After studying various cuisines from around the world students use technology to create their very own restaurant. Students decide on the type of cuisine they want to serve, the style of restaurant, the location, menu items, menu style & layout, and create a commercial. This is a project based unit incorporating 21st century skills!
Who says pie is only for dessert? Summer is wrapping up and tomatoes are in abundance. This vegetarian recipe is quick and can be completed in a one block class because the ingredients are hot going into the pie reducing the cooking time.
Can I say that sometimes I am fascinated with the breadth of prepared foods available to us today? One that caught my eye was the Jimmy Dean Griddle Sticks. I liked the concept and wanted to make a homemade version. This lesson is not only about making a homemade version but about careers in food engineering and food marketing.
This lesson plan is a great way to have the students connect and relate to one another. Each student will find and bring in a favorite family recipe, or favorite recipe. The students will fill out a worksheet with questions and present them to the class. It incorporates culture, family, history, geography, self-esteem, and food.
It’s important for culinary students to learn how to make foods that cater to certain dietary needs or preferences. There is no doubt that many restaurants now and in the future will be more diet conscious and find it necessary to include menu items for people with food allergies and specialty diets. This is lesson allows students to prepare a delicious southwestern tasting veggie burger that is quick and easy to make.
Most of us have listened to TV while cooking before introducing the future kitchen that talks to you. Learn French and how to cook all at the same time. The concept similar to the Wii’s motion sensor senses what you are doing and walks you through the process of making a dish.
Day 4 of the grains unit is the pasta fundraiser. I chose to do pasta as this unit’s fundraiser because most students have cooked pasta before so they have a foundation to help with the intensity that a fundraiser can bring. Depending on the semester and the student’s abilities I have done several different pasta fundraisers.
Time Frame:1 block Objective Apply food selection and preparation guidelines related to rice. Set Review Questions: What is the ratio of water to rice? What kinds of rice are there? What is the difference between sushi rice and long grain…
This lesson is the second lesson of the grains unit. It is a grains cookery lab where each lab group makes a different grains dish and the class samples and taste tests them all.
Ever seen the television show “Chopped”? My students love to watch it and have been bugging me to let them compete in our class. However, with large classes, short bells, and limited budget, it was proving to be a bit difficult. However, I think I have figured out a good way to go about it. I think it’s a great and of the year project as well, because it helps get rid of extra food in a good way.
