- State College Area High School
- Culinary Arts 2
- Culinary 2 Syllabus
-
Culinary Arts 2
State College Area High School CTC
Instructor: Chef Zach Lorber - CEC, CDM, CFPP
Paraprofessional: Joanne Lopinsky
Updated: August 24, 2019
- New Pennsylvania Department of Education (PDE) Program of Study Task List
- Kitchen Safety Review:
- Emergency Procedures
- Evacuation
- Lockdown
- Fire Safety
- Injuries
- Spills
- Fire Control
- Detectors
- Fire Extinguishers
- Hood Suppression
- Accidents and Injuries
- Burns
- Cuts
- Strains, Sprains, Falls
- Ladders
- Uniforms
- Personal Protective Equipment (PPE)
- Uniforms
- First Aide
- Cuts, burns, choking, CPR, AED, anaphylactic shock, choking
- Safety Organizations
- Hazardous Communications
- SDS
- Safety Audit
- Foodservice Equipment
- Kitchen Set-Up
- Workflow
- Receiving and Storage
- Prep and Cooking Equipment
- Safety Tests
- Holding Equipment
- Knives and Smallwares
- Knife Parts and Types
- Knife Use and Cuts
- Knife Maintenance and Sharpening
- Hand Tools
- Thermometers
- Cookware
- Warewashing
- Standardized Recipes
- Measurements and Conversions
- Measuring Techniques
- Converting Recipes
- Scaling Recipes
- Intro to Food Costing
- Seasonings and Flavorings
- Sense of Taste
- Herbs and Spices, Aromatics
- Mirepoix
- Sachet d’Epices
- Bouquet Garni
- Condiments, Nuts, and Seeds
- Seasonings
- Sanitary Food Handling
- ServSafe full certification (spread over 8-10 weeks)
- Mise En Place
- Organization and Timelines
- Sequencing
- Setting Up
- Working In The Kitchen
- Good Work Habits
- Problem Solving
- Stress Management
- Professionalism
- Plating and Presentation
- Dairy Products
- Identification and Storage
- Creams and Cultures
- Fresh Butter
- Clarified Butter
- Compound Butter
- Fruits and Vegetables
- Grading, Selecting, and Storing
- Preparation
- Peeling
- Dicing
- Mincing
- Tomato Concasse
- Jelly, Jam, Marmalade, Preserves
- Poaching and Pureeing Fruits
- Steaming, Braising, Stewing, Boiling, Roasting, Frying, and Glazing Vegetables
- Pate Choux
- Beginning Garde Manger
- Dressings and Dips
- Vinaigrette
- Mayonnaise
- Dairy Based
- Cooked
- Fruit and Vegetable Based
- Salads
- Types
- Greens
- Ingredients
- Garnishes
- Composed Salads
- Cheeses
- Types and Tastings
- Handling and Storing
- Cutting, Cubing, Shredding
- Serving
- Cooking
- Making Fresh Cheeses
- Cold Food Presentation
- Platters
- Garnishes
- Sandwiches
- Types
- Components
- Spreads
- Condiments
- Hot and Cold
- Grilled and Pressed
- Wraps
- Grains, Legumes, and Pasta
- Selecting and Storing
- Pilaf
- Risotto
- Presentation
- Dehydrating and Rehydrating
- Dry Beans
- Dry Pastas
- Fresh Pastas
- Global Pastas
- Stocks, Soups, and Mother Sauce Refresher
- Types
- Stock, Broth, Fumet
- Preparating
- Reductions and Glazes
- Thickeners / Roux
- Mother Sauces
- Derivative Sauces
- Presentation
- Soups
- Clear
- Hearty
- Puree
- Bisque
- Garnishes
- Advanced Breakfast Cookery
- International & Contemporary
- Crepes and Galettes (introduction to regional French)
- Pho (introduction to southeast Asia)
- Shakshuka (introduction to Levant and north Africa)
- Avocado Toast
- Baking
- Bakeshop Ingredients
- Leaveners
- Bakeshop Equipment
- Formulas and Math
- Non Yeast Doughs Review
- Biscuits
- Scones
- Flatbreads
- Tortilla
- Pita
- Naan
- Scallion Pancake (introduction to laminated dough)
- Focaccia / Fougasse
- Lavash
- Crackers
- Batter
- Cakes
- Layer Cake
- Cheese Cake
- Roulades
- Cupcakes
- Icings
- Buttercream
- Royal Icing
- Glazes
- Introduction to Fondant and Gum Paste
- Intermediate Yeast Dough
- Sandwich Loaf
- Sandwich Rolls and Dinner Rolls
- Rustic Loaf
- Pizza Dough
- Enriched Yeast Dough
- Sweet Rolls
- Brioche
- Laminated Dough
- Puff Pastry
- Moist Heat versus Dry Heat Cooking
- 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***
- Regional French
- Paris - bistro and haute cuisine
- North Coast - Brittany, Normandy, Calais
- North East - Champagne, Ardenne, Alsace
- Central - Auvergne, Bourgogne, Limousin
- Southwest - Pyrenees
- Southeast - Languedoc, Provence, Cote d’Azur
- Regional Italian
- South
- Campania, Abruzzo, Puglia, Calabria, Basilicata, Sicily
- Central
- Lazio, Umbria, Tuscany, Marche
- North
- Liguria, Piedmont, Trentino, Veneto, Friuli, Emilia-Romagna
- Levant
- Greece
- Poland, Russia, Eastern Europe
- Thailand
- India
Last Modified on August 26, 2020