1. Chef 3 Welcome to Hawk Chef Catering Sit at one of the 3 tables in front of the room –Listen to the announcements without talking –Stand quietly during the flag salute to show respect

2. Hawk Chef Catering A class to: Expand your culinary skills Work in a fast-paced cooking environment Work closely with classmates to complete projects Operate a small MTHS catering business Learn more about culinary careers Earn college credit/meet state standards

3. With you’re a partner answer these questions and be ready to share with the class What is your favorite restaurant, why? Describe your favorite restaurant meal/food (no fast food)

4. Fun Facts About Mrs. Weber Interested in eating healthy but not foregoing yummy desserts and chocolate! Favorite Restaurants: Anthony's, Claim Jumpers and Cheesecake Factory, Palisades Favorite Restaurant Meal – something fresh with interesting textures and plating like a fresh fish with an interesting pan sauce and herbs Always interested in learning new about the Culinary Field Other Stuff: –Graduated from Moses Lake High School (home of the Chiefs!) Bachelors degree from Pepperdine University in CA (Waves) Masters from Oregon State University (Beavers) –28 year as a teacher (26th year at MTHS) –Married to Mr. Weber – a Boeing Engineer Daughter 1 st grade teacher at Beverly Elem Son, is English professor at Penn State Grandson – Carson 11/2 year (and very cute) –Likes outdoor activities like hiking, camping and snow showing

5. With your partner, answer the following questions and be ready to share If someone wanted to open a restaurant, what would he/she need to know and be able to do? For a restaurant to be successful and stay in business, what would need to happen? What are the current trends in the restaurant and food business?

6. Hawk Chef Catering This class is to learn about the Restaurant/Catering Business. What will the class need to know and be able to do to make this operation work? (discuss with your partner)

7. Key Tasks in Hawk Chef Catering Baking/Pastry Pantry – salads Sandwich station Garnish/Plating Knife Cuts Prep Cooks Preparing meals

8. Key Tasks in Hawk Chef Catering Managing classroom and food supplies Serving food at events Delivery Time outside of the school day Marketing & making signs Sanitation, Sanitation, Sanitation (must show current food handlers card to teacher by Feb 17)

9. Scheduled Catering Projects for this Semester Electives Fair - Feb 24 (night) Multicultural Dinner - March 10 or 11 (night) ELL Dessert Party March 25 (mostly prep but may need one person at night) Box Lunch Orders for ParaPro Week – March 8 - 12 (class and possible lunch) Staff Breakfast March 19 (non- school day early shift at 6:30!) Box Lunches for Teachers Appreciation Week- May 3 – 7 (class and possible tutorial and lunch)

10. Other Possible Catering Projects Baked products (cookies, scones, cakes, cinnamon rolls, cheesecake) Box lunches for staff members to buy once a month Take home meals for Friday night dinner Catering for a teacher to a class of students Develop nutritional menu items to sell in Hawk Shop Contract with school administrators for meetings or events

11. Skills Needed for Hawk Chef Catering Cooking with consistency Setting up Catering trays Planning and working an assembly line for putting together large orders Food Sanitation Workplace Safety Teamwork Planning Food ordering and management of supplies (in-put, storage, outflow)

12. Skills Needed for Hawk Chef Catering Time management Developing specialties (recipes that you prepare perfect every time) Marketing products Positive Workplace attitude Mutual Respect of teacher, classmates and customers Willingness to do whatever jobs necessary to complete the work needed to run the business How to “work” an event Learning service styles for serving tables

13. Current Trends in Industry –Sustainable Food –“Green” (food and packaging) –Organic Food –Vegetarian –More Health Conscious/nutrition information on menus, cities requiring restaurants to meet certain standards about types of oil they use for frying, etc –3 – Dimensional plating –Small Plates –Growth of casual and ethnic food –Comfort Food – hard times brings yearning for the “good old days” –Fine dining segment not growing –Take home meals (factory cooking)

14. Mrs. Weber’s Pet Peeves Disrespect – this means talking when someone else is talking, being respectful during the flag salute by standing and not having side conversations TARDIES!!! Participation points will be deducted for unexcused tardies – up to 50 points Being distracting when tardy!!! CELL PHONES ringing or beeping or alerting during class!!! TEXTING during class from your pocket, purse or backpack!!! Not using industry standards when working in the lab I-Pods, other music or gaming devices being used Not being RESPECTFUL when others are asking a question, or presenting information or making a comment during class time. Speaking out of turn!! Having side conversations during the flag salute, and instruction time!!!

15. Assignment Read over the Hawk Chef Catering Mission Statement, highlighting the key words Answer Questions 2 – 4 with detailed answers