1. Thursday, October 18, 2012:

2. 10/18 Amuse Bouche::
FIRST
Brainstorm careers and job positions in the foodserviceindustry.
SECOND
Why are each of these positions important? Which would you
Choose if you had your pick? Write your responses in the
bellwork section of your binder

3. Announcements:
• CCAP Monday’s- Sign up for Practices
• Small Bites Tickets
• Halloween Dinner
• Upcoming Catering and Other Events
• CCAP Applications: Due Date (Mark your
calendar)
• CCAP permission slips for Saturday must be
turned in first thing tomorrow to secure your
spot

4. Requirements for Disney Culinary Tour
• Maintain an A/B average in Culinary Arts each semester
• Maintain good standing with culinary arts instructor-
demonstrate employability skills and follow procedures and
guidelines
• Member of a JTED Culinary CTSO (CCAP, FCCLA or
SkillsUSA)
• Participate in ¾ of catering events between now and May
• Compete in at least one large scale culinary competition (Cake
Competition, Small Bites, Yule Log, CCAP, FCCLA, SkillsUSA)
• Complete portfolio requirements
• Assist in any fundraising efforts (if necessary) to raise money
for the trip
• Assist in community service events sponsored by PimaJTED
• Complete application to attend (available in April)
• 3rd/4th Year students, then seniors, then second year students
receive priority (Second year students: Hours completed this
year will help in securing a spot as a 3rd/4th Year Student)

5. Objectives
Students will be able to:
Identify rotations and procedures
Organize materials for the new rotation.

6. How the New Rotation Works:
• Monday: Obtain rotation binders and go over
your rotation requirements and assignments.
Complete Monday assignment. Food prep
rotations- time permitting, mise en place for
Tuesday
• Tuesday: Lab- Food Prep, etc.
• Wednesday: Portfolio Day
• Thursday: Lab- Full Prep, etc.
• Friday: Finish up Lab or Rotation; Turn in
materials for your rotation by the end of the
day (Materials will not be accepted after 3pm)

7. How it works:
• Rotations will be approximately one week (give
or take to adjust for holidays)
• Weekly schedule may vary to account for
catering events, guest speakers, testing, etc.
• Rotations will be tracked individually through
Rotation Logs. Gradebook will reflect the
rotation date & topic
• ALL students sample food prepared. Support
staff then non-cooking rotations get first dibs.
• Food labs must be completed Tues/Thurs! Lab
will not carry over to Friday (food may be
consumed on Wednesdays and Fridays, but no
additional food preparation time)

8. ROTATIONS:
• My Plate: Create a My Plate Presentation & Food
My
Plate: Sample (3rd/4th Year: Food Truck Project)
Competition
• Competition Practice for Small Bites, Yule Log or CTSO
• Practice for FCCLA & CCAP Competitions (Must be
CTSO: different than previous week)
Support • Commercial Dish Tech, 3-Compartment Sink Tech, Linen Tech
Crew:
• Prep Food, Learn how to prepare for catering events,
Catering: &/Or Run Catering Events
• Table Settings, Service Rules, Napkin Folds, Side Work (3rd/4th Year: Menus/
FOH Cost Analysis)

9. My Plate:
• Day 1: Research My Plate
• Days 2: Work on Presentation
• Day 4: Finish Presentation & Prep
“My Plate” Samples
• Day 5: Present “My Plate”
Presentation & plate a sample portion
for EVERY student

10. Food Truck
• Choose a food truck theme
• Create a menu
• Price menu items
• Creative marketing and Advertising to
Promote your business

11. Competition Practice
Practice skills necessary for Yule Log, Small
Bites, CCAP or FCCLA Competitions:
• Day 1: Determine which competition your
group will practice for. Read through materials
& required skills; Plan out week & check for
needed ingredients
• Day 2, 4, 5: Practice for Competitions & create
sample plates for all classmates for feedback

12. CTSO/ Competitions:
Practice skills necessary for CCAP or FCCLA
Competitions (Must be a different practice than
previous week):
• Day 1: Determine which competition your group
will practice for. Read through materials &
required skills; Plan out week & create Market
order (submit by 11am)
• Day 2, 4, 5: Practice for Competitions & create
sample plates for all classmates for feedback

13. Catering Prep:
• Day 1: Check calendar for upcoming events.
Decide what food and/or prep can be done in
advance. Research catering in large quantities.
Plan out week. Create a market order if
necessary.
• Days 2, 4,5: Food Prep for upcoming catering
events.

