Cooking Through Catering Apprenticeship

Project Description
Cooking apprenticeships can be organized around many different themes such as international cuisine, sushi making, Italian cooking, nutrition, or restaurant management. This curriculum, however, only outlines one of these optionscooking through catering. In this apprenticeship, apprentices will learn cooking techniques, solidify math skills, and gain a better understanding of professionalism and business management by running a catering business for 10 weeks. Hint: Though this curriculum focuses on catering, many of the activities outlined in the lesson plans can be used in cooking apprenticeships with different focuses.

Objectives
Build cooking skills Leverage interest in cooking and food to strengthen math skills (fractions, ratios, multiplication) Increase understanding professions related to cooking (i.e. chefs, caterers, restaurant owners, etc.)

The WOW! Depending on community needs, your interests and available resources, the WOW! can include any of the following: Cater a small event for a local company or organization Cater a teacher appreciation dinner Cater a CT appreciation dinner Cater a meal for other volunteers (e.g. cater a volunteer appreciation dinner at a local shelter). Cater a meal for the parents of apprentices in the apprenticeship Cater a meal at a soup kitchen or homeless shelter Create a cookbook (in addition to catering an event)

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Tips for Success

Get Help

This apprenticeship works best with two or more Citizen Teacher volunteers. Youll need an extra set of hands to ensure that all apprentices are safe and supervised as they learn about kitchen equipment.
Find a Spacious Kitchen

Because groups of apprentices may work on different parts of cooking projects at the same time, youll need a kitchen with plenty of counter space. Local community centers, housing complexes, schools and churches often have kitchens that are set up for large groups.
Plan Ahead

We have provided this lesson plan as a guide, but you should adjust it to meet your needs and highlight your skills. Though you may need to make changes as you go along, we suggest trying to solidify most of the 10-week plan and your WOW! before the first session. This way, youll be able to build excitement for the WOW! and foster a sense of preparedness and professionalism among the apprentices.
Arrive Early

Arranging ingredients, utensils and agenda before the apprentices arrive will make your class run smoothly and will save time.
Decide on a Theme in Advance

Often, cooking apprenticeships focus on one theme, which is used throughout the 10 weeks. Examples include international cuisine, French cooking, and nutritional snacks. Adjust the activities and rituals outlined in this curriculum to compliment the theme (i.e. if the theme is international cuisine, you might play music from a particular region of the world before cooking food from there. Also, some Citizen Teachers focus on a different part of a meal in each lesson, so that apprentices learn about appetizers first, and then salads, soups, main courses and deserts as they move through the course.
Keep Your Eye on the Budget

As you solidify your 10-week plan and plan the WOW!, keep budgetary constraints in mind. Its possible to plan a high-quality cooking apprenticeship on a small budget, but you may want to use personal connections and community resources to secure food donations, gift certificates to super markets or monetary contributions. Map out your budget as you plan recipes and activities for the 10 weeks. In addition, if your client is a local business or organization, find out if it is possible to receive a donation.
Give Apprentices Ownership

Strike a balance between encouraging apprentices to do much of the work for the WOW!, and ensuring that the final product is high quality. Whenever possible, encourage apprentices to take leadership positions. Page 2 of 35

Week-by-Week Overview
Session One: WOW! Em Let apprentices know that they have been hired into a catering company Introduce safety rules and expectations Build excitement for WOW!, and explain the 10-weeek plan Introduce ritual Discuss tools of the trade (i.e. tour the kitchen, explain appliances, discuss different tools and utensils Discuss non-cooking elements of a catering business (business plan, brochures, menus, advertising, etc.) Get right to work with a short, and fun recipe (salad or appetizer) Create clean-up task list

Session 2: Getting Down to Business Review expectations and safety rules Continue to build excitement about the WOW! Show how math skills learned in school can be used in a catering business Solidify ritual Cook a dish, introducing new culinary skills (soup or appetizer) Introduce etiquette for serving and eating at catered events Session 3: Fieldtrip/Guest Speaker Review expectations and safety rules Tour catering facility, bring in guest chef or introduce client Cook a dish, introducing new culinary skills Session 4: Quantifying Cooking Solidify math skills around ratios and profit and loss Discuss nutrition and build menu planning skills Cook a dish, introducing new culinary skills (main dish) Session 5: Half Way There Use math skills to alter recipes for different numbers of people Develop menu for WOW! event, using knowledge of nutrition Build food presentation skills Cook a dish, introducing new culinary skills (main dish) Session 6: Getting Down To Business Build sense of urgency around WOW! (there is only one more week of practice before you start cooking and freezing food for the WOW!) Solidify menu for the WOW! Develop recipes for the WOW! using culinary math skills Cook a dish, introducing new culinary skills (desert) Page 3 of 35

Session 7: Starting WOW! Prep Build excitement about the approaching WOW! Cook a dish for the WOW! Focus on catering skills such as preparedness, timing, serving and presentation Session 8: Getting Ready for WOW! Design and copy menu for WOW! Assign roles for WOW! Create invitations (if necessary) Cook a dish that can be frozen for WOW! Shop for WOW! (optional) Session 9: Practice, Practice, Practice Cook dishes that can be frozen for WOW! Practice roles for WOW! (e.g. server, cook, cleaner, etc.) Finalize guest list, menu design etc. Session 10: WOW! Serve meal to client Discuss successes and challenges Provide opportunities to teach back Celebrate a job well done!

