AGENDA & ASSIGNMENTS (2024)

Week 3/9 – 3/13/20

MONDAY - No Gladwin or Beaverton Juniors

AM class – Finish Movie: Julie & Julia
Begin Level 1 - Chapter 15 Outline
**2nd year students - Work on Level Two - Chapter 14 Outline**

TUESDAY
**Dip Lab
Learning Objective: Preparing various dips (buffalo chicken, guacamole, spinach artichoke & queso), Preparing vegetables
**Lab Evaluation

WEDNESDAY
Chapter 15 Powerpoint Review & Discussion
Cafe' planning - menu development, pricing, working cash register
**2nd year students – Level Two - Chapter 14 Test**

THURSDAY
**Catering Preparation Day
Cafe' food items
Gladwin Souper Challenge (3/14) Preparation
MPCC Spring Tea (3/21) Preparation

FRIDAY
**Cafe' & Catering Preparation Day
Cafe' food items
Gladwin Souper Challenge (3/14) Preparation
MPCC Spring Tea (3/21) Preparation

Week 3/2 – 3/6/20

MONDAY –
ServSafe Exam - Pre-Test (300 points)
**75% or higher is required for taking the ServSafe Manager Certification Exam on Thursday. Whichever score is the highest (pre-test versus manager) will go in the gradebook for your ServSafe Exam grade.**
**2nd year–– Chapter 13 Test - Begin Chapter 14 Outline – Submit recipes for souper challenge (Becca & Kade)**

TUESDAY
ServSafe Bingo
**2nd year–– Work in Kitchen testing souper challenge recipes (Becca, Ivy, & Kade)**

WEDNESDAY
ServSafe Review Games
**ServSafe Pre-test Retakes**
**2nd year–– Work in Kitchen testing souper challenge recipes (Becca, Ivy, & Kade)**

THURSDAY
ServSafe Manager Certification Exam

**75% or higher is a passing score. Whichever score is the highest (pre-test versus manager exam) will go in the gradebook for your ServSafe Exam grade.**
**2nd year–– Work on Chapter 14 Outline**

FRIDAY – No Farwell Students

Movie: Julie & Julia
Julie & Julia Movie Worksheet
**2nd year–– Work on Chapter 14 Outline**

Week 2/24 – 2/28/20

MONDAY –
**ServSafe Chapter 6, 7, & 8 Flash Cards Due Today
**Free lab opportunity
- See Free Lab eligibility information in the announcements
**CTE snack preparation (students who are not doing the free lab)

TUESDAY
**ServSafe Chapter 5 & 6 Quiz
ServSafe Review Activities
**2nd year–– Chapter 12 Test - Begin Chapter 13 Outline**

WEDNESDAY
**ServSafe Chapter 7 & 8 Quiz

THURSDAY

FRIDAY

Week 2/17 – 2/21/20

MONDAY –
ServSafe Chapter 3, 4, & 5 Flash Cards Due Today
ServSafe Manager – Chapter 3 & 4 powerpoint review
Class vote on CTE Month Snack Recipe
**2nd year–– Chapter 11 Test – Begin Chapter 12 Outline – Chapter 12 Test Tuesday 2/25**

TUESDAY
ServSafe Manager – Chapter 3 & 4 Quiz (20 points)
CTE Month Snack- Preparation Day (20 point lab grade)

WEDNESDAY
Active Threats/Lockdown Training
Cyber Security Awareness
Guest Speaker: Jerry Becker, Director Clare County EMHSD

THURSDAY

FRIDAY

Week 2/10 – 2/14/20

MONDAY – NO SCHOOL (Snow day)

TUESDAY
ServSafe Chapter 3, 4, & 5 Flash Cards – Due Monday 2/17
ServSafe Manager – Chapter One Quiz
ServSafe Manager - Chapter Two Powerpoint Review
**2nd year– Work on Level Two - Chapter 11 reading, outline, & MI crop box project – Chapter 11 Test Monday 2/17**

