Focus: Fabrics & Fibers This is the last week of the quarter. Please be sure to check Infinite Campus to verify the status of your labs & assessments. Monday (3/8) -- Multiple mask making methods / what makes an effective mask?
Lab #5 (make a meal) due today Tuesday (3/9) -- Mending and clothing repair / sewing buttons and basic stitches Wednesday (3/10) -- Office Hours: 1-2 pm & by appointment (link in Schoology) Due today: Fabrics & Fibers Lab [Last day to make up Assessments #1 & 2] Thursday (3/11) -- Sewing a basic running stitch / craft activity Friday (3/12) -- Asynchronous work day -- No in-person classes [Last day to submit coursework]
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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. Monday (3/1) -- Food safety and methods review with Kahoot & FCS Jeopardy
Lab #4 (proteins) due today Tuesday (3/2) -- Building a meal: tips & tricks / an introduction to fabrics & fibers Fabrics & Fibers lab assigned today Wednesday (3/3)-- Office Hours: 1-2 pm & by appointment (link in Schoology) Due today: Assessment #2 (by 5 pm) Thursday (3/4) -- Exploring products and projects made from fabrics & fibers Friday (3/5) -- What can you make with a t-shirt? / creative uses for fabrics & fibers Focus: Proteins and Safe Food Handling This week we'll marinate and dredge chicken for some easy meal ideas, and we'll also discuss safe food handling and preparation practices. Monday (2/22) -- Marinades & rubs / Safe food handling practices
Tuesday (2/23) -- Food storage, heating, and reheating / food contaminants Wednesday (2/24)-- Office Hours: 1-2 pm & by appointment (link in Schoology) Thursday (2/25) -- SNOW DAY!!! (No School) Friday (2/26) -- Dredging foods for frying and baking/ Health Department inspections Focus: Leavening Agents continued / Proteins This week we'll review leavening agents and learn about making biscuits. We'll begin learning about proteins and safe food handling practices. Here's our schedule:
Monday (2/15) -- President's Day -- No School Tuesday (2/16) -- Leavening agent presentations / biscuits & baking mixes Wednesday (2/17) -- Office Hours: 1-2 pm & by appointment (link in Schoology) Check Schoology updates / Lab #3 due today Thursday (2/18) -- An Introduction to Grilling presented by Rachel McNiff Friday (2/19) -- Cooking proteins / roasted and oven fried foods Focus: Leavening Agents and Baking Basics This week we'll review some baking basics and learn about the different properties that make our baked goods rise. Here's our schedule:
Monday (2/8) -- Budgeting and meal planning review & assessment Tuesday (2/9) -- Common leavening agents and quick bread exploration Wednesday (2/10)-- Office Hours: 1-2 pm & by appointment (link in Schoology) Lab #2 due today / Lab #3 assigned Thursday (2/11) -- Yeast breads / (overnight) cinnamon rolls using frozen bread dough Friday (2/12) -- Comparing homemade* and store bought cinnamon rolls / biscuits Focus: Sauces, Gravies, and Thickeners This week we'll make sauces with ordinary ingredients found in your pantry and refrigerator. We'll also make some homemade pudding. Here's our schedule:
Monday (2/1) -- Finance Park and budget review / pantry & refrigerator staples Tuesday (2/2) -- What is a roux? Easy sauces, gravies, and soups using this method Wednesday (2/3) -- Office Hours: 1-2 pm & by appointment (link in Schoology) Lab #1 due today / Lab #2 assigned Thursday (2/4) -- The wonders of cornstarch / homemade puddings Friday (2/5) -- Other common thickening agents & sauces / grocery pricing game Focus: Side Dishes This week we'll discuss a variety of side dishes for different meals and occasions. We'll prepare and sample some easy recipes and get started on our first lab. Here's our schedule:
Monday (1/25) -- More meal planning, preferences, and pricing / side dishes Tuesday (1/26) -- Versatile potatoes and various of cooking methods * Meal Plan activity due Wednesday (1/27) -- Asynchronous work day -- check Schoology for links and tasks Office Hours: 1:00-2:00 PM and by appointment (link in Schoology) Thursday (1/28) -- Preparation possibilities for common vegetables Friday (1/29) -- Breakfast sides, appetizers, and football foods Meal Planning & Preparation This week we'll take a look at ways to feed a family on a budget. We'll also discuss some time saving tips & techniques. Here's a look at our schedule:
Monday (1/18) -- NO SCHOOL (in honor of Martin Luther King Jr.'s birthday) Tuesday (1/19) -- Asynchronous work day -- check Schoology for Today's Tasks ** Be sure to do the Attendance Link included in the assigned document Wednesday (1/20) -- Asynchronous work day -- check Schoology for Today's Tasks Office Hours: 1:00-2:00 PM and by appointment (link in Schoology) Thursday (1/21) -- Meal planning costs and considerations Friday (1/22) -- Budgeting and preparing meals for a family This week we'll discuss aspects of personal financial literacy and consumerism. We'll focus on developing personal budgets based on estimated incomes and expenses. Here's a look at this week's schedule:
Monday (1/11) -- An introduction to personal finances and budgets Tuesday (1/12) -- Career and educational choices; incomes & expenses Wednesday (1/13) -- Office Hours: 1:00-2:00 PM and by appointment (link in Schoology) Thursday (1/14) -- Calculating a personal budget Friday (1/15) -- Principles of meal planning on a budget For Thursday and Friday this week, we'll focus on getting to know each other
and exploring the basics of the course for this term. This blog will be updated every week to preview our daily topics and provide project due date reminders. All coursework and assignments will be housed in our Schoology course. |