Culinary 1 classes learn to make stocks and sauces during the second semester. Students partner together to fabricate their own chicken. Each part of the chicken is used to create meals for the next 2 weeks.
We purchase 36 chickens at about $10 a piece to make these labs happen. It's a great experience for all students
The unit learning intentions include:
~Labs-Chicken parts/fabrication, chicken stock, chicken picatta, chicken stroganoff, baked/fried chicken, chicken noodle soup. There are extra side dishes that compliment the protein as well.
~We review and reflect on food usage, storage, handling, sanitation/safety, knife skills, and different cooking techniques.
All Culinary 1 students will be expected to participate in labs and lessons.
They have competencies and quizzes that assess their learning.
This is an ongoing yearly lab and has been implemented in the curriculum. It requires ongoing funding of $400/year.
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Measure AA and Carl Perkins