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:
joan ivarson
Follow-Up Activities
Part of Lesson Plan: Pie Pastry
Activity Overview / Details
Have students prepare a single crust pie pastry - 50 minute class period.
Have students use the crust to make a pumpkin pie,*see Libbey's recipe
When pie is baking have students complete textbook reading on Pies and complete handout. *see sample below - The sample handout below contains questions that the answers may be found in the Textbook - Culinary Essential.
Show Alton Brown Video - 'Crust Never Sleeps' *see below
Materials / Resource
Crust Never Sleeps Part 1
[
Go to Site
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Good Eats - Alton Brown
Crust Never Sleeps Part 2
[
Go to Site
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Good Eats - Alton Brown
Pumplin Pie Recipe for Filling
[
Download
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Pumpkin Pie Recipe for Filling
