Week 1 -- Welcome Back (This was a short week.)
Week 2 -- Beginning Basics (Includes hand and dish washing, recycling and composting, introduction to nutrition labels, and lab management.) Week 3 -- Dairy Products (Includes milk, cream, yogurt, cheese, butter, and an introduction to fats and oils.) Week 4 -- Carbohydrates (Includes cereals, grains, pastas, sugars, and sweetners.) Week 5 -- Proteins (Includes eggs, meats, fish, tofu, beans, and other sources.) Week 6 -- Fruits & Vegetables -- (Includes sources and characteristics of fresh, frozen and canned products as well as exploration of various cooking methods.) Week 7 -- Herbs & Spices -- (Includes origins, uses, and flavors of fresh and dried products.) Week 8 -- Essential Dining Room Skills (Includes meal and menu planning, table design, and steps of service.) Week 9 -- Home Basics (Includes sewing & laundry skills.) Weeky Labs -- Students will explore nutritional features, food safety & sanitation concerns, terminology, and preparation methods associated with each food category. In addition, ongoing areas of learning will include the following:
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Please remember to return your Safety Commitment Forms. (It's the salmon colored paper)
Please bring a pen or pencil, paper, and your Chromebooks to class this week. We will be making, tasting, and comparing ice cream on Friday. |