We will be learning the basics of working in a kitchen, both commercial and domestic. We will review food Safety and Sanitation, mise en place, and reading recipes.
Intro CA 03
(3) The student uses verbal and nonverbal communication skills to create, express, and interpret information to establish a positive work environment. The student is expected to:
(A) develop and deliver presentations;
(B) identify various marketing strategies used by the food service industry such as traditional and innovative marketing strategies;
(C) demonstrate proper techniques for answering restaurant phones;
(D) relate interpersonal communications such as verbal and nonverbal cues to enhance communication with coworkers, employers, customers, and clients; and
(E) demonstrate active listening skills to obtain and clarify information.
10/22/24 – 12/6/24
This nine weeks will be very busy in the lab. Students will need to bring in a dozen eggs each. Practice at home during this nine weeks is encouraged. Students will be learning basic cookery of breakfast foods. Egg cookery is the main focus; however, students will also learn to make breakfast breads as well as two mother sauces. Hollandaise is and egg based sauce. Bechamel is a white roux based sauce.
Week 2 (10/22): Students will learn and practice the following eggs: Scrambled (soft, medium, hard, and French) and students will have the option to practice pancakes.
Week 3 (10/28): Students will learn and practice fried eggs (over easy, over medium, sunny-side up, over hard). They will also learn how to make scones.
Week 4 (11/4): Students will learn biscuits and gravy (white and chocolate), boiled (coddled, soft, medium, hard) and poached eggs and Hollandaise sauce.
Week 5 (11/12): This week students will learn crepes and lemon curd (a derivative of Hollandaise). They can practice any egg learned so far as well as ask for help for any skill that has been missed.
Week 6 (11/18): Our focus this week will be on cinnamon rolls. This lab takes all week.
Week 7 (12/2): This is the last week to practice in class. Students may practice any skill they feel they need help mastering. Students will also learn quick bread muffins this week. On Friday, student groups will draw for bread. Bread assignments will determine which day groups will test.
Week 8 (12/9): Breakfast test week. Students will draw an egg at random the day of their test to prepare alongside their chosen bread. A Sauce must be served as well. Sauces may be made by the group or individually.
Week 9 (12/16): Finals week. We will clean and close the kitchen for the Winter Break.
9/3/24 – 10/11/24 ServSafe FoodHandler
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.
Week of 8/26/24
Students will present their “Famous Culinarian” research project to their class. They will then work on giving and following directions.
9/11 through 10/6
Students will continue learning about food safety and sanitation while preparing for the ServSafe Foodhandler certification.
Week of 8/21/23
Students will complete Famous Culinarian presentations. Students will present on Thursday and Friday.
Week of 9/7-9/10
Students will work on part 2 of ServSafe Food Safety and Sanitation.
Week of 8/30 – 9/3
Students will continue to learn about food safety and sanitation.
Weeks 8/16 – 8/20
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.