Don't copy the behavior and customs of the world, but let God transform you into a new person by changing the way you think. Romans 12
Sign up for class next year!!!!!
*Students will work in groups to complete the written, execute the plan and evaluate plan and organize questions. Each group will evaluate lab performance and product. These evaluations will be discussed with the class and also include: I) problem solving and improvements for performance and product 2) variations and substitutions for the product 3) nutritional content and healthier versions of the product 4) Ways to incorporate the product in everyday life 5) using newly acquired skills to help others Lab objectives –1) Team building skills - Students work together as a team. While each student is responsible to oversee his or her job, all team members assist one another to make the lab successful. 2) Leadership skills-Students will use decision making skills,to determine jobs, product selection, equipment, safety procedures 3) Organizational/Planning skills following directions and step by step procedures 4) Acquiring new knowledge and skills 5) Applying new knowledge and skills Ten rules for high performance teams
1. Put the team first
2. Communicate openly
3. Be a part of the solution, NOT the problem
4. Respect diversity
5. Ask and encourage the right questions
6. Use a rational problem- solving process
7. Build trust with integrity and example
8. Commit to excellence
9. Promote interdependent thinking1
10. Pull the weeds
4/11-Objectives start new section on specific Southern states- Carolina states, Georgia, Virginia, West Virginia, Alabama, and Tennessee 1) Describe the history and backgrounds of the cuisine 2) Identify the origins of the regions 3) Analyze how the geography, climate, availability of foods, history and culture affect the cuisine that is prepared
1) WS 2) video clips discussing history, geography and backgrounds 3) large group discussion 4) research for recipes and background 5) plan for labs 6) complete a menu plan that is specific for Southern cooking -select foods to be prepared as a group 7) Read and discuss articles about history of the area and how each group ( French, Spanish, English, African cultures) influenced the culture and foods in the South 8) research labs from various backgrounds 9) prepare labs !
4/4-3/28-Great foods from the Bible-combine history and foods from the Bible; Intro to Southern Culture and Cuisine
2/22-Objectives-1) Introduce background for history, geography, culture and food that is grown in France 2) Describe food customs of France 3) Explain how and why these customs have evolved 4) Explain the regional nature of French cuisine 5) Labs for various types of foods, sauces, seasonings
!) Read and discuss pages 512-514 2) Read about the 3 types French cooking: Haute, Provincial, Nouvelle 4) Read and discuss pp. 514-516 on foundations of French cooking, French seasonings and French Baked goods 5) Discuss French regions and meals. 7) lab 1- crepes 8) lab-Quiche 9) Discuss and complete information on French Culture 10) labs-sauces and roux 11) complete and discuss information for study guides and crosswords 12) French cooking video/2
2/8- Lab- Trifle; Notes, discussion, video clips and crossword 2/1; Lab=Sheperd's pie; Notes and discussion
1/25-Objectives-1) Introduce background for history, geography, culture and food grown in the British Isles 2) Describe food and customs of the cultures 3) Lab- to prepare the foods 4) written compare/contrast of foods/culture of the the British Isles-Compare different countries-Ireland, Scotland, England 5) Lab-tea/crumpets/English muffins/tea cakes/scones
5) video depicting family influences in the British culture
1/19-MLK; Gone for NASA trip-R; 1/11-Objectives-1) Introduce background for history, geography, culture and food grown in the Spanish culture/European influence 2) Describe food and customs of the cultures 3) Lab- to prepare the foods 4) written compare/contrast of foods/culture of the Spanish Culture-Compare different countries-Spain, South America, Mexico, Islands-Honduras 5 ) Guest Chef demonstration 6) Notes 7) crossword puzzle
5) video depicting family influences in the British culture
1/5= Senior Project presentations; Juniors-Speaker Finish German Pxmas video" Intro to Spanish objectives
12/14 Review and exams
12/7; 11/30;11/23- Thanksgiving break- Objectives for Amish culture-5) Unitedstreaming -video clips to give an overview of in-depth information on the Pennsylvania Dutch, (Amish, Mennonite population) Quakers 6 ) Focus on Pennsylvania Dutch -notes7) word search Presentations to include: history, economic influences, historical influences, geography, natural resources and foods 8) DVD-depicting Amish culture 9) work with partners to present information regarding cultural background and typical foods from each state (New York, Rhode Island, New Jersey, Pennsylvania and Maryland) 10) Small group preparation of typical foods from each state 11) lab-Sausage potato cheese soup 12) Notes 13) word search an crossword
- objectives-focus on immigration to the United States exploring the various groups and cultural influences between 1800's and 1960's 1) Read and discuss article on immigration 2) Lab-Latkes 3) American history Immigration-ch 1
10/27 sub-Finish objectives for German culture and start objectives for Mid-Atlantic; Lab- pork and homemade spaetzle
Objectives- 1) Identify food origins of the Mid-Atlantic region 2) Describe the history and backgrounds of the foods 3) Explain how geography, climate, and culture affected the development of Mid-Atlantic cuisine 4) Explain how to prepare main dishes, side dishes, baked goods 5) Focus on Pennsylvania Dutch community
11/9-M- Make a Difference Day=Plan Thanksgiving Day dinner-plan, organize and prepare job lists-set up and clean up
11/2- Continue objectives for German culture/notes, labs,video-Oktoberfest/word game
10/28-Halloween-history; preparation/decoration with partners for a Halloween lab
10/19 Jr. retreat F-10/5 presentations; Start objectives-Objectives -Students will: 1) Research the geography, history and culture of Germany 2) Research the history of Oktoberfest 3) Compare foods and ingredients of Germany 4) Plan and prepare German foods 5) Explain how and why these customs have evolved
