(1) The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to:
(A) model effective oral and written communication;
(B) practice professional grooming and hygiene standards;
(C) exercise punctuality and time-management skills;
(D) demonstrate self-respect and respect for others;
(E) demonstrate effective teamwork and leadership; and
(F) employ initiative, adaptability, and problem-solving techniques in practical applications.
Students will learn about food safety and sanitation. Over the course of these 6 weeks we will cover:
1.) The Importance of FoodSafety and Sanitation
2.) Good Personal Hygiene
3.) Controlling Time and Temperature (Hamburger Lab)
4.) Preventing Cross-Contamination (Fried Rice Lab)
5.) Cleaning and Sanitizing
Week 6 will be the review and testing week.
Students will present their “Famous Culinarian” research project to their class. They will then work on giving and following directions.
Students will complete Famous Culinarian presentations. Students will present on Thursday and Friday.
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.
Students will learn about cleaning and sanitizing in the commercial kitchen. They will learn how to use the 3-compartment sink for dishwashing and why labeling everything is so important.
Continue learning about cross-contamination and cleaning and sanitizing the right way in the kitchen. Fried rice lab will be on Tuesday and Wednesday.
Students will learn about the dangers of cross-contaminations and how to prevent it from happening in both commercial and home kitchens.
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.
Students will learn about procedures and rules for Culinary Arts. Students will begin to practicing rules and procedures while learning about employability skills.