TUESDAY January 3 Intro to Rotation 2

Slide 1: 

January 3, 2012: 2nd Semester Advanced Culinary Arts Welcome Back! Introduction to 2nd Round Rotations

Slide 2: 

Sign out Laptops (Student, JTED-2011), and Log-in to your Edline Account. FIRST Go to the Culinary Arts page and complete the Bellwork assignment Under the “Bellwork” tab. BE PREPARED TO SHARE YOUR RESPONSES! SECOND January 3rd, 2012 Bellwork:: https://www.edline.net/Index.page

Bellwork Responses: : 

Bellwork Responses: How many opportunities did you take advantage of to utilize your culinary expertise over break? What is the most unique/unusual/favorite food you had over break?

Announcements: : 

Announcements: CCAP APPLICATIONS ARE DUE FRIDAY SEE JESSICA SIMPSON ASAP WITH IDEAS FOR THE NEW SEMESTER! SEMESTER GRADES- SEE ME WITH QUESTIONS, SOME ASSIGNMENTS & WBL LOGS WERE TURNED IN WITH NO NAME…

Objectives : 

Objectives Students will be able to: Identify rotations and procedures for second semester Explain attendance policies Organize materials for the semester

How the Schedule Works for 2nd Semester: : 

How the Schedule Works for 2nd Semester: Monday: Cooking techniques, Demo, Tastings, Rouxbe, Food Prep, etc Tuesday: Full Lab Rotations Wednesday: Cooking techniques, Demo, Tastings, Rouxbe, Food Prep, etc Thursday: Full Lab Rotations Friday: Portfolio Day

How it works: : 

How it works: Rotations will be approximately one week (give or take to adjust for holidays) Weekly schedule may vary to account for catering events, guest speakers, testing, etc. Rotations will be tracked individually; Gradebook will reflect the rotation date & topic

2ND SEMESTER ROTATIONS : 

2ND SEMESTER ROTATIONS

Food Prep: : 

Food Prep: 2 Labs in a typical week, 3 separate recipes per lab 3 positions: Executive Chef, Sous Chef, Garde Manger Lab Schedule carries from food prep rotations Each food prep rotation plates a sample portion for EVERY student Students who are not in a food prep rotation will choose first from the prepared plates 

Management Rotation: : 

Management Rotation: B.O.T.H/Floor Manager: Obtains supplies, oversees Safety & Sanitation, Food Prep Techniques, Time Management, Lab Checklist Beverage Manager: Develop understanding of beverage service, tea service, drink recipes, sets up beverages and beverage table for catering events, Prepares beverages Catering Manager: Researches and plans for upcoming catering events: Recipes, Work Plan, Ordering Food, Receiving Food, Cost vs Profit, Required Staffing

Support Staff: : 

Support Staff: Commercial Dishwasher: Correctly clean commercial dishwasher, stack racks, put away and organize dishes, polish glasses & silverware 3-Compartment Sink: Correctly set-up 3 Compartment sink, wash all dishes with blades and/or other dishes that do not go through the dishwasher, polish glasses & silverware Linens: Correctly run commercial washer & dryer, fold & organize laundry, iron linens

F.O.T.H: : 

F.O.T.H: Day 1: Table settings for Breakfast and Lunch, Etiquette Training Day 2: Napkin Folds: Cone, Crown, Fan, & Silverware Pouch, How to set up buffet tables Day 3: Superb Customer Service: How to handle various scenarios, How to deliver the best possible service

Match the task with the rotation position: : 

Match the task with the rotation position: Tea Service Superb Customer Service Polishes Silverware Plans for Upcoming Events Plates Food Food Prep Support Staff Beverage Manager F.O.T.H Catering Manager

IN YOUR BINDER: : 

IN YOUR BINDER: WORK-BASED LEARNING LOG ROTATION LOG PORTFOLIO REQUIREMENTS AZ CULINARY STANDARDS

WBL LOGS : 

WBL LOGS 5 HOURS PER SEMESTER MUST BE SIGNED WITHIN 24 HOURS OF EVENT MUST LOG TIME-IN & TIME-OUT ON SIGN-IN SHEET HOURS MUST BE COMPLETED WITH JTED CULINARY

ROTATION LOG : 

ROTATION LOG RECORD YOUR ROTATION & ASSIGNMENT/POSITION EVERY DAY EXPLANATION OF GRADING PROCEDURES

PORTFOLIO REQUIREMENTS : 