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Session One: WOW! Em Overview This is your chance to WOW! the apprentices with your enthusiasm and expertise, as well as to set the tone for the rest of the sessions. Let apprentices know that they have been hired into a catering company. Introduce safety rules and expectations Build excitement for WOW!, and explain the 10-weeek plan Introduce ritual Discuss tools of the trade (i.e. tour the kitchen, explain appliances, discuss different tools and utensils Discuss non-cooking elements of a catering business (business plan, brochures, menus, advertising, etc.) Get to work with a short, and fun recipe Create clean-up task list

Length:

90-120 minutes

Materials and Equipment List of expectations (See Appendix A) Flip chart paper Ingredients Cooking utensils Brochures, menus and PR materials from catering companies Preparation Review lesson plan. Create agenda for day and for semester on flipchart paper to display to apprentices. Practice lesson with a friend (if youre nervous about the first day!) Vocabulary Culinary arts Cuisine Catering Any other words related to the dish or theme of the day Roles for Apprentices Clean Up Captain--in charge of taking a mental photo of the room and ensuring that everything is in its place before leaving Chefs, Cleaners, Prep, etcthis should rotate from week to week Head Chefin charge of checking recipes I. Introduction and Expectations 10 minutes Page 5 of 35

Introduce yourself, discuss your background and experience, and share why youre excited about this apprenticeship. You may want to play a name game or an icebreaker game to get to know your apprentices (see Appendix B for ideas). Make sure that youre clear about your expectations of your young chefs by listing them on a piece of flip chart paper or handing out an employee guide that outlines how chefs at a catering company are expected to behave. Make it clear that your apprentices have been hired to do an important job, and that they must live up to these high expectations. Setting a fun, but professional tone at the beginning of the apprenticeship is critical for success. Hint: Creating a professional atmosphere is essential to cultivating enthusiasm about the WOW! and developing a positive classroom culture. Therefore, you might consider referring to your apprentices as chefs, cooks, or caterers as opposed to kids, apprentices, or guys. In addition, donated aprons or chefs hats can add to the professional environment in your classroom. II. Chefs Meeting Ritual 15 minutes Let apprentices know that in real catering companies, chefs and staff meet periodically to discuss menus, roles, and other business matters. In this class, youll hold a chefs meeting every week. During this meeting, you will review the agenda for the day, have a quick contest, and discuss progress towards the WOW!. At this point, review the agenda for the day, and the schedule for the 10 weeks. Tell the apprentices that youll bring in an agenda on flipchart every week so that theyll always know what to do next.
Hint: Use this curriculum to create your daily agendait seems like a small detail, but weve found that it both helps the apprenticeship leader, and contributes to positive classroom management. Many behavior problems stem from apprentices not knowing what to do next, so make sure you include cues for the apprentices. Hint: In order to make sure that the Chefs Meeting does not get bogged down with logistics and announcements, take some time to play a game or hold a contest each week. The game should relate to the theme of the day. Some suggestions include: Vocabulary Quiz. This is a great way to incorporate new vocabulary into each lesson. Name That Tune. Play music from the country of origin for todays recipe. This is an especially fun game for groups that are concentrating on international cuisine or diversity. Scent Search. Bring in unlabelled spices and ask apprentices to guess what they are, and what types of recipes theyre in. Bring a new spice each week preferably one that the apprentices will use in a recipe that day.

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 Food Scategories. Choose a letter of the day and provide 90 seconds for apprentices to write down as many foods as they can think of that start with that letter. The apprentice with the longest list wins. Be strict about the time and the rules (no repetition of words, no using the plural and the singular version of a word, etc.)kids might show resistance to following the rules, but they wont be invested unless youre strict. Use this game to spark conversations about food from different cultures. Not Just a Knife. Bring in an appliance that apprentices may have never seen before, and ask them to guess its use. Apprentices with the most creative answers win.

III. Get to Work 20 minutes Apprentices will be anxious to start cooking during the first session, but before any chef heads to the kitchen s/he must understand the tools of the trade, and safety procedures. Display a list of safety rules including what to do during a fire, how to handle raw meat, how to chop vegetables, how to walk with knives, etc. Next, tour the kitchen and point out what tools youll be using over the course of the semester. IV. Getting Down to Business 15 minutes Let apprentices know that in addition to cooking, youll be running a catering business together. Display brochures and menus from local catering businesses and discuss what makes some businesses successful and others not successful. Brainstorm a name for your catering company, and discuss how youre going to make it successful. Once youve decided on a company name, use the name to build unity and enthusiasm for the WOW!
Hint: Using a secret ballot to vote on the name might cut down on arguing and create a feeling of anticipation and investment. To do this, brainstorm name ideas as a group and then have each apprentice write down their favorite on a slip of paper. Ask an apprentice to collect the papers and tally the votes. Manage expectations and reduce anxiety by sharing stories of times you were disappointed in your professional life. Discuss appropriate expressions of disappointment and excitement and be clear about your expectations (i.e. no gloating or teasing if your idea got the most votes, and no swearing or over-reacting if you are disappointed).

