This course includes the continuation of fundamentals of cooking and baking principles achieved in Chefs or Bake Shop. Topics will include advanced food preparation, Food safety, personal sanitation, and guided nutritional practices . Skills learned in this class will provide guidance into College and Career pathways.
Unit | Timeframe | Big Ideas (Statements or Essential Questions) and Major Learning Experiences from Unit |
|---|---|---|
Safety & Sanitation Equipment Vocabulary Measurements | September | What procedures are necessary to ensure food safety and sanitation? What is Mise en place? Proper use of equipment. Students will learn effective ways to keep food safe during all stages of production, and learn the importance of mise en place. Labs- Chocolate Chip Cookies |
Food Preparation Breakfast | October-November | What equipment techniques need to be understood for successful food preparation? Which tools and equipment make food preparation jobs most efficient? Mixing techniques. Labs- Egg Cookery, Muffins, Pancakes, Homefries, French Toast, Hash Browns, Monte Cristo, Crepes, Waffle Project based performance assessments. |
Seasonal / Fall Quick Breads | November-December | What is the cut in method? What is a quick bread? Labs- Cornbread, Pumpkin Bread, Pumpkin Whoopie Pies, Biscuits, Apple Cider Donut Project based performance assessments. |
Cookies & Bars | December | What is the creaming method? What are the purposes of the ingredients in baked products? Labs- Sugar Cookies,Gingerbread Cookies, Chocolate Crinkle Cookies Project based performance assessments. |
Yeast Dough | January - February | What is the straight dough method? What is yeast and its role in a recipe? Labs- Pizza, Focaccia, Pretzel, Cinnamon Buns, Rolls, Calzone, Loaf Bread, grilled Cheese Tomato soup. Project based performance assessments. |
Entree | March - April | Why are knife skills important when preparing dishes? What can you do to keep food costs down when choosing an entree? Labs- Mac and Cheese, Chili, Pasta Primavera, Chicken Broccoli Alfredo, Quesadilla Huevos Rancheros, Chicken Cutlets, Entree Parmesan, Veg stir fry, Fried Rice, Risotto, FF Project based performance assessments. |
Dessert | May | What techniques are needed in preparing desserts? Labs- Cup cakes(Chocolate, vanilla, red velvet), Smoothies, Pudding, Brownies, Donuts Project based performance assessments. |
Cold Food (Garde Manger) | June | What makes a healthy diet? How do you prepare cold food items safely? Labs- Caesar Salad, Tossed Salad, Pasta Salad, Potato Salad Project based performance assessments. |