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Mrs. Debra Kraft
CTE instructor-Hospitality & Tourism
Mobridge Pollock High School
http://mobridge-pollock.k12.sd.us
1107 1st Street East
Mobridge, SD 57601
United States
Phone: 605-845-9200
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Personal Finance Course Outline
Career Exploration Course Outline
Nutrition Wellness Course Outline
Introduction to Human Services
Classes
7th Grade
Activities
7th Grade
Equivalents & Abbreviations
Measuring Methods
Sewing Machine Parts
Sewing Machine Parts
Who wants to be Safe in the Kitchen?
Culinary Arts
Ch 3 Culinary
Chapter 1 Culinary 1
Chapter 3 Culinary Workplace Safety
Chapter 4 Section 1 & 2
Chapter 5 Section 1 & 2
Chapter 5 Sections 3 & 4
Chapter 6,7, 8 Culinary I
Cooking Methods - Ch 18
Culinary Essentials I
FChapter 6 Introduction to Food Safety
Food Safety Ch 6,7, 8
Professionalism
What's Your Customer Service IQ?
Workplace Safety- Accidents Injuries
Culinary II
Ch 11 Culinary I Grains and Potatoes
Ch 2 Menu Considerations
Ch 9 Culinary Fruits & Vegetables
Ch1.1 Eggs and Dairy
Chapter 1 Sections 1 & 3 Culinary II
Chapter 7 Grains and Beans - New Edition
Culinary II Ch 4 Breakfast Foods New Edition
Stocks, Sauces & Soups
Food Fundamentals
Baking Basic- Functions of Ingredients
Ch 20 Food Safety
Chapter 14 & 17 Shopping & Menus
Common Cooking Terms
Cooking Methods
Cooking Terms
Kitchen Math: Measuring
Geography
4th Geography Skills
Ch 3 Climate & World Religions
Geographical Terms
Geography and Map Skills Handbook
Human Dev 2012
Birth to Two Years
Chapter 6
Four and Five Year Olds
Semester Test- Human Development
Human Development
Birth to 12 Months Human Development
Birth to 6 months
Human Development Research & Principles
Middle Childhood
Newborns
School Age Children
School Age Children
School Age Children
Nutrition 2015
Ch 1 & 2
Nutrition Period 1
Ch 14 & 16 Eating Patterns and Meal Planning
Ch 6 Carbohydrates
Ch 7 & 9
Chapter 4 Food Science and Technology
Chapter 7 & 9 Fats, Proteins, & Water
Cooking Methods Terms
Food - Science, Technology
Kitchen Equipment and Cooking Methods
Kitchen Equipment and Tools- Kraft
Kitchen Safety Flash Cards
Nutrition Guidelines
Review for Chapters 1 & 2 Food for Today
Who wants to be Safe in the Kitchen?
Parenting
Parenting - Chapters 1 & 2
Teaching & Training
Guidance Battleship
Planning Curriculum
Preparing the Environment
Routines and Limits
Selecting Toys, Equipment & Educational Materials
Ch 3 & 25 Food for Today Review
Ch6C
Child Labor Laws
Cooking food
Cooking Terms
Cooking Terms
Cooking Terms
Cooking Terms
Geometry Basics, Part Two
Geometry Basics, Part Two
Ingredients
Kitchen Equivalents
Muffin Method for Quick Breads
Soup and Salad Terms
Spring Semester Test- Culinary II
Understanding House Plans
Understanding House Plans
Understanding House Plans
Untitled
Quizzes
7th Grade
Kitchen Safety - 7th Grade FACS - 2018 -
Kitchen Safety - 7th Grade FACS - 2018 - Form B
Kitchen Safety - 7th Grade FACS - 2020
Culinary
Culinary I Ch. 10 Workplace Safety
Culinary I Ch. 10 Workplace Safety Version B
Culinary I Ch. 10 Workplace Safety Version C
Culinary 17-18
Ch 2 Sec 3-5 Culinary I Keeping Food Safe
Ch 2 Sec 3-5 Culinary I Keeping Food Safe - Josten