V. Cooking 20 minutes Once youve reviewed expectations, discussed safety rules, and named your catering company, the class will be ready to get started on cooking. Todays cooking project should be simple and short, perhaps something that doesnt involve the oven or lots of prep time (e.g. fruit salad, appetizers, etc). Each dish you cook should be a potential dish for the final WOW! event. Hint: Laying out the equipment and ingredients before the apprentices arrive will help make the transition to cooking much easier. VI. Cleaning 10 minutes Page 7 of 35

The entire room should be cleaned before any apprentice begins to eat. The Clean Up Captain should take a leadership position in assigning roles and making sure that everyone is doing his or her job well. Remind apprentices that no one can eat until everyone has finished his/her cleaning role, so apprentices should pitch in, even if they have finished their assigned job. See Appendix C for a sample list of cleaning roles. VII. Serve it Up 15 minutes Before apprentices eat their creations, review expectations regarding serving, eating and sharing. For example, no one should eat until everyone has been served, and apprentices must display their best manners. Again, it might be useful to create a visual to remind apprentices of expectations. Once all of the apprentices are aware of the expectations, share the food and decide whether you want to include this dish in your final WOW! event. VIII. Final Clean Up 10 minutes After eating, there may be some final clean-up tasks. Make sure that apprentices leave the room neater than when they arrived. Set high standards for cleanliness in this first lesson, if you dont want to spend a half hour cleaning up after each of the following classes. IX. Closure and Foreshadow Next Week 10 minutes Review why youre excited about this apprenticeship and give the apprentices some hints about what youll be doing next week. Spend a few minutes quizzing the apprentices on some of the takeaways from todays lesson (i.e. vocab, expectations, safety rules, etc.), and create a sense of anticipation for next week.

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Session 2: Getting Down to Business Overview In this lesson, you will review expectations, cook a more complicated dish, continue to build excitement about the WOW! and discuss the basics of running a catering business. Apprentices will have an opportunity to see how math skills relate to real-life situations. Objectives Review expectations and safety rules Continue to build excitement about the WOW! Show how math skills learned in school are essential in running a catering business Solidify ritual Cook a dish, introducing new culinary skills Introduce etiquette for serving and eating at catered events Length 90-120 minutes Materials List of expectations Agenda for the day Copies of recipe Ingredients and utensils for recipe Vocabulary Profit Cost Business Math (for the purposes of this curriculum, business math refers to math techniques related to calculating how much money ingredients cost and how much a catering company would have to charge in order to make a profit) Culinary Math (for the purposes of this curriculum, culinary math refers to math techniques related to calculations in recipes) Any other words related to recipe or theme for the day Preparation Review lesson plan Choose recipe Create agenda Lesson Plan I. Review Expectations 10 minutes Take a few moments tell apprentices that you are excited to work with them and teach them about cooking and catering. Remind them that they have been hired Page 9 of 35

by a client and that you will hold them to high professional standards. You might want to briefly quiz them on the expectations and safety rules before displaying your visual list of expectations. II. Chefs Meeting Ritual 10 minutes Go over agenda and roles for the day, and continue to build excitement for the WOW! during the Chefs meeting. In addition, play one of the games listed in Lesson One. III. Getting Down to Business 15 minutes Review your brainstorm about what makes a successful business from Lesson One. Introduce the concepts of profit and loss, and remind the apprentices that you want their catering company to be profitable. In order to ensure that its profitable, however, youll have to learn a little bit about how business people calculate profit. Display the recipe for the day and show the apprentices your receipts from buying the ingredients. Discuss how money you would have to charge a client in order to make a profit. For example, if you spent $20.00 to make a recipe for 10 apprentices, how much would you have to spend to make the same recipe for 20 guests at the WOW!? How much would you have to charge for the dinner to make a profit? Give a few scenarios to re-enforce the concepts of ratios and profit. Give apprentices an opportunity to teach back by explaining how they decided on their answers. Let the apprentices know that next week, the entire class will use these skills to make sure that your catering company will be profitable. In addition, let the apprentices know that the business math skills that they are learning now are the same as the skill MBA apprentices. Hint: Remember to use opportunities for apprentices to teach back to each other by asking apprentices to explain their answers to their teammates. IV. Cook It Up 40 minutes Introduce the recipe for this week, assign roles and get started on cooking. As you cook with the apprentices, apply the skills developed in the previous activity to recipe ratios. For example, if you are using 2 cups of sugar to make a recipe for ten apprentices, ask how many cups you would need to use in order to make enough for everyone at a 20-person WOW! event. Let apprentices practice ratios by actually measuring out the ingredients. Point out that the math skills they are learning in school are relevant to everyday activities. As apprentices cook, help them refine culinary skills such as chopping, grating and frying. V. Cleaning 10 minutes The entire room should be cleaned before any apprentice begins to eat. The Clean Up Captain should take a leadership position in assigning roles and making sure Page 10 of 35

that everyone is doing his or her job well. See Appendix C for a sample list of cleaning roles. VI. Serve it Up 20 minutes Before apprentices eat their creations, review expectations regarding serving, eating and sharing. Discuss how catering companies serve and present food, perhaps asking a few apprentices to serve as waiters and waitresses. VII. Final Clean Up and Closure After eating, there may be some final clean-up tasks. Make sure that apprentices leave the room neater than when they arrived. In addition, build excitement about the fieldtrip next week.

