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:
Amy Bean
Assessing Candy
Part of Lesson Plan: Caramel Making
Activity Overview / Details
Teacher Notes:
This recipe is hard to fail. If students undercook the caramels, we pour it over ice cream, or use it to make simple turtles (pour onto nuts, add ganache - eat :) )
If the recipe overcooks, students will have a hard candy similar to a See's Candy Pop. It can still be eaten.
The recipe works best if set overnight. The following day students can wrap and turn in for a grade.
Use the Grading Rubric for assessment on a 100 point scale.
Materials / Resource
Lab Assessment Rubric
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Lab Assessment Rubric for Individual and Group for a Foods Lab
