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:
Delaine Smith
Wrapping It Up
Part of Lesson Plan: Potato Leek Soup
Activity Overview / Details
Near the end of your class period tell each group of students that as they finish their soup, they will need to provide you with a small sample for assessment. Taste it and complete the rubric for each sample and the student participants. I like to give the rubric to each group at the beginning of the lab. I find that students achieve better when the have the rubric ahead of time. I also complete the rubric in front of the group of students. I go over each item and ask for their input. This helps the students improve their work even on later lab days as many of the assessed items are the same each time.