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Session 3: Field Trip Overview In this session, you will either bring in a guest speaker or go on a field trip to tour a restaurant or catering business. Adjust the lesson plan to fit your needs. Objectives Review expectations and safety rules Tour catering facility, bring in guest chef or interview the client Length 90-120 minutes Materials List of expectations Agenda for the day Copies of recipe (if you are cooking) Ingredients and utensils for recipe (if you are cooking Transportation information (if you are traveling to a caterer or restaurant) Vocabulary Interview Client Entrepreneur Etiquette Any other words related to recipe or theme for the day Preparation Review lesson plan Arrange a guest speaker, or a field trip Choose recipe (if you are cooking today) Create agenda Lesson Plan I. Chefs Meeting Ritual 10 minutes Use this time to go over the days agenda and review expectations. If you are going on a field trip or having a guest speaker introduce expectations for travel and talk about etiquette around guests. In addition, take time to prepare written interview questions. Finally, play one of the games from the first lesson or have a quick vocab quiz. II. Teach Back Time 15 minutes Give the apprentices an opportunity to teach back, by reviewing the math skills they practiced last week. If possible, allow them to show off their new skills to the guest speaker. For example, apprentices could explain how to double or triple a recipe, or they could discuss how catering businesses calculate profit. Page 12 of 35

III. Meet the Client/Guest Speaker/Field Trip ???? Guest speakers or fieldtrip locations could include any of the following: A trip to the WOW! clients workplace (if the WOW! is a catered meal for another organization) A trip to a catering company A tour of a restaurant A meeting with the Campus Director to discuss the WOW! A meeting with a representative from the WOW! client A meeting with a professional caterer/ restaurant owner/ chef During the fieldtrip, encourage apprentices to teach back the skills theyve acquired so far, and ask interesting questions. Push the apprentices to ask questions that will contribute to the success of their catering business. For example, apprentices should find out how many guests will be at the WOW!, if any of the guests have dietary restrictions, what the budget is, what types of food the client prefers, etc. Hint: Explain that many entrepreneurs would love the opportunity to speak with a mentor, and this class is lucky to have such an opportunity. If apprentices are hesitant to ask questions, model appropriate interviewing techniques for them. IV. Cook it Up, If Theres Time 20 minutes If time allows, cook a quick recipe or prepare a snack. If youre worried about your budget, however, this would be a good week to skip cooking. V. Clean Up and Closure 10 minutes As usual, make sure that you clean up any area you use, and provide closure. In addition, if you didnt have a chance to cook this week, foreshadow next weeks recipe with a few hints. If you have time, encourage apprentices to reflect on what theyve learned so far, and what they hope to learn in the next 6 sessions.

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Session 4: Quantifying Cooking Overview In this lesson, youll review math skills related to recipe ratios and business calculations, and youll continue to build excitement about the WOW!. Objectives Solidify math skills Discuss nutrition and build menu planning skills Cook a dish, introducing new culinary skills Length 90-120 minutes Materials Agenda for the day Copies of recipe Ingredients and utensils for recipe Vocabulary Culinary Calculations Ratio Fraction Any other words related to recipe or theme for the day Preparation Review lesson plan Choose and copy recipe Make copies of worksheets Create agenda Lesson Plan I. Chefs Meeting Ritual 10 minutes Use this time to go over the agenda for the day, and to have fun with the apprentices. Play a game listed in Lesson One, hold a vocab quiz or do an activity that is related to the theme of the day. II. Nutrition and Menu Planning 15 minutes Ask apprentices to list what they ate the prior day, and ask a few apprentices to share their ideas about the nutritional value of different foods that they eat regularly. Discuss the four food groups and nutrition with apprentices. Brainstorm potential meals that draw from the four food groups, and create a potential menu for the WOW! on a piece of flipchart paper. Remind the apprentices to take the clients preferences into consideration, and lay out any restrictions (e.g. vegetarians, dietary restrictions, budgetary constraints etc,) in advance.

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Hint: If youre running short on time, skip the lessons on nutrition and menu planning. Instead, plan a menu yourself and then ask for apprentice feedback. Review Math Skills 10 minutes Display the recipe for the day on a piece of flipchart paper, and ask apprentices to teach back by showing how they would double or triple the recipe for different size groups. In addition, show the apprentices the receipt for the ingredients necessary for the recipe and discuss how a catering company would make a profit. III. Cook It Up 45 minutes Again, introduce concepts of ratios and fractions as the apprentices work (i.e. if we cut everything in the recipe in half, how much butter would we use?). Introduce new cooking skills, and discuss what skills apprentices will need to refine in the remaining weeks before the WOW!. IV. Cleaning 10 minutes The entire room should be cleaned before any apprentice begins to eat. The Clean Up Captain should take a leadership position in assigning roles and making sure that everyone is doing his or her job well. See Appendix C for a sample list of cleaning roles. V. Serve it Up 20 minutes Before apprentices eat their creations, review expectations regarding serving, eating and sharing. Discuss how catering companies serve and present food, perhaps asking a few apprentices to serve as waiters and waitresses. As you share food with the apprentices, give them more informal opportunities to teach back by asking them what they learned today and how those skills will be useful in other parts of their life. VI. Final Clean Up and Closure 10 minutes After eating, there may be some final clean-up tasks. Make sure that apprentices leave the room neater than when they arrived. In addition, make sure you mention some things that the apprentices accomplished that made you proud, and some things that they could do better.

