Culinary Arts II. Page 2. I. Statement of Purpose

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1 Culinary Arts II

2 Page 2 Culinary Arts II I. Statement of Purpose The purpose of American Regional Cuisine is to go on a food related learning journey around the United States. Students will develop an appreciation for and an understanding of our country s past and present by preparing foods from around the country. Students will recognize that food choices, availability, and preference are influenced by cultural, ethnic, historic and geographic factors. This course will show how environmental circumstances, geography, food supply and creativity altered foreign immigrants traditions, eating and food patterns to form a new American cuisine. Students will prepare many representative dishes and meals from the six regions of the United States. The purpose of International Cuisine is to study the history culture, customs and geography which influence the cuisine around the world. This course will develop an appreciation of new and unusual food and help identify how global food choices are interrelated. II. Materials a. Textbook A Taste of America, Learning Zone Express. b. Cookbook American Regional Cuisine, The Art Institute. c. Cookbook The United States Cookbook, Joan D Amico and Karen Drummond. d. Textbook Guide to Good Food, The Goodheart-Wilcox Company. e. Assorted DVD s and internet videos. f. Five kitchen classrooms with ranges, sinks, drawers and cabinets. g. Two door commercial refrigerator, single door commercial freezer, two dishwashing machines, microwave. h. Excellent and numerous utensils and equipment including: 1. Pasta Machines 2. Food Processors 3. Free Standing Mixers 4. Sauté Pans 5. Griddles 6. Glassware 7. Measuring Utensils 8. Hand Mixers 9. Waffle Irons 10. Blenders 11. Pots and Saucepans 12. Dinnerware

3 Page Silverware 14. Mixing bowls i. Demonstration table. j. Guest speakers and chefs. III. Course Objectives American Regional Cuisine a. Explore the history of the six main regions of the United States. b. Identify the origins of foods of the six main regions of the United States. c. List foods common to the six regions. d. Knowledge of climate, geography, and culture and how it affected the foods in the six regions in the United States. e. Compare ways people of different cultures meet their basic nutrition need. f. Analyze factors affecting the food supply in the United States. g. Explain the ways technology increases their food choices. h. Practice good safety and sanitation techniques. i. Read and follow a recipe. j. Prepare authentic foods that are representative of the six regions. IV. Course Objectives International Cuisine a. Describe the characteristics of a multicultural society. b. Explain how food customs have evolved through history. c. Identify causes of food shortages. d. Discuss possible ways to remedy global food problems. e. Explore the culture of Latin America, Europe, Mediterranean, Middle East, Africa, and Asia. f. Compare ways people of different culture meet their basic nutrient needs. g. Identify geographic and climate factors that influenced the characteristic foods of Latin America, Europe, Mediterranean, Middle East, Africa and Asia. h. Describe cultural factors that have affected the food customs of Latin America, Europe, Mediterranean, Middle East, Africa, and Asia. i. Prepare foods native to Latin America, Europe, Mediterranean, Middle East, Africa, and Asia. j. Select and research in cooperative learning project the culture, geography, history, food choices and customs of one country. k. Practice good safety and sanitation techniques. l. Prepare and present an authentic meal from the country the cooperative learning team researched. m. Learn about famous chefs around the world.

4 Page 4 New Jersey Core Curriculum Content Standards st Century Life Skills a. Critical thinking and problem solving b. Creativity and Innovation c. Collaboration, Teamwork and Leadership d. Cross-Cultural Understanding and Interpersonal Communication e. Accountability, Productivity and Ethics st Career Awareness, Exploration and Preparation a. Career Awareness b. Career Exploration c. Career Preparation

5 Page 5 Units of Study A. Introduction - review 1. Knowledge of safety, lab and sanitation rules 2. Kitchen layout and function a. Equipment identification b. Utensil identification 3. Cooking terms and abbreviations 4. Measuring techniques 5. Reading a recipe 6. The planning sheet 7. Hand hygiene policy B. Historical Overview 1. First inhabitants 2. First colonists 3. Immigrants 4. Native American culture C. New England Region 1. Early settlers culture and obstacles that were overcome 2. Methods of food preservation 3. Foods of New England colonists New English Lab Activities 1. New England boiled dinner 2. Blueberry muffin 3. Clam chowder 4. Dessert swan 5. Toll house cookie 6. Crispy crusty waffle

6 Page 6 7. Student choice approved by teacher D. Mid-Atlantic Region 1. Pennsylvania Dutch migration 2. Culture and customs of Pennsylvania Dutch 3. Culinary contributions Mid-Atlantic Lab Activities 1. Pizza / Stromboli 2. Philadelphia soft pretzel 3. Hero sandwich 4. Chicken and dumplings 5. Student choice approved by teacher E. Southern Region a. Immigrants and their affect on the region b. Life in the South c. Staple foods d. Preparation of Soul food e. Preparation of Creole food f. Preparation of Cajun food Southern Lab Activity 1. Jambalaya 2. Gumbo 3. Buttermilk 4. Corn bread 5. Bread pudding 6. Pork barbeque 7. Shrimp cocktail 8. Beignets 9. Student choice approved by teacher