1) Read and discuss pp. 521-525 2) vocabulary practice 3) Discuss and complete history of German foods 4) video- Germany/Oktoberfest 5) Choose items to bring in- German foods to prep and share 5) Finish notes for German culture 6) Crossword puzzle 7) Lab-Black Forest cake; potato pancakes 8) video-Oktoberfest 8) review game with German terms
9/28; Finish working on power point presentations; Present power points ; Lab of choice ; Start objectives for German Foods/Oktoberfest
9/21-Continue fair and festival information research; Lab-E; elephant ears
9/15- Lab- #4-St. Paul Funnel cakes ; Start research for projects on history of fairs - Objectives-1) Explain the origins of fairs throughout history 2) Describe the most popular fairs in the United States and how they have evolved 3) Describe food trends that have evolved with fairs and festivals
1) video clips of various fairs in the United states 2) prepare lab with funnel cakes 3) prepare lab with elephant ears 4) work with partners and research various topics on history of fairs until present day 5) videos on different types of fair food 5) presentations 6) Test
Monday- no school-9/8-Mid-West objectives-Lab 3 -Start Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region 1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation8/31 - Objective- Students will explore different meanings for the terms Culture and Cuisine
1) discussion of definitions and terms 2) students will write their own definition of the terms
-Continue Objectives from 8/25 by setting up and preparing for lab #2
Start Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup 3) directions and step by step procedures 4) clean and prep cooking areas for labs
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader1) discussion 2) intro lab and setup 3) directions and step by step procedures 4) clean and prep cooking areas for labs_
Start Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region 1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
5/18-Senior exams
5/11; wrap up objectives and scavenger hunt from field trip; Sample Greek foods from Westside Market; Video about Greek geography and life in a Greek family in America
5/4-sub; field trip to West side Market and Samurai Japanese Steakhouse on 5/8; objectives for Greek culture
4/27; -Objectives-1) Introduce background for history, geography, culture and food grown in Greece 2) Describe food and customs of the Greek culture 3) Lab- to prepare Greek food 4) written compare/contrast of foods/culture of the Mediterranean countries of Greece, Spain and Italy 5) video depicting family influences in the Greek culture
4/13-Objectives-1) Introduce background for history, geography, culture and food grown in the British Isles 2) Describe food and customs of the cultures 3) Lab- to prepare the foods 4) written compare/contrast of foods/culture of the the British Isles-Compare different countries-Ireland, Scotland, England
5) video depicting family influences in the British culture
4/8-Easter break-Field trip??? Intro to British Isle culture
3/30- Student exchange day; Sub-Thursday; Good Friday -video clips of etiquette; compare manners to Southern culture
3/23 - Bishop's Mass; Reconciliation; Finish video with French cooking techniques; preparation of French
bechamel sauce ; Compare modern etiquette techniques to Southern manners
3/16- OGT testing; Kairos-Kairos cake
3/9 Government field trip; Wrestling; 3/2 ; Objectives-1) Introduce background for history, geography, culture and food that is grown in France 2) Describe food customs of France 3) Explain how and why these customs have evolved 4) Explain the regional nature of French cuisine 5) Labs for various types of foods, sauces, seasonings
!) Read and discuss pages 512-514 2) Read about the 3 types French cooking: Haute, Provincial, Nouvelle 4) Read and discuss pp. 514-516 on foundations of French cooking, French seasonings and French Baked goods 5) Discuss French regions and meals. 7) lab 1- crepes 8) lab-Quiche 9) Discuss and complete information on French Culture 10) labs-sauces and roux 11) complete and discuss information for study guides and crosswords 12) French cooking video/2; 2/23 Snow days and delays-catching up on all our objectives; 2/17-M-No school; W-Ash Wednesday; Lab-Mardi Gras; lab-Cajun food; Background Hx 2/9 -South chicken and waffles; 2/2 Explore influences on Southern culture-French,English, Spanish, Indian and African-Read and discuss articles; Start history and cultural influences of France
1/26-Catholic Schools -week/shortened periods and schedule changes; R-gone for Earth Science field trip- Lab-Tuesday-hush puppies
1/19-MLK-Monday; Friday afternoon; Senior projects -1/12/15 -F-Teacher work day-
Objectives start new section on specific Southern states- Carolina states, Georgia, Virginia, West Virginia, Alabama, and Tennessee 1) Describe the history and backgrounds of the cuisine 2) Identify the origins of the regions 3) Analyze how the geography, climate, availability of foods, history and culture affect the cuisine that is prepared
1) WS 2) video clips discussing history, geography and backgrounds 3) large group discussion 4) research for recipes and background 5) plan for labs 6) complete a menu plan that is specific for Southern cooking -select foods to be prepared as a group 7) Read and discuss articles about history of the area and how each group ( French, Spanish, English, African cultures) influenced the culture and foods in the South 8) research labs from various backgrounds 9) prepare labs !/19; 1/26 (Tuesday)
2/16 - Review and Exams
12/8- 2 Mass schedules along with penance service; Finish video and review definitions and word search; Lab possible; Christmas recipes from Germany, Italy, France; wrap up German Christmas/video Lab-Buckeyes for game
11/24-Thanksgiving week-no school W-R-F
11/17 -Plan for Thanksgiving feast on Thursday November 20 ; work on preparation of menu , recipes and job lists; M/T; set up and clean up on Thursday
11/24 ; 11/10 Objectives- start objectives for Amish culture-5) Unitedstreaming -video clips to give an overview of in-depth information on the Pennsylvania Dutch, (Amish, Mennonite population) Quakers 6 ) Focus on Pennsylvania Dutch -notes7) word search Presentations to include: history, economic influences, historical influences, geography, natural resources and foods 8) DVD-depicting Amish culture 9) work with partners to present information regarding cultural background and typical foods from each state (New York, Rhode Island, New Jersey, Pennsylvania and Maryland) 10) Small group preparation of typical foods from each state 11) lab-Sausage Lentil soup 12) Notes 13) word search
