We will be getting back to basics with all students.  We will review safety and sanitation, how to follow a recipe, and mise en place.

Juniors and Seniors who have not certified will continue to work on ServSafe Manager certification.

All other students will refresh their ServSafe safety and sanitation knowledge.

All students will show off and refresh skills in the kitchen by completing mystery basket challenges.

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.

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.

Students will get to know other students in the class and Chef Rasco.  Students will also give Chef feedback as to what topics/foods they would like to learn about. Students will also become familiar with the kitchen layout and procedures both in the classroom and the kitchen lab.

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

Students will begin inventory of the kitchen.  They will also begin the process of opening up the kitchen for the year.  Seniors will begin planning their capstone restaurant experience.