PORTFOLIO REQUIREMENTS WHAT IS A PORTFOLIO? PORTFOLIO FRIDAYS DUE DATE: FEBRUARY 27TH

AZ STANDARDS : 

AZ STANDARDS CHECK OFF THE STANDARDS COMPLETED SO FAR IN CULINARY INDICATE YOUR LEVEL: E- EXPERT, F- FAMILIAR, N- NOVICE

Bathroom Passes : 

Bathroom Passes 4 per Semester Unused Passes=5 Bonus Points each towards semester grade Must have pass in hand when asking for permission Must sign out No passes during the first 10 minutes and last 10 minutes of class

Water : 

Water Students may go to the Snack bar table to get water when given permission Do not ask to go during bellwork or when teacher is speaking Do not leave cups behind Do not bring water back to the classroom

Slide 22: 

RULES

Slide 23: 

ARTS FOR SUCCEEDING CULINARY IN

Slide 24: 

Begin with the END in MIND

Slide 25: 

TIME COST PLAN RECIPE

Begin with the End in Mind : 

Begin with the End in Mind HOW MUCH TIME DO YOU HAVE & HOW MUCH TIME DO YOU NEED DEVELOP A WORK PLAN BEFORE YOU BEGIN TIME

Begin with the End in Mind : 

Begin with the End in Mind How Much Will This Recipe Cost to Make? How Can You Prevent Waste? How Can You Utilize Extras or Leftovers? COST

Begin with the End in Mind : 

Begin with the End in Mind WHAT ARE THE INGREDIENTS and WHAT IS THE FUNCTION OF EACH INGREDIENT? HOW DO YOU USE &/OR PREP THE INGREDIENTS? ARE YOU FAMILIAR WITH THE PREPARATION TECHNIQUES? RECIPE

Slide 29: 

WHAT ELSE DO YOU NEED TO KNOW ABOUT THE RECIPE? RECIPE YIELD ABBREVIATIONS TIME NEEDED TO PREPARE FOOD HOW IS THE FOOD SERVED WHAT EQUIPMENT IS NEEDED?

Begin with the End in Mind : 

Begin with the End in Mind WHO IS DOING WHAT? & WHEN? SYNERGY: HOW CAN YOU WORK TOGETHER TO ACHIEVE MORE? PLAN

Slide 32: 

BE PRESENT AND ON-TIME

Slide 33: 

EVERY D A Y

K-W-L: Attendance Procedures : 

K-W-L: Attendance Procedures PROPERTY OF PIMA COUNTY JTED, 2010 34 What I know What I would like to learn What I learned

Attendance Reminders : 

Attendance Reminders Policies for Reporting Attendance Policies for Make-up Work Policies for Tardies

K-W-L : 

K-W-L PROPERTY OF PIMA COUNTY JTED, 2010 36 What I know What I would like to learn What I learned

Slide 37: 

ASK QUESTIONS

Slide 39: 

PRACTICE PRACTICE PRACTICE

Slide 40: 

prioritize organize energize

Slide 41: 

NOTHING SUCCEEDS LIKE SUCCESS

Slide 42: 

SUCCESS SUCCESS SUCCEED SUCCESS SUCCEED SUCCEED SUCCEED

Slide 43: 

BUT WHAT DOES THIS MEAN? HOW DOES IT APPLY TO CULINARY?

Slide 44: 

RULES BEGIN WITH THE END IN MIND BE PRESENT & ON TIME ASK QUESTIONS PRACTICE PRACTICE PRACTICE NOTHING SUCCEEDS LIKE SUCCESS

Slide 45: 

THINK PAIR-SHARE

COMING UP… : 

COMING UP… SEMESTER REVIEW SHEETS & EXAM (TAKE 2!) ROUXBE- KNIFE SKILLS CCAP SALAD SPECIALTY SALADS

Semester Exam Retakes : 

Semester Exam Retakes 100 Questions Open Notes/Study Guide 50 Minutes to complete (Accomodations- complete Thursday after school) Wednesday: Review Day & Complete Study Guide Thursday: Test Friday: Portfolio Day Monday: Begin Rotations- Knife Cuts/Salads

What is Rouxbe? : 

What is Rouxbe? http://rouxbe.com/cooking-school

Slide 49: 

Parking Lot Use a post-it to write down a question about today’s learning. Post it in the “Parking Lot.” If you do not have a question, you can use a post-it to answer another student’s question.