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Culinary Arts 1 and 2 Model

Units:

Employment Portfolio
- Job Applications
- Writing a Resume
- Letter of Introduction or Cover Letters
- Letters of recommendation
- Job Interviews
Careers and Job Skills
- Job or Career?? What do you want?
- Becoming a Chef
- Bobby Flay's Road to Success
Safety and Sanitation
- Handwashing 101
- Introduction to Micro-organisms and Foodborne Illness
- Preventing Slips, Trips, and Falls
- FIFO First in First Out
- Critical Temperatures
Knives and Small Tools
- Basic Knife Skills and Cutting Techniques
- Table Setting and Service Etiquette
- Basic Knife Handling Skills With a Chef's Knife
- The Cook's Tools
- 2. Knife Safety & Sharpening
- 3. Getting Started - Kitchen Tools & Equipment
  - Chef's Guess
  - Culinary Tools & Euqipment
Equipment, Policy and Procedures
- The Importance of a Proper Work Station
- Microwaves, Friend or Foe...Home and Away?
- Food Preparation Terms
Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Standardized Recipes
- Understanding Recipes
- Vocabulary Memory Review Game
- Following a Recipe....
  - Follow the Yellow Brick Road
  - What's Cooking?
- How to Concassé
- The "Price" of Today's Food
Garnishes and Plating
- Effects of Mouthfeel on Food Evaluation
  - Warm-Up
  - Effect of Mouthfeel on Food Evaluation
- Eating With Our Eyes: Factors in Plate Presentation
- Learning to Properly Cut Orange Segments
- Plate Presentation Based on the Elements and Principles of Design
Herbs and Spices
- An Introduction to Herbs
Salads and Dressings
- Composed Salads
- The Making of Bound Salads
- The Vinaigrette
- Salads the Cold Sides
Sandwiches, Cold Pantry and Appetizers
- Stimulating the "App"etite
- Devilish Eggs
  - Heavenly vs. Devilish egg videos
  - Create your deviled eggs
- Which "Wich"?
- Sandwiches
Culinary Nutrition and Food Science
- The Food Pyramid (& Now Plate) & You
- Improve A Recipe Project
- Juice Critique
- Fat and our Daily Diet
- Calculating Calories
- Culinary Caregiving
- Burn, Baby, Burn - The Role of Metabolism and Activity Level
- "Health-i-fied Cake Mix???"
- Chewing Gum Lab
- The "Price" of Today's Food
Front of the House and Serving Techniques
- Customer Service
Menus and Marketing Strategies
- The Menu
- Menu Planning
- Designing a Menu
- Menu Pricing
Stocks,Soups and Sauces
- Stocks The Foundation of the Kitchen
- Types of Soup
- Potato Leek Soup
- Cooking 101, Sauces
- Making Sauce A La Minute
Grains, Pasta and Vegetable Sides
- Introduction to Whole Grains
Eggs, Dairy and Short Order
- Functions of Eggs in Recipes
- French Rolled Omelet Day 1 of 2
- French Rolled Omelet Day 2 of 2
- Milk Definitions and Milk Comparisons
- Making Pudding
- 1. Egg Foams
  - Question ???
  - Egg Foam Worksheet
  - Meringue Cookies - St. Pat's Puffs
Poultry
- Butchering a Chicken
Meat
- Beef Cuts and Basic Cookery
- Ground Beef Comparison
- Beef Wholesale/Retail Cuts and Yields
Fish and Shellfish
- Fish Basics
Bakery, Cakes and Pastry
- Pie Pastry
- 1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and How
- Introduction to Laminated Doughs
- Croissants
Desserts
- Ganache
- Caramel Making
Cultural and Global Food
- Cultural Foods Project (Part 1 of 4)
  - How do food and culture relate to each other?
  - Geography and it's specific effects on food
- Project Guidelines (Part 3 of 4)
  - Cultural Foods Project Guideline
- Culture and food (2 of 4)
  - Food and it's role in culture
- Lab - planning and cooking a 3 course meal (4 of 4)

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Activity Industry Sector

Hospitality, Tourism & Recreation

Activity Originally Created By: joan ivarson

Question ???

Part of Lesson Plan: 1. Egg Foams

Activity Overview / Details

DAY ONE TEACHER'S NOTE: Have a computer, projector and Egg Foam Worksheet ready for this lesson. Use a large white board to write your daily agenda for the students to see and read as they enter the room so they will know what the lesson is for the day and what is expected from them. Anything that needs to be turned in that day put a big red check, such as the Egg Foam Worksheet. I usually do this lesson the day before St. Patrick's Day.

AGENDA

Mystery Ingredient

*Egg Foam Worksheet

Interesting Infomation on St. Patrick's Day

Who, When & Why the Color Green?

Next show the Power Point on What Ingredient Do These Foods Have in Common?

Then show the video clips on St. Patrick's Day (see below)

Materials / Resource

Hook Question PP [ Download ] What ingredient do these foods have in common?

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