1/ 21 – 1/24: Students will learn to fabricate whole chicken into 10 pieces: 2 breasts (1 airline), 2 tenders, 2 wings, 2 thighs, and 2 legs.  Students will then use the remaining carcass to create chicken stock that will be reserved to make many other dishes through the semester.

1/25 – Students will cater the Dan Noll UIL Invitational meet.

1/24 – Students will use the airline breast to make an entree dish.

2/3 – Students will use the remaining chicken breast to create a roulade dish

2/11 – Students will create a soup and bread for service with the soup.

2/18 –  Students will use lollipop chicken legs to make an appetizer dish.

2/20 – 2/21: Sub Assignment

2/24 – Students will use chicken wings to make a wings appetizer with a sauce and a side of french fries.

2/26 – 2/28: Sub assignment

3/3 – Students will  plan to make tenders into a sandwich. Students will make the bread for their sandwiches.

3/17 – Students create a braised dish with the chicken thighs.

3/24 – Students will compete in a brownie challenge

3/26 – Students will make pizza

We will be catering the Lunch and Learn at the High School Library on 9/4/24.  We will be preparing for the homecoming cookie sale.

Week of April 15 – Cinnamon rolls with a twist

Week of April 22 – Pretzels

Week of April 29 – Bread

Week of May 6th – Redemption Dish – Students will have the opportunity to re-make a dish they were not successful with during the year.

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.

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.

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 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.

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