Ch 2 Sec 3-5 Culinary I Keeping Food Safe -B
Ch 6 Sec 3 & Ch 7 Soup & Communication
Chapter 3 Sec 2 & 3 Workplace Safety - Copy B
Chapter 3 Sec 2 & 3 Wrkplace Sfty Henry & Krista
Chapter 3 Workplace Safety 2017
Chapter 3 Workplace Safety 2017 -2nd Time
Chapter 3 Workplace Safety 2018
Chapter 3 Workplace Safety 2018-Retakes
Chapter 3 Workplace Safety - Section 1
Chapter 3 Workplace Safety - Section 1 - B
Culinary - Stocks and Sauces
Culinary - Stocks and Sauces - 2
Culinary - Stocks and Sauces - 2017
Culinary - Stocks and Sauces - 3
Culinary - Stocks Retake 2017
Culinary Chapte 2.1 & 2.2
Culinary Chapte 2.1 & 2.2 -Alexis
Culinary Chapter 1 - Retake
Culinary Chapter 1& Dry Heat Cooking Method- 2018
Culinary Chapter 1& Dry Heat Cooking Method- 2018 - B
Culinary Chapter 2.1 & 2.2 - H & K
Culinary Chapter 3.3, and 4.1-2 - (copy)
Culinary Chapter 4 Section 2
Final Semester 1 Culinary -2014
Spring Semester 2015 Culinary Foundations
Spring Semester 2017 Culinary Foundations
Spring Semester 2017 Culinary Foundations - Henry
Spring Semester 2017 Culinary Foundations Mattaius
Spring Semester 2018 Culinary Foundations - Isaiah
Culinary 2015
Chapter 3 Workplace Safety
Chapter 3 Workplace Safety - September
Culinary - Stocks and Sauces - Open Book 2016
Culinary Chapter 3.3, and 4.1 Review
Culinary Chapter 3.3, and 4.1-2
Culinary Chapter 4 Section 3 Review
Culinary Chapter 5 Sections 1 & Costing - 2018
Culinary I Chapter 2 Sections 1-3
Final Semester 1 Culinary -2014 - Review
Post Test Knife Cuts -
Culinary 2017
Chapter 3 Sec 2 & 3 Workplace Safety - Retake
Culinary Chapter 1 -2017
Culinary Chapter 1 -2017 - (copy)
Culinary 2019
Chapter 3 Workplace Safety 2019
Chapter 3 Workplace Safety 2019 - (copy)
Culinary - Stocks Retake 2017 - (copy)
Culinary I 2020, Chapter 16 & 17
Culinary I- Sandwiches, Pizza, Stocks and Sauces
Culinary 2020
Culinary - Stocks and Sauces
Culinary - Stocks and Sauces - (copy)
Culinary I Ch. 10 Workplace Safety Review
Culinary I- Sandwiches, Pizza,
Culinary I- Sandwiches, Pizza, - Review
Kitchen Safety 2019
Kitchen Safety 2020 /review
Kitchen Safety 2020 /review - (copy)
Culinary II
Ch 11 Grains and Potatoes Culinary I
Ch 11 Grains and Potatoes Culinary I Review
Ch 11 Grains and Potatoes Culinary II 2016
Ch 11 Potatoes Culinary I -
Cul II Chapter 8 Baked Goods
Culinary II Ch. 5 Purchasing & Receiving
Culinary II Spring Semester Test
Culinary II Spring Semester Test - (copy)
Culinary II 2017
Ch 2 Menu Considerations Culinary II
Ch 7 Bean, Grains & Pasta Culinary II
Culinary II Chapter 6 Meat Sec 1
Culinary II Spring Semester Test 2018
Culinary II 2018
Ch 11 Grains and Beans Culinary II 2018
Ch 11 Pasta and Potatoes Culinary II
Culinary II Chapter 6 Meat Sec 1 - Spring 2019
Culinary II - Stocks, Sauces & Soup- 2018
Culinary II 2019
Ch 7 Pasta and Potatoes Culinary II - 2020
Culinary II - Stocks and Sauces - 2019
Culinary II - Stocks and Sauces - 2019 - Version T
Food Fundamentals
Ch 20 Food Safety & Sanitation - II -2019
Chapter 17 Food Fundamentals
Food Fundamentals Semester Test 2019
Meat - Ch 36 - 2019 Fall
Shopping & Meats - 2020 Spring
Food Fundamentals 2021
Food Fundamentals Semester Test 2021
Kitchen Safety 2021
Kitchen Safety 2021 - (copy)
