H266: Culinary Arts 1

Basic Skills:

• Ranch Chex Mix

• Apple Spice Bars

• Chocolate Chip Cookies

Fruits:

• Play-Doh

• Sunrise Smoothies

• Apple and Pear Crisp

• Mini Fruit Pizzas

Quick Breads:

• Pancakes

• Banana Muffins

• Buttermilk Biscuits

Yeast Breads:

• Cinnamon Rolls

• Pretzel Bites

• Individual Pizzas 

Grains:

• Fettuccine Alfredo

• Lasagna Roll-Ups

Poultry:

• BBQ Chicken Sandwiches

Pastries:

• Sweet or Savory Pinwheels

• Mini Fruit Pies

Eggs:

• Breakfast Tacos

• French Toast

• Egg Bites

Dairy:

• Tres Leches Cake

• Homemade Cheez-Its

New England:

• Clam or Corn Chowder

Mid-Atlantic

• New York Bagels

• Vanilla Cupcakes

The South:

• Individual Banana Puddings

• Key Lime Pie Bars

• Peach Cobbler

• Jambalaya

• French Quarter Beignets

• Red Velvet Crinkle Cookies

Midwest:

• Deep Dish Pizza

• Chicago Style Popcorn: Cheese and Caramel

• Cincinnati-Style Chili

West/Southwest:

• Waffle Fries

• Make Your Own Chili

• Navajo Tacos (Hominy Salsa, Achiote Chicken and Fry Bread)

• 7 Layer Dip

Pacific Coast/Hawaiian Islands:

• Artichoke Dip and Pita Chips

• Caramel Frappucino

• Spam Musubi

• Pineapple Dole Whip

Students will display proper food safety & sanitation procedures.

• A. Students will collaborate and communicate consistently and effectively to display proper food safety and sanitation.

• B. Practice standard personal hygiene and wellness procedures.

• C. Demonstrate safe food handling and preparation techniques that prevent cross-contamination from potentially hazardous foods and food groups.

• D. Demonstrate procedures for cleaning and sanitizing equipment.

Students will accurately select and use kitchen equipment.

• A. Students will collaborate and communicate consistently and effectively to accurately select and use kitchen equipment.

• B. Demonstrate procedures for safe use of equipment and tools. 

• C. Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving. 

Students will accurately measure ingredients.

• A. Students will collaborate and communicate consistently and effectively to accurately measure ingredients.

• B. Identify measuring tools.

• C. Demonstrate proper measuring techniques.

Students will successfully follow recipe directions.

• A. Students will collaborate and communicate consistently and effectively to successfully follow recipe directions.

• B. Understand and demonstrate skill for a variety of cooking methods.

• C. Apply the fundamentals of temperature and cooking methods to cooking a variety of foods.

• D. Interpret and apply recipe directions.

Students will manage time effectively to complete labs.

• A. Students will collaborate and communicate consistently and effectively to manage time to complete labs.

• B. Apply time management, organizational, and process skills to prioritize tasks and achieve goals.

• C. Apply the fundamentals of time, temperature and cooking methods to a variety of foods.