WEDNESDAY
ServSafe Manager – Chapter Two Quiz
ServSafe Manager - Chapter Three Powerpoint Review
Vegetable Recipe due today (one per learning team)
**2nd year– Work on Level Two - Chapter 11 reading, outline, & MI crop box project – Chapter 11 Test Monday 2/17**

THURSDAY
Vegetable Lab -
Learning Objectives: Cooking various types of vegetables, demonstrating different cooking methods, and cooking to 135 degrees Fahrenheit for 15 seconds.
​Lab Evaluation Due

FRIDAY – NO CTE (Teacher Professional Development)

Week 2/3 – 2/7/20

MONDAY - NO GLADWIN
ServSafe Allergens Training - Day 2 of 2 (100 points)
- Extra time – Read ServSafe Chapters 1 & 2
**2nd year students - Work on Leadership Project Proposal & Level Two - Chapter 10 reading & outline**

TUESDAY
ServSafe Chapter 1 & 2 Flash Cards – Due Friday
Introduction to ServSafe Manager - reading & activities
**2nd year students – Leadership Project Proposal Due Today. Work on Level Two - Chapter 10 reading & outline**
**2nd year students completing workbased learning work on Introduction Letter to Employer due Friday.**

WEDNESDAY
Cupcake Decorating Lab - Day 1 of 2
Learning Objectives: Preparing cupcakes, buttercream frosting, demonstrating piping techniques, & proper handling of "ready to eat" food.

THURSDAY
Cupcake Decorating Lab - Day 2 of 2
Learning Objectives: Preparing cupcakes, buttercream frosting, demonstrating piping techniques, & proper handling of "ready to eat" food.

FRIDAY

Week 1/27 – 1/31/20

MONDAY
Chocolate Dessert Lab – Day 3
Learning Objectives: Preparing dessert & writing recipe
Lab Evaluation Due
**Any students who have already prepared their dessert recipe will be working on catering preparation.**

TUESDAY
Finish AM students - Mock or Leadership Position Interviews (50 points)
Level One – Chapter 14 Test&Level Two - Chapter 9 Test
Introduction to ServSafe Manager - reading & activities
**2nd year students - Work on Level Two - Chapter 10 reading & outline**

WEDNESDAY
Sandwich Lab - Day 1 of 2
Learning Objectives: Preparing various types of sandwiches, demonstrate proper handling of "ready to eat" food, plate presentation.

THURSDAY
Sandwich Lab - Day 2 of 2
Learning Objectives: Preparing various types of sandwiches, demonstrate proper handling of "ready to eat" food, plate presentation.
​Lab Evaluation Due

FRIDAY
ServSafe Allergens Training - Day 1 of 2 (100 points)
**2nd year students - Work on Level Two - Chapter 10 reading & outline**
** 2nd year students - Leadership Project Proposal - due February 4th**
** 2nd year students - Level Two - Chapter 10 Test - February 7th**

Week 1/20 – 1/24/20

MONDAY – No CTE (Snow Day)

TUESDAY
Mock or Leadership Position Interviews (50 points)
Professional dress (50 points)
Classroom students:
- Culinary Math
- Dessert Recipes
- Extra Math Practice

WEDNESDAY
Chocolate Dessert Lab – Day 2
Learning Objectives: Preparing dessert & writing recipe
**Students are required to have Math assignments and a chocolate dessert recipe submitted before doing the lab. Anyone who has completed the lab already can continue to update and re-test recipes.**
Classroom students:
- Culinary Math
- Dessert Recipes
- Extra Math Practice
​
THURSDAY
Catering Preparation Day
CTE snack orders
Prep for MSU extension dinner Friday at 6pm

FRIDAY - NO SCHOOL (SNOW DAY)

