Class Syllabus and Topics:  

Safety & Sanitation; Foodborne Illness, sanitation, kitchen safety  

Essential Question: What foods are most susceptible to foodborne illnesses and how can we protect ourselves?

Objective: Identify why red meat can be consumed rare but chicken must be consumed well done

Recipe Reading; Students will use a variety of recipe layouts to prepare food.

Essential Question: What are the key parts in a recipe and how do we use them to cook?

Objective: Identify the key components in a recipe and following different styles to prepare a variety of foods 

Cooking Terms; Students will prepare a variety of food using cooking terms to determine equipment and cooking methods.   

Essential Question: What do cooking terms tell us and how do we use that information to cook?

Objective: Tools and Equipment; Measuring Utensils and cooking equipment

Tools and Equipment: Students will use a variety of measuring tools and kitchen equipment to prepare foods. 

Essential Question: Why is it important to use the appropriate equipment when mixing ingredients for baking?

Objective: Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving