It's our last week of the school year. We did it!! Enjoy a well-deserved summer break :) Here's our schedule for the week:
Monday (5/24) -- Finish viewing movie / game of the day selection Tuesday (5/25) -- Topic: Take a boat ride Wednesday (5/26) -- Last day grade 8 / Early Release Day Thursday (5/27) -- Last day grades 6 & 7 Friday (5/28) -- No school for students / Teacher work day
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Focus: Sources of Inspiration
Focus: Fabrics & Fibers Sewing activities and materials are available in class this week. This is the last week to complete all coursework. Be sure to check Infinite Campus to verify the status of your labs & assessments. Here is our schedule for the week:
Monday (5/10) -- Hand sewing vs machine sewing / machine basics Tuesday (5/11) -- Hand sewing: buttons and basic stitches Wednesday (5/12) -- Office Hours: 1-2 pm & by appointment (link in Schoology) [Last day to make up Assessments #1 & 2] Thursday (5/13) -- Mending and clothing repair / tips, tricks, and tools Friday (5/14) -- Crafting materials and related activities Due Today: Home food Lab #5 + Fabrics & Fibers Lab [Last day to submit coursework] Focus: Make a Meal + Creating w/Fabrics & Fibers This week we'll wrap up our food units and shift into an exploration of natural and synthetic fabrics and fibers. Here's a look at this week's schedule: Monday (5/3) -- Food contaminants and food safety regulations Tuesday (5/4) -- Food handling and preparation / make a meal review Wednesday (5/5) -- Office Hours: 1-2 pm & by appointment (link in Schoology) Due today: Lab #4 and Assessment Form #2 Thursday (5/6) -- Exploring products and projects made from fabrics & fibers Friday (5/7) -- What can you make with a t-shirt? / creative uses for fabrics & fibers IMPORTANT NOTICE: ALL Coursework is due by Friday, May 14th.
Focus: Proteins and Safe Food Handling This week we'll discuss safe food handling and preparation practices as well as learn methods to prepare our favorite proteins including grilling and oven frying. Here's our schedule:
Monday (4/26) -- Protein foods: descriptions and portions / introduction to food safety Lab #4 assigned today Tuesday (4/27) -- An Introduction to Grilling presented by Rachel McNiff Wednesday (4/28) -- Office Hours: 1-1:45 pm & by appointment (link in Schoology) Check Schoology updates / Lab #3 due today Thursday (4/29) -- Food safety essentials and food contamination Friday (4/30) -- Cooking proteins / roasted and oven fried foods Focus: Leavening Agents / Baking Basics This week we'll review some baking basics and learn about the different properties that make our baked goods rise. Monday (4/19) -- Thickening agents wrap up / introduction to leavening agents
Lab #2 due today / Lab #3 assigned Tuesday (4/20) -- Common leavening agents and quick bread exploration Wednesday (4/21)-- Office Hours: 1-2 pm & by appointment (link in Schoology) Thursday (4/22) -- Yeast breads / garlic knots & rolls using frozen bread dough Friday (4/23) -- Baking breads / mechanical and vaporous leavening Focus: Sauces, Gravies, and Thickeners This week we'll make sauces with ordinary ingredients found in your pantry and refrigerator. Here's our schedule for the week:
Monday (4/12) -- What is a roux? Easy sauces, gravies, and soups using this method Home Food Lab #1 due today Tuesday (4/13) -- Making a basic white sauce / versatile variations Wednesday (4/14) -- Office Hours: 1-2 pm & by appointment (link in Schoology) Assessment #1 due today by 5 pm Thursday (4/15) -- The wonders of cornstarch/homemade sauces, gravies, and puddings Friday (4/16) -- Other common thickening agents in our food / grocery pricing game Focus: Side Dishes This week we'll discuss a variety of preparation methods for side dishes. We'll prepare and sample some easy recipes and calculate the costs as well. Here's a look at this week's schedule:
Monday (4/5) -- Picture Day / more side dish options / food cost exercise Tuesday (4/6) -- Versatile vegetables and various cooking methods Wednesday (4/7) -- Asynchronous work day -- check Schoology for links and tasks Office Hours: 1:00-2:00 PM and by appointment (link in Schoology) Food Cost exercise due by 5 pm today (firm deadline) Thursday (4/8) -- Preparation and pricing of common vegetables and sides Friday (4/9) -- Breakfast sides / easy sauces for sides and snacks Lab #2 assigned / Lab #1 due Monday Focus: Meal Planning / Side Dishes This week we'll discuss meal planning strategies and explore a variety of side dishes for different menus and occasions. Here's a look at this week's schedule:
Monday (3/29) -- No School (K-8) Tuesday (3/30) -- Elements of meal planning to fit your lifestyle Wednesday (3/31) -- Asynchronous work day -- check Schoology for links and tasks Office Hours: 1:00-2:00 PM and by appointment (link in Schoology) Thursday (4/1) -- Side dish varieties and values / calculating unit cost Friday (4/2) -- Preparation possibilities for common vegetables -- Lab #1 assigned This blog will be updated every week to preview our weekly focus and daily topics. Project due date reminders will also be included. All coursework and assignments are housed in Schoology. Focus: Meal Planning on a Budget This week we'll take a look at ways to feed a family on a budget including some time saving tips & techniques. Here is this week's revised schedule:
Monday (3/15) -- SNOW DAY!!! (No School) Tuesday (3/16) -- SNOW DAY!!! (No School) Wednesday (3/17) -- Office Hours: 1-2 pm & by appointment (link in Schoology) Happy St. Patrick's Day! Check Schoology for today's task Thursday (3/18) -- Introductions and course overview Friday (3/19) -- Home pantry staples and meal planning considerations DUE TODAY: Food Preferences and Allergies form |