Food Services Occupations II provides students with leadership opportunities and responsibility for food service management and catering. Students will utilize their culinary technical skills by planning menus, developing pricing strategies, ordering food, and supervising the overall food production. Students will practice proper safety and sanitation techniques, as well as master the operation of all food service commercial equipment and tools. Food preparation and cooking methods will focus on meat, fish, poultry, soups, stocks, pasta, potatoes, fruits, vegetables, rolls, breads, sweet doughs, salads, salad dressings, herbs, spices, and seasonings. Course requirements will include student participation in school related culinary events to help develop technical skills and gain hand-on experience. A student based culinary portfolio will also be created to showcase talent and skills developed throughout the program.
Absent: Make up work
make_up_production_points_article_review.docx | |
File Size: | 17 kb |
File Type: | docx |
Unit 1: Sanitation
sanitation_review.docx | |
File Size: | 26 kb |
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sanitation_review.docx | |
File Size: | 27 kb |
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temperature_safety_review_wksht.docx | |
File Size: | 17 kb |
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Unit 2: Safety
safety_pp_notes.pptx | |
File Size: | 420 kb |
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safety_review.docx | |
File Size: | 20 kb |
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parts_of_a_chefs_knife.docx | |
File Size: | 112 kb |
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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.docx | |
File Size: | 31 kb |
File Type: | docx |
Unit 4: Herbs, spices and seasonings
herbs_spices_and_seasonings.pptx | |
File Size: | 1608 kb |
File Type: | pptx |
herbs_spices_and_seasonings_review.docx | |
File Size: | 17 kb |
File Type: | docx |
Unit 5: Salad and salad dressings
salads_and_salad_dressing_ppt_final.pptx | |
File Size: | 857 kb |
File Type: | pptx |
salad_and_salad_dressing_review.docx | |
File Size: | 19 kb |
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salad_and_salad_dressing_assignment.docx | |
File Size: | 16 kb |
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Term 2 Assessment
fso2_term_2_review.docx | |
File Size: | 20 kb |
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unit 6: Fruit and Vegetable Prep
fruit_and_vegetable_prep.pptx | |
File Size: | 1139 kb |
File Type: | pptx |
fruit_and_vegetable_prep_review.docx | |
File Size: | 16 kb |
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*unit 7: Potato Prep
potato_prep.pptx | |
File Size: | 774 kb |
File Type: | pptx |
naio393-potatoes1.pdf | |
File Size: | 63 kb |
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We will only do the True/False page of this PDF packet
unit 8: Pasta Prep
This unit was copied from the textbook, so there is no digital copy. Please see Mrs. Webster for extra copies.
unit 9: Soups and Stocks
This unit was copied from the textbook, so there is no digital copy. Please see Mrs. Webster for extra copies.
unit 10: Meat: Beef, veal, pork and lamb
meat-_beef,_veal,_pork_and_lamb.pptx | |
File Size: | 2316 kb |
File Type: | pptx |
beef,_veal,_pork_and_lamb_review.docx | |
File Size: | 23 kb |
File Type: | docx |
unit 11: Meat: Poultry, fish and SHellfish
poultry,_fish,_and_shellfish_review.docx | |
File Size: | 22 kb |
File Type: | docx |
poultry,_fish,_and_shellfish.pptx | |
File Size: | 962 kb |
File Type: | pptx |
unit 12: Rolls, breads and sweet dough
unit 13: Food Service Career
food_service_careers_job_titles.docx | |
File Size: | 33 kb |
File Type: | docx |