Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Unit Originally Created By:
Priscilla Burns
Desserts
Part of Course: Culinary Arts 1 and 2 Model
Unit Overview / Details
Students will understand, prepare, present and evaluate a variety of desserts. Nutrition, safety and sanitation, garnishing, and menu planning knowledge will be utilized in this unit.
Instructional Hours
- Classroom/lab
- 5 Days
Content / Concepts
A. Plan, prepare, plate and critique a variety of desserts
B. Cost and analyze a variety of desserts
C. Understand and demonstrate principles of candy and confection techniques
D. Utilize safety and sanitation during preparation, storage and handling
Standards
- California Career and Technical Education Standards: 8
- California Academic Content Standards: Reinforced: 1
- All Standards
- Full Details
Lessons in this Unit
This lesson will be used to introduce students to ganache and its versatility in a bakery or restaurant kitchen. Students will finish the lesson by making a bittersweet chocolate truffle with a basic finish.
- 2 Class Periods
- 220 Minutes
For part of a unit on Carbohydrates, students make caramels to learn the basic principles of candy making.