Week 1/13 – 1/17/20

MONDAY - No Gladwin
AP & EP worksheet due Wednesday
​Recipe Conversions due Wednesday
Pizza preparation video
https://www.youtube.com/watch?v=sv3TXMSv6Lw&disable_polymer=true
**2nd year students work independently on Chapter 9 outline**

TUESDAY
Dessert lab research
Dessert lab recipe due
Café menu planning
**2nd year students complete dessert & cafe menu research**

WEDNESDAY
Chapter Outlines Due Today - Level 1-Chapter 14 & Level 2-Chapter 9
AP & EP worksheet & Recipe Conversions Due Today
Pizza Lab – Day 1 of 2 & Catering Preparation Day
Learning Objectives: Preparing pizza dough and an open-faced sandwich (pizza)
https://sugarspunrun.com/the-best-pizza-dough-recipe/
**2nd year students complete lab & catering prep**
​
THURSDAY
Pizza Lab - Day 2 of 2 & Catering Preparation Day
Learning Objectives: Preparing pizza dough and an open-faced sandwich (pizza)
Lab Evaluation Due
**2nd year students complete lab & catering prep**

FRIDAY
Chocolate Dessert Lab
Learning Objectives: Preparing dessert and writing recipe
Lab Evaluation Due
**2nd year students complete lab **

Week 1/6 – 1/10/20

MONDAY

Pursuit of Happyness Movie
Pursuit of Happyness worksheet due today

TUESDAY
Goal setting
Vision board (50 points) - Due today(or Friday if taken for homework)

WEDNESDAY
Culinary Math Practice
Begin working on Chapter Outlines (Level One: Chapter 14 & Level Two: Chapter 9 - Due 1/15)
Mise en Place for Homemade Pasta & Tomato Sauce lab (time permitting)
​
THURSDAY
Homemade Pasta & Tomato Sauce Lab - Day 1 of 2
Learning Objectives: Preparing dough, homemade pasta, and tomato sauce
How to prepare fresh pasta-https://stellaculinary.com/podcasts/video/how-to-make-fresh-pasta-video-recipe
Tomato sauce recipe -https://www.foodnetwork.com/recipes/paula-deen/basic-tomato-sauce-recipe-1969903

FRIDAY

Homemade Pasta & Tomato Sauce Lab - Day 2 of 2
Learning Objectives: Preparing dough, homemade pasta, and tomato sauce
Lab Evaluation Due

Week 12/16/19 - 12/20/19

MONDAY

**Gallon Man (individual assignment) due Tuesday
Measurement Equivalent Study & Practice
Volume versus weight measurement activity
2nd year students - Complete same assignments & activities this week as 1st year

TUESDAY

**Sugar Cookie Lab - Day 1 of 3- Prepare & Chill Dough
Measurement Equivalent Study & Practice (time permitting)

WEDNESDAY
**Sugar Cookie Lab - Day 2 of 3- Prepare frosting, roll, cut out, & bake sugar cookies
Measurement Equivalent Study & Practice (time permitting)

THURSDAY
**Sugar Cookie Lab - Day 3 of 3- Decorate sugar cookies
Learning Objectives: Preparing rolled cookies, preparing royal icing, and demonstrating piping/decorating techniques
Lab Evaluation Due

FRIDAY
**Measurement Equivalent Test
Class Christmas Potluck & Party
White Elephant Gift Exchange

Week 12/9/19 - 12/13/19

MONDAY
**Level One - Chapter 19 Test

Begin decorating Gingerbread houses (lab grade - see Wednesday)
2nd year students - Prepare frosting and gingerbread house materials

TUESDAY

**Catering Preparation Day

WEDNESDAY

**Decorating Gingerbread house lab
Learning Objectives: Demonstrating effective communication, teamwork, preparing royal icing, and demonstrating decorating techniques.
(Time permitting - Additional catering preparation)

THURSDAY
**Catering Preparation Day
Catering Clare-Gladwin Area School Holiday Party 4-6pm
Address: 4041 E. Mannsiding Rd., Clare, MI 48617
(Students will work 3p-6:30pm)

