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.
(6) The student understands roles within teams, work units, departments, organizations, and the larger environment of the food service industry. The student is expected to:
(A) explain the different types and functions of kitchen, front-of-the-house, and support roles;
(B) investigate quality-control standards and practices;
(C) differentiate between various styles of restaurant services such as table, buffet, fast food, fast casual, and quick service;
(D) illustrate various place settings using proper placement of dining utensils; and
(E) demonstrate the proper service techniques in food service operations.
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 to learn and practice egg cookery as well as beginning to learn quick breads. Students will also begin to learn planning skills through making Halloween gingerbread houses.
Students will learn about the dangers of cross-contaminations and how to prevent it from happening in both commercial and home kitchens.