|
JANUARY 14-18
|
|
CHECKS
AND BALANCES (BASIC BANKING INFO, TERMINOLOGY, ACCOUNT SET-UP, ETC)
|
|
JANUARY 23-25
|
|
CHECKS AND BALANCES CON’T. (BALANCING A CHECK
REGISTER, UNDERSTANDING DEBIT/CREDIT/CHECK CARD DIFFERENCES)
|
|
JANUARY
28-FEBRUARY 1
|
|
CHECKS AND BALANCES CON’T. (BANKING SERVICES
AND FEES)
|
|
FEBRUARY 4-8
|
|
CHECKS
AND BALANCES (TYPES OF ACCOUNTS)
|
|
FEBRUARY 11-15
|
|
CHECKS
AND BALANCES (FILLING OUT IDENTIFICATION CARDS AND WRITING CHECKS)
|
|
FEBRUARY 19-22
|
|
BEGIN KITCHEN
SAFETY, MEASURING/ MEASUREMENTS, TOOLS, FOOD PREPARATION SKILLS (IF
FINISHED WITH C&B UNIT)
|
|
FEBRUARY 25-29
|
|
KITCHEN
SAFETY, ETC CONTINUED
|
|
MARCH 3-7
|
|
KITCHEN
SAFETY, ETC CONTINUED
|
|
MARCH 10-14
|
|
KITCHEN
SAFETY, ETC CONTINUED
|
|
MARCH 17-21
|
|
KITCHEN
SAFETY, ETC CONTINUED (MARCH 21-MAIN EVENT)
|
|
MARCH 24-28
|
|
EASTER BREAK-NO SCHOOL
|
|
MARCH 31-APRIL 4
|
|
BEGIN
COOKING
|