FRIDAY
**Catering Preparation Day
Catering “Cup of Christmas” Mt. Pleasant Community Church
Address: 1400 W. Broomfield St., Mt. Pleasant, MI 48858
(Students will work 5p-9:30pm)

Week 11/25 - 11/29/19

MONDAY
Introduction to Baking - Level One
Introduction to Cost Control - Level Two
Class activities & work on chapter outlines

TUESDAY

WEDNESDAY - No Clare or Farwell
Catering Preparation Day

THURSDAY-FRIDAY - No School

Week 11/18 - 11/22/19

MONDAY
Culinary Arts Portfolio – part 1 (due Wednesday)

TUESDAY
Catering Preparation Day

WEDNESDAY
Level One – Unit One Test (Ch 1-5)
Level Two – Chapters 6 & 7 Test

• Interesting article summary
• ​Job Application
• Portfolio - part 1
• Workbased Learning Training Agreement with parent/guardian signature

Students who do not qualify for the free lab will be working silently on missing assignments

Week 11/11 - 11/15/19

MONDAY
Chapter 4 - "Communication Skills" Activities
Interesting Article Summary Due Tuesday -Minimum 3 paragraphs (Intro, body, & conclusion)
2nd year students - Interesting Article & study Ch 6-7

TUESDAY
Espagnole (Brown Sauce) & Steak Lab

(with new learning teams)
Preparing espagnole (brown) sauce, grand sauce, and cooking whole beef steaks to 145 degrees fahrenheit
Lab Evaluation Due
2nd year students - Potato & grain lab (select recipe)

WEDNESDAY
Chapter 5 – "Beginning Your Career" Activities

Job Interview Preparation
Job Application
​**Any students ready to take chapter tests can take them today. Level One- Unit 1 (Ch 1-5) and/or Level Two -Chapter 6-7**
2nd year students - Participate in Job Interview preparation activities
​
THURSDAY
Ratatouille Movie
Ratatouille Movie worksheet due

FRIDAY - NO SCHOOL (DEER DAY)

Week 11/4 - 11/8/19

MONDAY – No Beaverton or Harrison students
Catering Preparation & Kitchen Appreciation Tasks
Measurement Equivalents practice

TUESDAY
Apple Pie Lab – Day 1
2nd year students – Free Lab – Day 1

WEDNESDAY
Apple Pie Lab – Day 2
Learning Objectives: Preparing apple pie, fruit pie filling, and using a paring knife
Lab Evaluation Due
2nd year students – Free Lab – Day 2

THURSDAY
Catering Preparation
CTE Gladwin Automotive Lab Open House – 4 - 6pm
Prep Chili for November 11th – Veteran’s Day Chili Dinner

FRIDAY

Chapter 3 & 4 – Professional Expectations & Communication Skills
​2nd year students – Participate in Class Activities

Week 10/28 - 11/1/19

MONDAY
Chapter 1 & 2 Welcome to the Industry & Career Opportunities Review & discussion
Measurement Equivalents notes
2nd year students - Submit pie recipe & work on chapter 6 & 7 outlines

TUESDAY

Employability Skills
Resume' development
Resume Rough Draft - due today
2nd year students - work on chapter 6 & 7 outlines

WEDNESDAY
Career Quest Field Trip (50 participation points)

THURSDAY
Pumpkin Pie Lab - Day 1

​2nd year students – Complete pie lab Day #1 (select own recipe)

FRIDAY
Pumpkin Pie Lab - Day 2 (30 points - Day 1 & 2)
Learning Objectives: Preparing 3-2-1 pie dough, preparing pumpkin pie, and baking
Lab Evaluation Due

​2nd year students – Complete pie lab Day #2

Week 10/21 - 10/25/19

MONDAY
Hospitality Career Research Outline - due Friday (see attached instructions)
​Research & Computer work time
2nd year students – Hospitality Career Research Outline

