Catering SP 2023

April 27th, 2023 Learning Targets:
● I will be able to identify my chef in a

Agenda: visual form.
● I will create my disney/pixar recipe in
● Feedback for Metts the lab..
● Check in with Teal to make sure she ● I will provide Ms.Metts with
has your Disney/Pixar and Final Lab constructive feedback.
work plans
● Ratatouille -
○ Student Choice and Voice
■ Identify and explain all
concepts you are seeing
in the movie and who the Standards:
person is.
CATR 04.05- Demonstrate professional food preparation methods and
○ OR techniques for all menu categories to produce a variety of food products
■ Create your own short that meet customer needs
story of your CATR 04.03- Demonstrate industry standards in selecting, using

recipe/inspiration of and and maintaining food production and food service equipment
apply all cooking
methods. Use the movie
as a guide.
April 25th , 2023 Learning Targets:
● I will be able to identify my chef in a
Agenda: visual form.
● I will create my disney/pixar recipe.
● Finish Research Individually on your
famous chef.
● Research disney,pixar or nickelodeon
recipes
○ Create a work plan
○ Create a flyer for your desired
product.
Standards:
techniques for all menu categories to produce a variety of food products
that meet customer needs
CATR 04.03- Demonstrate industry standards in selecting, using

and maintaining food production and food service equipment
April 21 st, 2023 Learning Targets:
● I can identify a famous chef and
Agenda: understand their background by
● Lab Live grading Feedback creating a presentation.
● While waiting for grading: ● I can identify questions I would ask my
○ Research Individually a famous chef and answer famous chef.
the following:
■ What were this person's talents?
■ What were some experiences that might
have foreshadowed that this person
would become successful and famous?
■ Describe the major accomplishments of
this person. What did he/she do well?
Standards:
■ What failures or obstacles did he/she
RFBS 01.04 (CUL) Demonstrating menu planning
encounter?
principles and techniques based on standardized
■ What exactly did this person do that
recipes to meet customers needs.
made him/her famous?
RFBS 01.04.a- (CUL) Apply menu-planning principles
■ If you could meet this person today, what
to develop and modify menus
two important questions would you like to
RFBS 01.04.b- (CUL) Analyze food, equipment, and
ask him/her? How do you think he/she
supplies needed for menus.
would answer each question?
■ What about them inspires you (if
anything)?
● I can identify the different types of
dietary restrictions.
Agenda: ● I can describe the reasons someone
● Lab- might have a dietary restriction.
○ ServeSafe ● I will be able to create a modified
○ Aprons and Gloves recipe to fit my dietary restriction.
Standards:
RFBS 01.04 (CUL) Demonstrating menu planning
principles and techniques based on standardized
recipes to meet customers needs.
to develop and modify menus
● I can identify the different cuts of
beef.
Agenda: ● I can describe the difference between
● STAR Qualities with Teal each grade, level of doneness, and
● Beef Lab marbling.
○ ServeSafe
○ Lab expectations
Standards:
RFBS. 01.01 Demonstrate Professional Plating, garnishing and food
presentation techniques
RFBS.02.01.a (CUL) Analyze nutrient requirements across the life span

addressing the diversity of people, cultures, and religions.
RFBS.01.03 (CUL) Demonstrate industry standards in selecting, using,

and maintaining food production and food service equipment.
RFBS.01.02(CUL) Demonstrate food safety and sanitation procedures.

