Prerequisite: earn a passing grade in Foods 1 and Foods 2.
This advanced course will begin with a review of previously learned material in Foods 1 and 2. It will then focus on seasonings and flavorings, United States regional cuisine, poultry, meat & seafood cookery, global cuisine and agriculture.
Essential Learning Goals
Application of Knowledge: Students will apply and demonstrate their learning of culinary principles and procedures to real world experiences and 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.
Global Competence: Students will demonstrate an understanding of unique and overlapping dimensions of cultures, demonstrate understanding of connectivity and uniqueness among cultures, and demonstrate awareness, understanding, and skills necessary to live and work in a diverse world.
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
World Spice and Herb Expo: Students will have a choice of ways to present their country’s spices and how to use them.
Regional Fusion Menu: Students will create a menu fusing two US region’s local food.
Global Agriculture: Students will create a farm in a specified country. They will research what crops would grow in that country and then create a farm to table cafe menu.