TUESDAY
Catering Prep Day (20 points)

2nd year students – Catering Prep
CTE Advisory Dinner - 6pm @ Area School

WEDNESDAY
Catering Prep Day (20 points)

2nd year students – Catering Prep
Clare Business After Hours - 5-7pm - Downtown Clare

THURSDAY

Hospitality Career Research Outline - due Friday (see attached instructions)
Research & Computer work time
​2nd year students – Hospitality Career Research Outline

FRIDAY

**Hospitality Career Research Outline (due today)
**Salad Lab
Learning Objectives: Preparing various types of salads and dressings
Lab Evaluation Due
2nd year students – Complete Salad Lab

Week 10/14 - 10/18/19

MONDAY
**Beet lab
Learning Objectives: Demonstrate preparing beets and various cooking methods.
**Lab evaluation due
2nd year students – Preparing Oatmeal blueberry dark chocolate bars for MRLA show

TUESDAY
Culinary Math Pre-Test (credit/no credit)

History of Grand Sauces Poster
​
WEDNESDAY
Chapter 17 powerpoint review & discussion

THURSDAY

**Chicken Veloute lab
Learning Objectives: Demonstrate preparing of veloute and cooking chicken to 165 degree fahrenheit
**Lab evaluation due
2nd year students – Fruit Lab

FRIDAY

**Level One – Chapter 17 Test (1st yr students)
**Level Two – Chapter 5 Test (2nd yr students)
Teen Chopped Teams practice during class
Learning Team Salad Lab recipes due
Outlines - Level 1 – Chapter 15 - Salads, Dressings, & Dips – Chapter 6 - Vegetables

Week 10/7 - 10/11/19

MONDAY
Chapter 18 Powerpoint & Discussion
Cooking Methods Activity
**Knife Skills Lab Points (10 points) – Cutting pineapple
**2nd year students – Carrot Cake Lab

TUESDAY
Learning Team – Soup recipe due
**Garnishing a Twinkie lab
​https://www.youtube.com/watch?v=kcbRpLX-mqs&t=773s
Learning Objectives: Demonstrate proper plate presentation & garnishing.
**Lab evaluation due
**2nd year students – Participate in Plate Presentation Lab

WEDNESDAY
**Level One – Chapter 18 Test (1st yr students)
**Level Two – Chapter 4 Test (2nd yr students)
Learning Team – Beet recipe due
Outlines - Level 1 – Chapter 17 Stocks, Sauces, & Soups & Level 2 – Chapter 5 Fruits
**Workbased learning items due today:

1. Complete & print EDP (40 points) – Career Cruising, Career in related field
2. Resume’ (20 points) (Edit & print if you already have one. If not, then we’ll work on it as a class)
3. Workbased Learning Education Application – printed & signed by parent/guardian (40 points)

THURSDAY
**Soup lab
Learning Objectives: Demonstrate preparing clear and thick soups and various cooking methods.
2nd year students – Participate in Soup Lab

FRIDAY
Menu Development Worksheet
Learning Team - Culinary promo video

Week 9/30 - 10/4/19

MONDAY
Chapter 13 Powerpoint & Discussion
Workbased Learning Paperwork
All students in class will participate in workbased learning. Therefore, the following items will need to be turned in by Friday:

1. Complete & print EDP (40 points) – Career Cruising, Career in related field
2. Resume’ (20 points) (Edit & print if you already have one. If not, then we’ll work on it as a class)
3. Workbased Learning Education Application – printed & signed by parent/guardian (40 points)

Begin “About Me” poster presentations
2nd year students – Work on chapter outline (Level 2 – Chapter 3)

TUESDAY
Level One – Chapter 13 Test (1st yr students)
Level Two – Chapter 3 Test (2nd yr students)
“About Me” poster presentations
Hand out Level 1 – Chapter 18 Cooking Methods (1st year) &
Level 2 – Chapter 4 outlines (2nd year)

