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.
January 29 – March 1
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.
January 9 – January 26
Students will learn various types of knives and practice knife skills. They will make sauce tomate (one of the mother sauces) and make pasta from scratch.
October 9 – December 8
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
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 8/14/23
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.
January 4 – 28
Students will begin the month learn knife terminology and safety. They will review the role of mis en place in kitchen prep. Next students will learn knife cuts, the basics of mire poix and the trinity, and the role these play in the flavoring of foods. Students will learn the mother sauce, sauce tomate, and how to make pasta from scratch. Last we will learn how to layer flavors in soups.
November 30 – December 17
Students will demonstrate knowledge of content taught throughout the Fall semester. They will be preparing a complete breakfast meal for one. Meal will include an egg, a bread, and a sauce.
November 1-19
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.