11/3-R-student inservice- objectives-focus on immigration to the United States exploring the various groups and cultural influences between 1800's and 1960's 1) Read and discuss article on immigration 2) Lab-Latkes 3) American history Immigration-ch 1
10/27 sub-Finish objectives for German culture and start objectives for Mid-Atlantic; Lab- pork and homemade spaetzle
Objectives- 1) Identify food origins of the Mid-Atlantic region 2) Describe the history and backgrounds of the foods 3) Explain how geography, climate, and culture affected the development of Mid-Atlantic cuisine 4) Explain how to prepare main dishes, side dishes, baked goods 5) Focus on Pennsylvania Dutch community
1) Finish lab from Friday along with German video 2) make connections between German background and Pennsylvania Dutch focusing on Amish and Mennonite communities 3) background notes and discussion 4) Intro crossword
5) Unitedstreaming -video clips to give an overview of in-depth information on the Pennsylvania Dutch, (Amish, Mennonite population) Quakers 6 ) Focus on Pennsylvania Dutch -notes7) word search Presentations to include: history, economic influences, historical influences, geography, natural resources and foods 8) DVD-depicting Amish culture 9) work with partners to present information regarding cultural background and typical foods from each state (New York, Rhode Island, New Jersey, Pennsylvania and Maryland) 9) Small group preparation of typical foods from each state 10 test 10/6-Monday late start-schedule change; W-Marine Bio field trip; 9/29-Homecoming Week -Shortened Periods-Friday; Tuesday-Juniors-ACT; Continue objectives for German culture
finish presentations and demonstrations; Start objectives-Objectives -Students will: 1) Research the geography, history and culture of Germany 2) Research the history of Oktoberfest 3) Compare foods and ingredients of Germany 4) Plan and prepare German foods 5) Explain how and why these customs have evolved
1) Read and discuss pp. 521-525 2) vocabulary practice 3) Discuss and complete history of German foods 4) video- Germany/Oktoberfest 5) Choose items to bring in- German foods to prep and share 5) Finish notes for German culture 6) Crossword puzzle 7) Lab-Black Forest cake; potato pancakes 8) video-Oktoberfest
9/22-No school 9/23; 9/15; Lab- #3-Elephant Ears ; Start research for projects on history of fairs 9/ 8 Objectives-1) Explain the origins of fairs throughout history 2) Describe the most popular fairs in the United States and how they have evolved 3) Describe food trends that have evolved with fairs and festivals
1) video clips of various fairs in the United states 2) prepare lab with funnel cakes 3) prepare lab with elephant ears 4) work with partners and research various topics on history of fairs until present day 5) videos on different types of fair food 5) presentations 6) Test
9/2 Objective- Students will explore different meanings for the terms Culture and Cuisine
1) discussion of definitions and terms 2) students will write their own definition of the terms
-Continue Objectives from 8/25 by setting up and preparing for lab #2
Start Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup 3) directions and step by step procedures 4) clean and prep cooking areas for labs
tart Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
Culture and Cuisine - 5/27 Senior exams 5/19 M-Rotary luncheon; T- Student Ambassador picnic; R- No Detention Lunch; 5/12-M-Soph retreat; T/W- AP Gov test and field trip R-Freshmen retreat; F-Prom set-up; Finish French study guide/video ; star objectives for Greek History and Cuisine 5/5 A&P field trip-T ; French ; Cinco De Mayo lab; Mexican culture 4/28 finish French objectives ; Marine Bio field trip 4/21 /14 Good Friday-no school; French objectives 4/7 French history and cuisine
Objectives- 1) Explore the background and culture of India 2) Describe the seasonings used and how they have influenced our culture
Objectives-1) Introduce background for history, geography, culture and food grown in Greece 2) Describe food and customs of the Greek culture 3) Lab- to prepare Greek food 4) written compare/contrast of foods/culture of the Mediterranean countries of Greece, Spain and Italy 5) video depicting family influences in the Greek culture
objectives3/31-finish cornbread/muffin labs preparation along with recipes for the food bank; Start new objectives for French cuisine
Objectives-1) Introduce background for history, geography, culture and food that is grown in France 2) Describe food customs of France 3) Explain how and why these customs have evolved 4) Explain the regional nature of French cuisine 5) Labs for various types of foods, sauces, seasonings
!) Read and discuss pages 512-514 2) Read about the 3 types French cooking: Haute, Provincial, Nouvelle 4) Read and discuss pp. 514-516 on foundations of French cooking, French seasonings and French Baked goods 5) Discuss French regions and meals. 7) lab 1 crepes 8) lab-Quiche 9) Discuss and complete information on French Culture 10) labs-sauces and roux 11) complete and discuss information for study guides and crosswords 12) French cooking video
3/17-M-Alumni speakers/OGT; T-ACT testing for juniors/speaker afternoon; R-reconciliation Test/etiquette video/recipes for foodbank/grits and preparation 3/10- Kairos- Test-view video3/4 Fat Tuesday; Ash Wednesday ; Preparation for Fat Tuesday in using a Southern Creole recipe; Prepare recipes using corn meal to practice recipes that could be used by Food Bank donation of corn meal; Article 3-regarding French and Spanish influence on the culture2/24;2/17 ; 2/10-ES Field trip sub this week; include objectives from plans on 1/27; Valentine's lab if time permits2/3; snow day/delay; E-day-activity on the Underground Railroad;
1/21 (MLK DAY) 1/27-continue objectives from snow days; sub-Monday for ES field trip; Include objectives for etiquette and manners comparing them to years ago and how they have changed in 2014
