"The Inside Story" :: Curriculum :: CTE Online

Connecting Career Technical Education Programs & Professionals

Connecting Career Technical Education Programs & Professionals

LoginRegisterAboutHelpContact

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
  - What are the grains?
  - Powerpoint Presentation with notes
  - "The Inside Story"
  - Day 2 -- Whole Grain Cereal Lab
  - Hot cereal lab
  - Conclusion
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
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)

Tags

Activity Industry Sector

Hospitality, Tourism & Recreation

Activity Originally Created By: Tanya Trump

"The Inside Story"

Part of Lesson Plan: Introduction to Whole Grains

Activity Overview / Details

After completing and reviewing the guided notesheet with the students. They are given the Nutrition Action article "Whole Grains: The Inside Story" and are to start reading the article about the nutrition benefits of whole grain. This article takes the points from the Powerpoint a step further in explaining how whole grains assist in disease prevention. As they read the article they are to answer the questions on the worksheet. Worksheet is due by the beginning of class the following day.

Materials / Resource

The Inside Story [ Download ] Nutrition Action Article on the health benefits of whole grain
Whole grains inside story article worksheet.doc [ Download ] Worksheet that goes with the article

Connecting Career Technical Education Programs & Professionals

CTE Online is your single destination for model curriculum, resources, tools and community.

Sign up for a free account to access all the available resources.

This site is maintained by Butte County Office of Education's Center for the Advancement of Digital Resources in Education. With collaboration from the Regional Occupational Centers and Program, and funded in part by the California Department of Education.

© 1999-2012 BCOE / CADRE. Powered by Cognoti

Except where otherwise noted, content created on this site is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 License.

Creative Commons License