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:
Tanya Trump
Review
Part of Lesson Plan: Introduction to Micro-organisms and Foodborne Illness
Activity Overview / Details
The remaining class time is spent in guided review. There will be a quiz on the information in the chart the following class day. For this quiz they may use their chart as notes. They will have a Food and Kitchen Safety test the following week in which they may not use their notes. Therefore this chart and the practice quiz tomorrow will be a very important tool to study from for their Unit Test.
