Culinary Arts 1 and 2 Model

Units:

Tags

Unit Industry Sector
Hospitality, Tourism & Recreation

Unit Originally Created By: Tanya Trump

Grains, Pasta and Vegetable Sides

Part of Course: Culinary Arts 1 and 2 Model

Unit Overview / Details

Students will understand the important role grains play in human nutrition, the ease of preparation, and variety of uses of not only common grains such as rice and wheat, but lesser known grains such as quinoa and spelt.  Students will understand, prepare and critique pasta.  Students will utilize grains, pasta and other food products to create main and starchy side dishes.  Students will be able to prep, prepare and critique a wide variety of vegetables to implement as side dishes.

Instructional hours

Classroom/Lab
8 Days

Content/Concepts

A.  Prepare and evaluate grains for taste, texture and nutrition

B.  Connect historical and cultural importance to grains and vegetables

C.  Prepare a wide variety of starch and vegetable side dishes

D.  Prepare and evaluate pasta food products

 

Standards

Lessons in this Unit

  • Introduction to Whole Grains

    The use of whole grains instead of refined grains is an important trend in Culinary Arts. This lesson will teach students about the "anatomy" and nutritional benefits of the whole grain and the changes that occur during the refining process. During this unit, students will cook a variety of whole grain products.  This lesson will result in taste testing grains in hot cereal form.

    Two class periods
    55 Minutes