Students will continue learning about food safety and sanitation while preparing for the ServSafe Foodhandler certification.
Intro CA 02
(2) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the restaurant food service industry. The student is expected to:
(A) organize oral and written information;
(B) compose a variety of written documents such as menus, presentations, and advertisements;
(C) calculate numerical concepts such as weights, measurements, and percentages;
(D) identify how scientific principles are used in the food service industry; and
(E) use mathematics and science knowledge and skills to produce quality food products.
Week of 8/21/23
Students will complete Famous Culinarian presentations. Students will present on Thursday and Friday.
Week of 8/14/23
Students will get to know other students in the class and Chef Rasco. Students will also give Chef feedback as to what topics/foods they would like to learn about. Students will also become familiar with the kitchen layout and procedures both in the classroom and the kitchen lab.
November 1-19
Students will continue to learn egg cookery and techniques. They will also learn quick breads, yeast breads, and basic lamination of dough. Students will learn two of the 5 mother sauces: Hollandaise and Béchamel.
Week of 9/7-9/10
Students will work on part 2 of ServSafe Food Safety and Sanitation.