Intro CA 11

Students will continue to create a food service industry business.  Each week will focus on specific tasks for completing and presenting the project by May 10th.  Students will choose a presentation date from May 8-10.

March 25-29: Choose concept, name, logo, and location

April 2-5: choose menu options, specific location, business model

April 8-12: Employee handbook, target market, and begin financials

April 15-19: Marketing, slogan, decor

April 22-26: Commercial, work on financials, presentation

April 29-May 7: 3-D model and choose food sample to prepare

May 8-10: Presentations

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:

• soft, medium, and hard scrambled
• oeufs Brouillet (french style scrambled often called “oeuf baveuse”)
• fried
• poached
• over easy, medium, and hard
• coddled
• soft, medium, and hard boiled
• basted
• sunny side up

Breakfast breads included in this unit:

• biscuits (and gravy made from bechemel)
• muffins
• scones
• pancakes
• cinnamon rolls
• crepes

 

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.

We will be learning and working through ServSafe Foodhandler part 3.  Time and temperature control will be the focus.  Lab planning will be introduced.

Students will work through various stations while getting to know class rules and procedures.  Stations will include: Who am I coffee cup, Rules and Procedures, Word for the Year, and what is my personality.