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:
Delaine Smith
Find It
Part of Lesson Plan: The Cook's Tools
Activity Overview / Details
Hopefully you have about 10 minutes left. The students are now asked to send one person from their group up to the tools cart to get one tool that was not identified on the set of pictures. After each group has a tool, go from group to group and ask that person to share, with the class, what the tool is called and what they think it is used for. I tell students that we will review a few tools at the beginning of each class period for a few days and then there will be an objective test similar to the picture worksheet included with their next unit test.




