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Instructional Activities:
  • Myculinarylab Assignments:  See below
  • Read Chapter 3---Menu's and Recipes 
  • Complete all assignments issued on my culinary lab, Dynamic Study Module, Learning Modules, and Quiz 
  • Seniors need to take the quiz and test and score at least 80% or you will need to complete all the modules and activities assignments. 
  • All Students will complete the worksheet on Menu's and Recipes in class. 

  • Students will complete the assignment on inspections and have a class discussion on the findings for credit.

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Unit Information:
  • PA Task 200 DEMONSTRATE SANITATION PROCEDURES

  • PA Task 205 Demonstrate precautions to follow when handling blood borne pathogens (ECP).

  • PA Task 207 Describe cross-contamination and acceptable procedures to follow when preparing and storing for temperature control safety (TCS) of foods.

  • PA Task 208 Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.

  • PA Task 209 Describe laws and rules of the regulatory agencies governing sanitation and safety in food service operations.

  • PA Task 1200 PREPARE VEGETABLES

  • PA Task 1201 Identify market forms of vegetables.

  • PA Task 1300 Prepare pasta and rice
  • PA Task 1800 Identify prepare Pork and Poultry

  • PA Task 1400 PREPARE CHEESE

  • PA Task 1401 Identify and categorize, based on texture, various classes of cheese.

  • PA Task 1404 Identify and prepare foods using cheese as main ingredient such as dressings, platters, spreads, and fillings.

  • PA Task 1405 Slice, grate, and cube cheese. 

Goals & Objectives:​
  • Students will learn and must follow all Safety Procedures in the Culinary Arts class and Lab area.
  • All Culinary Procedures of Culinary Arts Level 2-3 will be reviewed and must be followed for safety reasons.
  • Students will wear Proper Dress Attire that is established in Culinary Level 2-3, see syllabus for more information.  
  • All students will learn and comprehend rubrics and how they are graded through Skill grades, Knowledge Grades and Work Ethic Grades.
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Assessment:

Students will be assessed on a daily basis in three ways; Knowledge grade (30%), Skill grade (40%) and Work Ethic grade (30%).  

Copies of assessments will be reviewed with all students and explained fully.

Hard copies will be given to keep in your culinary binders.

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Week Five  (Marking Period-1)

Menu's and Recipes

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