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.
(5) The student uses information technology tools specific to restaurant management to access, manage, integrate, and interpret information. The student is expected to:
(A) use information technology tools and applications to perform workplace responsibilities;
(B) demonstrate knowledge and use of point-of-sale systems; and
(C) evaluate Internet resources for information.
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 learn various types of knives and practice knife skills. They will make sauce tomate (one of the mother sauces) and make pasta from scratch.
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 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.