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 Originally Created By:
Kellie Joe
French Rolled Omelet Individual Practice
Part of Lesson Plan: French Rolled Omelet Day 2 of 2
Activity Overview / Details
Time alloted: 30-40 minutes
Tools needed:
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Slide 1 of French Rolled Omelet Powerpoint is displayed for students (See Resource
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All equipment and food as previously stated in Instructional Tools
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A Timer: This is a MUST have! It takes about 5 minutes per group to make the omelets. For classes of 25 or more, it's best if (5-6) students at time you need to move fast and furious and be able to get all the groups in and out! For a group of 25 students, it will take 30+ minutes! WARNING: If you want to be cleaned up in time, you will be VERY focused on your time management. Make sure YOUR demo isn't very long.
Teacher says:
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We need to do this QUICKLY in an organized manner so everybody can have a turn. You should know when your turn will be up.
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The first group/round will get 5 minutes since they have to make their omelet mixture. The rest of you will already have your mixture READY before you get to the stoves.
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Once you have made your omelet you are to wait in line to PRESENT your omelet and EXPLAIN your CRITIQUE.




