Presentation on theme: "By Valarie Berger and Nichole Sweeney. C ulinary Based Curriculum Indentify your classes Basics Pastry Cuisine Catering Identify your units."— Presentation transcript:
By Valarie Berger and Nichole Sweeney
C ulinary Based Curriculum Indentify your classes Basics Pastry Cuisine Catering Identify your units Sanitation – Illinois Food Code Measuring –Savory vs. Baking Knife skills Chop Slice Dice Brunoise Paysanne Julienne Menus/Recipes – conversions, costing Mise en Place Soups/stocks Canapes/Hors d’oeuvres Quantity food prep/catering Mother sauces Candy Cake Decorating Bakeshop
U nique Make it work for your district and your students Coffee Bar, Box Lunches, Smoothie Bar Cater small events for district Cater huge events for district Teen chef competitions – local colleges and culinary schools….host your own
L iteracy Incorporation of reading, writing, and math into a culinary curriculum Un-Discussion Lab Planning 5-day Vocabulary Literacy-based Testing “Halving” all recipes
I nnovative Think outside the “kitchen” Competitions within the classroom Chili cook off – think outside the bun Hamburger cook off Post pictures of plate presentations Post pictures of winners Safety & Sanitation Summer Camp Provides students with the opportunity to earn Illinois Manager’s Food Handlers License Video Demonstrations DVD demonstrations done prior to the start of the school year Saves the district money Students can see the actual lab from start to finish Instruction is uniform from period to period, year to year, and teacher to teacher
N ew Equipment Industrial Kitchen Equipment Can make food in large quantities NSF Certified Catering Equipment Prepares students for industry Keeps hot food hot & cold food cold—following code Coffee Bar Equipment
A djustments Students now work in pairs VS. six groups Students share equipment Students are held accountable for completion of lab Students receive a more well-rounded hands on experience There is higher individual student accountability in smaller groups.
R esources Center Point Resources Illinois Department of Public Health Cook’s Illustrated Food Network Magazine Rachael Ray Magazine OnCooking & OnBaking Text OnCooking & OnBaking online resources
Y We Do This?? It’s what is BEST for the kids!! Gives students real-world experiences Prepares students to go straight into the field Illinois Food Handling Certification is optional for students upon completion of culinary sequence Teaches students how to handle people in different environments It has provided students a sense of accomplishment, pride, and responsibility.