RFBS.01.06(CUL) Demonstrate implementation of food service
management and leadership functions.
● I can identify the different types of
dietary restrictions.
Agenda: ● I can describe the reasons someone
● Check in- How was last class? might have a dietary restriction.
○ How far did you all get? ● I will be able to create a modified
● Present in Round robin Style. recipe to fit my dietary restriction.
○ Share out at least one thing you
have learned.
● Brain Break: Video
● Finish two menus that you have
Standards:
designed for your dietary restriction. RFBS 01.04 (CUL) Demonstrating menu planning
● Make work plan for dietary principles and techniques based on standardized
restriction. recipes to meet customers needs.
● Labs Next week to develop and modify menus
April
Agenda:
7th , 2023
● Dietary restriction research Learning Targets:
○ As a Kitchen choose a dietary restriction ● I can identify the different types of
○ Create a powerpoint,flyer, or some type dietary restrictions.
of visual with the following information in ● I can describe the reasons someone
detail: might have a dietary restion.
■ What are some dietary ● I will be able to create a modified
restrictions? recipe to fit my dietary restriction.
■ Are they for health, religious or
personal preference ? Explain!
■ What are some medical conditions
that caused your restriction? IF Standards:
yo.u have a personal or religious RFBS. 01.01 Demonstrate Professional Plating, garnishing and food
choice restriction find why some presentation techniques
would/ or the importance for
following the restriction. addressing the diversity of people, cultures, and religions.
■ What are the benefits and cons of
each restriction? RFBS.01.03 (CUL) Demonstrate industry standards in selecting, using,
■ Other information that you find and maintaining food production and food service equipment.
useful about the restriction. RFBS.01.02(CUL) Demonstrate food safety and sanitation procedures.
● If or when Finished- Make a Copy and Start RFBS.01.06(CUL) Demonstrate implementation of food service
this assignment management and leadership functions.
●
beef.
● Study for 20 min each grade, level of doneness, and
● EXAM! marbling.
○ Phones need to go into the
holder. Phones will be given
back after the exam has be
administered. Standards:
○ Chromebooks out the test is on presentation techniques
canvas.
○ No Cheating. addressing the diversity of people, cultures, and religions.
○ Please remain Quiet until all of
the test are done. and maintaining food production and food service equipment.
● If you have extra time- Begin looking
and researching dietary restrictions. RFBS.01.06(CUL) Demonstrate implementation of food service
April 3 , 2023 Learning Targets:
beef.
● Beef Review for Test on Wednesday each grade, level of doneness, and
○ Study Guide marbling.
○ You can use ONE 3X5 note
card.
● What will be on the test?
○ Cuts Standards:
○ Types and Temps of Beef presentation techniques
○ Grading
○ Marbling addressing the diversity of people, cultures, and religions.
○ Cooking Methods
● Kahoot Review and maintaining food production and food service equipment.

March 23 , 2023 Learning Targets:
beef.
● Beef Unit Video each grade, level of doneness, and
● Beef Lab Work Plan marbling.
● No Waygu beef
○ Stay away from tacos and
Spaghetti
● Have a good break!!!! Standards:
presentation techniques

addressing the diversity of people, cultures, and religions.

and maintaining food production and food service equipment.

March 21, 2023 Learning Targets:
beef.
● Beef Presentation each grade, level of doneness, and
○ Follow along with the note marbling.
guide.
● Brain Break: Beef Cuts Labeling
○ No phones, no slides, etc
○ Just your brains. Standards:
○ Prize for the closest Person presentation techniques
● Two recipes activity
○ Think of the beef that you want addressing the diversity of people, cultures, and religions.
to use
■ Wagyu Beef is NOT an and maintaining food production and food service equipment.
Option.
○ Try something other than tacos RFBS.01.06(CUL) Demonstrate implementation of food service
and spaghetti.
March 15th, 2023 Learning Targets:
● I will demonstrate how to make a recipe for
younger kids.
Agenda: ● I will also show ServSafe skills.
● Chocolate Mousse with

WMS FCCLA
● WH Students will have at
least 1-2 kitchen group. Standards:
● WH students will RFBS. 01.01 Demonstrate Professional Plating, garnishing and
food presentation techniques
demonstrate how to make RFBS.02.01.a (CUL) Analyze nutrient requirements across the
life span addressing the diversity of people, cultures, and
avocado Mousse. religions.
RFBS.01.03 (CUL) Demonstrate industry standards in
selecting, using, and maintaining food production and food
service equipment.
RFBS.01.02(CUL) Demonstrate food safety and sanitation
procedures.
● I will be able to pitch my business plans to
my peers and teachers.
Agenda: ● I will effectively persuade my audience to
choose my business Proposal.
● Business Plan
Presentations
● Brain Break
● Continue Presentations Standards:
● If all have presentations are RFBS. 01.01 Demonstrate Professional Plating, garnishing and
done: Please Vote on your RFBS.02.01.a (CUL) Analyze nutrient requirements across the
Favorite using this form. religions.
service equipment.
procedures.
● I will be able to make and create burritos
from a pre-order .
Agenda:
● Burrito Lab
○ We need at least need 50
breakfast burritos.
○ 25 for Mr. Marino
○ 50 cookies for Key Club Standards:
RFBS. 01.01 Demonstrate Professional Plating, garnishing and
■ Ice ones that Ms. K food presentation techniques
left for us. RFBS.02.01.a (CUL) Analyze nutrient requirements across the
○ Bring the Flavor. religions.
service equipment.
procedures.
Agenda: ● I will be able to collaborate with their

