Gourmet Foods
This class will focus on baking focus on baking techniques. Major topics that will be covered include: sanitation, measurement, recipe terminology, egg cookery, holiday planning, cakes, cookies, pies and candies.
Prerequisites: None
½ credit
Unit 1 Standards
FPS1: Students will integrate knowledge, skills and practices required for careers in food production and services.
Students will demonstrate practices and procedures that assure personal and workplace health and hygiene
Students will participate in a team collaboration activity (labs)
Students will demonstrate proper usage of common cooking tools and equipments
Unit 2-7 Continuing Standards
FSDN1: Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
Students will demonstrate basic skills in handling knives, tools and equipment safely
Students will be able to prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
Students will be able to demonstrate professional plating, garnishing and food presentation techniques.
Curriculum Map
Unit 1 FCS (1 day) General Safety and Sanitation Rules-(2 days) Lab (1 day)
(Week 1 march 23-27)
Lesson–1 Connection of FCS → Food. What is Gourmet? The definition of Gourmet: Food, People and Places
Lesson-2 Safety and Sanitation, Kitchen Lab Procedures
Lesson 3- Introduction to class Eportfolio & lab write ups
Lesson 4- Pre-Assessment lab
Unit 2 Garnishing (4 days), Food lab skills (1 day) (Week 2 March 30- April 3)
Lesson 1: Garnishing Notes, Plating Techniques
Lesson 2: Garnishing Lab
Lesson 3: Garnishing Lab
Lesson 4: Garnishing Lab
Lesson 5: Food Lab Skills
Unit 3 Knife Skills (4 days), Food lab skills (1 day) (Week 3 April 6-8)
Lesson 1:Knife Skills and Vocabulary Terms
Lesson 2: Intro Knife Skills: Apple Swans
Lesson 3: Demonstration of terms and parts of knife
Unit 4 Knife Skills (3 days) (Week 4 April 15-17)
Lesson 1:Demo lab/test
Lesson 2: Knife Skills lab
Lesson 3: Playdoh knife test
Unit 5 Spices/Herbs (4 days) ,Food lab skills (1 day) (Week 5 April 20-24)
Lesson 1:Spices/Herbs Research Project
Lesson 2: National Food Day Lab
Lesson 3: Spices/Herbs Lab
Lesson 4: Spices/Herbs Lab
Lesson 5: Food Lab Skills
Unit 5 Yeast Breads Unit (4 days) ,Food lab skills (1 day)
(Week 6 April 27-May 1)
Lesson 1:Yeast Notes
Lesson 2: Yeast Fermentation Experiment
Lesson 3: Homemade Dinner Rolls (Guest)
Lesson 4: Yeast Labs
Lesson 5: Food Lab Skills
Unit 5 Continuation Yeast Breads Unit (4 days) ,Food lab skills (1 day)
(Week 7 May 4-8)
Lesson 1: Yeast Labs
Lesson 2: Yeast Labs
Lesson 3: Yeast Labs
Lesson 4: Yeast Labs
Lesson 5: Food Lab Skills
Unit 6 Baking & Pastry (4 days) ,Food lab skills (1 day)
(Week 8 May 11-15)
Lesson 1: Introduce Piping
Lesson 2: Intro Cupcake Wars
Lesson 3: Worktime Cupcake Wars
Lesson 4: Cupcake Wars Judging
Lesson 5: Food Lab Skills
Unit 7 Utilizing Ingredients (3 days), End of the year prep (1 day), FINAL
(Week 9 May 18-22)
Lesson 1: CHOPPED
Lesson 2: CHOPPED
Lesson 3: CHOPPED
Lesson 4: Deep Clean
Lesson 5: FINAL