Geography
World Geography Ch 1 & 2
World Geography Ch 1 & 2 - Review
World Geography Ch 1 & 2 - Version A
Human Development
Birth to 12 Months
Birth to 12 Months 2nd Semester
Birth to 6 Weeks
Four and Five Year Old
One to Two Years
One to Two Years - Spring 2012
School Age Children
Two to Three Year Olds
Inactive Quizzes
Abbreviations and Equivalents
Baking
Baking Basics
Carbohydrates, Fats & Proteins
Carbohydrates, Fats & Proteins - (copy)
Casserole & Stir Fry - Derek
Casseroles and Stir Fries
Casseroles and Stir Fries
Casseroles, Baking Principles and Breads
Ch. 1 & 2 Why We Eat - Version B
Ch 14 & 17 Meal Patterns & Shopping
Ch 14 & 17 Meal Patterns & Shopping - Emily
Ch 14 & 17 Meal Patterns & Shopping -Jake
Ch. 17 Shopping for Food
Ch. 17 Shopping for Food -Version B
Ch 26 & 27
Ch 4 & 5 - Derek
Ch 44 & 45 Baking
Chapter 1, & 2 Test Review
Chapter 1, & 2 Test B
Chapter 1 Foods
Chapter 11 Weight Management
Chapter 11 Weight Management -Jake
Chapter 20 Food Safety
Chapter 26 Cooking Methods - Review
Chapter 3 Workplace Safety - Retake
Chapter 3 & 4 Food for Today
Chapter 5 Nutrition
Chapter 5 & 6
Chapter 6 - Credit Test B
Chapter 6 & 7
Chapter 7 & 9, Fats Proteins & Water
Chapter 8 Vitamins and Minerals - Sec B
Chapters 1 & 2 Why We Eat What We Eat
Culinary - Stocks, Sauces & Soups
Culinary - Stocks, Sauces & Soups - Miranda
Culinary Arts I Chapter 5 Sections 3 & 4
Culinary Chapter 1
Culinary Chapter 5 Sections 1 & 2
Culinary Chapter 5 Sections 1 & 2 - 2016
Culinary Chapter 5 Sections 1 & 2 - 2nd Time
Culinary Chapter 9 Section 1 Fruit
Equivalent Measurements
Fall Sem Test 2013- Nutrition - Jan- J & R
Fall Semester Test 2013- Nutrition - January
Fats, Vitamins, Minerals & Water
Final Semester 1 Culinary
Final Semester 1 Culinary - Version A
Food Production & Food Safety
Goals
Intermediate FACS--Grains and Breads
Kitchen Safety
Kitchen Safety - 7th Grade FACS - 2018 - Form T
Kitchen Safety - 7th Grade FACS - 3rd Qtr 2018
Kitchen Safety - 7th Grade FACS - 4th Qtr 2018 -
Kitchen Safety - 7th Grade FACS - 4th Qtr 2018 - - (copy)
Kitchen Safety - 7th Grade FACS - 2016/17
Kitchen Safety - 7th Grade FACS - 2016/17 - (copy)
Kitchen Safety - 7th Grade FACS - 2017
Kitchen Safety - 7th Grade FACS - 2017
Kitchen Safety - 7th Grade FACS - 2017 - B
Kitchen Safety - 7th Grade FACS - Spring 2017
Kitchen Safety - Copy A
Kitchen Safety - Copy B
Kitchen Safety - Review
Kitchen Safety B - 7th Grade FACS - 4th Qtr 2018 -
Leadership
Leadership 4th Quarter- Spring 2014
Leadership 4th Quarter- Spring 2015-
Leadership 4th Quarter- Spring 2015- Seniors
Leadership - 6th Hr -Spring 2014
Leadership - B
Leadership Part B 4th Quarter- Underclassmen
Leadership - Spring 2012 -Semester
Leadership - Spring 2013
Leadership - Spring 2013 -Semester -
Leadership - Spring 2015 Per 4
Leadership - Spring 2015 Per 6
Meal Planning Eating Patterns -Short
MEAT
MEAT - (copy)
Meats- Mrs Frederick
Nutrition & Wellness
Nutrition & Wellness - B
Nutrition & Wellness - C
Personal Finance Chapter 5
Personal Finance Chapter 5 - Spring 2012
Personal Finance Chapter 5 - Spring 2012 Short
Personal Finance Ch. 6
Personal Finance Chapter 2
Personal Finance Chapter 2
Personal Finance Chapter 3
Personal Finance Chapter 6-Section 2
