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Ninth graders are exposed to an overview of the Culinary Arts Program. The seven-day lesson outline is below

7-Day Lesson Outline

Day Main Topic and/or Focus Goals and Objectives

(Include General CTE Strand(s))
Culinary Arts

 Methods and Techniques
Materials and Resources 		Assessment Method(s)
1 Welcome and Introductions Orientation to, definition of, and demonstration of safety and sanitation practices in Culinary 1-A
1-B
1-E
1-F 		Handout Safety/ sanitation
Tour of work area
Explanation of equipment and supplies 		Answering Questions
Student Participation
Teacher Observation
Completion of Task
Safety Quiz
2 Orientation to basic skills and tools. Set up techniques, terminology and measurements related to Food Service 1-E
2-A 		Handout: "Chain of events" (graphic organizer) Answering Questions
Student Participation
Teacher Observation
Completion of Task
3 Performing hands-on basic knife skills, setting up proper work station, and performing utility services 1-E
2-A
2-F 		Demonstration and class participation:
Learning proper knife skills 		Answering Questions
Student Participation
Teacher Observation
Completion of Task
4 Hands on preparation of carrots, onions, celerly, and garlic 2-C
2-J 		Demonstration and class participation:
Preparing/slicing/dicing vegetables 		Answering Questions
Student Participation
Teacher Observation
Completion of Task
5 Preparation of vegetable soup 2-I
2-J
2-O 		Demonstration and class participation:
Preparing vegetable soup 		Answering Questions
Student Participation
Teacher Observation
Completion of Task
6 Baking demo 2-W
2-V
2-U 		Demonstration of cookie recipe
Class participation: Making cookies 		Presentation of Finished product
7 Yeast Dough( Pizza )
Reflection sheet 		2-W
2-V
2-U 		Demonstration of use of yeast
Class participation Make a pizza 		Presentation of Finished product
Completion of Quiz
Completion of reflection sheet