The document outlines an advanced culinary arts class, including a pre-knowledge check to assess students' understanding of culinary concepts from previous years. Students work in groups to answer questions and review answers, and also self-assess their competency levels for culinary standards as expert, understanding, or novice. The class aims to help students connect prior knowledge, demonstrate understanding, and identify topics to focus on improving their culinary skills.

1. Pre-Knowledge Check
Monday, August 13th 2012

2. 8/13
Amuse
Bouche:
What connections do you think that this video has to Advanced
Culinary Arts Class? Write your response in the Bell Work
section of your binder.

3. Announcements:
• FCCLA Elections- Today!
• First Catering Event- Thursday (Sign up
today!)
• Classroom Handbook Scavenger Hunt & 4
Squares of “How My Classroom Works”-
Must be turned in today!

4. Objec&ves...
Students
will
be
able
to:
• Demonstrate
understanding
of
culinary
concepts
(Pre-­‐Knowledge
Check)
• Connect
prior
knowledge
with
new
knowledge
(Correct
Responses
for
Pre-­‐Knowledge
Check)
• Assess culinary standards and rate personal
competencies.

5. Pre-Knowledge Check:
• What do you remember from last year’s culinary arts
class?
• Work with the members of your group to determine the
correct response.
• Write your responses to the questions on a separate
sheet of paper.
• You will be graded on your participation and effort, not
on the number of correct answers.
• 3rd/4th Year and beyond- You will work together as a
group to answer the advanced set of questions.

6. Use a Marker or Color Pencil to Correct
Your Responses as We Review the Answers:
http://www.slideshare.net/RachaelQuattro/
culinary-knowledge-check

7. Culinary Standards
Review the culinary standards and decide which
level of expertise best describes your knowledge of
the standard:
• E: Expert (You know the content inside
out)
• U: Understand (You understand the
concept but do not know it in great detail)
• N: Novice (little knowledge of subject
area, if any)

8. Closure:
• What topics/areas do you feel the most
confident in?
• What topics/areas do you need to focus on
this year to develop your culinary
prowess?