As I mentioned in class, here is the rubric that I use to mark everything you do in drama! Please review it and make sure you're trying your best to achieve all FOURS because there's no reason why you shouldn't be getting 4's in this class!!
As you can see, today there is a substitute teacher with you, and Wednesday there will be as well. Please be kind, cooperative, and empathetic towards these individuals because they have come here to help you because they enjoy working with young adults such as yourself. In other words, don't be a ding dong!!
Today you will be exploring sites from either of these links. They are websites that have interesting things on them dealing with drama.
Theatre studies: http://www.2learn.ca/teens/listDrama.aspx?Type=4
Technical theatre: http://www.2learn.ca/teens/listDrama.aspx?Type=5
From this point forward, if you do not come to class prepared with your duo-tang, notes, and a pencil, you will NOT be allowed to cook the next recipe being prepared. By this point in the school year, you should know how to come prepared to class. It is important that you come prepared so that you know your role in the kitchen, and the items needed for your meal. The rest of the class are growing tired of waiting for people to get all of their supplies, so we will be carrying on without you. Thank you for your understanding.
Three groups have handed in their recipe prep sheet and 3 groups have not. I realized after class that we did not have a chance to discuss the daily self evaluation that you are responsible for, so we will have to delay cooking by 1 class yet again!! It's crucial that students remain focused and quiet during in-class prep times so that we can get through the material quickly, and cook as many recipes as we can. So far, we are 2 weeks behind due to students talking during class time, forgetting important classroom supplies, and coming to class late. Disruptions and interruptions lead to a lot of waiting and lost time.
Monday's class will take place in the foods lab. Groups who have not finished their prep sheet will be given 10 minutes to do so, while groups who have finished will be locating important items in their assigned kitchen.
We will then review CTF guidelines as they related to how you are expected to evaluate yourself after every recipe.
1. Meet in foods lab. I will give you a quick tour and info
2. Finish prep sheet
3. Groups assigned to a kitchen, group posters hung on wall
4. Kitchen scavenger hunt
5. Review daily self evaluation
Follow the link: http://www.2learn.ca/teens/
From this website you will go to the "Arts" tab at the top of the screen, then "Drama". From there, you can explore any of the 5 different topics within drama.
In our foods class this term, we will be incorporating CTF, and working to design a restaurant. CTF is comprised of FIVE occupational areas and students work on projects that combine 2 or more of these areas. For our project, we will be combining Human Services (foods) with Business (Management, Marketing, Enterprise, and Innovation), and Communication (communication technology).
Check out the attached document for more info!
I've also attached the powerpoint with all the info you need for your foods CTF project!
I am excited to get going for Term 2 at NCS. I know you are all probably pretty eager to get going in the kitchen and bring recipes to life, but before we start, we will be spending the first couple of weeks exploring the expectations and assignments that will be covered in this CTF module. This includes:
- learning to work with people who have different types of personalities
- a review of safety and sanitation
- introduction to your self-directed CTF project
- a review of kitchen responsibilities
- introduction to process of daily self evaluation and goal setting in CTF
- review prep sheet procedures
And finally, prepare and cook your first recipe!
My hope is that we can start to cook our first recipe after Family Day
See you soon!
It's January and you are now just about closer to grade NINE than you are to grade EIGHT. SO... by now, you should know about the things you need to bring to Foods class:
- green duotang
- appropriate worksheets
What NOT to bring to foods class:
- your cellphone
- ear buds
PLEASE come to class prepared!
1. How could other occupational areas have been brought into our foods class?
2.What challenges did you face in your projects? Describe them. How did you respond to those challenges? What decisions did you make in response to those challenges? In what way did you adapt and change with unexpected events? What problems did you solve?
3. Describe your work habits throughout this project. Did you set goals? Track your progress? Work together as a team? How have your actions and choices affected your learning? How successful were you in achieving your goals? Describe in detail what you created for this module.