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This freshman and sophomore course is designed for the beginning cook . It will cover basic cooking techniques, use and knowledge of equipment, management skills, nutritional needs, meal planning and careers in the food service industry.   There is a $25 lab fee to defray the cost of food and supplies.  This class meets the prerequisite for Ethnic Foods and Cooking for Health (offered @ PHS only).

Helpful Links:

food sanitation

www.nutrition.gov

Super Six Nutrients

USDA
(My Pyramid, Dietary Guidelines)

How to Understand and Use the Nutrition Facts Label

Calcium

Course Outline

Unit 1              Kitchen Principles
                           o   Introduction to the Kitchen
                           o   Safety in the Kitchen
                           o   Sanitation
                           o   Storing Food

Unit 2              Recipe Skills
                           o   Recipe Basics
                           o   Measuring Ingredients
                           o   Changing a Recipe
                           o   Preparation Tasks
                           o   Time management and Teamwork

Unit 4              Mealtime Customs
                           o   Basic Meal Planning
                           o   Food Cost and Budgeting
                           o   Serving Family Meals
                           o   Mealtime Etiquette

Unit 5              Guidelines for Healthy Nutrition
                           o   The 6 Essential Nutrients
                           o   Dietary Guidelines
                           o   Maintaining a Healthy Weight
                           o   Eating Disorders

Unit 6              Career Development in Food Service

Guest presenters, possible field trip, student exploration and presentation of a career in this industry

Unit 7              Food Preparation

             Food Labs will begin in the third week of the semester and will be scattered throughout the course work.  Many of the class days will be demonstration and/or actually cooking but NOT all.  The daily schedule will identify cooking days.   The following is a tentative list:

             Lab Experiences

                        Survival Cooking

                                    Basic breads - muffins, biscuits, corn bread, yeast bread

                                    Basic breakfast - pancakes, waffles, oatmeal, home-style fried
                                    potatoes, eggs: scrambled, poached, omelets

                                    Basic lunch – soups, grilled sandwiches

                                    Basic salads - potato salad, coleslaw, Caesar, fruit

                                    Basic dinner –Sloppy Joe’s, macaroni and cheese,

                                    Basic dessert -  pudding, cakes, cookies

                                    Planning and Preparing Meals

The second quarter of Beginning Cooking students will combine  their skills to plan and prepare full meals for lab.