Students will practice chicken fabrication, mother sauces (veloute, sauce tomate, and bechamel), along with glazing vegetables, and pan frying, poaching, and deep frying meats.

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.

During the month of November we will work on making fruit and custard pies.  November 15-19 we will prepare Thanksgiving dishes from various regions of the United States.

Students will work in groups to create a Haunted Town from gingerbread.

Week 1 – Planning (costing and idea generation) and knowledge gathering

Week 2 – Testing and practice, Final plans due

Week 3 – Begin final product

Week 4 – “Houses” due on Wednesday, Judging on Thursday, Winners announced on Friday

Students will focus on filled laminated doughs in shapes.  Students will also begin working with pate choux doughs.

Students will work on Home Meals aka Home Meal Replacements. Thursday 9/23 students will present their meals to the class.

Students will work on making rolled, shaped, and filled pasta.  Students will choose and make an appropriate sauce for their pasta dishes using one of the five mother sauces as a base for the derivative sauce.

Students will work on planning take home meals, HACCP plan for take home meals, and execution of parts of the meal.  Students will also create recipe cards with pictures to assist in the cooking of the take home meal.

Students will revisit laminated dough and making a lagniappe (apple cake) for international cuisine.

Students will develop a soup recipe using ingredients available in the classroom.  Students will make an appropriate bread to accompany their soup recipe.

Students will continue to work on international foods while learning about flavor, texture, and taste.