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:
Kuulei Moreno
Starting your Own work Station
Part of Lesson Plan: The Importance of a Proper Work Station
Activity Overview / Details
- Students will start to assemble their own work station and set it up for the project.
- Using the recipe under the hand out labled Basic Crepes the students will gather:
- Equipment
- Dry food ingredients
- And label fresh ingredients such as dairy eggs and butter
Materials / Resource
work station assessment.doc
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Assessment Sheet