● Finish up Business Plans ●
kitchens to come up with a business plan.
I will be able to identify all of the aspects of
● Brain Break building a business.
● Continue finishing up final

details
● Presentations will start next Standards:
week. food presentation techniques
RFBS.02.01.a (CUL) Analyze nutrient requirements across the
religions.
service equipment.
procedures.
● I will be able to make and create innovated

Agenda: pancakes with my kitchen group.
● Pancake Lab
○ Serve Safe
○ Clean up needs to be
quicker
○ No standing around. Standards:
religions.
service equipment.
procedures.
March 2, 2023 Learning Targets:
● I will be able to collaborate with my kitchen

Agenda: to come up with a plan and decorations for
the Swim Team Banquet for Friday the
● No Lab this week 24th.
● Deep Cleaning the Connession
(weather Permitting)
○ Needs some Serious TLC
○ Clean to Serve Safe
Standards
Standards:
● If time continue on working on CATR 4.06 Demonstrate Implementation of food service
Business Plan and come do a management and leadership functions
check in with Metts on

progress for each Group.
February 28, 2023 Learning Targets:

● Swim Team Catering Job Update and the Swim Team Banquet for Friday the
24th.
feedback
● No Lab this week
● Deep Cleaning the Lab
○ Mice Issue
○ Organize
○ Sweep
○ Clean surfaces
Standards:
○ Check and Clean Cabinets CATR 4.06 Demonstrate Implementation of food service
management and leadership functions

the Swim Team Banquet for Friday the
24th.
Snow Day
Standards:
CATR 4.06 Demonstrate Implementation of food service
● I will be able to collaborate with their

Agenda: kitchens to come up with a business plan.
● I will be able to identify all of the aspects of
building a business.
● Welcome & Attendance
○ Sorry, I couldn’t be here to support
you all today. Be good humans for
Teal.
● Business Plan Work time
○ Be Detailed
○ Create Application
Standards:
○ Create Business Pitch CATR 4.06 Demonstrate Implementation of food service
(Presentation) management and leadership functions
○ Find Vendors
● Brain Break: Random Acts of Kindness
or Puzzle
● Continue working
● Fill out Note card of what YOU did
INDIVIDUALLY in your Group.
● I will demonstrate my burrito making skills

Agenda: in the Lab.

● Burrito Making Day
Standards:
that meet customer needs


Agenda: kitchens to come up with a plan.
● Attendance
● CTE Month Activity
● Catering Job Planning
○ Swim Team Banquet : Feb
24th,2023
○ Vegetarian
○ 100 people
Standards:
○ No Bake Potato Bar CATR 4.06 Demonstrate Implementation of food service
○ Menu Made management and leadership functions
○ Three components: App, Main dish,
Desert.
● Brain Break
● Continue working on Catering Plans

● LAB DAY
● Reminders:
No Horse Play
Only Vanilla (Allergies)
Clean as you go
Standards:

● LAB DAY
● Reminders:
No Horse Play
Only Vanilla (Allergies)
Clean as you go
Standards:

● Business Plan Work time
● Brain Break:
● Continue to work on your Business Plan
● Grade Check in/Reflections with
Ms.Metts.
Standards:
January 31, 2023 Learning Targets:
● I will demonstrate my baking skills by

