Culinary Arts
Instructional Activities:
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Myculinarylab Assignments: See below
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Read Chapter 3---Menu's and Recipes
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Complete all assignments issued on my culinary lab, Dynamic Study Module, Learning Modules, and Quiz
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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.
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All Students will complete the worksheet on Menu's and Recipes in class.
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Students will complete the assignment on inspections and have a class discussion on the findings for credit.
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Unit Information:
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PA Task 200 DEMONSTRATE SANITATION PROCEDURES
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PA Task 205 Demonstrate precautions to follow when handling blood borne pathogens (ECP).
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PA Task 207 Describe cross-contamination and acceptable procedures to follow when preparing and storing for temperature control safety (TCS) of foods.
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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.
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PA Task 209 Describe laws and rules of the regulatory agencies governing sanitation and safety in food service operations.
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PA Task 1200 PREPARE VEGETABLES
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PA Task 1201 Identify market forms of vegetables.
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PA Task 1300 Prepare pasta and rice
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PA Task 1800 Identify prepare Pork and Poultry
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PA Task 1400 PREPARE CHEESE
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PA Task 1401 Identify and categorize, based on texture, various classes of cheese.
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PA Task 1404 Identify and prepare foods using cheese as main ingredient such as dressings, platters, spreads, and fillings.
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PA Task 1405 Slice, grate, and cube cheese.
Goals & Objectives:​
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Students will learn and must follow all Safety Procedures in the Culinary Arts class and Lab area.
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All Culinary Procedures of Culinary Arts Level 2-3 will be reviewed and must be followed for safety reasons.
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Students will wear Proper Dress Attire that is established in Culinary Level 2-3, see syllabus for more information.
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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
