A brief overview…

Foods 2 Semester 1

Nutrition

Foodservice (Trends, Education, Training Entrepreneurship)

Employment

Service (Customers, Basics, Beverages)

Safety Sanitation

Recipes Measurements

Knife skills (knifes smallwares)

Calculating Food Costs

Sandwiches

Baking (Quick Breads, Yeast Breads, Rolls

Cupcakes Cakes)

Breakfast

Hot Appetizers

Soups

Ice Cream

Lab Days:

9/11: Strawberry Sorbet Vanilla Ice Cream

9/18: Panini’s

10/2: German Food

10/6: Biscuits

10/23: Cupcakes

10/27 10/30: Ace of Cakes contest

11/6: Italian Food

11/13: Omelet Bar

11/20: Cheese Tasting

12/4: Soup

12/11 Cajun/Creole Food

12/18, 1/5, 1/8, 1/12 1/15: Student Cooking Days

Country study:

9/29 10/2: Germany (Spaetzle Weiner Schnitzel)

11/3 11/6:  Italy (Caprese Salad, Pasta Sauce)

12/8 12/11:  Cajun/Creole (hard boiled eggs w/ Remoulade Sauce

Chicken Sausage Jambalaya)