Agenda: completing the Valentines Day Work Plan
for Lab on Monday.
● I can market the Valentine’s Cookie sale
● Sub Note
● Icing and Sugar cookie Work Plan
● Brain Break
● Valentine’s day Fundraiser Posters
○ 2 for $1.00 Standards:
○ February 6-16 CATR 04.05- Demonstrate professional food preparation methods and
○ Come to B225 between 9:10am and that meet customer needs
11:30 and 1:30pm to 3:30pm on
Gold days and Advisory.
● Research on Valentine Day
○ Who was Saint Valentine?
○ Why do we celebrate Valentine’s
day?
January 27, 2023 Learning Targets:
● I will be able to evaluate the differences in

Agenda: cultural cooking.
● I will be able to identify any dietary
restrictions or changes to meals because of
the culture.
● Lab reflection for both International and ● I will be able to research and pick a
Appetizer Labs. culturally appropriate dish.
○ Write a 1-2 page reflection for
each lab.
○ Answer the following:
■ What did you do well on as an Standards:
individual and in a group? food presentation techniques
■ What can you improve on? RFBS.02.01.a (CUL) Analyze nutrient requirements across the
■ What information from life span addressing the diversity of people, cultures, and
religions.
lecture and lab did you find RFBS.01.03 (CUL) Demonstrate industry standards in
useful? selecting, using, and maintaining food production and food
service equipment.
● SUBMIT to Canvas RFBS.01.02(CUL) Demonstrate food safety and sanitation
● If there is time: Market Burritos for procedures.
February. RFBS.01.06(CUL) Demonstrate implementation of food service
Learning Targets:
January 25, 2023 ● I will be able to create and Appetizer.
Agenda:
● Welcome, Attendance
● Reminder :
○ Follow Serve Safe
○ Bring Betty and Bator samples for
feedback on dish
○ No horseplay Standards:
● LAB Time RFBS. 01.01 Demonstrate Professional Plating, garnishing and
religions.
service equipment.
procedures.
Learning Targets:
January 23, 2023 ● I will be able to evaluate the differences in
cultural cooking.
Agenda: ● I will be able to identify any dietary
the culture.
● Reminder : ● I will be able to research and pick a
○ Follow Serve Safe culturally appropriate dish.
○ Bring Betty and Bator samples for
feedback on dish
○ No horseplay
● LAB Time Standards:
religions.
service equipment.
procedures.
Learning Targets:
cultural cooking.
the culture.
● Question of the day: Who would you ● I will be able to research and pick a
want to follow for a career-a helicopter culturally appropriate dish.
pilot, a white water rafting guide, or a
SCUBA Instructor? Why?
● Research Continued
● Research Presentations Standards:
● Brain Break : Kahoot RFBS. 01.01 Demonstrate Professional Plating, garnishing and
● Work Plan RFBS.02.01.a (CUL) Analyze nutrient requirements across the
○ Current Inventory life span addressing the diversity of people, cultures, and
religions.
service equipment.
procedures.
Learning Targets:
cultural cooking.
the culture.
● Question of the day: Who would you ● I will be able to research and pick a
want to follow for a career-a helicopter culturally appropriate dish.
pilot, a white water rafting guide, or a
SCUBA Instructor? Why?
● Research Continued
● Research Presentations Standards:
● Brain Break : Kahoot RFBS. 01.01 Demonstrate Professional Plating, garnishing and
● Work Plan RFBS.02.01.a (CUL) Analyze nutrient requirements across the
○ Current Inventory life span addressing the diversity of people, cultures, and
religions.
service equipment.
procedures.
Learning Targets:
cultural cooking.
the culture.
● Question of the day: If you receive ● I will be able to research and pick a
$100,000 to start a new business. What culturally appropriate dish.
will you do?
● Sign up for country with Ms. Metts
● International Research
● Brain Break: Camping Trip Standards:
● Research Continued RFBS. 01.01 Demonstrate Professional Plating, garnishing and
religions.
service equipment.
procedures.
Learning Targets:
January 12, 2023 ● I can assess the nutritive value of eggs
● I can evaluate the roles of eggs in the cooking process.
Agenda: ● I can demonstrate how to achieve the appropriate type
● Welcome, Attendance of egg white foam for our angel food cake recipe.
● Check fees ● I can reflect on my lab experience as a group and

