Food Services Occupations I provides students with technical skills in the culinary arts through classroom instruction and commercial kitchen experiences. Food service skills and competencies will be developed throughout the course with the use of food service terminology, culinary math, and daily food preparation. Students will practice proper safety and sanitation techniques, as well as train on the operation of all food service commercial equipment and tools. Students will also participate in recipe development for the cafeteria menu. Food preparation and cooking methods will focus on breakfast, sauces and gravies, quick breads, cookies, pie dough and fillings, cakes and icings, and specialty desserts. Course requirements will include student participation in school related culinary events to help develop technical skills and gain hand-on experience.
Absent: Make up work
make_up_production_points_article_review.docx | |
File Size: | 17 kb |
File Type: | docx |
Unit 1: sanitation
sanitation_pp_notes.pptx | |
File Size: | 715 kb |
File Type: | pptx |
sanitation_review.docx | |
File Size: | 26 kb |
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temperature_safety_review_wksht.docx | |
File Size: | 17 kb |
File Type: | docx |
Unit 2: Safety
safety_pp_notes.pptx | |
File Size: | 420 kb |
File Type: | pptx |
safety_review.docx | |
File Size: | 20 kb |
File Type: | docx |
parts_of_a_chefs_knife.docx | |
File Size: | 112 kb |
File Type: | docx |
Unit 3: Equipment and Tools
tools___equipment_pp_notes.pptx | |
File Size: | 510 kb |
File Type: | pptx |
tools___equipment_review.docx | |
File Size: | 254 kb |
File Type: | docx |
Term 1 Assessment
term_1_assessment_review.docx | |
File Size: | 18 kb |
File Type: | docx |
Unit 4: Cooking methods and Techniques
cooking_methods___techniques_pp_notes.pptx | |
File Size: | 1204 kb |
File Type: | pptx |
cooking_methods___techniques_review.docx | |
File Size: | 25 kb |
File Type: | docx |
Unit 5: Breakfast Foods
breakfast_preparation_powerpoint.pptx | |
File Size: | 562 kb |
File Type: | pptx |
breakfast_preparation_review.docx | |
File Size: | 25 kb |
File Type: | docx |
Term 2 academic assessment
term_assessment_2_review.docx | |
File Size: | 16 kb |
File Type: | docx |
Unit 6: Sauces and Gravies
sauces_and_gravies_powerpoint.pptx | |
File Size: | 469 kb |
File Type: | pptx |
sauces___gravies_review.docx | |
File Size: | 25 kb |
File Type: | docx |
*Unit 7: Quickbreads
quickbread_preparation_powerpoint.pptx | |
File Size: | 170 kb |
File Type: | pptx |
quickbread_preparation_review.docx | |
File Size: | 22 kb |
File Type: | docx |
Unit 8: cookies
cookies_ppt.pptx | |
File Size: | 148 kb |
File Type: | pptx |
cookie_recipe_assignment.docx | |
File Size: | 16 kb |
File Type: | docx |
cookie_test.docx | |
File Size: | 16 kb |
File Type: | docx |
unit 9: Pie dough and pie filling
This unit was copied from the textbook, so there is no digital copy. Please see Mrs. Webster for extra copies.
Unit 10: Cake and Icing
cake_quiz.docx | |
File Size: | 19 kb |
File Type: | docx |
cakes_powerpoint.pptx | |
File Size: | 215 kb |
File Type: | pptx |
Unit 11: SPecialty desserts
specialty_desserts.pptx | |
File Size: | 1620 kb |
File Type: | pptx |
speciality_desserts_quiz.docx | |
File Size: | 19 kb |
File Type: | docx |
unit 12: food service careers
food_service_careers_job_titles.docx | |
File Size: | 33 kb |
File Type: | docx |