Objectives start new section on specific Southern states- Carolina states, Georgia, Virginia, West Virginia, Alabama, and Tennessee 1) Describe the history and backgrounds of the cuisine 2) Identify the origins of the regions 3) Analyze how the geography, climate, availability of foods, history and culture affect the cuisine that is prepared
1) WS 2) video clips discussing history, geography and backgrounds 3) large group discussion 4) research for recipes and background 5) plan for labs 6) complete a menu plan that is specific for Southern cooking -select foods to be prepared as a group 7) Read and discuss articles about history of the area and how each group ( French, Spanish, English, African cultures) influenced the culture and foods in the South 8) labs
1) WS 2) participation 3) large group discussion 4) recipe plans 5) labs
Assessment-1) participation in lab prep and work day 2) discussion 3) presentation of food history 4) lab products
11/5; 11/8;11/18; T and W-Thanksgiving lunch 11/25 (Thanksgiving)-12/2;12/9 Christmas recipes from Germany ;12/16-exam preparation and exams ; 1/6-1/13-wrap up German Christmas/video/
Objectives- 1) Identify food origins of the Mid-Atlantic region 2) Describe the history and backgrounds of the foods 3) Explain how geography, climate, and culture affected the development of Mid-Atlantic cuisine 4) Explain how to prepare main dishes, side dishes, baked goods 5) Focus on Pennsylvania Dutch community 6 ) Plan Thanksgiving menu and decorating
1) Finish lab from Friday along with German video 2) make connections between German background and Pennsylvania Dutch focusing on Amish and Mennonite communities 3) background notes and discussion 4) Intro crossword 5) Unitedstreaming -video clips to give an overview of in-depth information on the Pennsylvania Dutch, (Amish, Mennonite population) Quakers 6 ) Focus on Pennsylvania Dutch -notes7) word search Presentations to include: history, economic influences, historical influences, geography, natural resources and foods 8) DVD-depicting Amish culture 9) work with partners to present information regarding cultural background and typical foods from each state (New York, Rhode Island, New Jersey, Pennsylvania and Maryland) 9) Small group preparation of typical foods from each state 10 test
Assessment- 1) participation and discussion 2) List ingredients prevalent to foods in this area 3) collection of recipes from each state 4) preparation of food 5) presentation of information 6) WS- crossword 7) completed sheets rubric to assess information presented to class 8) word search 9) plan labs 10) quiz 11) test
9/24-9/27; 10/7-11;10/14 -M-shortened periods; F-no school) T-no Juniors; 10/21;10/28
Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region 3) Extend research in the area to cultures that have settled in that area
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region 9) read and discuss German culture (strong German population in area) prepare foods from cultures that have settled in the mid-west area ) 10) Complete questions and ws 11) video on German history and geography 12) video clip on Oktoberfest 13) lab- German meals 14) plan German dessert-Black Forest cake 15) complete study sheet together 16) test 17) finish video on Germany 18) plan Fall lab
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
1) WS- German foods and terms 2) Complete study Guide for German life 3) lab-plan and prepare German food 4) Plan and prepare German dessert-Black Forest Torte 5) group discussion 6) test
9/16-9/2 ; finish objectives 9/23
Culture and Cuisine-Describe the meaning of culture; Describe the meaning of cuisine
Objectives- 1) Describe the history of fairs from Europe to the United States 2) Compare and contrast the various fairs within the United States 3) Describe foods that were discovered at the fair 4) Identify various types of foods found at fairs and how they are prepared
1) Students work with partners to research information on the history of fairs to be presented to class 2) view video clips of various fairs throughout the United States 3) three different labs preparing typical fair foods
Asessment-1) presentation 2) group discussion 3) labs 4) test
9/24-9/27
Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
*Students will work in groups to complete the written, execute the plan and evaluate plan and organize questions. Each group will evaluate lab performance and product. These evaluations will be discussed with the class and also include: I) problem solving and improvements for performance and product 2) variations and substitutions for the product 3) nutritional content and healthier versions of the product 4) Ways to incorporate the product in everyday life 5) using newly acquired skills to help others Lab objectives –1) Team building skills - Students work together as a team. While each student is responsible to oversee his or her job, all team members assist one another to make the lab successful. 2) Leadership skills-Students will use decision making skills,to determine jobs, product selection, equipment, safety procedures 3) Organizational/Planning skills following directions and step by step procedures 4) Acquiring new knowledge and skills 5) Applying new knowledge and skills Ten rules for high performance teams
1. Put the team first
2. Communicate openly
3. Be a part of the solution, NOT the problem
4. Respect diversity
5. Ask and encourage the right questions
6. Use a rational problem- solving process
7. Build trust with integrity and example
8. Commit to excellence
9. Promote interdependent thinking1
10. Pull the weeds
4/11-Objectives start new section on specific Southern states- Carolina states, Georgia, Virginia, West Virginia, Alabama, and Tennessee 1) Describe the history and backgrounds of the cuisine 2) Identify the origins of the regions 3) Analyze how the geography, climate, availability of foods, history and culture affect the cuisine that is prepared
1) WS 2) video clips discussing history, geography and backgrounds 3) large group discussion 4) research for recipes and background 5) plan for labs 6) complete a menu plan that is specific for Southern cooking -select foods to be prepared as a group 7) Read and discuss articles about history of the area and how each group ( French, Spanish, English, African cultures) influenced the culture and foods in the South 8) research labs from various backgrounds 9) prepare labs !
