# Calendar 01: Kitchen Skills and Smart Eating
Unit 1, Nutrition and Wellness. 30 periods of 40 minutes, days 6 to 35 of the year, marking period 1. Six teaching weeks of five meetings each. One cell per period: the lesson code and title, then what happens that day. LAB marks a cooking day, CHECK marks a formal assessment, PROJECT marks a project day.
This calendar is written in day numbers and teaching weeks, not dates. The columns are the five meetings of each teaching week; a holiday pushes every later day back one meeting. Map the day numbers onto your school's calendar; the day numbers and the order do not change.
| Week | Meeting 1 | Meeting 2 | Meeting 3 | Meeting 4 | Meeting 5 |
|---|---|---|---|---|---|
| Week 1 (Topic 1.1 Safe and Clean) | **Day 6: 1.1 Hunt the Hazard**
Hazard Hunt at staged stations; rank the top five; 3-2-1 exit card | **Day 7: 1.2 Handwashing, the Danger Zone, and Cross Contamination**
Handwashing demo and check; thermometer read; Safe or Not Safe card sort | **Day 8: 1.3 Fire, Burns, Cuts, and What To Do**
Four staged emergencies, right first step; nurse visit; where the kit, extinguisher, and SDS binder are | **Day 9: 1.4 Write the Class Kitchen Safety Contract, Day 1**
Draft rules from the Hazard Hunt rankings; vote; sign | **Day 10: 1.4 Kitchen Safety Contract, Day 2**
Review with the station photos; CHECK: Assessment 01.1 Kitchen Safety Exam (pass or retake) |
| Week 2 (Topic 1.2 Tools, Measuring, and Recipes) | **Day 11: 1.5 Tools and Equipment, Day 1**
Tool ID by touch and by picture; match each tool to its job | **Day 12: 1.5 Tools and Equipment, Day 2**
Small appliances (microwave, air fryer, rice cooker); safe use and storage; station reset checklist | **Day 13: 1.6 Measuring, Day 1**
Dry, liquid, and small amounts; level off; equivalents | **Day 14: 1.6 Silent Measurement Challenge, Day 2**
Teams measure in silence, checked on the gram scale; exit card is the review for the performance check | **Day 15: 1.7 Reading a Recipe**
Yield, abbreviations, steps in order; double and halve the Lab 1 recipe |
| Week 3 (Topic 1.2 ends, Topic 1.3 begins) | **Day 16: 1.8 Lab 1, Day 1**
CHECK: Assessment 01.2 Tools and Measuring Performance Check at the start (the ticket into the lab); then LAB prep: role cards, station card, mise en place, allergy check | **Day 17: 1.8 Lab 1, Day 2**
LAB: cook, eat, clean, reset; Rubric 01 Lab Rubric; lab reflection | **Day 18: 1.9 The Six Nutrients and What They Do**
Pre-assessment sized review; nutrient to job to food source match | **Day 19: 1.10 MyPlate Beyond the Food Groups**
Build a plate from food cards, then from a real lunch tray; portion versus serving | **Day 20: 1.11 Label Detective, Day 1**
Parts of a Nutrition Facts label; the serving size trick; allergen line |
| Week 4 (Topic 1.3 Nutrients, MyPlate, and Labels) | **Day 21: 1.11 Label Detective, Day 2**
Compare two products for a stated need; label stations | **Day 22: 1.12 Is This Food Video True?**
Three claims tested against a credible source; who is selling what | **Day 23: 1.13 Lab 2, Day 1**
CHECK: Assessment 01.3 Label Reading Quiz at the start; then LAB prep: nacho role cards and flowchart; build the pans; read the chip and cheese labels | **Day 24: 1.13 Lab 2, Day 2**
LAB: bake, salsa bar, eat, clean, reset; Rubric 01 Lab Rubric; lab reflection | **Day 25: 1.14 Planning a Meal for a Family**
The $12 dinner versus the $38 dinner; needs, likes, cost; the family scenario |
| Week 5 (Topic 1.4 Plan, Shop, Cook) | **Day 26: 1.15 Shopping Lists and Store Circulars**
Read a real circular; organize a list by store section | **Day 27: 1.16 Unit Price and Comparison Shopping**
Unit Price Showdown: six pairs, store brand versus name brand | **Day 28: 1.17 Storing Food Safely and Reducing Waste**
Fridge, freezer, pantry, or toss; FIFO; use by versus best by; label the leftovers | **Day 29: 1.18 Project Launch, Day 1**
PROJECT: scenario and need cards; teams choose a main dish; start the plate plan | **Day 30: 1.18 Project Launch, Day 2**
PROJECT: build the shopping list from the circular; price it; total at or under $40 |
| Week 6 (Topic 1.4 ends) | **Day 31: 1.19 Peer Math Check and MyPlate Check**
PROJECT: swap plans; check the math and the plate; fix and resubmit | **Day 32: 1.20 Budget Meal Lab, Day 1**
LAB and PROJECT: prep one dish from the plan; role cards; flowchart; allergy check | **Day 33: 1.20 Budget Meal Lab, Day 2**
LAB and PROJECT: cook, set a place, serve, clean, store leftovers; Rubric 01 Lab Rubric | **Day 34: 1.21 Menu Card, Pitch, and Tasting Gallery**
PROJECT: menu cards; 60-second pitches; tasting gallery; class vote; Rubric 01 Feed a Family of Four | **Day 35: 1.22 Careers in Nutrition and Culinary Arts**
Four food careers and personal fit; CHECK: Assessment 01.4 Unit 1 Test [Sal: if your school ends marking period 1 before day 35, move the Unit 1 test to the first day of Unit 2.] |
## Counts
- Lessons: 22 (1.1 to 1.22). Two-day lessons: 1.4, 1.5, 1.6, 1.8, 1.11, 1.13, 1.18, 1.20.
- LAB days: 6 (days 16, 17, 23, 24, 32, 33).
- CHECK days: 5 (days 10, 16, 23, 34, 35). The Kitchen Safety Exam on day 10 is pass or retake; retakes happen during the do now on days 11 to 15 for anyone who needs one, because nobody cooks on day 16 without a pass. The performance check (day 16) and the label quiz (day 23) each open a lab day, so the check is the ticket in.
- PROJECT days: 6 (days 29 to 34).
- Topic day counts: 1.1 five (days 6 to 10), 1.2 seven (days 11 to 17), 1.3 seven (days 18 to 24), 1.4 eleven (days 25 to 35). Total 30.
## If a day is lost
A snow day or an assembly pushes everything one cell to the right. Drop days in this order to get back on schedule: 1.12 (fold into 1.11 Day 2), then 1.17 (fold into 1.20 Day 2 cleanup), then 1.5 Day 2, then 1.11 Day 2. Never drop days 6 to 10. If a lab day is lost, the lab moves, not the project; the Budget Meal Lab can run on day 34 with the pitch on day 35 and the test moved into Unit 2's first day.