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

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.

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.

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.

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 focus on filled laminated doughs in shapes.  Students will also begin working with pate choux doughs.

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.