4/4-3/28-Great foods from the Bible-combine history and foods from the Bible; Intro to Southern Culture and Cuisine
2/22-Objectives-1) Introduce background for history, geography, culture and food that is grown in France 2) Describe food customs of France 3) Explain how and why these customs have evolved 4) Explain the regional nature of French cuisine 5) Labs for various types of foods, sauces, seasonings
!) Read and discuss pages 512-514 2) Read about the 3 types French cooking: Haute, Provincial, Nouvelle 4) Read and discuss pp. 514-516 on foundations of French cooking, French seasonings and French Baked goods 5) Discuss French regions and meals. 7) lab 1- crepes 8) lab-Quiche 9) Discuss and complete information on French Culture 10) labs-sauces and roux 11) complete and discuss information for study guides and crosswords 12) French cooking video/2
2/8- Lab- Trifle; Notes, discussion, video clips and crossword 2/1; Lab=Sheperd's pie; Notes and discussion
1/25-Objectives-1) Introduce background for history, geography, culture and food grown in the British Isles 2) Describe food and customs of the cultures 3) Lab- to prepare the foods 4) written compare/contrast of foods/culture of the the British Isles-Compare different countries-Ireland, Scotland, England 5) Lab-tea/crumpets/English muffins/tea cakes/scones
5) video depicting family influences in the British culture
1/19-MLK; Gone for NASA trip-R; 1/11-Objectives-1) Introduce background for history, geography, culture and food grown in the Spanish culture/European influence 2) Describe food and customs of the cultures 3) Lab- to prepare the foods 4) written compare/contrast of foods/culture of the Spanish Culture-Compare different countries-Spain, South America, Mexico, Islands-Honduras 5 ) Guest Chef demonstration 6) Notes 7) crossword puzzle
5) video depicting family influences in the British culture
1/5= Senior Project presentations; Juniors-Speaker Finish German Pxmas video" Intro to Spanish objectives
12/14 Review and exams
12/7; 11/30;11/23- Thanksgiving break- Objectives for Amish culture-5) Unitedstreaming -video clips to give an overview of in-depth information on the Pennsylvania Dutch, (Amish, Mennonite population) Quakers 6 ) Focus on Pennsylvania Dutch -notes7) word search Presentations to include: history, economic influences, historical influences, geography, natural resources and foods 8) DVD-depicting Amish culture 9) work with partners to present information regarding cultural background and typical foods from each state (New York, Rhode Island, New Jersey, Pennsylvania and Maryland) 10) Small group preparation of typical foods from each state 11) lab-Sausage potato cheese soup 12) Notes 13) word search an crossword
- objectives-focus on immigration to the United States exploring the various groups and cultural influences between 1800's and 1960's 1) Read and discuss article on immigration 2) Lab-Latkes 3) American history Immigration-ch 1
10/27 sub-Finish objectives for German culture and start objectives for Mid-Atlantic; Lab- pork and homemade spaetzle
Objectives- 1) Identify food origins of the Mid-Atlantic region 2) Describe the history and backgrounds of the foods 3) Explain how geography, climate, and culture affected the development of Mid-Atlantic cuisine 4) Explain how to prepare main dishes, side dishes, baked goods 5) Focus on Pennsylvania Dutch community
11/9-M- Make a Difference Day=Plan Thanksgiving Day dinner-plan, organize and prepare job lists-set up and clean up
11/2- Continue objectives for German culture/notes, labs,video-Oktoberfest/word game
10/28-Halloween-history; preparation/decoration with partners for a Halloween lab
10/19 Jr. retreat F-10/5 presentations; Start objectives-Objectives -Students will: 1) Research the geography, history and culture of Germany 2) Research the history of Oktoberfest 3) Compare foods and ingredients of Germany 4) Plan and prepare German foods 5) Explain how and why these customs have evolved
1) Read and discuss pp. 521-525 2) vocabulary practice 3) Discuss and complete history of German foods 4) video- Germany/Oktoberfest 5) Choose items to bring in- German foods to prep and share 5) Finish notes for German culture 6) Crossword puzzle 7) Lab-Black Forest cake; potato pancakes 8) video-Oktoberfest 8) review game with German terms
9/28; Finish working on power point presentations; Present power points ; Lab of choice ; Start objectives for German Foods/Oktoberfest
9/21-Continue fair and festival information research; Lab-E; elephant ears
9/15- Lab- #4-St. Paul Funnel cakes ; Start research for projects on history of fairs - Objectives-1) Explain the origins of fairs throughout history 2) Describe the most popular fairs in the United States and how they have evolved 3) Describe food trends that have evolved with fairs and festivals
1) video clips of various fairs in the United states 2) prepare lab with funnel cakes 3) prepare lab with elephant ears 4) work with partners and research various topics on history of fairs until present day 5) videos on different types of fair food 5) presentations 6) Test
Monday- no school-9/8-Mid-West objectives-Lab 3 -Start Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region 1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation8/31 - Objective- Students will explore different meanings for the terms Culture and Cuisine
1) discussion of definitions and terms 2) students will write their own definition of the terms
