Embedded Files
Culinary Arts: Food Prep for your Future
Grade Level: 9-12
Prerequisite: None
Course Description: This course helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors. Students will learn safe food handling practices to prevent food borne illness. Practical experience is gained through the application of skills in food preparation, menu planning, serving meals, customer relations, nutrition and sanitation. Students will learn in a well- equipped, modern kitchen and may prepare food for school functions and events. This course includes classroom instruction, practical lab work in a commercial kitchen.
Frequently Used Resources...
B.1 Google Classroom Link
B.5 Gratitude Letter | SPEAKER
B.7 Classroom Scavenger Hunt
Supervised Ag Experiences (SAE) Learning outside of the classroom...
2.1 SAE Planning and Goal Setting Sheet
2.2 SAE Record Book
2.3 SAE Rubric
AET Ag Experience Tracker
3.1 AET Account Profile Set Up (slides)
3.2 SAE Project Set Up (Slides)
3.3 SAE Records- Entrepreneurship (slides)
3.4 SAE Records- Paychecks (slides)
Kitchen/Food Safety and Sanitation
D. 1 Safety and Sanitation (Slides) Teacher Edition
D. 2 Safety and Sanitation Slides STUDENT EDITION
D.3 Safety and Sanitation Notes Guide sheet
D.4 Food Safety Hazards (Slides)
D.6 Safety in the Kitchen WKST
D.7 Kitchen Safety WKST
4.7 Dishwashing Activity Printable
4.8 Safety and Sanitation (Slides)
4.9 Safety and Sanitation Guide sheet for slides
2.1 Food Safety
2.1 Slides 2.1 Practice 2.1 Knowledge Checks
2.2 Food Contamination
2.2 Slides 2.2 Practice 2.2 Knowledge Checks
2.3 Sanitation
2.3 Slides 2.3 Practice 2.3 Knowledge Checks 2.3 Hand Washing Performance Rubric
2.4 The Food Path
2.4 Slides 2.4 Practice 2.4 Knowledge Checks
2.5 Food Safety Management
2.5 Slides 2.5 Practice 2.5 Knowledge Checks
2.6 Workplace Safety Standards
2.6 Slides 2.6 Practice 2.6 Knowledge Checks
Kitchen/Safety and Sanitation Summative
5.9 Caramel Roll Lab
5.10 Pancake Lab
5.11 Sausage Links Lab
5.12 Smoothies Lab
5.13 Egg Bake Lab
5.14 Granola Lab
5.15 Black Lab Potatoes
5.17 Gray Lab Potatoes
5.19 Red Lab Potatoes
5.21 Olive Garden Lab
5.22 Cut-Out-Cookies
5.23 Protein Balls
Recipe TEMPLATE (for liddane only)
Kitchen Math
6.3 Abbreviations Note Guide Blank
6.4 Measuring Notes Guide Blank
How Recipes Work
7.1. 7 Parts to a recipe Slides & Activity
7.2. Recipe Hunt
7.3 Write your own recipe card
7.4 Recipe Swap
Pasta
Pasta ID Activity
Food Service Professionals
1.1 Food Service Industry
1.1 Slides 1.1 Practice 1.1 Knowledge Checks
1.2 Foodservice Careers
1.2 Slides 1.2 Practice 1.2 Knowledge Checks
1.3 Employability Skills
1.3 Slides 1.3 Practice 1.3 Knowledge Checks
1.4 Front-of- House Fundamentals
1.4 Slides 1.4 Practice 1.4 Knowledge Checks
1.5 Back- of- House Fundamentals
1.5 Slides 1.5 Practice 1.5 Knowledge Checks
1.6 Employment Preparation
1.6 Slides 1.6 Practice 1.6 Knowledge Checks
Knife Skills
3.1 Knife Construction
3.1 Slides 3.1 Practice 3.1 Knowledge Checks
3.2 Knife Types
3.2 Slides 3.2 Practice 3.2 Knowledge Checks
3.3 Knife Safety
3.3 Slides 3.3 Practice 3.3 Knowledge Checks
3.4 Knife Cuts
3.4 Slides 3.4 Practice 3.4 Knowledge Checks
Tools and Equipment
4.1 Hand Tools
4.1 Slides 4.1 Practice 4.1 Knowledge Checks
4.2 Cookware
4.2 Slides 4.2 Practice 4.2 Knowledge Checks
4.3 Equipment
4.3 Slides 4.3 Practice 4.3 Knowledge Checks
4.4 Safety Areas
4.4 Slides 4.4 Practice 4.4 Knowledge Checks
4.5 Receiving Areas
4.5 Slides 4.5 Practice 4.5 Knowledge Checks
