foods 12
There is a red TTOC binder on BA's desk that contains class notes, semester plans, extra assignments, etc.
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Please let Jenna know if you change the dayplan or don't get something completed so that the plan may be adjusted.
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​For labs, please ensure all students are
-putting up hair, apron on, hands washed
-washing counters and tables with hot soapy water before cooking
-putting books, bags, and jackets on bottom shelves of table to reduce hazards.
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Important notes for Foods:
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Please make sure that all food is put away at the end of the block.
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Ensure laundry is switched over and that washer and dryer are started
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Load or unload the dishwasher. Wipe counters, etc.
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No students should be accessing the cafeteria area.
Please do your best to supervise the back hallway as well.
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Week of October 30-November 3
Monday
Mobile Labs & LLC workspace booked
Final day of Food Production Research Assignment. Due Friday.
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Tuesday-Thursday
Lasagne & Baguettes
Friday
Food Production Presentations due
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Week of October 23-27
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Monday
Finish Poisioned & Guide- Review
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Tuesday
History of Agriculture PPT and guide
Intro Food Production Assignment
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Wednesday & Thursday
Food Production Assignment LLC Computer Lab
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Friday Funday
Mini Cheesecakes
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Week of October 16-19
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Monday
Demo: Butter Chicken & Naan
Prep: Marinate Chicken, Make Naan dough
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Tuesday
Assembly
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Wednesday
Finish and Eat Butter Chicken
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Thursday
Cookies for Parent Teacher Night
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Week Of October 10-14
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Tuesday
Cooked: Water
(on Netflix. See Jenna in the Library if you need help)
Complete Video Guide, then review Key with class
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Wednesday
Mother Sauces Webquest in LLC Computer Lab
Save to H Drive as soon as you open.
Or print and complete hard copy.
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Thursday
Demo Fresh Pasta
Kids do day one prep for pasta and Ragu:
Make pasta dough. Allow to rest while you prep veggies for ragu.
Mince: garlic, onions, carrots, celery. Wrap, label, and store.
Roll pasta dough. Store in single layer, with noodles not touching each other, on cookie sheets with paper towel between layers. Label and store.
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Friday-
Complete lab:
Make Ragu, set table, etc
last minute- cook pasta (only needs about four mins)
See lab notes above.
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Week of October 3-6
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Tuesday, October 3
Demo and Lab: Caramelize Crème Brulee
While eating, watch Red Chef Revival: Osoyoos
Complete Reflection Questions. Discuss reflections as a class.
Clean up from lab.
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Wednesday, October 4
Lab: Bannock
Optional- allow students to customize
with ingredients from the fridges.
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Thursday, October 5
Today the class will watch a couple of demo videos then do prep for a lab tomorrow.
Demo Videos: Smash Burgers- Video #1 and Video #2
Make Burger Bun Dough- wrap & store
Make Flavoured Mayo- wrap & store
Parboil (boil until half way cooked) and store potatoes- wrap & store
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Friday, October 6
Lab: Smash Burgers with Fresh Buns and Potato Wedges
Make Flavoured Mayo
Bake Potatoes
Bake Buns
Prep Toppings
Make Patties
Build delicious burgers!!
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Week of September 25-29
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Monday
Video: The Way to Cook Eggs with Julia Child
(DVD in classroom or start YouTube at 26:05)
Complete Viewing Guide & Review with whole class
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Practice: Eggs- poached or scrambled eggs.
Can make toast if desired.
Prep potatoes for Tuesday's lab- dice and parboil.
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Tuesday
Classic breakfast or French Omlette
Talk about importance of timing & sequence
-fry parboiled potatoes
-prep protein or fillings
-set table / make tea
-start eggs and toast- both last minute
-eat as a group
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Wednesday
Show Cooked- Fire from Netflix
(See Jenna if you need login info)
Have class complete viewing guide
Time permitting, review viewing guide and
discuss reflections on the documentary.
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Thursday
8:55- 9:10 Post Secondary Fair in the LLC
If class needs more time with Fire video or guide, or reviewing the guide as a class, please do that first.
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Article Study & Reflection Questions:
Cultural Appropriation or Appreciation
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Friday
Demo: Creme Brulee
(can watch a few videos if you are unable to try the demo)
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