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Session 5: Half Way There Overview: In this lesson, youll finalize the menu for the WOW!, celebrate the successes of the first five weeks, and spend more time working on business math and culinary math skills. Objectives Introduce culinary math and review business math concepts Revise menu for WOW! event, using knowledge of nutrition Build food presentation skills Cook a dish, introducing new culinary skills Length 90-120 minutes Materials Agenda for the day Copies of recipe Ingredients and utensils for recipe Vocabulary Proportion Any other words related to recipe or theme for the day Preparation Review lesson plan Choose and copy recipe Make copies of worksheets Create agenda Lesson Plan I. Chefs Meeting Ritual 10 minutes Use this time to go over the agenda for the day, and to have fun with the apprentices. Play a game listed in Lesson One, hold a vocab quiz or do an activity that is related to the theme of the day. II. Revise Menu 10 minutes Review the four food groups and nutrition with apprentices, referencing the lists they made of their own eating habits last week. As a group, revise the menu for the WOW! on a piece of flipchart paper, and discuss its nutritional components. Brainstorm issues other than nutrition that caterers take into consideration when planning a meal, such as presentation, client needs and cost. Plan out the next five weeks, showing the apprentices when skills they will need to refine in order to produce a high-quality WOW!. III. Cook It Up 45 minutes Page 16 of 35

Prepare a dish that will be on the WOW! menu or that uses the same skills as one that you will eventually prepare for the WOW!. Focus on cooking skills that apprentices need to refine before preparing the dishes for the WOW! (timing, presentation, chopping, measuring, etc). Also, give apprentices an opportunity to practice some of the math skills theyve learned by asking them to adjust the recipe to fit the number of apprentices in the class. As usual, review the recipes for the ingredients and discuss how catering companies increase profits. IV. Cleaning 10 minutes The entire room should be cleaned before any apprentice begins to eat. The Clean Up Captain should take a leadership position in assigning roles and making sure that everyone is doing his or her job well. See Appendix C for a sample list of cleaning roles. V. Serve it Up 20 minutes Before apprentices eat their creations, review expectations regarding serving, eating and sharing. Review how catering companies serve and present food, perhaps asking a few apprentices to serve as waiters and waitresses. As you share food with the apprentices, give them more informal opportunities to teach back by asking them what they learned today and how those skills will be useful in other parts of their life. VI. Final Clean Up and Closure 10 minutes After eating, there may be some final clean-up tasks. Make sure that apprentices leave the room neater than when they arrived. In addition, make sure you mention some things that the apprentices accomplished that made you proud, and some things that they could do better. Take some time to reflect on the fact that you are half way through the apprenticeship. Session 6: Getting Down To Business Overview In this session, the apprentices will solidify their math skills and begin to plan the recipes for the WOW! event. Objectives Build sense of urgency around WOW! (this is the last week of practice before you start cooking and freezing food for the WOW!) Solidify menu for the WOW! Develop recipes for the WOW! using culinary math skills Cook a dish, introducing new culinary skills Length 90-120 minutes Materials Agenda for the day Copies of recipe Cookbooks with recipes for the WOW! menu Page 17 of 35

 Ingredients and utensils for recipe

Vocabulary Any words related to recipe or theme for the day (e.g. spices, ingredients, etc.) Preparation Review lesson plan Choose and copy recipe Make copies of worksheets Make copies of menus Lesson Plan I. Chefs Meeting Ritual 10 minutes Go over the agenda for the day, and remind apprentices that this is the last practice day and that next week they will begin to prepare food for the WOW!. As usual, play a game listed in Lesson One, hold a vocab quiz or do an activity that is related to the theme of the day. II. Menu Madness 15 minutes Display the menu that you created last week, and finalize it with the apprentices. Divide the class into groups and assign a dish to each group. Distribute a variety of cookbooks and ask apprentices to find the recipe for their dish in the cookbooks (as them to choose the recipe that looks the easiest, it they find it in multiple cookbooks). When all of the apprentices have found their recipes in the cookbooks, use the Culinary Calculations sheet (See Appendix D) to help them double or triple the recipe for the WOW! event. Remind apprentices that their careful work is critical to the success of the WOW!if they rush through this activity, the recipes for the WOW! will be incorrect. Also, if apprentices are confused about how to double or triple a recipe, use physical aids to help out (i.e. if the have trouble doubling 1 cups of sugar, let them use measuring cups to see how to do it). III. Cook It Up 45 minutes Remind apprentices that this is the last practice day before beginning to prepare food for the WOW!. Emphasize skills that apprentices will need to cook the dishes on the WOW! menu. Also, continue to focus on improving apprentices abilities to work with ratios and fractions. IV. Cleaning 10 minutes The entire room should be cleaned before any apprentice begins to eat. The Clean Up Captain should take a leadership position in assigning roles and making sure that everyone is doing his or her job well. See Appendix C for a sample list of cleaning roles. V. Serve it Up 20 minutes Before apprentices eat their creations, review expectations regarding serving, eating and sharing. Review how catering companies serve and present food, perhaps asking a few apprentices to serve as waiters and waitresses. As you share food Page 18 of 35

with the apprentices, give them more informal opportunities to teach back by asking them what they learned today and how those skills will be useful in other parts of their life. VI. Final Clean Up and Closure 10 minutes After eating, there may be some final clean-up tasks. Make sure that apprentices leave the room neater than when they arrived. In addition, make sure you mention some things that the apprentices accomplished that made you proud, and some things that they could do better.

