Culinary Arts 2

Welcome to Culinary Arts 2!

COURSE DESCRIPTION

In this course, continuing emphasis is placed on the preparation of foods focusing on nutrients. Nutrition and current nutritional issues, as well as cultural influence on food choices will be emphasized. Teamwork and professional relationships with others is also stressed. Responsibility for self is encouraged.

SAFETY IN THE LAB

We will be working in the kitchen labs with appliances and equipment that could be hazardous with incorrect handling. Care and common sense need to be used when working in this environment.

*Should you choose to show lack of good judgment and potentially harm yourself or others, you will not be allowed back into the kitchen labs and will be given writing out to do while the class does their labs. You will have to make up the missed lab/s at home.

Participating in labs is a privilege that can be lost by inappropriate behavior. Attendance in class every day is vital to success! Be aware that excused absences do not guarantee success in a lab class! Lab work is assessed by active participation in lab preparation planning, accurate measuring techniques, application of correct procedures and principles as covered in the classroom and in the text, as well as individual and kitchen group performance.

Make-up labs require the student to bring the required form filled out by the student and the parent, as well as photos documenting their experience. (Refer to the resource page to obtain the make up form)

All my classes are a 1:1 class, meaning each student has a Chromebook assigned to them at the beginning of each semester, which they use to access Google classroom in my class. All notes, videos, PowerPoints, recipes and daily instructions will be posted in the Google classroom daily! ALWAYS refer to Google classroom to access everything we cover in class daily.

I look forward to a great semester! Please contact me with any questions or concerns.

Thank you, Ms. Van der Merwe (Chef V)

This is a second level culinary course where you will learn the following:

  • Revise Sanitation, Food Safety, Measuring and Knife Skills
  • Six Main Nutrients and your Personal Health
  • Vegetarian Lifestyle
  • Tofu and Soy
  • Animal Sources of Protein
  • Marinating and Tenderizing of Meat
  • Fish and Shellfish
  • Cooking with Eggs
  • Dairy
  • Baking
  • Leaveners
  • Leaveners and Gluten