Student groups will learn quick breads through cookies March 4-6.
Students will clean and close the kitchen for Spring Break March 7 and 8.
(4) The student solves problems using critical thinking, innovation, and creativity independently and in teams. The student is expected to:
(A) generate creative ideas to solve problems by brainstorming possible solutions; and
(B) employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers.
Student groups will learn quick breads through cookies March 4-6.
Students will clean and close the kitchen for Spring Break March 7 and 8.
1/29/24 – Students will continue to practice knife skills to create mire poix and make potato soup
2/5/24 – Students will use knife skills to create uniquely seasoned fries and a dipping sauce.
2/12/24 – Students will work in groups to problem solve
2/20/24 – Students will use mire poix to create sauce tomate and make homemade pasta
2/26/24 – Students will learn how to make yeast breads via cinnamon rolls.
Students will complete ServSafe Foodhandler training and test by Friday, October 13. This will be done outside of class for those who did not complete in class last week. Students must submit their certificate in GoogleClassroom by the end of the week.
Students will begin learning egg cookery and basic breakfast breads, as well as two mother sauces: Bechamel and Hollandaise.
Eggs included in this unit are:
Breakfast breads included in this unit:
Students will continue learning about food safety and sanitation while preparing for the ServSafe Foodhandler certification.
Students will continue to learn about food safety and sanitation.