Personal Finance Chapter 6-Section 2B
Portion Size Equivalents
Portion Size Equivalents - (copy)
Poultry
Professionalism Chapter 4 Section 1
Quick Breads & Yeast Breads
Semester Nutrition Test Spring 2012 - Seniors
Spring Semester 2014 CulinaryA
Test Chapter 4 Section 2 - Retakes
Test Chapter 4 Section 2 - Sally
Vitamins & Minerals & Water
Leadership
Goal Setting Final Spring 2015
Goal Setting Final Spring 2016
Leadership 4th Quarter- Spring 2016
Nutrition
Baking Principles/ Breads 2014
Ch 4 Food Science & Technology
Ch 4 Food Science & Technology 2018
Chapter 16 & 17 Nutrition & Wellness
Chapter 17 Nutrition & Wellness -
Chapter 17 Nutrition & Wellness -B
Chapter 7 Proteins, & Fats
Chapter 7 Proteins, & Fats - 2018
Chapter 7 Proteins, & Fats-A
Cooking Methods Chapter 26
Fall Semester Test - 2017 Nutrition -
Fall Semester Test - 2017 Nutrition - B
Kitchen Safety 2013
Kitchen Safety 2017
Meat - Ch 36
Meat - Ch 36 - K
Nutrition & Wellness - review
Nutrition & Wellness -Fall 2013
Nutrition & Wellness Spring Semester 2018
Nutrition & Wellness Spring Semester 2018 - (copy)
Nutrition Chapter 1 & 2
Nutrition Chapter 4 2017
Nutrition Spring 2014 - (copy)
Nutrition 2015
Ch 7 & 9 Proteins, Fats & Water
Chapter 16 & 17 Nutrition & Wellness
Chapter 16 & 17 Nutrition & Wellness -B
Chapter 26 Cooking Methods -2015
Chapter 26 Cooking Methods -2015 -Mrs. Frederick
Chapter 26 Cooking Methods -2016
Chapter 26 Cooking Methods -2016 - Retake
Chapter 26 Cooking Methods -2016 -B
Chapter 5 & Microwave Principles
Chapter 5 & Microwave Principles Review
Chapter 5, 6 and 7A Test
Fall Semester Test - 2016 Nutrition -
Kitchen Safety 2014
Kitchen Safety 2015
Kitchen Safety 2015 Review
Meal Planning & Eating Patterns
Meal Planning & Eating Patterns - Mattaius
Meal Planning & Eating Patterns -Mrs. Frederick
Meat
Nutrition & Wellness Spring 2015 Wed
Nutrition & Wellness Spring 2016
Nutrition Chapter 1& 2
Nutrition Chapter 1& 2, Measurements /Abbreviations
Nutrition Chapter 1& 2 Mrs. Frederick
Nutrition Chapter 1& 2 Review
Nutrition Chapter 5 & 6
Nutrition Chapter 5 & 6A
Nutrition Spring 2017
Semester Test - 2015 Nutrition
Semester Test - 2015 Nutrition - A
Semester Test - 2015 Nutrition - (copy)
SD History
SD History - Unit 1
SD History - Unit 1 - C
SD History - Unit 1 - Review
SD History - Unit 1 - Version B
SD West River, Rivers & Early History
Senior Leadership
Goal Setting 2nd Quarter 2013
Goals -Seniors
Leadership - Seniors
Leadership Fall Semester 2013
US History
Unit 6 The West
Unit 6 The West
US History - Civil War
US History - Civil War - Review
US History - Reconstruction
US History - Reconstruction - Review
World History
Enlightenment/Scientific Method Test
Industrial Revolution Exam:
Industrial Revolution Pretest
Unit 6 Test: Renaissance, Reformation, Scientific Revolution
World History Industrial Revolution
1030 quiz 5
Chapter 3 & 4- 2nd Chance
Europe Map Quiz
Food Saftey Module 1 Quiz
Industrial Revolution Exam:
Industrial Rvol Test B
Kitchen Safety - 7th Grade FACS
Nutrition Semester Test Fall 2013
Surveys
Career Clusters
Career Clusters - (copy)
Career Clusters - (copy) - (copy)
Career Exploration Job Shadowing
Casserole Club Survey
Casseroles & Community
Nutrition and Wellness
