Culinary Arts

Culinary Arts

Description

Students learn how to weigh and measure food, how to properly prepare the food and then present the food in an interesting way. By using equipment and techniques similar to those used by actual culinary artists, students follow recipes to create simple foods that introduces them to this exciting field. Students also apply weighing and measuring skills, safety and sanitation guidelines, and creativity to the completion of recipes for quesadillas, cookies, soup, and even a basic oil and vinegar dressing.

Skills

  • Create and maintain personal finances using computer software
  • Use computer software to develop business statements and charts
  • Track profit/loss of a product
  • Complete banking and investment forms

Knowledge

  • Explain the importance of creating a budget and financial planning
  • Identify the risks involved with credit
  • Identify the importance of insurance careers in the insurance industry
  • Recognize the challenges facing business decisions

    Activities

    • Activity 1 - Introduction
    • Activity 2 - Personal Banking
    • Activity 3 - Personal Investments
    • Activity 4 - Business Types
    • Activity 5 - Business Decisions and Ethics
    • Activity 6 - Business Finance
    • Activity 7 - Business Statements and Economic Systems
    • Activity 8 - Accounting Principles
    • Activity 9 - Insurance Industry
    • Activity 10 - Post-Test and Wrap-Up
    • Activity 11 - Bonus Activities
    • Activity 12 - Challenge
    • Activity 13 - Open-Ended Challenge
    • Activity 14 - Careers
    • Activity 15 - Internet

    Standards

    Food Production and Service FCCLA Integration

    Module Equipment Includes

    Student Workbook, Instructor's Manual, Installation CD, Can Opener, Measuring Spoons, Cloth Napkin (2),
    Small Plastic Spatula (2), Placemat (2), Skillet (2), Garnish Tool Set, Apron (2), Glo Germ Black Light, Soup
    Bowl (2), Plastic Doily (2), Seasoning Shaker, Paring Knife (2), Dish Towel (2), Scrub Brush, Ladle, Measuring
    Cup, Vegetable Peeler, Table Knife (2), Table Spoon (2), Small Food Processor, Mixing Bowl Set, Measuring
    Cups, Glass (2), Spatula, Hot Pad (2), Cheese Grater, Sauce Pan, 1/2 Cup Container (2), Crepe Maker,
    Chopping Knife, Cutting Board, Bottle (2), Dish Cloth (2), Scrubber, Meat Thermometer, Small Whisk, Fork (2),
    Teaspoon (2), Container (2), Dinner Plate (2), Salad Plate (2), Mixing Spoon, Strainer, Convection Oven, Buffet
    Range, Headphones (2), Module Box (4), Culinary Arts Supply Kit for 100 Students

    Part # and Description

    MP3802 Culinary Arts

    403050 Culinary Arts Supply Kit (100 students)

    Requirements

    Sufficient workspace should be provided to accommodate a computer monitor, keyboard, mouse, mill control box, and CNC mill.
    Computer and supplies are required and sold separately.

    Curriculum Specifications

    The student workbook contains concise hands-on procedures, illustrations, screen captures, and photographs which reinforce the multimedia content. Special attention is placed on interesting and relevant graphics to encourage visual learning. DEPCO Studio is an effective curriculum delivery system that uses the power of the computer to deliver educational content. By using interesting digital videos, full-color animations, professional quality narrations, challenging interactions, relevant photographs, and Computer Aided Instruction (CAI), DEPCO has modernized the way subject matter is taught. Modules are 15 units consisting of: - 10 basic activity days with Pre-Test, Post-Test, and Activity Review Questions - 5 enrichment activities include: vocabulary reinforcement, problem-solving, open-ended challenges, careers, and Internet activities An instructor's section includes: lesson plan outlines, installation instructions, and answer keys