• Culinary Arts 2

    State College Area High School CTC

    Instructor: Chef Zach Lorber - CEC, CDM, CFPP

    Paraprofessional: Joanne Lopinsky

     

    Updated: August 24, 2019

     

    1. New Pennsylvania Department of Education (PDE) Program of Study Task List
    2. Kitchen Safety Review:
      1. Emergency Procedures
        1. Evacuation
        2. Lockdown
        3. Fire Safety
        4. Injuries
        5. Spills
      2. Fire Control
        1. Detectors
        2. Fire Extinguishers
        3. Hood Suppression
      3. Accidents and Injuries
        1. Burns
        2. Cuts
        3. Strains, Sprains, Falls
        4. Ladders
        5. Uniforms
        6. Personal Protective Equipment (PPE)
        7. Uniforms
        8. First Aide
          1. Cuts, burns, choking, CPR, AED, anaphylactic shock, choking
        9. Safety Organizations
        10. Hazardous Communications
          1. SDS
        11. Safety Audit
    3. Foodservice Equipment
      1. Kitchen Set-Up
      2. Workflow
      3. Receiving and Storage
      4. Prep and Cooking Equipment
        1. Safety Tests
      5. Holding Equipment
    4. Knives and Smallwares
      1. Knife Parts and Types
      2. Knife Use and Cuts
      3. Knife Maintenance and Sharpening
      4. Hand Tools
      5. Thermometers
      6. Cookware
      7. Warewashing
    5. Standardized Recipes
      1. Measurements and Conversions
      2. Measuring Techniques
      3. Converting Recipes
      4. Scaling Recipes
      5. Intro to Food Costing
    6. Seasonings and Flavorings
      1. Sense of Taste
      2. Herbs and Spices, Aromatics
        1. Mirepoix
        2. Sachet d’Epices
        3. Bouquet Garni
      3. Condiments, Nuts, and Seeds
      4. Seasonings 
    7. Sanitary Food Handling
      1.  ServSafe full certification (spread over 8-10 weeks)
    8. Mise En Place
      1. Organization and Timelines
      2. Sequencing
      3. Setting Up
      4. Working In The Kitchen
      5. Good Work Habits
      6. Problem Solving
      7. Stress Management
      8. Professionalism
      9. Plating and Presentation
    9. Dairy Products
      1. Identification and Storage
      2. Creams and Cultures
      3. Fresh Butter
      4. Clarified Butter
      5. Compound Butter
    10. Fruits and Vegetables
      1. Grading, Selecting, and Storing
      2. Preparation
        1. Peeling
        2. Dicing
        3. Mincing
        4. Tomato Concasse
      3. Jelly, Jam, Marmalade, Preserves
      4. Poaching and Pureeing Fruits
      5. Steaming, Braising, Stewing, Boiling, Roasting, Frying, and Glazing Vegetables
      6. Pate Choux
    11. Beginning Garde Manger
      1. Dressings and Dips
        1. Vinaigrette
        2. Mayonnaise
        3. Dairy Based
        4. Cooked
        5. Fruit and Vegetable Based
      2. Salads
        1. Types
        2. Greens
        3. Ingredients
        4. Garnishes
        5. Composed Salads
      3. Cheeses
        1. Types and Tastings
        2. Handling and Storing
        3. Cutting, Cubing, Shredding
        4. Serving
        5. Cooking
        6. Making Fresh Cheeses
      4. Cold Food Presentation
        1. Platters
        2. Garnishes
      5. Sandwiches
        1. Types
        2. Components
        3. Spreads
        4. Condiments
        5. Hot and Cold
        6. Grilled and Pressed
        7. Wraps
    12. Grains, Legumes, and Pasta
      1. Selecting and Storing
      2. Pilaf
      3. Risotto
      4. Presentation
      5. Dehydrating and Rehydrating
      6. Dry Beans
      7. Dry Pastas
      8. Fresh Pastas
      9. Global Pastas
    13. Stocks, Soups, and Mother Sauce Refresher
      1. Types
        1. Stock, Broth, Fumet
      2. Preparating
      3. Reductions and Glazes
      4. Thickeners / Roux
      5. Mother Sauces
      6. Derivative Sauces
      7. Presentation
      8. Soups
        1. Clear
        2. Hearty
        3. Puree
        4. Bisque
        5. Garnishes
    14. Advanced Breakfast Cookery
      1. International & Contemporary
        1. Crepes and Galettes (introduction to regional French)
        2. Pho (introduction to southeast Asia)
        3. Shakshuka (introduction to Levant and north Africa)
        4. Avocado Toast
    15. Baking
      1. Bakeshop Ingredients
      2. Leaveners
      3. Bakeshop Equipment
      4. Formulas and Math
      5. Non Yeast Doughs Review
        1. Biscuits
        2. Scones
        3. Flatbreads
          1. Tortilla
          2. Pita
          3. Naan
          4. Scallion Pancake (introduction to laminated dough)
          5. Focaccia / Fougasse
          6. Lavash
          7. Crackers
      6. Batter
        1. Cakes
          1. Layer Cake
          2. Cheese Cake
          3. Roulades
          4. Cupcakes
        2. Icings
          1.  Buttercream
          2. Royal Icing
          3. Glazes
          4. Introduction to Fondant and Gum Paste
      7. Intermediate Yeast Dough
        1. Sandwich Loaf
        2. Sandwich Rolls and Dinner Rolls
        3. Rustic Loaf
        4. Pizza Dough
      8. Enriched Yeast Dough
        1. Sweet Rolls
        2. Brioche
      9. Laminated Dough
        1. Puff Pastry
    16. Moist Heat versus Dry Heat Cooking
    17. International Cuisines (to include protein cookery, meat fabrication)

    ***each regional grouping will include multiple entree and accompaniment recipes covering various cooking techniques to include vegetarian, braising, breads, and desserts***

      1. Regional French
        1. Paris - bistro and haute cuisine
        2. North Coast - Brittany, Normandy, Calais
        3. North East - Champagne, Ardenne, Alsace
        4. Central - Auvergne, Bourgogne, Limousin
        5. Southwest - Pyrenees
        6. Southeast - Languedoc, Provence, Cote d’Azur
      2. Regional Italian
        1. South
          1. Campania, Abruzzo, Puglia, Calabria, Basilicata, Sicily
        2. Central
          1. Lazio, Umbria, Tuscany, Marche
        3. North
          1. Liguria, Piedmont, Trentino, Veneto, Friuli, Emilia-Romagna
      3. Levant
      4. Greece
      5. Poland, Russia, Eastern Europe
      6. Thailand
      7. India
Last Modified on August 26, 2020