WEDNESDAY
Completing employment paperwork with Holly Resseguie - Payroll Administrator, CGRESD
Students interested in catering (in between class or outside of class) please bring the following:

• Driver’s license, State ID, or School ID
• Social Security Card
• Bank Account Information (Bank Name, Routing # & Account number)

“About Me” poster presentations
Begin preparation for labs (time permitting)

THURSDAY
**Ratatouille lab
Learning Objectives: Demonstrate vegetable preparation.
Ratatouille Recipe link
https://www.epicurious.com/recipes/food/views/ratatouille-12164#
Ratatouille video link
https://www.youtube.com/watch?v=iUeDMqi_-dE
2nd year students – Option to complete ratatouille lab or breakfast lab

FRIDAY
**Workbased learning paperwork due (see Monday list)
**Knife Skills Lab
Recipe – To be announced
Learning Objectives: Demonstrate batonette, julienne, & brunoise.
**Labs evaluation due(include Thur & Fri learning objectives & feedback for each day)
Knife skills - julienne, brunoise, and batonette video link
https://www.youtube.com/watch?v=8VBnaFhOEn8
2nd year students – Complete knife skills lab

Week 9/16 - 9/20/18
MONDAY

• **Equipment skits/presentations (learning team)
  • Include 1 – Food Preparation Equipment, 1 – Holding & Serving Equipment, and 5 – knives and smallwares
  • Perform a skit using each piece of equipment and smallware. Explain the purpose/use for each item.
• Chapter 11 & 12 - continue reading & working on outlines
• Knife skills video
  https://www.youtube.com/watch?v=cV0c7qiNjuI
  Dicing potatoes video
  https://www.youtube.com/watch?v=hC8kNBhUU28

• 2nd year work independently - Level 2 Unit 1 (Ch 1-2)

TUESDAY

• **Knife Skills lab - Day #1
• Recipe - Potatoes
• Learning Objectives: Demonstrate proper knife handling and medium dice.
• 2nd year students complete lab

WEDNESDAY

• Chapter 11 & 12 Review Activities
• Chapter 11 & 12 - continue reading & working on outlines
• Dr. Randy Pausch "Last Lecture" video& worksheet
• https://www.youtube.com/watch?v=ncoSRKoU6GQ
• **SMART Goal worksheet
• 2nd year work independently - Level 2 Unit 1 (Ch 1-2)

THURSDAY

• **Knife Skills lab - Day #2
• How to dice a tomato:
  https://www.youtube.com/watch?v=Y6R3uXNBDZk
  How to dice a bell pepper:
  https://www.youtube.com/watch?v=sjvCoNbMyVk
  How to dice an onion:
  https://www.youtube.com/watch?v=dCGS067s0zo
  How to mince garlic:
  https://www.youtube.com/watch?v=2Yt6pKLU_10
  
• Recipe – Salsa
• Learning Objectives: Demonstrate vegetable preparation, salsa preparation, small dice & mincing.
• Salsa Recipe link
  https://www.foodnetwork.com/recipes/alton-brown/salsa-recipe-1910950
• 2nd year students complete lab

FRIDAY

• **1st year students - Level 1 Chapter 11 - 12 Test
• **2nd year students – Level 2 Unit 1 (Ch 1 - 2) Test
• Teambuilding activities

Week 9/9 - 9/13/19
MONDAY
SELF Evaluations
Chapter 9 & 10 activities

TUESDAY

WEDNESDAY
**Workplace Safety Test
Introduction to Lab Procedures & Kitchen Guidelines
No Bake Cookie video
https://www.allrecipes.com/video/2604/no-bake-cookies-iii/
Equipment Review

THURSDAY
**No Bake Cookie Lab
Learning Objectives: Demonstrating weight & volume measures, proper mise en place, and reading a recipe.
**Lab Evaluation Due

FRIDAY
**Equipment safety review