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:
Erin Palmer
Group Work
Part of Lesson Plan: The Menu
Activity Overview / Details
- Now students are in quad groups, each "expert" will share...
a. which menu type they selected
b. description of that menu type
c. advantages and disadvantages they found on their specific menu type
d. pass around & share their printed menu sample with the group (so other students can see)
2. Once everyone in quad/group of three has shared, they will rotate to another quad or group of three and “experts” share out again until all students in class have seen each type of menu.
