Become aware of the many career opportunities in the foodservices industry Wear and manage proper workplace attire

Transcription

1 Course: Culinary Arts II August/September Career Opportunities in foodservice industry Ethics and Professionalism in the workplace Become aware of the many career opportunities in the foodservices industry Wear and manage proper workplace attire Library research (internet) Review and apply proper attire -Report on a desired career in food industry -Internet, Culinary. Servsafe & Forborne Illness Proper hygiene in the workplace HAACP & Critical Control, Flow of food points Proper Sanitation Causes of forborne Illness What is HAACP & Critical C. points Demonstrate proper hygiene & sanitation in labs How to prevent FBI -Practicing of proper workplace hygiene -Identify 8 C.C.P Identification of FBI HAACP project Chapter Worksheets Study guides Review Quiz Daily Practice in Labs -ProStart -Servsafe First Aid in the Workplace Safety & Accident Prevention & Injuries Foodservice Equipment Understand basic first aid procedures in the workplace -How to prevent accidents in the workplace -Identify equipment large & small used in the industry -apply first aid when needed -Review safety in the kitchen - Name equipment & it s use & how it s used -first Aid practices -Safety Know- How -Worksheet, picture identification Safety Test Test -Servsafe -Picture Cards

2 October Knife Skills Culinary terminology Mise en place - how to produce various knife cuts -understand various culinary terms -Understand & apply MEP -Practice Various knife cuts -knife care - knife sharpening -Demonstrate MEP -knife cuts poster -practice knife cuts all year -word wall -define terms -labs -Demonstrates various knife cuts during labs -Test -Quiz -use words during year -demonstrate MIP each lab -Videos -poster -culinary essentials & 7.1 Proper measuring Utilizing standard recipes Costing out recipes -scaling out ingredients -apply proper measuring techniques -converting recipes -How to cost out a formula/recipe -Practice scaling -demonstrate proper measuring -changing yields of recipes -math computation -portion size -labs -calibrate therm. -worksheets & practice -Costing out of recipes -Test -Rewrite recipe changing yield -Cost out all recipes Culinary Using Fresh Pumpkin Pasties -How to use & cook fresh pumpkin -How do I use the ABC method -different types of dough -carve, cut process of pumpkin -2 crusted variety -tarts -pumpkin carving -seed cleaning and baking -using fresh pumpkin Lab Recipes

3 November Poultry Cooking -Poultry cooking guidelines -How to truss a bird -Planning for a large meal -Organization of purchasing, planning and preparing large amounts of food -lab on poultry -Thanksgiving dishes, dinner, desserts -menu planning -market order -lab -ProStart text Serv-Safe Text Commercial Kitchen Equipment -Identify various pieces of commercial Equipment -What equipment is used for -Safety guidelines for equipment - How each piece of equipment works -What is needed in a Kitchen -Cost of Equipment -Planning a Kitchen -Field Trip? -researching equipment Test -Restaurant Supply Store -Computers

4 December (End 1 st Semester) 9.2 Holiday Cooking Gifts Using royal icing and frosting tips -Practice various frosting techniques -Creative ways to give gifts of food -Holiday Trains -Cookie Candy exchange Final Train -Tasting of product quality -Recipes -Files of recipes -magazines 9.3 Candy -Temp. of candy making -Types of candy -Technique in making -Candy temp. Testing -find recipes Lab on candy making 10.5 Herbs and Spices -difference between Herbs and Spices -Why use Herbs and Spices -Worksheets -Storing of Spices -using spices correctly -identifying various Herbs and Spices -Use new Spice in a recipe Lab Recipes

5 (Begin Second Semester)January/February Finals 8.1 Eggs Clarifying Butter -What is C.B? -Why use C.B. -How to C.B. & why use C.B. Locate recipe using C.B Lab Internet 10.4 Garnishing -Why Garnish? Purpose of garnishing -What is a garnish -How to Garnish -Create garnishes -Plating -What and How to use garnishes -view video -practice cutting several garnishes -make garnishes -practicing plating Labs Culinary Essential Garnish Book Video Guest Speaker 4.1 Holding & serving Equipment Hand tools and Cookware -What/How to use holding equipment -What is a zester, chinacap, channel knife -identify various serving & holding equipment in the industry -identification & use of new cookware & hand tools used in the industry -Worksheet -practice w/ new hand tools & their use Quiz Lab Equipment textbook 0.3 Cold Hors d evors Hot Appetizers, Conapes Cheese- 12.4, 13.4 Cold Buffet-10.4, 10.3 Salads, Greens, Dressing Sauces-14.2 Moist/dry heat-15.1 Fruit-12.1,13.1

6 March Garde Manager Canapés Crudités -What is a Garde manger -What are Canapés & Crudités -learning about cheeses -parts to a Canapé -find recipes for canapés and crudités -cheese tasting Lab: -making canapés, crudités -videos -textbook -recipe books 10.3 Appetizers -plating appetizers -cold cheese buffet Review Garnishes Salads 1) How & when to garnish 2) What is a garnish? -What is an emulsion -different salad greens -different types of salads -making various garnishes -what garnishes to use -How garnishes should look -How to prepare lettuce -making dressings -practice cutting skills -view video on cutting garnishes -practice making garnishes -emulsion lab -buffet salad lab -Identifying various salad greens Lab Produce: Strawberry fan, Celery curl, Cucumber wheel Project: Cold Buffet Project: Salad Test -video -textbook -internet -Garnish Book -Text -Handouts -Workbook

7 April How Cooking Alters Food -Dry Cooking techniques -What effects the final cooked product (heat & moisture) -What are the different methods of dry heat cooking -How to keep the true color of food -How to preserve flavor -Different ways to use dry heat for cooking - Color fade Lab -Practicing flipping is sauté pan -Carry over cooking Test Textbook Recipe Book Moist Cooking -What are the different ways to use moist heat to cook -How to serve to a crowd Serving & preparing food for 10.4 Career Fair -Plating & arranging serving platers Customer Service -Replenishing food -Quantity food production Plan lab for moist or dry heat Lab: Moist & Dry heat Career Fair Recipes Textbook

8 May/June 13.1 Fruit -How heat effects cooking fruit -Nutritional facts on fruit -Different categories of fruit (7) -Unusual fruits -fruit desserts -cutting & presentation of fruit -Categorizing fruit Lab: -fruit desserts -chocolate dipped strawberries Product from Cooking Labs Textbook Workbook Recipe Books Practice Final & Written Final Apply knowledge learned during the year to Final Lab & Exam Final Lab Pro-Start Exam