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Session 7: Starting WOW! Prep Overview In this lesson, you will begin to prepare food for the WOW!, concentrating on presentation, timing and other elements of successful catering Objectives Build excitement about the approaching WOW! Cook a dish for the WOW! Create menus and invitations for WOW! Focus on catering skills such as preparedness, timing, serving and presentation Length 90-120 minutes Materials Agenda for the day Copies of recipe sheets from last week Ingredients and utensils for recipe Materials for making menus and invitations Vocabulary Any words related to recipe or theme for the day (e.g. spices, ingredients, etc.) Preparation Review lesson plan Copy Recipe Sheets from last week Make copies of menus I. Chefs Meeting Ritual 10 minutes

Go over agenda and remind apprentices that today youll be preparing food for the WOW!. As a result, youll have to save most of it. During the Serve It Up Session, youll sample some of todays creations and have an additional snack. II. Cook It Up 50 minutes Use one of the recipes sheets that the apprentices created last week to prepare a dish for the WOW! dinner. Make sure that its something you can keep frozen until the day of the event. As usual, review math concepts such as measuring and ratios as you cook with the apprentices. Hint: While some apprentices cook, assign others to design a menu and invitations for the WOW! event. III. Cleaning 10 minutes The entire room should be cleaned before any apprentice begins to eat. The Clean Up Captain should take a leadership position in assigning roles and making sure Page 20 of 35

that everyone is doing his or her job well. See Appendix C for a sample list of cleaning roles. IV. Serve it Up 30 minutes Remind apprentices that they will not be able to eat all of the food that they prepared this week, because it will be used in the WOW!. Instead, allow the apprentices to taste a small sample. As you share food with the apprentices, give them more informal opportunities to teach back by asking them what they learned today and how those skills will be useful in other parts of their life. Hint: If you worry that your apprentices will be disappointed that they cannot eat the food they cooked, bring a snack that fits into the class theme (i.e. if you are studying food from around the world, bring a snack from a different country). Also, if you have time, this would be a great opportunity to review the importance of presentation. To do that, bring in cheese and crackers and divide the class into teams to have a contest for the most appealing presentation. As you prepare for the WOW!, you might want to practice serving to another group of apprentices. V. Final Clean Up and Closure 10 minutes After eating, there may be some final clean-up tasks. Make sure that apprentices leave the room neater than when they arrived. In addition, make sure you mention some things that the apprentices accomplished that made you proud, and some things that they could do better.

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Session 8: Getting Ready for WOW! Overview In this lesson, apprentices will cook a dish for the WOW!, practice their roles for serving the meal, create menus and invitations (if they didnt finish last week), and continue to practice for the WOW!. Objectives Design and copy menu for WOW! Assign roles for WOW! Create invitations (if necessary) Cook a dish that can be frozen for WOW! Shop for WOW! (optional) Length 90-120 minutes Materials Agenda for the day Copies of recipe sheets from last week Ingredients and utensils for recipe Materials for making menus and invitations Vocabulary Any words related to recipe or theme for the day (e.g. spices, ingredients, etc.) Any words related to the WOW! Preparation Review lesson plan Copy Recipe Sheets Make copies of menus Confirm location and guests for WOW! I. Chefs Meeting Ritual 10 minutes Go over agenda and remind apprentices that today youll be preparing food for the WOW!. As a result, youll have to save most of it. During the Serve It Up Session, youll sample some of todays creations and have an additional snack. Hint: If time allows, consider taking the apprentices grocery shopping so that they can comparison shop for the ingredients for todays recipe. II. Cook It Up 50 minutes Use one of the recipes sheets that the apprentices created last week to prepare a dish for the WOW! dinner. Make sure that its something you can keep frozen until the day of the event. Page 22 of 35

Hint: While some apprentices cook, assign others to finish and copy the menu and invitations for the WOW! event. Dont forget to include your catering companys name and logo on the menu. III. Cleaning 15 minutes The entire room should be cleaned before any apprentice begins to eat. The Clean Up Captain should take a leadership position in assigning roles and making sure that everyone is doing his or her job well. See Appendix C for a sample list of cleaning roles. IV. Serve it Up 20 minutes Remind apprentices that they will not be able to eat all of the food that they prepared this week, because it will be used in the WOW!. Instead, allow the apprentices to taste a small sample. Use this time to practice roles for the WOW!. V. Final Clean Up and Closure 10 minutes After eating, there may be some final clean-up tasks. Make sure that apprentices leave the room neater than when they arrived. In addition, make sure you mention some things that the apprentices accomplished that made you proud, and some things that they could do better. Hint: Dont forget to distribute invitations to your client before next week.

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Session 9: Practice, Practice, Practice Overview This week, the apprentices will have an opportunity to practice their roles for the WOW! and cook any remaining dishes. Objectives Cook dishes that can be frozen for WOW! Practice roles for WOW! (e.g. server, cook, cleaner, etc.) Finalize guest list, menu design etc. Length 90-120 minutes Materials Agenda for the day Copies of recipe sheets Ingredients and utensils for recipe Vocabulary Any words related to recipe or theme for the day (e.g. spices, ingredients, etc.) Any words related to WOW! roles Any words related to the WOW! Preparation Review lesson plan Copy Recipe Sheets Confirm location and guests for WOW! I. Chefs Meeting Ritual 15 minutes Go over agenda and remind apprentices that this is the last session before the WOW!, so everyone must work hard. II. Cook It Up 30 minutes Use the recipes sheets that the apprentices created to prepare any remaining dishes for the WOW! dinner. Make sure that its something you can keep frozen until the day of the event. III. Cleaning 10 minutes The entire room should be cleaned before any apprentice begins to eat. The Clean Up Captain should take a leadership position in assigning roles and making sure that everyone is doing his or her job well. See Appendix C for a sample list of cleaning roles. IV. Serve it Up and WOW! Practice 40 minutes Remind apprentices that they will not be able to eat all of the food that they prepared this week, because it will be used in the WOW!. Instead, allow the apprentices to taste a small sample. Page 24 of 35

Use this time to practice roles for the WOW!. V. Final Clean Up and Closure 15 minutes After eating, there may be some final clean-up tasks. Make sure that apprentices leave the room neater than when they arrived. In addition, make sure you mention some things that the apprentices accomplished that made you proud, and some things that they could do better. Review roles for the WOW! and remind apprentices that this is an opportunity to show what they have learned this semester. In addition, the client is counting on the professionalism and dedication of the workers at their catering company.

