January, February, and March 2025

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

10/22/24 -11/22/24

The rest of October we will be working on pie crust.  We will be making tarts, double crust pies, in both sweet and savory varieties.

In November, we will make pasta and sauces the first week.  The second week (11/12) students will learn risotto.  Students will sign up for their side for the class Thanksgiving meal by 11/15.  The meal will be on 11/21).

Retake Policy

Should a student wish to increase a grade on an assignment, the follow procedure should be followed:

  1. Turn in the assignment on time (if absent, must turn the assignment in according to district policy)
  2. Re-do the assignment and turn in by the Wednesday before the end of the grade report period (3, 6, 9 week marks).

If the assignment is a MAJOR (test) grade, the student has 3 days from date of returned assignment to turn in redone assignment.

If the assignment is a LAB, then lab may be re-done at school before school or after school at teacher discretion OR at home with pictures/video of the student re-making the food from the lab.

Cell Phone and Dress Code Policy

Cell phones are not allowed, per school policy.  Please secure your cell phone.  If it is out and you are using it during class-time when not appropriate, it will be taken up and take to the office.

Dress Code violations will be sent to the office.  On lab days, students without closed-toe shoes on lab days, will be offered the option of borrowing shoes from the shoe box in the office, or a zero for the lab due to inability to participate.  Students may complete an alternative assignment for a 70.

Make-up Labs

If a lab day is missed, students may make up the lab by completing the lab at home and submitting picture evidence of completion or they may make arrangements to come in during tutoring times or after school at teacher discretion. All recipes and procedures will be available in Google Classroom.

WELCOME BACK 8/14/2024

I am so glad you are back in Culinary Arts! In this post you will find a list of supplies needed for a successful year in Culinary Arts. Most should already have these items, but if you do not, please purchase them.  They are due by the end of August.

Supplies:
Closed toe, non-slip, non-porous shoes
Notebook/Journal
Pen/Pencil
Hair Covering/Tie back