-Continue Objectives from 8/25 by setting up and preparing for lab #2
Start Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup 3) directions and step by step procedures 4) clean and prep cooking areas for labs
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader1) discussion 2) intro lab and setup 3) directions and step by step procedures 4) clean and prep cooking areas for labs_
Start Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region 1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
5/18-Senior exams
5/11; wrap up objectives and scavenger hunt from field trip; Sample Greek foods from Westside Market; Video about Greek geography and life in a Greek family in America
5/4-sub; field trip to West side Market and Samurai Japanese Steakhouse on 5/8; objectives for Greek culture
4/27; -Objectives-1) Introduce background for history, geography, culture and food grown in Greece 2) Describe food and customs of the Greek culture 3) Lab- to prepare Greek food 4) written compare/contrast of foods/culture of the Mediterranean countries of Greece, Spain and Italy 5) video depicting family influences in the Greek culture
4/13-Objectives-1) Introduce background for history, geography, culture and food grown in the British Isles 2) Describe food and customs of the cultures 3) Lab- to prepare the foods 4) written compare/contrast of foods/culture of the the British Isles-Compare different countries-Ireland, Scotland, England
5) video depicting family influences in the British culture
4/8-Easter break-Field trip??? Intro to British Isle culture
3/30- Student exchange day; Sub-Thursday; Good Friday -video clips of etiquette; compare manners to Southern culture
3/23 - Bishop's Mass; Reconciliation; Finish video with French cooking techniques; preparation of French
bechamel sauce ; Compare modern etiquette techniques to Southern manners
3/16- OGT testing; Kairos-Kairos cake
3/9 Government field trip; Wrestling; 3/2 ; Objectives-1) Introduce background for history, geography, culture and food that is grown in France 2) Describe food customs of France 3) Explain how and why these customs have evolved 4) Explain the regional nature of French cuisine 5) Labs for various types of foods, sauces, seasonings
!) Read and discuss pages 512-514 2) Read about the 3 types French cooking: Haute, Provincial, Nouvelle 4) Read and discuss pp. 514-516 on foundations of French cooking, French seasonings and French Baked goods 5) Discuss French regions and meals. 7) lab 1- crepes 8) lab-Quiche 9) Discuss and complete information on French Culture 10) labs-sauces and roux 11) complete and discuss information for study guides and crosswords 12) French cooking video/2; 2/23 Snow days and delays-catching up on all our objectives; 2/17-M-No school; W-Ash Wednesday; Lab-Mardi Gras; lab-Cajun food; Background Hx 2/9 -South chicken and waffles; 2/2 Explore influences on Southern culture-French,English, Spanish, Indian and African-Read and discuss articles; Start history and cultural influences of France
1/26-Catholic Schools -week/shortened periods and schedule changes; R-gone for Earth Science field trip- Lab-Tuesday-hush puppies
1/19-MLK-Monday; Friday afternoon; Senior projects -1/12/15 -F-Teacher work day-
Objectives start new section on specific Southern states- Carolina states, Georgia, Virginia, West Virginia, Alabama, and Tennessee 1) Describe the history and backgrounds of the cuisine 2) Identify the origins of the regions 3) Analyze how the geography, climate, availability of foods, history and culture affect the cuisine that is prepared
1) WS 2) video clips discussing history, geography and backgrounds 3) large group discussion 4) research for recipes and background 5) plan for labs 6) complete a menu plan that is specific for Southern cooking -select foods to be prepared as a group 7) Read and discuss articles about history of the area and how each group ( French, Spanish, English, African cultures) influenced the culture and foods in the South 8) research labs from various backgrounds 9) prepare labs !/19; 1/26 (Tuesday)
2/16 - Review and Exams
12/8- 2 Mass schedules along with penance service; Finish video and review definitions and word search; Lab possible; Christmas recipes from Germany, Italy, France; wrap up German Christmas/video Lab-Buckeyes for game
11/24-Thanksgiving week-no school W-R-F
11/17 -Plan for Thanksgiving feast on Thursday November 20 ; work on preparation of menu , recipes and job lists; M/T; set up and clean up on Thursday
11/24 ; 11/10 Objectives- start objectives for Amish culture-5) Unitedstreaming -video clips to give an overview of in-depth information on the Pennsylvania Dutch, (Amish, Mennonite population) Quakers 6 ) Focus on Pennsylvania Dutch -notes7) word search Presentations to include: history, economic influences, historical influences, geography, natural resources and foods 8) DVD-depicting Amish culture 9) work with partners to present information regarding cultural background and typical foods from each state (New York, Rhode Island, New Jersey, Pennsylvania and Maryland) 10) Small group preparation of typical foods from each state 11) lab-Sausage Lentil soup 12) Notes 13) word search
11/3-R-student inservice- objectives-focus on immigration to the United States exploring the various groups and cultural influences between 1800's and 1960's 1) Read and discuss article on immigration 2) Lab-Latkes 3) American history Immigration-ch 1
