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Essential Question: How can we design a menu that highlights aquaponic produce while balancing flavor, nutrition, and environmental responsibility?
Essential Question: How can we design a menu that highlights aquaponic produce while balancing flavor, nutrition, and environmental responsibility?
Final Project:
Final Project:
Develop a menu that showcases aquaponic produce while striking a balance between flavor, nutrition, and environmental responsibility.
Prepare food for ALBA's Promotional Celebration
Package food for guests to pick up and eat after the celebration
Requirements:
1) Students must obtain a San Diego Food Handler's permit to be allowed in the kitchen.
2) Students must pass units 1 - 5 before entering the kitchen.
3) Sign the Cooking Class Expectations form.
Behavior:
1) No Horse Play
2) Participation is expected
3) Follow the Classroom Norms
4) Embrace the 3Rs (Respect, Responsibility, Resilience)
Cuilinary Units of Study
Cuilinary Units of Study
Test out of the unit with a pretest
Unit 1
A Brief History of the Culinary Arts
Unit 2 Kitchen Safety
Unit 3
Food Safety
Unit 4 Kitchen Equipment
Unit 5
Nutrition
Unit 6 Mise en Place and Cooking Methods
Unit 7
Kitchen Measurements
Unit 8
Reading a Recipe
Unit 9: Introduction to Baking
Unit 10: Elements of a Meal
Unit 11: Breakfast
Unit 12: Lunch
Unit 13: Dinner
Unit 14: Mexican Food
Unit 15: Italian Food
Unit 16: Dumplings of the World
Seasonal
Unit 17: Principles of Great Service
Unit 18: Intro to Food Management
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