Intro to Culinary Arts
Get to know you survey: HERE
Pricing Packet: https://drive.google.com/a/deforestschools.org/file/d/0Bx08OUPaXTU0T1dsNVluUTI5MlpSWk01WDNsVUFJM1hTRzEw/view?usp=sharing
Intro to Culinary Arts
Intro to Culinary Arts
Class assignment:
- Class assignment: Link to book assignment about soups, stocks, and sauces
Unit 1: Introduction to Culinary
- Culinary career exploration, employment skills, and kitchen conversions (kitchen math)
- Learn how to "plate your food" for a restaurant
- Ice cream plating
- Crepe lab
Unit 2: Knife Skills and Garnishing
- Brunoise & Julienne cuts (with potatoes)
- Green onion curl
- Radish fan & crown
- Pickle fan
- Orange twist & crown
- Carrot flower
- Tomato flower & rose
- Apple bird
Unit 3: Breakfast Cookery
- Egg & toast lab
- Omelette lab
- French toast lab
- Waffle lab
Unit 4: Herbs
- Research a chosen herb and teach the class
- Herb Likes His Herbs team project
- Dried vs. fresh herb lab
Unit 5: Pasta
- Homemade sauce with box noodles lab
- Homemade noodles with jar sauce lab
Unit 6: Restaurant/Menu Project
- Create a restaurant/menu
- Create five recipes to make in class
- Appetizer lab
- Soup lab
- Salad lab
- Sandwich lab
- Dessert lab
- Drink lab (smoothie creation)
- Herb cooking challenge
Final Exam: Iron Chef challenge and written exam