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:
James Morgan
Clean up and review
Part of Lesson Plan: Basic Knife Handling Skills With a Chef's Knife
Activity Overview / Details
Say - Okay, knives down and eyes on me. Clean and sanitize your knives and table as you have been taught. You have three minutes. Your buckets are in place but need to be taken to the DW station when done. Tomorrow you will make your own.
When done cleaning get them seated and review the rules. Ask them about their experience, problems, success.
Okay, lets have group discussions at your tables of 3 or 4. I want one answer per table.
Question- What can we do with the rules and technique you learned today?
Use your class quiet technique and then ask each group what they came up with.
Most times someone will come up with French Fries. I use this to introduce specific cuts for next class if time or pick up next time we are using the knives.
