Course Outline First Year Culinary Arts
Mr. DiLillo [email protected]
In order to cook in Culinary Arts, students must first pass our Safety/Sanitation Test. After the first time the test is administered, students who do not pass will get zeros on cooking days until they do pass. After the initial test, make up tests will be given once a week only, usually on Monday. For students that have difficulty with this test, after school tutoring is available and recommended.
A chef’s coat or an apron is required in order to cook in our kitchen. This requirement exists so students will learn professional decorum, for student safety and for the protection of their clothes. We sell new and a limited number of used uniforms. If a student cannot afford to purchase, a coat or apron will be provided.
Due to the dangers of our cooking lab, behavior standards in the kitchen are far higher than in conventional classrooms. These standards are handed out to all students, explained in detail in preparation for our test and throughout the semester, and available to parents on request.
Donations are always welcomed. Because they are not highly perishable, donations of butter, paper plates and plastic forks are always welcome. Garden produce will also be put to good use.
First Semester
1. Food and Kitchen Safety – Major Project
2. Recipe Reading/Weights and Measures
3. Kitchen Equipment and Procedures
4. Introduction to knife skills
5. Introduction to seasonal foods
6. Baking
a. Quick Breads
b. Pies and Tarts Baking
c. Breads
d. Cakes
e. Pastries and Desserts
Second Semester
7. Herbs, Spices and Flavorings oral report – Major Project
8. More knife skills
9. Dry Heat Cooking Methods
a. Sauté
b. Stir Fry
c. Deep Fry
d. Pan Fry
e. Grilling
12. Salads and Sandwiches
13. Iron Chef – Major Project
A chef’s coat or an apron is required in order to cook in our kitchen. This requirement exists so students will learn professional decorum, for student safety and for the protection of their clothes. We sell new and a limited number of used uniforms. If a student cannot afford to purchase, a coat or apron will be provided.
Due to the dangers of our cooking lab, behavior standards in the kitchen are far higher than in conventional classrooms. These standards are handed out to all students, explained in detail in preparation for our test and throughout the semester, and available to parents on request.
Donations are always welcomed. Because they are not highly perishable, donations of butter, paper plates and plastic forks are always welcome. Garden produce will also be put to good use.
First Semester
1. Food and Kitchen Safety – Major Project
2. Recipe Reading/Weights and Measures
3. Kitchen Equipment and Procedures
4. Introduction to knife skills
5. Introduction to seasonal foods
6. Baking
a. Quick Breads
b. Pies and Tarts Baking
c. Breads
d. Cakes
e. Pastries and Desserts
Second Semester
7. Herbs, Spices and Flavorings oral report – Major Project
8. More knife skills
9. Dry Heat Cooking Methods
a. Sauté
b. Stir Fry
c. Deep Fry
d. Pan Fry
e. Grilling
12. Salads and Sandwiches
13. Iron Chef – Major Project