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).
Students will create their own copycat Crumble cookie in spring flavors and colors.
Thursday and Friday, Students will clean and close the kitchen.
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.
Students will create Holiday treats.
11/27-12/4: Students will create roll cakes and holiday cookies
12/5-12/12: Students will create holiday treats for WOHS faculty and staff.
12/13-12/15: Students will close the kitchen and prepare for the extended break.
Students will continue to work on ServSafe FoodManager. Completing Chapters 10-15. Studnets you are Juniors or Seniors that have not previously passed the Manager Certification test will take the test at the end of the month.
Students will also make a Haunted Gingerbread house to fit the theme of a scary or Halloween movie. House must be a minimum of 55% gingerbread and 90% made of edible products. House (and surrounding scene) can be no smaller that 12×12 inches and no larger than 18×18.