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
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
Stacy Chatfield
Demonstrate butchering the chicken
Part of Lesson Plan: Butchering a Chicken
Activity Overview / Details
After both of the videos are shown, we discuss the proper way to break down a chicken.
This is where I check for understanding by cold calling on students to walk me through the demo, step by step.
Each student that I call on has to walk me through one step of the process.
For example:
1. Who can tell me what we need to do first? and so on...until we are completely finished.
(here I can insert a photo or even a video of me butchering the chicken with the student's participation)
Hand out rubric for lab. (attached in assessments)




