Content Area Skills
Students will be able to demonstrate competencies in areas that may lead to entry-level employment.
Orientation and Introduction
• Understanding class expectations
• Know, understand and follow (WR,NV,LHS) and Culinary Arts policies
• Understand kitchen facility / classroom procedures
• Understand grading criteria
Safety and Sanitation
• Pass safety and sanitation quiz with a grade of 75 or higher
• Value and demonstrate good sanitation habits
• Demonstrate proper safety methods used for all kitchen equipment
• Demonstrate how to correctly wash dishes/ run maintain dishwashers
• Demonstrate how to correctly wash, dry and put away laundry
Use and care of Hand Tools, Utensils and Measurements
• Identify and properly use all the above
• Use and memorize measurements
• Demonstrate care with and maintenance of knives
• Demonstrate various knife cuts: large, medium and small dice, bruniose, chiffonade, battonet and julienne
• Knife sharpening
Use and Care of Equipment
• Understand and operate all kitchen equipment safely
• Understand the need for and method of properly cleaning and maintaining all kitchen equipment
• Demonstrate an ability to use all power equipment safely
Standard Recipe Use
• Convert weights and measurements
• Reduce a recipe
• Increase a recipe
Food Quality
• Understand and Identify the different food groups
• Demonstrate an understanding of basic nutritional values of foods
• Food Pyramid: USDA and your own
Fruits and Vegetables
• Identify fruits and vegetables and their source
• Know the handling and storing of fruits and vegetables
• Know the preparation techniques of fruits and vegetable
Pasta and Rice
• Identify varieties of pasta and rice
• Understand and demonstrate the methods for cooking rice
• Understand and demonstrate the methods for cooking pasta
Soups
• Name the different classifications of soups
• Prepare and evaluate various cream soups
• Prepare and evaluate different stocks
• Prepare and evaluate clear coups
• Prepare and evaluate chowders
Quick Breads
• Study and Identify the common types of quick breads
• Prepare and evaluate breads, rolls, muffins and scones
Yeast Breads
• Study the chemical actions of yeast
• Identify the common types of yeast bread
• Prepare and evaluate French bread, breadsticks, white bread and rustic loaves
Desserts
• Study and identify types of cakes, cookies and pies
• Prepare and evaluate type of cakes
• Know and demonstrate the common types of icings and frostings
• Know the common types of cookies
• Prepare and evaluate cookies
• Prepare and evaluate pie crust and various fillings
Breakfast Cookery
• Define the features unique to the breakfast meal
• Know and demonstrate the various methods for cooking eggs
• Prepare and evaluate; crepes, pancakes, potato dishes
Lunch Preparation
• What we eat for lunch; home, school, restaurant and fast food
• Examination of lunches available at WHS, nutritionally and aesthetically
• Fast Food and its’ impact on our bodies
• Demonstrate an understanding of a healthy lunch
• Prepare and evaluate various “healthy lunch menus”
Food Demonstration
• Demonstrate the ability to practice mise en place
• Create a dish for the class
• Present a demonstration of this dish
• Write a reflection paper on the experience
Professionalism Skills
• Demonstrate effective communication and interpersonal skills
• Recognize and use resources
• Demonstrate the ability to work as a team member, build consensus, and produce quality work
• Logically and effectively solve personal and professional problems
• Demonstrate ability to work towards goals with a set time.
• Identify and value quality work
The Custodial Arts
• Demonstrate an ability to properly clean and sanitize all parts of the kitchen and classroom
• Demonstrate an ability to work as a team in cleaning the kitchen
• Understand the proper cleaning supplies for every part of the kitchen and classroom
• Understanding class expectations
• Know, understand and follow (WR,NV,LHS) and Culinary Arts policies
• Understand kitchen facility / classroom procedures
• Understand grading criteria
Safety and Sanitation
• Pass safety and sanitation quiz with a grade of 75 or higher
• Value and demonstrate good sanitation habits
• Demonstrate proper safety methods used for all kitchen equipment
• Demonstrate how to correctly wash dishes/ run maintain dishwashers
• Demonstrate how to correctly wash, dry and put away laundry
Use and care of Hand Tools, Utensils and Measurements
• Identify and properly use all the above
• Use and memorize measurements
• Demonstrate care with and maintenance of knives
• Demonstrate various knife cuts: large, medium and small dice, bruniose, chiffonade, battonet and julienne
• Knife sharpening
Use and Care of Equipment
• Understand and operate all kitchen equipment safely
• Understand the need for and method of properly cleaning and maintaining all kitchen equipment
• Demonstrate an ability to use all power equipment safely
Standard Recipe Use
• Convert weights and measurements
• Reduce a recipe
• Increase a recipe
Food Quality
• Understand and Identify the different food groups
• Demonstrate an understanding of basic nutritional values of foods
• Food Pyramid: USDA and your own
Fruits and Vegetables
• Identify fruits and vegetables and their source
• Know the handling and storing of fruits and vegetables
• Know the preparation techniques of fruits and vegetable
Pasta and Rice
• Identify varieties of pasta and rice
• Understand and demonstrate the methods for cooking rice
• Understand and demonstrate the methods for cooking pasta
Soups
• Name the different classifications of soups
• Prepare and evaluate various cream soups
• Prepare and evaluate different stocks
• Prepare and evaluate clear coups
• Prepare and evaluate chowders
Quick Breads
• Study and Identify the common types of quick breads
• Prepare and evaluate breads, rolls, muffins and scones
Yeast Breads
• Study the chemical actions of yeast
• Identify the common types of yeast bread
• Prepare and evaluate French bread, breadsticks, white bread and rustic loaves
Desserts
• Study and identify types of cakes, cookies and pies
• Prepare and evaluate type of cakes
• Know and demonstrate the common types of icings and frostings
• Know the common types of cookies
• Prepare and evaluate cookies
• Prepare and evaluate pie crust and various fillings
Breakfast Cookery
• Define the features unique to the breakfast meal
• Know and demonstrate the various methods for cooking eggs
• Prepare and evaluate; crepes, pancakes, potato dishes
Lunch Preparation
• What we eat for lunch; home, school, restaurant and fast food
• Examination of lunches available at WHS, nutritionally and aesthetically
• Fast Food and its’ impact on our bodies
• Demonstrate an understanding of a healthy lunch
• Prepare and evaluate various “healthy lunch menus”
Food Demonstration
• Demonstrate the ability to practice mise en place
• Create a dish for the class
• Present a demonstration of this dish
• Write a reflection paper on the experience
Professionalism Skills
• Demonstrate effective communication and interpersonal skills
• Recognize and use resources
• Demonstrate the ability to work as a team member, build consensus, and produce quality work
• Logically and effectively solve personal and professional problems
• Demonstrate ability to work towards goals with a set time.
• Identify and value quality work
The Custodial Arts
• Demonstrate an ability to properly clean and sanitize all parts of the kitchen and classroom
• Demonstrate an ability to work as a team in cleaning the kitchen
• Understand the proper cleaning supplies for every part of the kitchen and classroom