Q3 Venn Diagram by Abarquez, Jessica P https://padlet.com/jpabarquez/ux5shcvq1bek8her Go ahead and start adding what you'll be teaching when we return from Winter Break! en-us 2024-12-04 12:43:56 UTC 2025-01-30 16:02:23 UTC hello@padlet.com Culinary Arts jpabarquez https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3246394344 2024-12-04 12:48:25 UTC https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3246394344 Both (Culinary Arts and Therapeutic Services) jpabarquez https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3246394607 2024-12-04 12:48:41 UTC https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3246394607 Therapeutic Services jpabarquez https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3246394737 US History: Students will be covering the Holocaust and will explain the roles and the significant actions of Adolf Hitler in WWII (US.49) by analyzing his rise to power and the beginnings of the Holocaust by first taking teacher-led notes, analyzing political propaganda/art and participating in write, pair, shares with their table partner. Then, students will create a Thinking Map of their choice to explain the effects of the Holocaust.

]]> 2024-12-04 12:48:48 UTC https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3246394737 Health Science https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3292079789 Anatomical terminology and planes then moving into the organ systems focusing on digestion

]]> 2025-01-15 14:07:59 UTC https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3292079789 Culinary Arts https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3292080126 Culinary 1 - 1.6.3 Measuring Tools: Identify the appropriate measuring tools (e.g., measuring cups, pitchers, spoons, scales, and thermometers) for various ingredients. Use proper measurements for recipe ingredients in lab settings.


Culinary 2 - 3.4.3 Baking Ingredients: Summarize characteristics of baking ingredients in commercial kitchens and describe the physical properties of each: a. flour (high-gluten, bread flour, all-purpose, pastry, cake, whole wheat, self-rising, rye flour); b. sweeteners (granulated sugar, powdered sugar, brown sugar, molasses, honey, and corn syrup); c. shortening; d. leavening agents (chemical and yeast); and e. chocolate (powder, butter, and coating). 5. Bakeshop Preparation.


Culinary 3 - 1.10.1 Salads & Salad Types: Compare types of salads (i.e. simple, composed, and bound) and their ingredients. Discuss the qualities of simple and emulsified dressings. Evaluate a salad recipe, analyzing the choice of ingredients, as well as any proposed modifications or substitute ingredients. Draft the modified recipe with modification and prepare the salad.

]]> 2025-01-15 14:08:13 UTC https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3292080126 Anatomy & Physiology https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3292081105 Skeletal system including labeling bones

]]> 2025-01-15 14:08:59 UTC https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3292081105 Medical Assisting https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3292083315 Medical Billing and coding. Students will fill out HICFA 1500 form documenting proper billing process.

]]> 2025-01-15 14:10:23 UTC https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3292083315 Medical Assisting https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3308457660 Starting Phlebotomy to include career, safety and proper procedures in a topical blood draw.

]]> 2025-01-29 14:00:56 UTC https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3308457660 Anatomy https://padlet.com/jpabarquez/ux5shcvq1bek8her/wish/3308462747 Muscular system to include major muscle groups, origins and insertions.

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