1ST 9 WEEK EXAM 1, 2, 4, AND 5 HOURS NEED TO HAVE THEIR NOTE BOOK IN ORDER
WITH ALL BELLWORK, LEXICONS, OBJECTIVES AND DATES, ALL RETURNED WORK AND
NOTES. YOU ALSO NEED TO HAVE ALL TABS FOR THIS WILL BE USED ON THE EXAM DATE.
KNOW: CLASS GUIDELINES/POLICIES, FCCLA INFORMATION, SAFETY AND SANITATION,
APPLE LAB, MISE EN PLACE DEFINATION/5 STEPS,EVALUATION PROCEDURE.
2 AND 4 HRS PREPARING FOR SUCCESSFUL EMPLOYMENT, RESUME, APPLICATION,
INTERVIEW NOTES, LETTER OF APPLICATION, FOLLOW UP LETTER.
2 AND 5 HRS PIE CRUST, CANNING, KITCHEN UTENSILS AND TOOLS, MOLECULAR
GASTRONMY NOTES, YEAST BREADS/CINNAMON ROLLS, POTATOE LAB INFO SHEET, DEMO,
TEA LAB, NOTES VITAMIN 1-14, HOME COOKING ASSIGNMENTS, MISE EN PLACE
DEFINATION AND 5 STEPS, EVALUATION PROCEDURE.
6TH HOUR 1ST 9 WEEK EXAM KNOW SAFETY AND SANITATION PRINCIPLES, CALABRATING
THERMOMETERS, UNIFORM CARE/PRIDE/HISTORY, GUEST SPEAKER INFO CULINARY
INSTITUTE 9/16,WEDING CATERING PLANNING AND NUTRITION FAIR PLANS, SMALLWARES
PACKET, CHEF KNIFE IDENTIFICATION, MENU PACKET, BUSINESS & INDUSTRY
VISITATION 10/8