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Session 10: WOW! Overview

Depending on your campus schedule, you will either have a final dress rehearsal or the WOW! during this session. If you have a dress rehearsal, work on perfecting theroles for the WOW! event and finalizing all of the details. If the WOW! is planned for this session, see the tips below: Objectives Serve meal to client Discuss successes and challenges Celebrate a job well done!

Length 90-120 minutes Materials Utensils to serve meal All prepared food List of roles Tips Remain calm! Your apprentices will respond to your mood. Arrive early. Clarify roles with anyone who is helping to support the final production (Campus Director, team leader, volunteers, etc.) Plan a staff party Have fun!

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Appendix A

Sample List of Expectations

1. You have been hired as chefs and caterers, and you will be expected to be professional in all that you do. 2. Only one chef may speak at a time during the chefs meeting and other group activities. 3. The best chefs ask many questions and participate actively. 4. In order to produce a high-quality catered event, all chefs must work together as a team. 5. In order to work well together, all chefs must follow the safety procedures. 6. All members of this team MUST have FUN!

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Appendix B: Ice Breakers

These games can be used as ice-breakers during the first session, or as fun breaks throughout the 10 weeks. 1. Rainstorm: The site is in a circle, sitting down. The sounds are passed around the circle like a wave in a stadium. You may not want to give this the title rainstorm, but wait and collect observations. The wave begins with rubbing the hands together softly at first, then harder the next time around. Then: finger snaps, clapping (softer, then harder), Knee slapping (softer, harder), stomping feet, knee slapping (harder, then softer), clapping (harder, softer), finger snaps, rubbing hands (harder, softer), silence. Debrief: Discuss the power of individual voices in a group setting. Explore how the team worked well together and talk about any challenges. 2. Captains ComingSimilar to Simon Says- caller yells the following: Captains Coming- everyone salutes (if they are at attention, they cannot do any other actions until.) At Ease!- they are not at attention, and are free to perform any of the following Port- everyone runs left Starboard- everyone runs right Bow- everyone runs up to the captain Stern- run to the back of the room Seasick- run to either side and puke Seagull- cover head and make pooping sound Shark attack!- jump up and down on one leg Swab the deck- pretend to mop Scrub the deck- figure it out Life Boat- and then a #- They have to sit in a line one behind the other, in groups of whatever number you say. Then they row. This one is especially great for getting the group distributed into groups of a certain number Debrief: Discuss the importance of listening well and making quick decisions. 3. Leader Leader (nee Indian Chief) One person leaves the room, the rest are sitting in a circle Page 28 of 35

One person in the circle is the leader (the whole circle knows who the leader is, and not to watch them directly) The leader chooses an action (snapping, clapping, stomping, and romping) and repeats the action until the outsider comes in and begins guessing. The leader must change up the action fairly often so that the guesser can guess. They get 3 guesses. Debrief: Discuss the importance of close observation and honesty.

4. Duck Duck Splash

Its Duck Duck Goose, but instead of goose, a small amount of water is poured on the person. Run. Fast. Some people prefer not to get their hair wet, so perhaps this is a question that should be asked of the participants before the game begins, to establish this as a ground rule, if need be. Debrief: Discuss the importance of having fun together. 5. Thumper: *A great name game! Everyone in the circle chooses an action and sound to be their own. They go around and say their action and sound, while everyone repeats everyone elses, learning them. Then, someone starts the game by doing their action and then someone elses, thereby sending it to them. That person then does their motion and then someone elses, sending it to them. Continue This also works as a name, game, where they say their name and a motion with it. Debrief: Discuss the importance of remembering peoples names in the business world. 6. Singdown Break the team into 2 or more groups. Give each groups a piece of paper and a pen. Think of a word that is commonly (or not so commonly) heard in songs, such as friend, love, rainbow, star, etc. (this could be a good way to get them thinking about a theme or value) Tell them the word and then time them for 3 minutes, in which they must think up as many songs that have the word in them (not necessarily in the titles). Tell them to get as many non-obvious ones as possible, as they dont get points for songs that other groups get as well. After three minutes, tell them to stop writing. Rotate around, having each group sing the part of the song that has the word in it. (Yes, sing.) If another team has that song, they must cross it off their list. They lose points if they then repeat a song thats been done. After all teams have done all their songs, count up how many unique songs each team has, and determine the winner. The songs, by the way, cannot be made up on the spot; they Page 29 of 35

