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• <br /> • ,GFOR` R 4-IkeAiwa �, BRUCE LATHERS, Manager <br /> i <br /> $rel Maintenance St Constructiont, Slem Services0 <br /> 3630 State Street, Salem, OR 97301 <br /> 503-399-3095 FAX: 503-375-7847 <br /> SALEM•KEIZER <br /> PUBLIC SCHOOLS Christy Perry, Superintendent <br /> September 17, 2014 <br /> To Whom it May Concern, <br /> I am attaching unit plans with lab use estimations for the four different classes which make up <br /> the culinary arts program at McNary High School. <br /> A few tips which will make the charts easier to understand are: <br /> • Seven (50 minute classes) are taught each day in the lab. <br /> • Students are cooking about one day per week. Some weeks will include two labs. Since <br /> class periods are just 50 minutes- I used 45 minutes as my standard guide to lab use time <br /> per class period. <br /> • The sequence includes-Food Essentials ( 4 classes per day), Culinary Fundamentals (one <br /> class per day), Culinary Arts One (one class per day) and Restaurant Management (one <br /> class per day) <br /> • Each chart shows the topic of the week and the amount of time using the equipment in <br /> the room. <br /> • I also noted which units might generate grease. <br /> • If total lab use time was added from all four different classes, it appears that the lab <br /> would be used from 6-10 hours per week depending on the week. <br /> Sheri Bond <br /> Culinary Arts Instructor <br /> McNary High School <br /> bond_sheri@salkeiz.k12.or.us <br />