10/27 sub-Finish objectives for German culture and start objectives for Mid-Atlantic; Lab- pork and homemade spaetzle
Objectives- 1) Identify food origins of the Mid-Atlantic region 2) Describe the history and backgrounds of the foods 3) Explain how geography, climate, and culture affected the development of Mid-Atlantic cuisine 4) Explain how to prepare main dishes, side dishes, baked goods 5) Focus on Pennsylvania Dutch community
1) Finish lab from Friday along with German video 2) make connections between German background and Pennsylvania Dutch focusing on Amish and Mennonite communities 3) background notes and discussion 4) Intro crossword
5) Unitedstreaming -video clips to give an overview of in-depth information on the Pennsylvania Dutch, (Amish, Mennonite population) Quakers 6 ) Focus on Pennsylvania Dutch -notes7) word search Presentations to include: history, economic influences, historical influences, geography, natural resources and foods 8) DVD-depicting Amish culture 9) work with partners to present information regarding cultural background and typical foods from each state (New York, Rhode Island, New Jersey, Pennsylvania and Maryland) 9) Small group preparation of typical foods from each state 10 test 10/6-Monday late start-schedule change; W-Marine Bio field trip; 9/29-Homecoming Week -Shortened Periods-Friday; Tuesday-Juniors-ACT; Continue objectives for German culture
finish presentations and demonstrations; Start objectives-Objectives -Students will: 1) Research the geography, history and culture of Germany 2) Research the history of Oktoberfest 3) Compare foods and ingredients of Germany 4) Plan and prepare German foods 5) Explain how and why these customs have evolved
1) Read and discuss pp. 521-525 2) vocabulary practice 3) Discuss and complete history of German foods 4) video- Germany/Oktoberfest 5) Choose items to bring in- German foods to prep and share 5) Finish notes for German culture 6) Crossword puzzle 7) Lab-Black Forest cake; potato pancakes 8) video-Oktoberfest
9/22-No school 9/23; 9/15; Lab- #3-Elephant Ears ; Start research for projects on history of fairs 9/ 8 Objectives-1) Explain the origins of fairs throughout history 2) Describe the most popular fairs in the United States and how they have evolved 3) Describe food trends that have evolved with fairs and festivals
1) video clips of various fairs in the United states 2) prepare lab with funnel cakes 3) prepare lab with elephant ears 4) work with partners and research various topics on history of fairs until present day 5) videos on different types of fair food 5) presentations 6) Test
9/2 Objective- Students will explore different meanings for the terms Culture and Cuisine
1) discussion of definitions and terms 2) students will write their own definition of the terms
-Continue Objectives from 8/25 by setting up and preparing for lab #2
Start Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup 3) directions and step by step procedures 4) clean and prep cooking areas for labs
tart Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
Culture and Cuisine - 5/27 Senior exams 5/19 M-Rotary luncheon; T- Student Ambassador picnic; R- No Detention Lunch; 5/12-M-Soph retreat; T/W- AP Gov test and field trip R-Freshmen retreat; F-Prom set-up; Finish French study guide/video ; star objectives for Greek History and Cuisine 5/5 A&P field trip-T ; French ; Cinco De Mayo lab; Mexican culture 4/28 finish French objectives ; Marine Bio field trip 4/21 /14 Good Friday-no school; French objectives 4/7 French history and cuisine
Objectives- 1) Explore the background and culture of India 2) Describe the seasonings used and how they have influenced our culture
Objectives-1) Introduce background for history, geography, culture and food grown in Greece 2) Describe food and customs of the Greek culture 3) Lab- to prepare Greek food 4) written compare/contrast of foods/culture of the Mediterranean countries of Greece, Spain and Italy 5) video depicting family influences in the Greek culture
objectives3/31-finish cornbread/muffin labs preparation along with recipes for the food bank; Start new objectives for French cuisine
Objectives-1) Introduce background for history, geography, culture and food that is grown in France 2) Describe food customs of France 3) Explain how and why these customs have evolved 4) Explain the regional nature of French cuisine 5) Labs for various types of foods, sauces, seasonings
!) Read and discuss pages 512-514 2) Read about the 3 types French cooking: Haute, Provincial, Nouvelle 4) Read and discuss pp. 514-516 on foundations of French cooking, French seasonings and French Baked goods 5) Discuss French regions and meals. 7) lab 1 crepes 8) lab-Quiche 9) Discuss and complete information on French Culture 10) labs-sauces and roux 11) complete and discuss information for study guides and crosswords 12) French cooking video
3/17-M-Alumni speakers/OGT; T-ACT testing for juniors/speaker afternoon; R-reconciliation Test/etiquette video/recipes for foodbank/grits and preparation 3/10- Kairos- Test-view video3/4 Fat Tuesday; Ash Wednesday ; Preparation for Fat Tuesday in using a Southern Creole recipe; Prepare recipes using corn meal to practice recipes that could be used by Food Bank donation of corn meal; Article 3-regarding French and Spanish influence on the culture2/24;2/17 ; 2/10-ES Field trip sub this week; include objectives from plans on 1/27; Valentine's lab if time permits2/3; snow day/delay; E-day-activity on the Underground Railroad;
