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
Closure
Part of Lesson Plan: The Menu
Activity Overview / Details
Once students are done sharing out, teacher will pull class back together and ask these questions.
1. What are some advantages and disadvantages of specific menus that you learned about today?
2. What type of menu do you each prefer and like to order off of? Why?
3. Do you think you will look at menus differently now when you go to a restaurant or foodservice establishment?