4.6 Storage Areas
4.6 Slides 4.6 Practice 4.6 Knowledge Checks
4.7 Sanitation Areas
4.7 Slides 4.7 Practice 4.7 Knowledge Checks
4.8 Preparation Areas
4.8 Slides 4.8 Practice 4.8 Knowledge Checks
Cost Control Fundametals
5.1 Standardized Recipes
5.1 Slides 5.1 Practice 5.1 Knowledge Check
5.2 Units of Measure
5.2 Slides 5.2 Practice 5.2 Knowledge Check
5.3 Scaling Recipes
5.3 Slides 5.3 Practice 5.3 Knowledge Check
5.4 Food Costs
5.4 Slides 5.4 Practice 5.4 Knowledge Check
5.5 Food Cost Percentages
5.5 Slides 5.5 Practice 5.5 Knowledge Check
5.6 Menu Prices
5.6 Slides 5.6 Practice 5.6 Knowledge Check
5.7 Profitability
5.7 Slides 5.7 Practice 5.7 Knowledge Check
5.8 Standard Profit and Loss
5.8 Slides 5.8 Practice 5.8 Knowledge Check
Menu Planning and Nutrition
6.1 Menu Styles
6.1 Slides 6.1 Practice 6.1 Knowledge Check
6.2 Menu Pricing
6.2 Slides 6.2 Practice 6.2 Knowledge Check
6.3 Menu Dietary Considerations
6.3 Slides 6.3 Practice 6.3 Knowledge Check
6.4 Nutritional Fundamentals
6.4 Slides 6.4 Practice 6.4 Knowledge Check
6.5 Dietary Recommendations
6.5 Slides 6.5 Practice 6.5 Knowledge Check
6.6 Recipe Modifications
6.6 Slides 6.6 Practice 6.6 Knowledge Check
Cooking Techniques
7.1 Cooking
7.2 Dry-Heat Cooking
7.3 Moist- Heat Cooking
7.4 Combination Cooking
7.5 Flavor
7.6 Classifying Herbs
7.7 Classifying Spices
7.8 Combining Spices and Herbs
7.9 Flavor Enhancers
7.10 Condiments
7.11 Condiment Sauces
7.12 Nuts
7.13 Seasonings
Stocks and Sauces
8.1 Stocks
8.1 Slides 8.1 Practice 8.1 Knowledge Check
8.2 Sauce Fundamentals
8.2 Slides 8.2 Practice 8.2 Knowledge Check
8.3 Classical Sauces
8.3 Slides 8.3 Practice 8.3 Knowledge Check
8.4 Butter Sauces
8.4 Slides 8.4 Practice 8.4 Knowledge Check
8.5 Contemporary Sauces
8.5 Slides 8.5 Practice 8.5 Knowledge Check
Soups
9.1 Soup Varieties
9.1 Slides 9.1 Practice 9.1 Knowledge Check
9.2 Clear Soups
9.2 Slides 9.2 Practice 9.2 Knowledge Check
9.3 Thick Soups
9.3 Slides 9.3 Practice 9.3 Knowledge Check
9.4 Speciality Soups
9.4 Slides 9.4 Practice 9.4 Knowledge Check
Sandwiches
10.1 Sandwich Varieites
10.2 Sandwich Fundamentals
10.3 Hot Sandwiches
10.4 Cold Sandwiches
10.5 Sandwich Stations
10.6 Sandwich Assembly and Plating
Eggs and Breakfast
11.1 Egg Fundamentals
11.2 Preparing Eggs
11.3 Pancakes and Waffles
11.4 French Toast
11.5 Crepes and Blintzes
11.6 Breakfast Meats
11.7 Breakfast Sides
11.8 Breakfast Cereals
11.9 Breakfast Beverages
11.10 Breakfast Plating Styles
Fruits
12.1 Types of Fruit
12.1 Slides 12.1 Practice 12.1 Knowledge Check
12.2 Purchasing Fruit
12.2 Slides 12.2 Practice 12.2 Knowledge Check
12.3 Cooking Fruit
12.3 Slides 12.3 Practice 12.3 Knowledge Check
Vegetables
13.1 Types of Vegetables
13.1 Slides 13.1 Practice 13.1 Knowledge Check
13.2 Purchasing Vegetables
13.2 Slides 13.2 Practice 13.2 Knowledge Check
13.3 Cooking Vegetables
13.3 Slides 13.3 Practice 13.3 Knowledge Check
Potatoes, Grains, and Pastas STARCHES
14.1
Garde Manger Fundamentals
15.1
Poultry, Ratities, and Related Game
16.1
Fish, Shellfish, and Related Game
17.1
Beef, Veal, and Bison
18.1
Pork and Related Game
19.1
Lamb and Specialty Game
20.1
Baking and Pastry Fundamentals
21.1
AET Ag Experience Tracker
3.1 AET Account Profile Set Up (slides)
3.2 SAE Project Set Up (Slides)
3.3 SAE Records- Entrepreneurship (slides)
3.4 SAE Records- Paychecks (slides)
3.5 SAE Records- Project Hours (slides)
3.6 SAE Records- Service Learning (slides)
Page updated
Report abuse