• FABULOUS FOODS

    Course Syllabus

    INTRODUCTION

    History of Food

    Safety & Sanitation

    Accurate Measuring

    Cooking Terms

    Table Setting & Etiquette

    Menu, Lab Planning & Evaluation

    Lab Organization and Equipment

    GARNISHING – ‘We Eat with our Eyes’

    Tools and Techniques

    Plate-Scaping

    Practice & Planning

    Lab 

    BREAKFAST-Importance & History

    Service styles & types

    Search & Planning

    Lab

    FABULOUS FOODS OF REGIONAL CUISINE

    PA Dutch – The Plain People

    Preservation of Food

    Apple Butter

    Whoopie Pies

    New York & North Eastern US

    Story of the Toll House Cookie

    Lab

    South Eastern US

    Greens of the Marshes

    Lab

    Louisiana – Cajun & Creole Cuisine

    New Orleans Specialties

    Mardi Gras

    Lab

    Midwest

    Cracker Jacks

    Chicago Deep Dish

    Pacific Coast

    • San Francisco Sourdough
    • West Coast Cuisine 
    • Hawaiian Luau

    FABULOUS FOODS OF INTERNATIONAL CUISINE

    • English High Tea
    • Mexican
    • French
    • Italian
    • China
    • German  
    • Greek
    • Thai           

    Student Choice - Final

    Each Week we will be preparing a 5-course meal from each of the categories, regions or countries listed.  There will also be weekly teacher (with student participation) demonstrations  highlighting  background, traditions, significance and customs of each.

    ALL MISSED LABS MUST BE MADE UP THROUGH A MAKE-UP HOME STUDIES ASSIGNMENT.  AN EXCUSED ABSENCE FROM SCHOOL DOES NOT EXCUSE YOU FROM COMPLETING A LAB OR AN ASSIGNMENT

    See Instructor or web page for sheet and instructions 

    Breakdown of Grading:           

    • 25% day to day class work, worksheets, and videos                                                            
    • 50% Application of knowledge in labs, planning, preparation and evaluation 
    • 25% Individual  & Group Cooperation in preparation & Clean-Up

    *Please note that due to seasonality of ingredients, the order in which the above units of study are listed is subject to change.                                               

    Bon Appétit!