Week 2 MP 1-Sanitation,Cuts,Tools

Students will use the knife card with classic cuts and prepare a variety of the classic cuts using the rubric.
Students will be given a handout, shown a video and shown a demonstration from an instructor then will cut up a whole chicken and do a self-assessment.
Students will be creating a complete dish using the recipes below, kitchen equipment, working safe and sanitary following the rubric for credit.
Students will be orgainizing, cleaning, sanitizing and setting up the student restaurant.

CMTHS FORMS
Discuss Culinary Level 2 & 3 Website http://mwheeler84.wixsite.com/cmthsculinary2
PA Task 102 Demonstrate safe use of cutting tools.
PA Task 603 Demonstrate Classic Cuts
PA Task 1800 Identify Prepare and Cook Meats
PA Task 1804 Describe how to cook poultry using dry and moist heat cooking methods.
PA Task 200 Follow sanitation Procedures, PA 1600 Properly Seasoning Foods, PA Task 2000 Prepare Poultry, PA Task 800 Follow Standardized Recipes, PA Task 1200 Prepare Vegetables and Fruits, PA Task 1300 Prepare Pasta and Rice

Review (OSHA) Occupational Safety and Health Administration & (PPE) Personal Protective Equipment
Students will be reviewing/demonstrating the importance of safety when using cutting tools and a knife in the culinary kitchen.
Students will be reviewing classic knife cuts and demonstrating the cuts with 80% accuracy.
Given factual information materials and visual aids students will successfully list the factors to consider when preparing fruits and vegetables and score 80% on the assessment
Students will be preparing a given recipe below using the appropriate equipment and vegetables, and the recipe will be assessed using the rubric guidelines below. Students must have a 80-100% to pass the assessment.
Students will be creating a complete dish using the recipes below, kitchen equipment, working safe and sanitary following the rubric for credit.

Students will be assessed on a daily basis in three ways; Knowledge grade (30%), Skill grade (40%) and Work Ethic grade (30%).

Copies of assessments will be reviewed with all students and explained fully.

Hard copies will be given to all students to keep in their culinary binders.

Graphic orgainizers will be used to assist students with understanding and comprehension.