Pennsauken High School



PHS - CTECulinary Arts 2Course Description:Intro to Culinary Arts 2Culinary Arts II is an intermediate class exploring topics in safety, and sanitation. Students will practice intermediate cooking methods, develop baking techniques, as well as study the culture of and behind food. Students will explore and execute restaurant and catering pricing and planning. Teacher Contact Information:Ms. Belinda Baker Chef Stuart Davis bbaker@stuart.davis@Tel. 856-662- 8500 ext.5401800 Hylton Road Pennsauken, NJ 08110Course Resources:Textbook: ??Culinary Essentials (McGraw Hill) , Food and Nutrition For You (Westover, 2010) Servsafe Manager 6th Edition (National Restaurant Association Educational Foundation, 2014)Materials: Textbook, Culinary Equipment, Video Clips, Magazines2018-2019 Academic School YearSemester 1 : Marking periods 1&2 Semester 2 : Marking periods 3 & 4Marking Period 1Unit 1 Review and Safety Essential Questions and/or Enduring Understandings:? How is food affected by our dress and grooming habits? ? Why is proper hand washing so important?? List examples that cause food borne illness i.e. Salmonella, E. Coli, botulism? List examples of foods that can be affected by food borne pathogensUnit 2 General Safety, School and Shop Safety/ Work HabitsEssential Questions and/or Enduring Understandings:List examples that cause food borne illness (i.e. Salmonella, e coli, botulism etc.) List examples of foods that can be affected by food borne pathogens.List potential hazardous foods that are adversely affected by exposure in the danger zone.Unit 3 Dry Heat MethodsEssential Questions and /or Enduring Understandings:What is the difference between caramelizing and the Maillard Reaction? Name as many dry heat cooking methods as you can?What ingredients are standard in seasoned flour? What ingredients are standard in breading? Why do Chef’s allow food to rest after it is cooked? Unit 4 Moist Heat MethodsEssential Questions and /or Enduring Understandings:What is the difference between dry heat and moist heat? What are two combination methods? What are the two ways heat can be transferred to foods? What is poaching? Simmering? Rolling boil? Braising? Steaming?Unit 5 Eggs and DairyEssential Questions and /or Enduring Understandings:What are some different ways to cook eggs? What are some breakfast items that are served using eggs?What are the parts of an egg? Why do whites cook before the yolks?Unit 6 Breakfast foods and DrinksEssential Questions and /or Enduring Understandings:What are your favorite breakfast items?What do you think is the cheapest breakfast item to make and why?What items are served at a continental breakfast?Marking Period 2Unit 7 Breakfast Foods and DrinksEssential Questions and/or Enduring Understandings:? How can a solid understanding of cooking methods help you to prepare different types of food? ? How can cooking methods determine flavor, aroma, texture and nutritive value of the item you are preparing? ? What are moist methods of cooking?? What are dry methods of cooking? Unit 8 Dressings and DipsEssential Questions and/or Enduring Understandings:What does a garde manger do?What is the difference between a dressing and a dip?Unit 9 SaladsEssential Questions and/or Enduring Understandings:What sanitary considerations must be considered when working with salads?What are some plating techniques for salads?Marking Period 3Unit 10 CheeseEssential Questions and/or Enduring Understandings:? What are some types of cheeses that you are familiar with – describe them (smell, taste, look)?Explain the various market forms of cheese?Discuss cheese culture? Students will research origin of the dish –Italian vs. French.Unit 11 Cold Food PresentationEssential Questions and/or Enduring Understandings:What are some items you would find on a cold food presentation?What are the purposes of garnishes?What are some common garnishes used?Unit 12 SandwichesEssential Questions and/or Enduring Understandings:What are the basic ingredients used in the preparation of sandwiches?How can a sandwich be prepared more healthfully? What are the 5 types of sandwiches? How can organization and practice help you prepare sandwiches in mass quantity? Unit 13 Appetizers and Hors D’oeuvresEssential Questions and/or Enduring Understandings:Compare and Contrast hot and cold appetizers and serving sizes.Explain the 3 components of a canapé. Unit 14 FruitsEssential Questions and/or Enduring Understandings:What fruits are best used in the Spring, Summer, Fall and Winter? Unit 15 VegetablesEssential Questions and/or Enduring Understandings:What is the proper serving size for a vegetable?What vegetables do you get your money’s worth serving? Essential Questions and/or Enduring Understandings:List the five leading sauces?What are the types of stockUnit 13 FruitsEssential Questions and/or Enduring Understandings:What are some precautions that should be taken when working with seafood? What types of seafood do you see at restaurants?What is the cheapest seafood to put on the menu?Unit 14 VegetablesMarking Period 4Unit 15 Rice and Farinaceous ProductionEssential Questions and/or Enduring Understandings:Name the ways rice can be used on a menu?What type of rice is traditionally used in Paella?Why is rice for sushi washed before cooking? Name 5 well known international rice dishes? How do you store pasta? Unit 16 Beans and other LegumesEssential Questions and/or Enduring Understandings:How should legumes be stored?What are some common types of beans/ legumes? Unit 17 : PastaEssential Questions and/or Enduring Understandings:Why is pasta a cost efficient meal? How much pasta should be served on a plate? Alone? As a side? What are the different shapes of pasta?Which sauce should be used to dress pasta?Do people really eat with their eyes? Grading Policy:Benchmarks/ Tests / Quizzes40%Other Assessments 10%Projects / Labs 20%Homework15%Classwork / Participation 15%Academic Dishonesty:This includes both written and oral presentations. ?Examples of academic dishonesty include but are not limited to:Submitting another person’s work as your own including:Copying and pasting information from the InternetCopying another student's workNot properly documenting and citing sourcesGiving or receiving information during tests/quizzes or class assignmentsUsing unauthorized materials during a test/quiz*All instances of cheating and plagiarism will receive a failing grade and referral to grade level administrator. ................
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