Prerequisite: earn a passing grade in Foods 1.
This course will add on to Foods 1 knowledge to include kitchen safety and sanitation, knife skills, cooking methods, stocks and sauces, and soups and appetizers. The course will culminate with an Iron Chef competition.
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 master 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
Kitchen Inspection: students will complete a kitchen inspection- identifying areas in need of safety and sanitation improvement.
Knife Skills: students will demonstrate their knife skills through a cooking lab.
Exploring the Differences in Cooking Methods: students will practice different cooking methods and reflect on their experience.
Sauce Cooking Show: students will make a demonstration video of a sauce.
Party Planner: students will plan a party determining how many appetizers they need, creating a menu, and making a sample of an appetizer or soup to share with the class.