Course Description:
Welcome to Foods! This is an introductory culinary course. In this class you will learn how to prepare food in a professional learning environment that is much like a cooking school. The course will include classroom instruction, practical lab work, and projects that involve fund raising for our culinary program. The skills you acquire in this course will prepare you for “real world” experiences in the culinary industry as well as qualify you for the Culinary Arts course at Sonoma Valley High if you choose to continue. Even if you don’t plan on a career in the Culinary world this course will give you a great foundation in cooking. We will work hard and have fun.
In signing up for this class you agree to follow kitchen safety rules, complete all clean up before leaving your kitchen, act in a mature and responsible fashion, and to leave your cell phone in the designated storage area.
Assignments, information, and photos will be posted at: http://svhsculinary.com
Outcomes and Objectives:
Grades:
Your grades will be calculated in the following weighted categories:
· Class-work, clean-up of the kitchen, and attendance: 75%
· Homework: 15%
· Quizzes/Exams: 10%
Course Outline:
We will cover the following units of study throughout the semester:
Welcome to Foods! This is an introductory culinary course. In this class you will learn how to prepare food in a professional learning environment that is much like a cooking school. The course will include classroom instruction, practical lab work, and projects that involve fund raising for our culinary program. The skills you acquire in this course will prepare you for “real world” experiences in the culinary industry as well as qualify you for the Culinary Arts course at Sonoma Valley High if you choose to continue. Even if you don’t plan on a career in the Culinary world this course will give you a great foundation in cooking. We will work hard and have fun.
In signing up for this class you agree to follow kitchen safety rules, complete all clean up before leaving your kitchen, act in a mature and responsible fashion, and to leave your cell phone in the designated storage area.
Assignments, information, and photos will be posted at: http://svhsculinary.com
Outcomes and Objectives:
- Demonstrate basic knife skills as used in the professional kitchen.
- Be introduced to the ServSafe® system of food safety and sanitation.
- Be introduced to the preparation of breakfast, lunch and dinner items.
- Be introduced to food preservation techniques such as canning, dehydrating, freezing, pickling, jams and preserves.
- Be introduced to baking and pastry making.
- Demonstrate proficiency in planning and preparing a meal.
- Study and prepare dishes from various ethnic cuisines of the world, such as France, Italy, China, Thailand, Mexico and various other cuisines as dictated by student interest.
- Be introduced to careers in the Culinary and Hospitality fields.
- Compile a web based portfolio that includes pictures of your work and written comments.
Grades:
Your grades will be calculated in the following weighted categories:
· Class-work, clean-up of the kitchen, and attendance: 75%
· Homework: 15%
· Quizzes/Exams: 10%
Course Outline:
We will cover the following units of study throughout the semester:
- Food Safety and Sanitation Skills
- Meal Preparation Techniques
- Grill
- Sauté
- Poaching
- Searing
- Blanching
- Grains
- Fruits/Vegetables
- Dairy
- Meat/Fish/Poultry
- Vegetarian
- Foreign Foods
- Nutrition
- Consumer Issues
- Careers