UNITS
OF STUDY |
|
| Sanitation
& Safety: Proper Food Handeling, Personal Hygiene, Food-Borne
Illnesses, Food Storage, Cleaning and Sanitizing Equipment,
Preventing Injuries |
|
| Tools and
Equipment: Cooking Appliances, Pots and Pans, Measuring devices,
Knives and Smallwares |
|
| Basic Cooking
Principles: Heat and Food, Cooking Methods, Seasoning and Flavoring |
|
The Recipe:
It's Structure and its use: How to read a recipe, Convert a
recipe, Figuring Food Cost
|
|
PrePreperation:
"Mise en Place" |
|
Knife
Skills |
|
| Stocks and
Sauces |
|
| Understanding
Soups |
|
| Cooking
and Handling Meats |
|
| Cooking
and Handling Poultry |
|
| All about
Seafood |
|
| Understanding
Vegatables |
|
| Sandwiches
and Hors D'oeuvres |
|
| Breakfast
and Short order Cooking |
|
| Food Presentation
and Garnishing |
|
| Bakeshop
Production: Basic Principles of Baking, Ingredients |
|
| Yeast Products,
Quick Breads |
|
| Cakes and
Icings, Cookies, Pies and Pastries |
|
| Front of
the House Operations, Etiquette, Service Techniques |
|
| Exploring
Careers in the Food Service Industry |
|
| Exploring
World Cuisine |
|
| |
|
|
|
|
WebQuests |
|
Foods
and Nutrition Foods
and The US |
|
Multiculturalism
through Foods Program Flavors
of the World |
|
| |
|
| |
|
| |
|