• 2020-2021 Culinary 1 and 2 Pacing Guide

    ****Schedule subject to change…because the world is a wild, beautiful, and uncertain place.****

    But still, we cook.

    Culinary Arts I               2020-2021

    Culinary Arts 2               2020-2021

    Week: (1st Semester)

    1.  Introduction: Class Procedures, Expectations, Goal Setting, Uniform Ordering, Forms, Syllabus

    2.      Industry Overview: Commercial Vs. Personal Food, Current Events, Introduce ServSafe Food Handlers, Ordering/Receiving/Storage/Labeling

    3.      ServSafe Food Handlers Certification

    4.      ServSafe Food Handlers Certification

    5.      Kitchen Safety, Equipment ID

    6.      Kitchen Basics, Math, Scaling, Baking terms, Standardized Recipes

    7.      3 Baking Methods, Baking Ingredient ID

    8.      3 Baking Methods, Baking Ingredient ID

    9.      3 Baking Methods, Baking Ingredient ID

    10.   Knife Skills: Potato ID, Grains ID, Herb ID

    11.   Knife Skills: Potato ID, Grains ID, Herb ID

    12.   Cooking Methods: Egg Cookery

    13.   Cooking Methods: Egg Cookery

    14.   Cooking Methods: Egg Cookery

    15.   Chicken Butchery, Vegetable ID, Food System

    16.   Chicken Butchery, Vegetable ID, Food System

    17.   Prep for midterm, Plating and Presentation

    18.   Midterm

    Week: (1st Semester)

    1.      Introduction: Class Procedures, Expectations, Goal Setting, Forms, Syllabus

    2.      Finish/Review Culinary I (because of COVID): Salad, Nutrition, Sandwiches

    3.      Finish/Review Culinary I (because of COVID): Salad, Nutrition, Sandwiches

    4.      Finish/Review Culinary I (because of COVID): Salad, Nutrition, Sandwiches

    5.      Meat ID

    6.      Meat ID

    7.      Fish and Seafood ID

    8.      Fish and Seafood ID

    9.      Management and Menu Writing, Catering

    10.   Management and Menu Writing, Catering

    11.   Marketing for Food Businesses

    12.   Marketing for Food Businesses

    13.   Costing

    14.   Costing

    15.   Advanced Pastry, Plated desserts

    16.   Advanced Pastry, Plated desserts

    17.   Advanced Pastry, Plated desserts

    18.   Prep for midterm, Midterm

    Week: (2nd Semester)

    19.   Stock, Sauces, Soups

    20.   Stock, Sauces, Soups

    21.   Stock, Sauces, Soups

    22.   Stock, Sauces, Soups

    23.   Stock, Sauces, Soups

    24.   Salad (bound, composed, plated, fruit), Greens ID, Fruit ID

    25.   Salad (bound, composed, plated, fruit), Greens ID, Fruit ID

    26.   Salad (bound, composed, plated, fruit), Greens ID, Fruit ID

    27.   Sandwiches (hot, cold, pizza, flatbreads)

    28.   Sandwiches (hot, cold, pizza, flatbreads)

    29.   Sandwiches (hot, cold, pizza, flatbreads)

    30.   Dining Room Operations (FOH duties)

    31.   Dining Room Operations (FOH duties)

    32.   Final Exam Review/Prep Exam

    33.   Deep Clean/Shut Down

    34.   Deep Clean/Shut Down

    *Two Week Flexibility*

    Week (2nd Semester)

    19.   Restaurant Operations (ServSafe Manager’s Certification) and Work Based Learning, Student Created Businesses

    20.   Restaurant Operations (ServSafe Manager’s Certification) and Work Based Learning, Student Created Businesses

    21.   Restaurant Operations (ServSafe Manager’s Certification) and Work Based Learning, Student Created Businesses

    22.   Cuisines of the World

    23.   Cuisines of the World

    24.   Cuisines of the World

    25.   Cuisines of the World

    26.   Yeast Bread

    27.   Yeast Bread

    28.   Career Planning

    29.   Career Planning

    30.   Capstone Project

    31.   Capstone Project

    32.   Final Exam Review/Prep Exam

    33.   Deep Clean/Shut Down

    34.   Deep Clean/Shut Down

    *Two Week Flexibility*