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.

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 focus on resumes and building a portfolio in Google Classroom.

Seniors in class will work on their Capstone project.

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 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 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.