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 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.

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

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