Week 1/13 – Students will learn about knife skills. This will include identifying parts of a knife, a variety of basic knife cuts, knife care, and knife etiquette in the commercial kitchen.
Week 1/21 – Students will demonstrate the ability to cut vegetables in brunoise, small, medium, and large dice. Students will use these cuts to make potato soup. Students will also learn how to make a mire poix.
Week 1/27 – Students will learn how to oven roast vegetables by making oven fries and learn about flavor profiles through the creation of a dipping sauce. Students will practice making brunoise and small dice through the creation of salsa.
Week 2/3 – Students will learn how to make the mother sauce “sauce tomate” or tomato sauce using classic French techniques. Sauce tomate will be used to create pizza sauce. The sauce will used to make pizza. This will allow students to practice yeast breads.
Week 2/11 – Students will begin learning about quick breads and how ingredients work together through making cookies with a variety of mix-ins and cookie bases.
Week 2/18 – Students will compete in a brownie challenge to demonstrate what they have learned about flavor profiles. Students will begin planning their pasta lab. Students will make homemade pasta and learn about the bechamel mother sauce.
Week 2/24 – Students will make homemade pasta and alfredo sauce. Students will learn the principles of cake decorating and begin planning how to create their own miniature cakes.
Week 3/3 – Students will learn how to stack and build small tiered cakes following a theme.