1/21 (MLK DAY) 1/27-continue objectives from snow days; sub-Monday for ES field trip; Include objectives for etiquette and manners comparing them to years ago and how they have changed in 2014
Objectives start new section on specific Southern states- Carolina states, Georgia, Virginia, West Virginia, Alabama, and Tennessee 1) Describe the history and backgrounds of the cuisine 2) Identify the origins of the regions 3) Analyze how the geography, climate, availability of foods, history and culture affect the cuisine that is prepared
1) WS 2) video clips discussing history, geography and backgrounds 3) large group discussion 4) research for recipes and background 5) plan for labs 6) complete a menu plan that is specific for Southern cooking -select foods to be prepared as a group 7) Read and discuss articles about history of the area and how each group ( French, Spanish, English, African cultures) influenced the culture and foods in the South 8) labs
1) WS 2) participation 3) large group discussion 4) recipe plans 5) labs
Assessment-1) participation in lab prep and work day 2) discussion 3) presentation of food history 4) lab products
11/5; 11/8;11/18; T and W-Thanksgiving lunch 11/25 (Thanksgiving)-12/2;12/9 Christmas recipes from Germany ;12/16-exam preparation and exams ; 1/6-1/13-wrap up German Christmas/video/
Objectives- 1) Identify food origins of the Mid-Atlantic region 2) Describe the history and backgrounds of the foods 3) Explain how geography, climate, and culture affected the development of Mid-Atlantic cuisine 4) Explain how to prepare main dishes, side dishes, baked goods 5) Focus on Pennsylvania Dutch community 6 ) Plan Thanksgiving menu and decorating
1) Finish lab from Friday along with German video 2) make connections between German background and Pennsylvania Dutch focusing on Amish and Mennonite communities 3) background notes and discussion 4) Intro crossword 5) Unitedstreaming -video clips to give an overview of in-depth information on the Pennsylvania Dutch, (Amish, Mennonite population) Quakers 6 ) Focus on Pennsylvania Dutch -notes7) word search Presentations to include: history, economic influences, historical influences, geography, natural resources and foods 8) DVD-depicting Amish culture 9) work with partners to present information regarding cultural background and typical foods from each state (New York, Rhode Island, New Jersey, Pennsylvania and Maryland) 9) Small group preparation of typical foods from each state 10 test
Assessment- 1) participation and discussion 2) List ingredients prevalent to foods in this area 3) collection of recipes from each state 4) preparation of food 5) presentation of information 6) WS- crossword 7) completed sheets rubric to assess information presented to class 8) word search 9) plan labs 10) quiz 11) test
9/24-9/27; 10/7-11;10/14 -M-shortened periods; F-no school) T-no Juniors; 10/21;10/28
Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region 3) Extend research in the area to cultures that have settled in that area
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region 9) read and discuss German culture (strong German population in area) prepare foods from cultures that have settled in the mid-west area ) 10) Complete questions and ws 11) video on German history and geography 12) video clip on Oktoberfest 13) lab- German meals 14) plan German dessert-Black Forest cake 15) complete study sheet together 16) test 17) finish video on Germany 18) plan Fall lab
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
1) WS- German foods and terms 2) Complete study Guide for German life 3) lab-plan and prepare German food 4) Plan and prepare German dessert-Black Forest Torte 5) group discussion 6) test
9/16-9/2 ; finish objectives 9/23
Culture and Cuisine-Describe the meaning of culture; Describe the meaning of cuisine
Objectives- 1) Describe the history of fairs from Europe to the United States 2) Compare and contrast the various fairs within the United States 3) Describe foods that were discovered at the fair 4) Identify various types of foods found at fairs and how they are prepared
1) Students work with partners to research information on the history of fairs to be presented to class 2) view video clips of various fairs throughout the United States 3) three different labs preparing typical fair foods
Asessment-1) presentation 2) group discussion 3) labs 4) test
9/24-9/27
Objectives -Students will: 1) identify the origins of foods of the seven main regions of the United States 2) Analyze how geography, climate variations and natural resources affect the development of the culture /cuisine in that region
1 ) collect recipes to complete a typical meal for a Mid-west meal 2) Plan a menu that would be typical for the Midwest 3) research background and history of the region 4) Plan each step of the different recipes and how they will be prepared 5) organize and divide groups in each kitchen 6) plan market order sheet 7) work in groups to prepare foods 8) use class period for “potluck” with foods prepared from the region
Assessment-1) group work rubric 2) information collected 3) Information summarized through discussion 4) plan potluck to select researched recipes 5) group meal together 5) written evaluation
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