Co-Leaders: Amanda & Leah
Read about our students’ adventures on our blog:
http://culinarycareersrensizzle.blogspot.com/
Warning! – Our photos below are large; make sure not to miss the text in between!!
Important Documents (including permission slips) for Rensizzle Week:
Letter to Rensizzle group and parents 11.20.12.docx
Tuesday permission slip.pdf
Wednesday Permission Slip.pdf
Thursday Permission slip.pdf
Academic Skills of Focus for Rensizzle Week:
- Note-taking
- Interviewing/questioning
- Making observations
- Reflecting/Journaling
- Blogging
Behavioral Expectations during Rensizzle Week
Academic Expectations during Rensizzle Week
- Students will take notes based on their interviews (formal or informal) and observations
- Students will record reflections in journals (notebooks) and in blog posts (at least four during this week)
- Students will practice using the skills of focus (see above) and reflect upon how they can improve those skills
- Students will complete final projects, creatively demonstrating what they learned during Rensizzle Week
Monday, November 26, 2012Learning Objectives: Identifying Dry and Wet Cooking Methods; Reviewing/Refining Academic Skills (see list above)
Cooking Lesson with Joe:
Joe’s Cooking Methods Document:
Dry and Wet Cooking Methods.docx
Cooking Methods Worksheet:Dry and Wet Cooking Methods.docx
Videos for Cooking Methods Lesson:
Sauteing
RoastingBaking
FryingGrillingBraisingStewingPoaching
SteamingMarinatingMaceration
Articles for Skills Review Lessons:
“How to Conduct an Interview,” on Scholastic
“How to Increase Your Powers of Observation,” by Annie Murphy Paul
“Reflection Journal,” via 4H
Note-taking and interviewing tips from hsj.org
Tuesday, November 27, 2012
Learning Objectives: Explore the careers in pastry-, bread-, and pasta-making; observe the work in a major food processing facility that provides bread, pasta, and deserts for many restaurants in Manhattan
Activity:
Field Trip to the BR Guest Hospitality facility in Long Island City
Wednesday, November 28, 2012
Learning objectives: Understand the different educational options in the culinary field; explore the different careers in a high-end Italian food market; explore the different careers involved with farmers markets
Field trip to Manhattan, including the following activities:
- Tour and Q&A session at the Institute of Culinary Education in Manhattan
- Lunch at Shake Shack in Madison Square Park
- Explore Eataly
- Explore the Union Square Greenmarket
Thursday, November 29, 2012
Learning Objectives: Observe and learn about careers in preparing food for airlines; research and prepare questions for a panel of speakers; learn/practice the following cooking skills: sautéing, searing, roasting, braising, sweating, stewing; read and make observations about various bloggers’ work and experiment with different styles in ones own blog entry
Field Trip to DO&CO in Jamaica
Kitchen Lesson with Joe
Prepare for tomorrow’s panel of speakers:
Pre-panel worksheet.docx
Some Information to help complete the worksheet above:
Article in the Daily News about Kelvin Fernandez
Blog Post on Social Vixen about Kelvin Fernandez
Blog Post on urban.food.print about Kelvin Fernandez
Bio on NYC Wine & Food Festival Web site of Thiago Silva
“Our Story” on Little Green Gourmets’ Web site
“How it Works” on Little Green Gourmets’ Web site
Blog Post about Little Green Gourmets on Stroller in the City
Friday, November 30, 2012
10am Panel of speakers, featuring:
- Thiago Silva, Executive Pastry Chef, EMM
- Kelvin Fernandez, Executive Chef, The Strand Hotel
- Isabel Gunther, Owner/Chef, Little Green Gourmets
- Carolina Capehart, Culinary Historian, Historic Cookery
Friday afternoon: Rensizzle Week wrap-up
We put together a mock news show about what we did/learned this week – coming soon!