Intro to Rotations October 18 2012

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  • To view this presentation, first, turn up your volume and second, launch the self-running slide show.
  • To view this presentation, first, turn up your volume and second, launch the self-running slide show.----- Meeting Notes (1/2/12 23:07) -----Seating Charts/Rotation Groups will be announced on Friday
  • ----- Meeting Notes (1/2/12 23:07) -----Apps for Juniors & Seniors, see website for more info and/or speak to instructorsIdeas for FCCLA- fundraisers, events, trips, etc
  • ----- Meeting Notes (1/2/12 23:07) -----Rouxbe will be explained later in the presentation, tastings will be related to the following lab (ei, lettuce comparison, oils, grains, etc). Demo's- Partial or Full
  • ----- Meeting Notes (1/2/12 23:07) -----How does this differ from 1st Semester?
  • ----- Meeting Notes (1/2/12 23:07) -----How does this differ from 1st semester?
  • Presentations are a powerful communication medium.
  • Along the way we’ve discovered…
  • …five simple rules for creating world-changing presentations.
  • The first rule is: Treat your audience as king.
  • Your audience deserves to be treated like royalty. Design a presentation that meets their needs, not just yours.
  • …and you will undoubtedly find favor with the king.
  • The second rule is: Spread ideas and move people.
  • You are not giving your presentation to have another meeting. You are there to covey meaning.
  • 17. K-W-Lteacher instructs students prior to a reading, video, lecture, etc, to write down what they already know about a subject, what they would like to learn about the subjectteacher has students read, watch, listenteacher has students highlight, star, circle the questions that were answeredteacher has students add to the list things that they learned from the lesson
  • 17. K-W-Lteacher instructs students prior to a reading, video, lecture, etc, to write down what they already know about a subject, what they would like to learn about the subjectteacher has students read, watch, listenteacher has students highlight, star, circle the questions that were answeredteacher has students add to the list things that they learned from the lesson
  • The second rule is: Spread ideas and move people.
  • But the question remains—Why go to all this trouble?
  • The second rule is: Spread ideas and move people.
  • And practice, practice, practice.
  • The second rule is: Spread ideas and move people.
  • Your audience didn’t show up to read your 60 page on screen dissertation.
  • So there are the rules.
  • …and witness the quality of your thought.
  • 31. Parking Lotteacher provides a place or “parking lot” for students to use a post–it to place questions or concerns if a student has no questions or concerns, he/she may answer one of those posted by another studentteacher uses a strategy to make sure all questions have been answeredteacher uses a strategy to check all
  • Intro to Rotations October 18 2012

    1. 1. Thursday, October 18, 2012:
    2. 2. 10/18 Amuse Bouche::FIRSTBrainstorm careers and job positions in the foodserviceindustry.SECONDWhy are each of these positions important? Which would youChoose if you had your pick? Write your responses in thebellwork section of your binder
    3. 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. 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. 5. ObjectivesStudents will be able to:Identify rotations and proceduresOrganize materials for the new rotation.
    6. 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. 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. 8. ROTATIONS: • My Plate: Create a My Plate Presentation & Food MyPlate: Sample (3rd/4th Year: Food Truck Project)Competition • Competition Practice for Small Bites, Yule Log or CTSO • Practice for FCCLA & CCAP Competitions (Must beCTSO: 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. 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. 10. Food Truck• Choose a food truck theme• Create a menu• Price menu items• Creative marketing and Advertising to Promote your business
    11. 11. Competition PracticePractice skills necessary for Yule Log, SmallBites, 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. 12. CTSO/ Competitions:Practice skills necessary for CCAP or FCCLACompetitions (Must be a different practice thanprevious 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. 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. 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 commercialdishwasher, stack racks, put away and organizedishes, 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. 15. FOH Rotation:• Day 1: Table Settings• Days 2: Napkin Folds• Day 4: Customer Service• Day 5: FOH Assessment
    16. 16. Match the task with the rotationposition: 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. 17. IN YOUR BINDER:• WORK-BASED LEARNING LOG• New ROTATION LOG• PORTFOLIO REQUIREMENTS• AZ CULINARY STANDARDS
    18. 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. 19. ROTATION LOG• RECORD YOUR ROTATION & ASSIGNMENT/POSITION EVERY DAY• TURN IN AT THE END OF THE 6 WEEK ROTATION FOR A GRADE
    20. 20. 5 RULES
    21. 21. 5 RULES
    22. 22. 1 Begin with the END in MIND
    23. 23. Begin with theEnd in Mind • HOW MUCH TIME DO• TIME YOU HAVE & HOW MUCH TIME DO YOU NEED • DEVELOP A WORK PLAN BEFORE YOU BEGIN
    24. 24. Begin with theEnd in Mind • How Much Will This Recipe Cost to Make?• COST • How Can You Prevent Waste? • How Can You Utilize Extras or Leftovers?
    25. 25. Begin with theEnd 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?
    26. 26. WHAT ELSE DO YOU NEED TO KNOW ABOUT THE RECIPE?
    27. 27. Begin with theEnd in Mind• PLAN • WHO IS DOING WHAT? & WHEN? • SYNERGY: HOW CAN YOU WORK TOGETHER TO ACHIEVE MORE?
    28. 28. 2 BE AND
    29. 29. K-W-L: Attendance Procedures What IWhat I What I would likeknow learned to learn PROPERTY OF PIMA COUNTY JTED, 2010 33
    30. 30. 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
    31. 31. 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
    32. 32. What is Rouxbe?• http://rouxbe.com/cooking-school• Email addresses are needed to create accounts
    33. 33. 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
    34. 34. K-W-L What IWhat I What I would likeknow learned to learn 38
    35. 35. 3
    36. 36. 4 PRACTICE
    37. 37. prioritize organize energize
    38. 38. 5 NOTHING LIKE
    39. 39. SUCCEED SU SUCCESS SUCCESS SUCCEED SUCCEED SUCCESS SUCCEED
    40. 40. REVISIT AZ STANDARDS• CHECK OFF THE STANDARDS COMPLETED SO FAR IN ADVANCED CULINARY• INDICATE YOUR LEVEL: E- EXPERT, F- FAMILIAR, N- NOVICE
    41. 41. 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.

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