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
- Functions of Eggs in Recipes
- French Rolled Omelet Day 1 of 2
- French Rolled Omelet Day 2 of 2
- Milk Definitions and Milk Comparisons
- What's in the Pitcher?
- Complete the Chart / Taste test
- Review the activity
- Day 2 - Lets get started again
- Quick brainstorm for label words
- PowerPoint and complete study sheet
- Review
- Making Pudding
- 1. Egg Foams
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
Tanya Trump
PowerPoint and complete study sheet
Part of Lesson Plan: Milk Definitions and Milk Comparisons
Activity Overview / Details
Teacher will hand out Milk Definition Study Sheet (see attachment below). Students will be asked to get out a pencil and write their name on the worksheet. This worksheet will be kept in their course notebook in the “Basic Food Preparation” section. Students will be quizzed on the information at the end of the unit.
Teacher will begin Dairy Powerpoint (see attachment below) as students take notes.
Each slide of the Powerpoint should be given sufficient time and check for student understanding.
