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
True or False
Part of Lesson Plan: Becoming a Chef
Activity Overview / Details
Becoming a chef - true/false test:
1. Is it important to be a successful multitasker as a chef?
2. Are chefs and cooks one and the same?
3. As a chef do you need to be in top physical condition?
4. Should you be able to work well under constant pressure?
5. Should you be able to work well with others?
6. Is organization a key factor in becoming a chef?
7. Should you be able to work quickly and efficiently?
8. Are basic cooking skills required?
9. Do you need to be able to lift at least one hundred pounds?
10. Is the chef responsible for making sure everything runs smoothly?
