This course is designed to focus on food safety and sanitation, kitchen management, basic cooking skills including reading recipes, measurement techniques, breakfast cookery and salads and sandwiches.
Essential Learning Goals
Application of Knowledge: Students will apply and demonstrate their learning of culinary principles and procedures to real world experiences and new situations.
Critical Thinking: Students will demonstrate the ability to develop, examine, question and explore safety and sanitation practices, recipe procedures and modifications, measurement conversions, meal planning and nutrition.
Creativity: Students will produce solutions that are fresh, unique, original and well-developed for the setting, construct authentic and valuable ideas, and apply prior knowledge to connect complex ideas.
Collaboration: Students will engage in problem solving as a part of group processes, reflect on interactive experiences in order to improve, empathize to understand different perspectives and be responsive to changing needs of the group.
Major Assessments and Success Criteria
This class is performance based, using hands-on ways for students to demonstrate their mastery and ability to apply key skills and concepts. Transfer of skills learned in each unit will be important. Students will continually build on the knowledge and skills learned in previous units.
Both teacher and students feedback will be used to provide a framework for upgrading assessments and pushing students to do their best work. Performance assessment directions, requirements and success criteria will be provided to the student.
Key Course Learning Experiences
Safe Recipe Guide: students will incorporate kitchen and food safety guidelines in a recipe.
Recipe Creation and Demonstration: students will create a recipe of their choice and demonstrate making it using the correct procedures learned in the unit.
Kitchen Equipment Trade Show: students will host an equipment trade show demonstrating the use of kitchen tools and small equipment.
Breakfast Menu: students will design a healthy breakfast menu using nutrition guidelines they learned in class
Grilled Cheese Wars: students will compete in grilled cheese wars.