have to actually be songs that at least a few people in the group, if not the facilitator, know. Debrief: Discuss the importance of originality in business. 7. Group Juggling * A great name game! Have the group form a circle, and have 6 throw-able objects (crumpled balls of paper do nicely!) nearby. Throw the ball across the circle, saying, Here, John. John says, Thanks, Joanna.. Here, Susie. Joanna says, Thanks, John. Here, Susie. Thanks, Joanna. Here, Steve. Etc. Tell them to remember who they caught it from and passed it to. As soon as the ball has been passed to everyone, start a second ball, following the same pattern. Continue to throw balls is, until complete (controlled) chaos ensues. Debrief: Discuss the importance of remembering names in the world of business and share tips for improving memory (i.e. repeating a name right after you learn it). 8. Zen Counting Attempt to count to ten as a group, with no pre-planning, except to say that no one person can say two numbers in a row, and that if two people say the same number at the same time, the group has to start with one again. If you are able to reach ten, dont stop counting- go as high as you can as a group. (Compare the records of other groups, and have the group keep trying until they get the best number they can). Debrief: Discuss how employees of a company are interdependent. 9. Two Truths and A Lie Give each apprentice an index card and pen. Have them write (in any order) 2 true statements about themselves or their life, and one lie. The statements should be things that others probably dont know. Go around the group, asking each person to read the three statements, and then have each person guess which statement is a lie. Dont reveal the true lie till everyone has made a guess. Debrief: Discuss how getting to know one another personally and professionally can help a business. 10. Puzzle Pieces Cut a large piece of poster board into as many puzzle pieces as there are apprentices in the group. Have each person illustrate the piece to describe himself or herself. When finished, try to guess Page 30 of 35

which piece describes which person. Put the puzzle back together and show that all pieces are needed to make it complete. Debrief: Discuss how getting to know one another personally and professionally can help a business. 11. Translator 3 people are sitting side by side. One is the interviewer, one is the translator, and the 3rd is the alien. An interview is conducted, with the translator translating the questions and answers into gibberish, and then into English for the interviewer. Debrief: Discuss the importance of clear communication. 12. Stand Me Up Lie down on the floor (go ahead: take a positive risk!). Tell the group that you are an alien and are occupying a human body for the first time. You dont know how to stand upright. They need to give you commands, one at a time, around the circle, but the commands must describe only one action. For example, a command can be, Put your right palm on the ground, but not Put your right palm on the ground and push. You have a lot of control over how you follow the commands. The whole idea is to follow them to the letter, but you can subtly help them out. The exercise should result with you standing up, but its not always possible, or desirable, given the lesson you want them to learn about being specific and descriptive. Debrief: Discuss the importance of clear communication. 13. Party Guests Write up a bunch of index cards that read descriptions such as, you think youre Superman, you are afraid of the floor, you think everyone is trying to eat you, you are an alien trying to find someone that speaks your language, you are a in the Secret Service, and you believe that someone is trying to attack the president, who is actually the party host etc. Choose one apprentice to host the party, and pick 3 more kids to be the party guests, who get to pick an index card. One at a time, have the party gests ring the doorbell and enter the party, acting based on their card. The host has to guess what the guest is acting out. The other guests can enter before the host guesses whats on the first guests cards. Debrief: Discuss the importance of intuition and insightfulness. 14. Amoeba Walk Apprentices get in small groups and form a circle with joined hands. One apprentice stands in the middle of the group and closes his or her eyes. The apprentice in the middle must take giant steps around the space---eyes closed---while the apprentice in the circle move to protect the apprentice in Page 31 of 35

the middle. The apprentices in the circle must stay connect and move as a unit around the apprentice in the middle.
Debrief: Discuss the importance of teamwork and helping each other.

15. Group Knot Ask the apprentices to stand in a line and hold hands. The first person in line should lead the group in forming a human knot by twisting under and over other apprentice's hands. Once the tightest knot possible has been formed, give apprentices 5 minutes to undo the knot without breaking hands. To make the game even more challenging, ask the apprentice to remain silent as they undo the human knot.
Debrief: Discuss the challenges of working together, and using nonverbal communication.

16. B-a-Vehicle Divide apprentices into small groups, and assign a type of vehicle to each group by asking a representative from each group to draw a slip of paper with the assignment from a hat. Examples include: UFO, monster truck, limo, rocket, garbage truck, cement truck, ferry, etc. Each of the apprentices should perform one part of the vehicle, with the whole group working together as a unit. For example, four apprentices could be the tires while one apprentice acts as the steering wheel. Ask the apprentices to practice starting the vehicle, moving it forward, backing it up, and shutting it down. Have the apprentices perform for each other while you call out commands (i.e. faster, slower, left, right etc).
Debrief: Discuss the challenges of working together, and using nonverbal communication.

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Appendix C: Cleaning Roles

Clean Up Captain Ensures that all jobs are done well, and is in charge of doing any extra jobs such as mopping up spills. Dishwashers Cleans all dishes Dish Driers Dries all dishes Surface Cleaners Make sure all counters and tables are clean Sweepers Sweeps and/or mops floors Furniture Fanatic Makes sure that all of the desks, tables and trash cans are returned to their original positions. Helping Hands Helps out with any extra jobs.

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Appendix D: Culinary Calculations Sheet Name of Recipe: _______________________________ Copy the ingredients from the cookbook: (Ex. 1 cups of flour) 1._____________________ 2. _____________________ 3. _____________________ 4. _____________________ 5. _____________________ 7. _____________________ 8. _____________________ How many people does it serve? __________________ How many people do you need to serve? ______________________

Rewrite the list of ingredients, changing the amounts to fit how many people you need to serve for the WOW!. For example, if the original recipe called for 1 cup of flour to serve 10 people, you would have to have 2 cups to serve 20 people. Show your work below Write your answers below

1. ______________________________ 1._____________________ 2. ______________________________ _____________________ _____________________ _____________________ _____________________ 2. 3. ______________________________ 4. ______________________________ 3. 5. ______________________________ 4. 6. ______________________________ 7. ______________________________ 5. 8. ______________________________ Page 34 of 35

7. _____________________ 8. _____________________

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