safety and Sanitation Test  Stand-up Mixer/Blender Quiz

16. 4 LEVELS OF ADAPTATIONS 1.Forming 2.Storming 3.Norming 4.Performing