Leadership and Cookies

Independent Living II/Foods /
Leadership and Cookies
A combination of FCCLA and cooking
Aug 10- 1st Qtr. Progress /

Pacing Guide

Day 1 to First Quarter Progress
Sunday / Monday / Tue. / Wednesday / Thursday / Friday / Saturday
7 / 8 / No class / 10
Day 1- Intro
Syllabus
Dept. Rules / 11
What is FCCLA
video / 12
CLUE / 13
14 / 15
Reading a recipe / 16 / 17
COOKIES
SAFETY DAY / 18
COOKIES / 19
Review Leadership Event / 20
21 / 22
Leadership
Cover page
Table of Contents
Page Dividers / 23 / 24
Planning Process
PARENT NIGHT / 25
Leadership Profile and Employability Skills Checklist / 26
Leadership Competencies Inventory (Self) Analysis and Summary / 27
28 / 29
Leadership Competencies Inventory (Observer) Analysis and Summary / 30 / 31
COOKIES / Sept. 1
COOKIES / 2
Admirable Leader Summary / 3
4 / 5
HOLIDAY / 6 / 7
Leadership Development Plan / 8
Outside Perspective Reflection / 9
PROGRESS
Leadership Reflection / 10

Contents

Pacing Guide

A Letter to the Parent/Guardian

Kitchen Lab Assignments

RECIPE COMPREHENSION

Job Division

Clerk’s Notes:

Job Division

Clerk’s Notes:

Job Division

Clerk’s Notes:

Leadership Event

EVENT CATEGORIES

PROCEDURES & TIME REQUIREMENTS

ELIGIBILITY & GENERAL INFORMATION

Specifications

Hardcopy Portfolio

Electronic Portfolio

ORAL PRESENTATION

STAR Events Point Summary Form

LEADERSHIP RUBRIC

LEADERSHIP STAR EVENT SCHOLARSHIP INFORMATION

FCCLA Planning Process Summary Page Template

Personal Leadership Profile and Employability Skills Checklist and Instructions

EMPLOYABILITY SKILL FRAMEWORK CHECKLIST AND TEMPLATE

FCCLA Leadership Competencies Inventory (Observer)

FCCLA Leadership Competencies Inventory (Self)

Transferring Your Responses

Interpreting Your Scores

Leadership Development Plan

A Letter to the Parent/Guardian

Your student is enrolled in a Foods class. In addition to the process of learning to cook, your student will be involved in the following:

Kitchen Safety
Appropriate use of Kitchen tools and equipment
Measuring with accuracy
Acquiring and practicing table manners and etiquette
Table setting for various occasions
Working in a group
Following directions with accuracy

Actual cooking is done 1-2 times a week, every other week. The students gain other skills, such as math with measuring, cooperation while working in a group, delegation of duties, leadership, and health and safety procedures.

This can be a very enjoyable class for your student, when guidelines are followed.

Thank you for your support and cooperation

Laura Nealy, Teacher

Kitchen Lab Assignments

Each of these jobs will be rotated so that everyone will have a chance to do each job. If you are absent you will skip that job and it will be divided among those in your group. The size of the group is not always the same for each group as it depends on the number enrolled in the class and the number of students present on the day of the lab. However, all jobs must be completed on the day of the lab by someone.

Job / Description/Points
Cook / Select correct measuring tools / 5
Measure ingredients found on supply table correctly / 5
Follow recipe as read by the clerk / 10
Monitors correct baking/Cooking time / 5
Sweep the floor / 5
Assistant Cook / Select appropriate equipment per the recipe / 5
Turn on Oven, if needed / 5
Measure ingredients found in the kitchen correctly / 10
Help Cook prepare the recipe / 5
Monitors correct use of lab time / 5
Dish Washer / Fill dish pan with hot water and soap / 5
Use the white wash cloth to wash items / 5
Wash each item as used correctly / 10
Wipe down counters / 5
Put dish pan away / 5
Dish Dryer / Set out dish rack and put away / 5
Make sure 4 wash clothes and 4 dish towels are available / 5
Use the red dish cloth to dry dishes as they are washed / 5
Put items away in their correct location / 10
Wipe down canisters / 5
Kitchen Clerk / Read out loud to the group the recipe once through the day before the lab / 5
List items needed to prepare the recipe the day before the lab / 5
On the day of the lab read each step out loud and check it off as it is completed / 10
Maintains Kitchen safety and notifies teacher when needed / 5
Submitting notes for the groups grade / 5
All hands helper / Laundry collect/ load/fold/distribute / 10
Maintain organization of the Tool Stacks / 5
Maintain the organization of the Ingredients Cabinet / 5
Maintain the organization of the pan closet and glass cabinet / 5
Sets tables when required / 5

RECIPE COMPREHENSION

Directions: Use the following recipe to answer the questions on the following page.

