Culinary Arts I Course Outline

I. Getting ready to cook

Discussion on favorite foods and Goals in Culinary

A. Introduction to the foods lab

  1. Work habits
  2. Kitchen organization
  3. Sanitation and Personal Cleanliness
  4. Kitchen Safety
  1. Appliances, equipment, tools
  2. Demonstrations of equipment
  3. Identification of tools
  4. Recipes as resources
  5. Importance of recipes
  6. Use of measurements
  7. Cooking terms in recipes
  8. Using a time-work plan

II. What to eat?

  1. Salads
  2. Grains
  3. Quick Breads
  4. Soups and Casseroles
  5. Pastry
  6. Cookies
  7. Cakes and Frosting
  8. Meats, Poultry, Fish, Vegetarian Unit
  9. Milk and Cheese
  10. Eggs

III. Let’s make a meal

  1. Table Setting
  2. Meal Service

IV. Nutrition

  1. Daily Food Choices
  2. Snacks and weight control
  3. Computer nutrition

V. Career Opportunities in Foods ServiceMrs. Fritz

  1. Working as a chef2013-2014

B. Jobs in the Fast-food

Resources Used:

The World of Foods

Each student will be required to maintain a folder throughout the year.

All activity handouts and notes should be kept in your folder – a box is provided for storage in class.

A basic test of measurements, terms, and safety and sanitation procedures will be given before foods labs begin.

In interests of economy and not wasting food, each group will prepare ONLY enough for the persons in the group. That may mean cutting the recipe in half!

Only the food that is given to you for a particular recipe is to be used. In other words, you are not permitted to help yourself to food that is purchased for another classes’ use!

(Refer to student’s handbook for the consequences of stealing!)

Lab work is an important part of the grade for this course. If you miss two or more foods labs, you may choose to complete the lab at home and bring in the lab form signed by your parent. You may also choose to do a food report using the Internet in place of the lab.

Kitchen lab groups will rotate jobs. When you are the cook, you will be responsible for filling in, competing, and turning in the lab plan. You will get the grade. Other workers in the kitchen will get participation grades.

**Sanitary rules are especially important:

  1. Wash your hands before any food lab work
  2. Hair should be pulled back!
  3. Use the proper towel.
  4. Dish towels for drying dishes.
  5. Paper towels for drying hands.
  6. Dishcloths for wiping counter and dishes.
  7. Brooms or mops for the floor.

No one in your kitchen group will be excused until the kitchen is clean and in order. Kitchens will be inspected BEFORE students leave.

You have chosen a great class, and we look forward to a great year!

We have read and understand the above information for Culinary I.

Signatures:

Student ______Date ______

Parent/Guardian ______Date ______

Names Printed Clearly:

Student ______Date ______

Parent/Guardian ______Date ______

Contact Information:

Phone numbers to reach parent/guardian: (include the name of which phone lines you list)

______

______

Email: ______

Address: ______

______

(Use an asterisk to a mark the preferred form of contact)

THANK YOU!!

Please return to Mrs. L. Fritz by Friday, September 6th.