individually.
● Lab Group Reflections with Metts
I can evaluate different aspects of Cultural dishes by
● Individual Reflections ●
watching the Final Table
● Introducing Next Unit: Cultural Foods
○ Final Table
IF ABSENT: episode 5 on Netflix Standards:
● Guided questions for Final Table CATR 04.05- Demonstrate professional food preparation
methods and techniques for all menu categories to produce
a variety of food products that meet customer needs
CATR 04.03- Demonstrate industry standards in

selecting, using and maintaining food production and
food service equipment
Learning Targets:
● I can evaluate the roles of eggs in the
Agenda: cooking process
● I can identify the various ways in which
eggs can be cooked
● Lab Time ● I can demonstrate how to achieve the
○ Check your roles make sure appropriate type of egg white foam for our
everyone knows what they are angel food cake recipe.
doing.
○ Make sure hair is up, hands are
washed and we are following serve Standards:
safe! CATR 04.05- Demonstrate professional food preparation
○ Remember Leavening skills, stiff methods and techniques for all menu categories to produce
peaks, and don’t over or under beat a variety of food products that meet customer needs
your egg whites. CATR 04.03- Demonstrate industry standards in

Learning Targets:
● Welcome, Attendance ● I can identify the various ways in which
● Icebreaker: What is your favorite appetizer? eggs can be cooked
● Watch video ● I can demonstrate how to achieve the
● Teachers do (I Do): Demonstration of egg appropriate type of egg white foam for our
angel food cake recipe.
white foams
● Work Plan time
○ Angel food cake recipe
○ Topping ingredients Standards:
● IF Time: Research an appetizer
CATR 04.05- Demonstrate professional food preparation
CATR 04.03- Demonstrate industry standards in

TYPE HERE
Learning Targets:
● Welcome, Attendance ● I can identify the various ways in which
● Ice Breaker Question eggs can be cooked
○ What’s your favorite food?
● Get To Know You Form
● Review class/lab norms
● Content: eggs and egg white foams
○ Hyperdoc--due to Canvas end of class!
Standards:
Friday: egg white demonstration, market order for
angel food cake lab CATR 04.05- Demonstrate professional food preparation
Tuesday: Angel Food Cake/toppings lab
Vocab: Albumen, yolk, chalazae, candling, coating, CATR 04.03- Demonstrate industry standards in
emulsifying, binding, thickening, poached, leavening, selecting, using and maintaining food production and
shirred, beaten, scrambled, egg white foams, firm peak, food service equipment
soft peak, stiff peak, membrane, air cell

Catering SP 2023

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Catering SP 2023

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April 27th, 2023 Learning Targets:

● I will be able to identify my chef in a

story of your CATR 04.03- Demonstrate industry standards in selecting, using

CATR 04.03- Demonstrate industry standards in selecting, using

RFBS.02.01.a (CUL) Analyze nutrient requirements across the life span

RFBS.01.03 (CUL) Demonstrate industry standards in selecting, using,

RFBS.01.02(CUL) Demonstrate food safety and sanitation procedures.

RFBS.01.02(CUL) Demonstrate food safety and sanitation procedures.

RFBS.02.01.a (CUL) Analyze nutrient requirements across the life span

RFBS.01.03 (CUL) Demonstrate industry standards in selecting, using,

RFBS.01.02(CUL) Demonstrate food safety and sanitation procedures.

● Chocolate Mousse with

Agenda: ● I will be able to collaborate with their

● Continue finishing up final

● I will be able to make and create innovated

● I will be able to collaborate with my kitchen

Business Plan and come do a management and leadership functions

check in with Metts on

● I will be able to collaborate with my kitchen

● I will be able to collaborate with my kitchen

● I will be able to collaborate with their

● I will demonstrate my burrito making skills

● Welcome & Attendance

CATR 04.03- Demonstrate industry standards in selecting, using

● I will be able to collaborate with their

● I will be able to collaborate with their

● I will be able to collaborate with their

● I will be able to collaborate with their

● I will demonstrate my baking skills by

● I will be able to evaluate the differences in

● Check fees ● I can reflect on my lab experience as a group and

CATR 04.03- Demonstrate industry standards in

your egg whites. CATR 04.03- Demonstrate industry standards in

CATR 04.03- Demonstrate industry standards in

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