Chocolate Chip Cookies

Baking time 12 minutesYield 5 dozen if 2 Tablespoons of batter per cookie

Tools Needed:

IL2/FoodsLeadership and CookiesPage: 1

1 Cup dry measurer

¼ Cup dry measurer

½ Cup dry measurer

1 teaspoon

Mixer and bowl with Paddle attachment

Second Large bowl

Rubber spatula

Metal spatula

Wooden Spoon

Purple ice cream scoop

2 or 4 baking pans with liners

2 Cooling Racks

Hot pan holders

4 white wash rags and 4 red drying cloths

Wash pan

Dish rack with drainer

Timer

IL2/FoodsLeadership and CookiesPage: 1

Ingredients:

IL2/FoodsLeadership and CookiesPage: 1

2 ¼ Cup Flour

¾ cup granulated sugar

¾ brown sugar

1 cup or 2 sticks of butter

2 eggs

1 teaspoon Salt

1 teaspoon Baking Soda

1 teaspoon vanilla

1 bag of chocolate chips

Nuts if desired

IL2/FoodsLeadership and CookiesPage: 1

Procedures:

Preheat oven to 375 degrees
In the mixing bowl combine butter and sugars until smooth and creamy.
Add Vanilla and eggs.
In a separate bowl combine flour, salt, and baking soda.
Carefully and slowly add flour mixture to the sugar/butter mixture.
Continue mixing until all ingredients are combined and batter/dough is smooth in texture.
Use a wooden spoon to hand mix the chocolate chips and nuts as desired.
Use the Purple ice cream scoop to make balls of dough no bigger than 2 tablespoons.
Each scoop/ball will be placed on the cookie pan 3 across and 4 down so that each pan holds 12 cookies.
Place two pans in the oven at the same time, each one on a separate rack in the oven.
Bake for 12 minutes
When you remove the pans place them on cooling racks.
When the pan cools lift the paper liner with the cookies onto the cooling rack without the pan.
Use the pans to make more cookies and repeat steps 7-12.

Recipe Comprehension:

List below all items (tools and equipment) needed to prepare the above recipe:

List below those ingredients which would be considered the “wet” ingredients:

List below those ingredients which would be considered the “dry” ingredients

How will the chocolate chips be added?

How long will it take to bake the cookies?

How many cookies will the recipe prepare? What happens if you do not make each scoop of batter on the cookie pan the same size?

When the cookies are baked what will you do with them?

Job Division

Use the table below to list who will perform which duties.

Student / Job / Description/Points
Cook / Select correct measuring tools / 5
Measure ingredients found on supply table correctly / 5
Follow recipe as read by the clerk / 10
Monitors correct baking/Cooking time / 5
Sweep the floor / 5
Assistant Cook / Select appropriate equipment per the recipe / 5
Turn on Oven, if needed / 5
Measure ingredients found in the kitchen correctly / 10
Help Cook prepare the recipe / 5
Monitors correct use of lab time / 5
Dish Washer / Fill dish pan with hot water and soap / 5
Use the white wash cloth to wash items / 5
Wash each item as used correctly / 10
Wipe down counters / 5
Put dish pan away / 5
Dish Dryer / Set out dish rack and put away / 5
Make sure 4 wash clothes and 4 dish towels are available / 5
Use the red dish cloth to dry dishes as they are washed / 5
Put items away in their correct location / 10
Wipe down canisters / 5
Kitchen Clerk / Read out loud to the group the recipe once through the day before the lab / 5
List items needed to prepare the recipe the day before the lab / 5
On the day of the lab read each step out loud and check it off as it is completed / 10
Maintains Kitchen safety and notifies teacher when needed / 5
Submitting notes for the groups grade / 5
All hands helper / Laundry collect/ load/fold/distribute / 10
Maintain organization of the Tool Stacks / 5
Maintain the organization of the Ingredients Cabinet / 5
Maintain the organization of the pan closet and glass cabinet / 5
Sets tables when required / 5

Clerk’s Notes:

Use the lines below to document your duties and the lab as it occurs.

