Week of April 15 – Cinnamon rolls with a twist
Week of April 22 – Pretzels
Week of April 29 – Bread
Week of May 6th – Redemption Dish – Students will have the opportunity to re-make a dish they were not successful with during the year.
Students will focus on resumes and building a portfolio in Google Classroom.
Seniors in class will work on their Capstone project.
Students will create their own copycat Crumble cookie in spring flavors and colors.
Thursday and Friday, Students will clean and close the kitchen.
Students will continue to use fabricated (broken down) chicken to create dishes.
1/29/24 – Soups
2/5/24 – Thigh roulades
2/12/24 – Plan for Chicken breast sandwich, lollipop legs, and tenders (either pasta or bound salad). We will also cater cookies and a cake for CIS week on Wednesday.
2/20/24 – Lollipop legs and tenders
2/26/24 – Chicken Sandwich with scratch made bread
Students will learn chicken fabrication (breaking chickens down into parts), how to make stocks from chicken carcass and vegetable scraps, meat cookery with the various chicken cuts, and will practice yeast and quick breads.
Students will create Holiday treats.
11/27-12/4: Students will create roll cakes and holiday cookies
12/5-12/12: Students will create holiday treats for WOHS faculty and staff.
12/13-12/15: Students will close the kitchen and prepare for the extended break.
Juniors and seniors will be taking the ServSafe FoodManager test during the week of November 6th. They will also learn how to make risotto, pan seared oven finished chicken, and a pan sauce.
Students will also be introduced to making pie crust and will make pies. They will share in a class Thanksgiving lunch the week before Thanksgiving. We will finish out the time with cleaning and closing the kitchen for the break.
Students will continue to work on ServSafe FoodManager. Completing Chapters 10-15. Studnets you are Juniors or Seniors that have not previously passed the Manager Certification test will take the test at the end of the month.
Students will also make a Haunted Gingerbread house to fit the theme of a scary or Halloween movie. House must be a minimum of 55% gingerbread and 90% made of edible products. House (and surrounding scene) can be no smaller that 12×12 inches and no larger than 18×18.
Seniors who hca passed the ServSafe Manaager IBC will work with yeast breads and laminated dough from around the world. Those who have not taken or not passed the exam, will continue to learn and practice safety and sanitation.
Students will continue to work on Chapter 1 of ServSafe manager. Students will organize and plan activities for later in the school year. Practicum students will work on planning take and bake meals.