14. Support Staff:
• Day 1: Deep Clean- drip pans, can opener, sinks,
ice machine, dish washer, walk-in, etc.
• Days 2, 4, 5- Rotate between the following:
Commercial Dishwasher: Correctly clean commercial
dishwasher, stack racks, put away and organize
dishes, polish glasses & silverware
• 3-Compartment Sink: Correctly set-up 3
Compartment sink, wash all dishes with blades
and/or other dishes that do not go through the
dishwasher, polish glasses & silverware
• Linens: Correctly run commercial washer & dryer,
fold & organize laundry, iron linens

15. FOH Rotation:
• Day 1: Table Settings
• Days 2: Napkin Folds
• Day 4: Customer Service
• Day 5: FOH Assessment

16. Match the task with the rotation
position:
My Plate ServSafe & Sanitation
Practice & Receive Feedback for FCCLA
Competition & CCAP
CTSO Competitions Friday Presentations
Catering Prep Yule Log, Small Bites, CTSO
Support Prepares for upcoming events

17. IN YOUR BINDER:
• WORK-BASED LEARNING LOG
• New ROTATION LOG
• PORTFOLIO REQUIREMENTS
• AZ CULINARY STANDARDS

18. Reminder: WBL LOGS
• 5 HOURS PER Quarter for T-Shirt at the end of
the Year AND to attend field trips
• MUST BE SIGNED WITHIN 24 HOURS OF
EVENT
• MUST LOG TIME-IN & TIME-OUT ON SIGN-IN
SHEET
• HOURS MUST BE COMPLETED WITH JTED
CULINARY

19. ROTATION LOG
• RECORD YOUR ROTATION &
ASSIGNMENT/POSITION EVERY DAY
• TURN IN AT THE END OF THE 6 WEEK
ROTATION FOR A GRADE

21. 5 RULES

22. 5 RULES

23. 1 Begin with the
END in
MIND

25. Begin with the
End in Mind
• HOW MUCH TIME DO
• TIME YOU HAVE & HOW
MUCH TIME DO YOU
NEED
• DEVELOP A WORK
PLAN BEFORE YOU
BEGIN

26. Begin with the
End in Mind
• How Much Will This
Recipe Cost to Make?
• COST • How Can You Prevent
Waste?
• How Can You Utilize
Extras or Leftovers?

27. Begin with the
End in Mind • WHAT ARE THE
INGREDIENTS and WHAT
IS THE FUNCTION OF
• RECIPE
EACH INGREDIENT?
• HOW DO YOU USE &/OR
PREP THE
INGREDIENTS?
• ARE YOU FAMILIAR WITH
THE PREPARATION
TECHNIQUES?

28. WHAT ELSE DO YOU NEED TO KNOW ABOUT THE
RECIPE?

29. Begin with the
End in Mind
• PLAN • WHO IS DOING WHAT?
& WHEN?
• SYNERGY: HOW CAN
YOU WORK
TOGETHER TO
ACHIEVE MORE?

31. 2 BE
AND

33. K-W-L: Attendance Procedures
What I
What I What I
would like
know learned
to learn
PROPERTY OF PIMA COUNTY JTED, 2010 33

34. Attendance Reminders
• Policies for Reporting Attendance
• Policies for Make-up Work:
o Unexcused=0
o Assignment Binder
o 3 days or Days missed +1
• Policies for Tardies
o Unexcused=Alternate assignment
o 3 Unexcused=Detention
o 9 Unexcused=Parent/Teacher Conference

35. Absences:
• When absent, you will be required to do a
“Rouxbe” assignment (we will explore rouxbe
and setup accounts tomorrow)
• Quiz grade = Grade for day missed
• Must be completed within allotted time for
absences

36. What is Rouxbe?
• http://rouxbe.com/cooking-school
• Email addresses are needed to create accounts

37. REMINDER: Office Hours
• Tuesday, 2:45-3:30pm and Thursday 2:45 -
3:30pm (Additional time slots available upon
request)
• Must sign up on white board
• NOTE: I do not have office hours before school

38. K-W-L
What I
What I What I
would like
know learned
to learn
38

39. 3

41. 4
PRACTICE

42. prioritize organize energize

43. 5 NOTHING
LIKE

44. SUCCEED SU
SUCCESS
SUCCESS
SUCCEED
SUCCEED
SUCCESS
SUCCEED

48. REVISIT AZ STANDARDS
• CHECK OFF THE STANDARDS COMPLETED
SO FAR IN ADVANCED CULINARY
• INDICATE YOUR LEVEL: E- EXPERT, F-
FAMILIAR, N- NOVICE

49. Parking Lot
Use a post-it to write down a question about
today’s learning. Post it in the “Parking Lot.”
If you do not have a question, you can use a
post-it to answer another student’s question.