The Best Rolled Sugar Cookies

Recipe by:Jill Saunders

"Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off."

Ingredients

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.

Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Rewrite the Recipe.

Directions:

List all tools necessary

Separate the ingredients from wet and dry

List the directions in numerical sequence. Verify that all ingredients needed are listed in the Ingredient list. Verify that all steps are accurately mentioned.

If the recipe will take two days to prepare split the recipe by Day 1 and Day 2 Directions (for example the oven wouldn’t be preheated on day one if baking doesn’t occur until day 2)

Separate the Oven temperature, Yield, and time to prepare and bake.

Note: You may use your own paper if the chart below doesn’t work for you.

Title:
Author:
Tools Needed: / Preheat oven to:
Recipe will Yield:
Prep Time:
Bake Time:
Total Time:
Wet Ingredients / Dry Ingredients
Procedures:

Job Division

Use the table below to list who will perform which duties.

Clerk’s Notes:

Use the lines below to document your duties and the lab as it occurs.

Classic Peanut Butter Cookies

Recipe By:Shirley Sadler

"Makes great cookies!"

24 servings at 252 calories per serving

Ingredients

1 cup unsalted butter

1 cup crunchy peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

Directions

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.

Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Rewrite the Recipe.

List all tools necessary

Separate the ingredients from wet and dry

List the directions in numerical sequence. Verify that all ingredients needed are listed in the Ingredient list. Verify that all steps are accurately mentioned.

If the recipe will take two days to prepare split the recipe by Day 1 and Day 2 Directions (for example the oven wouldn’t be preheated on day one if baking doesn’t occur until day 2)

Separate the Oven temperature, Yield, and time to prepare and bake.

Title:
Author:
Tools Needed: / Preheat oven to:
Recipe will Yield:
Prep Time:
Bake Time:
Total Time:
Wet Ingredients / Dry Ingredients
Procedures:

Job Division

Use the table below to list who will perform which duties.

Clerk’s Notes:

Use the lines below to document your duties and the lab as it occurs.

Leadership Event

Leadership, an individual event, recognizes participants who actively evaluate and grow in their leadership potential. Participants investigate their leadership ability, assess leadership and employability skills, and develop and implement a plan to further their leadership development. Participants must prepare a portfolio and an oral presentation.

GENERAL INFORMATION
Individual or Team Event / Prepare Ahead of Time / Equipment Provided / Electrical Access / Participant Set Up / Prep Time / Room Consultant & Evaluator Review Time / Maximum Oral Presentation Time / Evaluation Interview Time / Total Event Time
Individual / Portfolio, Oral Presentation / Table / Not provided / 10 minutes / 10 minutes prior to presentation / 1-minute warning at 9 minutes; stopped at 10 minutes / 5 minutes / 30 minutes
PRESENTATION ELEMENTS ALLOWED
Audio / Costumes / Easel(s) / File Folder / Flip Chart(s) / Portfolio / Props/ Pointers / Skits / Presentation Equipment / Visuals
 /  /  /  /  / * / 

EVENT CATEGORIES

Senior: grades 10–12 Occupational: grades 10–12

See page 74 for more information on event categories.

This event developed in partnership with Cottey College ( and is supported with a tuition scholarship opportunity for the top-scoring female sophomore attending the National Leadership Conference participant.

PROCEDURES & TIME REQUIREMENTS

1. Each participant will submit a portfolio (hardcopy or electronic) to the event room consultant at the designated participation time.

2. Participants will have 10 minutes to set up for the event. Other persons may not assist.

3. Room consultants and evaluators will have 10 minutes to preview the portfolio (hardcopy or electronic) before the presentation begins, during participant set up time. The participant must make the electronic portfolio accessible to evaluators.

4. The oral presentation may be up to 10 minutes in length. A one-minute warning will be given at 9 minutes. The participant will be stopped at 10 minutes.

5. If audio or audiovisual recordings are used, they are limited to a 1 minute playing time during the presentation. Presentation equipment, with no audio, may be used during the entire presentation.

6. Following the presentation, evaluators will have 5 minutes to interview participant.