7 Page 7 F. Midwest Region 1. Midwest the bread-basket of the nation 2. Agricultural product 3. Traditions of the Midwest 4. Preparation of a potluck dinner Midwest Lab Activities 1. Burgers 2. Cincinnati chili 3. Swedish meatballs 4. Macaroni and cheese 5. Rueben 6. Wisconsin cheese puff 7. Baked sweet potato fries 8. Student choice approved by teacher G. Southwest Region 1. Geography / Land of Contrast 2. Exploration and settlement 3. Cultural influences on foods 4. Different cuisines 5. Preparation of a barbeque Southwest Lab Activities 1. Texas chili 2. Bean burrito 3. Tacos 4. Quesadillas 5. Empanadas 6. Barbeque beef / Short ribs 7. Onion rings

8 Page 8 8. Student choice approved by teacher H. Pacific Coast Region 1. Life Styles 2. Agricultural products 3. Cultural influences 4. Diversity in geography, climate, culture and food customs Pacific Coast Lab Activities 1. Pineapple boats 2. Caesar salad 3. Baked salmon 4. Hawaiian baked chicken 5. Luau 6. Student choice approved by teacher I. Gingerbread 1. Plan, bake, construct, decorate gingerbread structure 2. Design creativity a. candies 3. Royal icing 4. Pastry bag technique a. lines, patterns, piping, tips Gingerbread Lab Activity 1. Assemble a gingerbread structure J. How Food Affects Life 1. Food and the development of civilization 2. Decision-making processes

9 Page 9 3. Food, hunger and wellness 4. Outline cultural, social and psychological influences on food choices 5. Factors that affect food supplies 6. Travel chart K. Meal Planning 1. Comparison of food pyramids 2. Cultural influences on food choices 3. Different meal patterns and eating habits 4. Family structure around the world 5. Nutritive value 6. Staple foods 7. Religion, holidays and cultural celebration L. Latin America (Mexico and South America) 1. History, climate, geography and culture 2. Lifestyle 3. Cuisine and characteristic foods 4. Safe and correct use of traditional food preparation tools 5. Preparation of traditional foods 6. Nutritive value of Latin American foods Latin America Lab Activities 1. Daiquiris 2. Flan 3. Fried Plantains 4. Fajitas M. Europe 1. History, climate, geography and culture 2. Lifestyle and the effect on the family meal pattern

10 Page Development of different cuisine and characteristic foods 4. Safe and correct use of traditional food preparation tools 5. Preparation of foods native to each of the countries 6. Nutritive value of the different European foods Europe Lab Activities 1. Weiner schnitzel 2. Ratatoville 3. Quiche lorraine 4. Minestrone 5. Crustata 6. Yorkshire pudding N. Mediterranean Countries 1. History, climate, geography and culture 2. Lifestyle 3. Comparison of the different Mediterranean cuisine 4. Safe and correct use of traditional food preparation tools 5. Preparation of traditional foods 6. Nutritive value of Mediterranean foods Mediterranean Lab Activities 1. Greek salad 2. Gyros 3. Egyptian kushary 4. Couscous 5. Hummus O. Middle East and Africa 1. History, climate, geography and culture 2. Lifestyle 3. Cuisine and characteristic foods

11 Page Safe and correct use of traditional food preparation tools 5. Preparation of traditional foods 6. Nutritive value of Middle East and African foods Middle East and Africa Lab Activities 1. Shish kebab 2. Pilar 3. Mast va khiar 4. Pita bread 5. Kugel 6. Challah 7. Lentil soup P. Asia Russia, India, China and Japan 1. History, climate, geography and culture 2. Lifestyle 3. Cuisine and characteristic foods 4. Safe and correct use of traditional food preparation tools 5. Preparation of traditional foods 6. Nutritive value of Middle East and African foods Asia Lab Activities 1. Borscht 2. Russian chicken 3. Spring roll 4. Sweet and sour pork 5. Anzac biscuits 6. Raita 7. Rongel rice 8. Egg drop 9. Miso soup

12 Page 12 Q. Time Frames A 5 Days B 2 Days C 12 Days D 12 Days E 12 Days F 12 Days G 12 Days H 12 Days I 10 Days J 12 Days K 12 Days L 12 Days M 12 Days N 12 Days O 12 Days P 12 Days TOTAL 173 R. Assessment 1. Test 2. Quizzes 3. Homework 4. Student folders 5. Cooking projects 6. Teacher assessment of cooked project 7. Teacher observation 8. Discussions 9. Demonstrations 10. Written work 11. Cooking ability

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