Lesson+Plan

** Lesson Plan **
Campus: Badger High School || [|National Standards for FACS] |||| Subject Specific: 8.1 Analyze career paths within the food production and food services industries. 8.2 Demonstrate food safety and sanitation procedures. // Technology Specific //// : // [] A.4.4 Use a computer and communications software to access and transmit information A.4.5 Use media and technology to create and present Information B.4.3 Locate and access information sources D.12.1 Participate productively in workgroups or other collaborative learning environments || |||| *Discuss the development of the baker and pastry chef profession || -Powerpoint on History of Bread making and Confectionary, Birth of the Restaurant, 19th Century Classic Cuisine (Cuisine Classique), and Overview of the Professional Pastry Chef and Baker. (Supplement Note Taking Sheet)
 * Title of Lesson: Professionalism || Date: Sem 1 2009 Timeframe of Lesson: 5 Days ||
 * Author(s): Russ Tronsen || School District: Lake Geneva Schools
 * Subject Area(s):Family and Consumer Education || Grade Level(s)/Course:10-12 ||
 * Stated Objective(s)
 * Appreciate the role of the professional chef and baker in a modern food service operations
 * Recognize how to maintain a safe and sanitary work environment
 * Procedures for Lesson |||| Day 1: Bakers, Chefs and Restaurants

Day 2: Online Research on either Marie-Antoine Careme or Auguste Escoffier -Create a One Page Flyer about the life and contributions made to the Food Service Industry. Must include a picture and timeline of their life. Use Enotes.Com website as one the sources gather information.

Day 3: Safety and Sanitation -Review proper Food Handling Procedures. Discuss the temperature danger zone and the affects of food that is mishandled. Review Proper Hand washing and do Glow Germs Activity. Give examples of cross-contamination and how it can occur in the bakers kitchen. Explain and Demonstrate proper hand washing technique for equipment. List safety concerns that all should be aware of when working in the kitchen.

Day 4: Present one page flyers about either Auguste Escoffier or Marie-Antoine Careme. Have students do a web 2.0 activity; visit my blogspot at [|Mr. Tronsens Neighborhood] Day 5: Lab French Bread || |||| Notes from Powerpoint 10 points Flyer on Careme or Escoffier 20 points Answered Blog Questions 15 points Lab French Bread 75 points Online Quiz 10 points [|Ch. 1 Quiz Link] || // [|Enotes.com] // // [|Quia.Com] // // Microsoft Publisher // // [|Blogspot] // **__ Other Resources __**** : **// Textbook: On Baking (Pearson Prentice Hall) // || EDT 674 Lesson Plan
 * Assessment or Evaluation
 * Enrichment |||| Go to [|Food Network Website] and Watch a Mini Episode of Ace of Cakes  ||
 * Materials |||| ||
 * |||| **__ Technology Resources __**** : **