| Week of | Monday | Between class | Wednesday | Thursday | Friday | Between class |
|---|---|---|---|---|---|---|
| Feb 6 |
Topic 1: Food Selection & Evaluation
|
Topic 1
|
No lab this week
|
No lab this week | Print out the syllabus
Read chp 1-pg 1-5, chp 2-pg 23-26 Study Guide #1 |
|
| 13 | Topic 1 SG#1 due |
Topic 1 |
Orientation Lab
|
Orientation Lab |
Read chp 18, chp 3-pg 39-46 Study Guide #2 |
|
| 20 |
Topic 2: Grains |
|
Topic 2
SG#2 due |
Food Evaluation Lab
|
Food Evaluation Lab |
|
| Feb 27 | Topic 2
Quiz #1 (Food Evaluation & Orientation) |
Read chp 3 pg 54, chp 5-pg110-111, chp 17, chp 19, chp 23 pg 479-486
Study Guide #3 |
Topic 2 |
Measuring Techniques Lab |
Measuring Techniques Lab |
|
| Mar 5 | Topic 2
SG#3 due |
Topic 2
Lab HW III-1st part due |
Starch & Sauces Lab | Starch & Sauces Lab | ||
| 12 | Topic 2 | Read chp 13-pg 270-275,286-290, chp 14-pg 299-302, 315-318, chp 22, chp 3-pg 46-48, 54
Study Guide #4 |
Topic 2
Quiz #2 (Measuring/Grains: Starch & Sauces) |
Muffins & Cakes Lab |
Muffins & Cakes Lab
|
|
| 19 |
Topic 3: Milk, Eggs SG#4 due |
Topic 3
Quiz #3 (Grains: Muffins & Cakes) |
No lab this week |
No lab this week
|
Read chp 3-pg 35-38,49-54, chp 22-pg 454-456, chp 10, chp 11, chp 12
Study Guide #5 |
|
| 26 |
Spring Recess
|
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| Apr 2 | Topic 3 | Topic 3 | Milk, Eggs, Emuulsions Lab | Milk, Eggs, Emuulsions Lab | ||
| 9 |
Topic 3 SG#5 due |
Topic 4: Vegets, Beans, Fruits, Fats/Oils | Recipe Test & Evaluation Lab |
Recipe Test & Evaluation Lab |
||
| 16 | Topic 4
Quiz #4 (Milk, Eggs, Emulsions) Lab HW III due |
Read chp 8
Study Guide #6 |
Topic 4 | Recipe Test & Evaluation Lab | Recipe Test & Evaluation Lab | |
| 23 |
Topic: Recipe Test & Evaluation Report
SG#6 due |
Topic 5: Meat, Poultry, Fish | Vegs & Fruits Lab | Vegs & Fruits Lab | Read chp 7
Study Guide #7 |
|
| Apr 30 | Topic 5
Recipe Test & Evaluation Report due |
|
Topic 5
SG#7 due Lab HW VI - Nutritive Values Table (pg 16) due |
Legumes Lab | Legumes Lab | |
| May 7 | Topic 5
Quiz #5 (Vegs, Fruits, Oils, Legumes) |
Topic 5 |
Dry & Moist Heat Cooking Methods Lab |
Dry & Moist Heat Cooking Methods Lab |
||
| 14 |
Quiz #6 (Meat, Poultry, Cooking Methods) Final Exam SG due today |
Reading Day Last day to complete online course evaluation |
First day of Final Exams |
|
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| 21 | Final Exam
1:00 - 3:00 pm |
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