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:
nancie wilson
Napkin Folding Practice
Part of Lesson Plan: Table Setting and Service Etiquette
Activity Overview / Details
Using various resources that the instructor has collected for student review (textbook, internet sites, audio-visual), students will practice folding various napkin folds.
Each student will be given a linen napkin to practice with. Students need to wash their hands and the surface area that will be used for napkin folding.
Materials / Resource
Textbook; Culinary Essentials
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Napkin Folding Guide
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How to Fold a Napkin
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