1/ 21 – 1/24: Students will learn to fabricate whole chicken into 10 pieces: 2 breasts (1 airline), 2 tenders, 2 wings, 2 thighs, and 2 legs.  Students will then use the remaining carcass to create chicken stock that will be reserved to make many other dishes through the semester.

1/25 – Students will cater the Dan Noll UIL Invitational meet.

1/24 – Students will use the airline breast to make an entree dish.

2/3 – Students will use the remaining chicken breast to create a roulade dish

2/11 – Students will create a soup and bread for service with the soup.

2/18 –  Students will use lollipop chicken legs to make an appetizer dish.

2/20 – 2/21: Sub Assignment

2/24 – Students will use chicken wings to make a wings appetizer with a sauce and a side of french fries.

2/26 – 2/28: Sub assignment

3/3 – Students will  plan to make tenders into a sandwich. Students will make the bread for their sandwiches.

3/17 – Students create a braised dish with the chicken thighs.

3/24 – Students will compete in a brownie challenge

3/26 – Students will make pizza