Students will create a unique restaurant concept. This will be a self-paced guided project with deadlines, workshops, and final presentations beginning on May 12th.
We have two catering events this week. This week will be spent preparing and catering.
Monday (3/29) – students will deep clean the kitchen.
Tuesday (3/30) – students will watch demo and plan popcorn flavoring lab
Wednesday (3/31) – Students will create a resume of what skills they have learned so far this year
Thursday (4/1) – Students will make their own popcorn flavoring and test it on fresh popcorn
Monday 3/22 – Pasta and sauce demo
Tuesday 3/23 – Pasta and sauce planning/sauce demo
Wednesday 3/24 – Sauce making and storage
Thursday 3/25 – Pasta dough making
Friday 3/26 – Roll out pasta and re-heat sauce, eat
Students will be learning cake baking and decorating techniques.
Students will learn how to make cookies. Groups will be assigned one of the following types of cookies to make: Chocolate chip, Oatmeal Raisin, Sugar (scoop or roll out), or Snickerdoodle. Monday and Tuesday will be used to teach mixing techniques. Thursday and Friday students will mix and bake their cookies.
We are learning about Louisiana Mardis Gras this week. We will be learning how to make red beans and rice and dirty rice.
Student will further their understanding of yeast doughs using cinnamon rolls. This is a multi-day lab and process will take all week.
At the beginning of this week students will demonstrate yeast dough and scratch pizza sauce. At the end of the week students will apply knowledge to the making of cinnamon rolls.
Students will continue to practice knife cuts. The focus will be on peppers, tomatoes, and onions. Students will make salsa and chips on Friday to showcase their learned skills.
