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 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.
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 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.
Students will be working on learning cookie decorating skills as well as a service project for teachers. Students will be learning about how December holidays are celebrated around the world through various treats and savory dishes.