Welcome to HS Cooking Class


Class Meeting Time:  BDF DAY - 2nd Period
Location:                   Room 210
Instructor:                Mrs. Whittaker
Email:                        kwhittaker@andescentralschool.org

Required text:  Discovering Food and Nutrition; Classroom Cookbooks

Course Description:  The HS Cooking Class is designed to introduce the student to the principles of food preparation, including:  understanding of food and kitchen safety and sanitation practices, basics of nutrition and healthy menus, chemistry of foods and cooking processes, food costs and budgeting, food identification, basic culinary terminology and techniques, proper use of kitchen tools and equipment, elements of food preparation, food quality checkpoints during production and government regulations affecting food and the consumer.  Food labs and demonstrations play a significant role in the course.

 Materials Required for Class:
 Three-ring binder; Pen/Pencil; Hair ties for longer hair; Apron

Class Outline:
1.   Clean/Organize Kitchen
2.   Using Kitchen Appliances
3.   Tools of the Trade
4.   Food Safety and Sanitation
5.   Meet the Nutrients
6.   Energy and Calories
7.   Dietary Guidelines
8.   Food Guide Pyramid
9.   Good Choices
10. Reading Recipes
11. Recipe Math
12. Basic Measuring Methods
13. Basic Cooking Methods
14. Meal Management
15. Serving a Meal

Mid Term:  The Mid-Term for HS Cooking will consist of a dinner the students will prepare for a small group of select people.  The students will set the date, plan the menu and invite the attendees.  They will be graded on the table set up, menu and their guest evaluation of the dinner/dessert.

Final Exam:  The final exam for HS Cooking is project based.  Students will be given a basket of food and spices and will be required to create a food dish from the basket.  All work will be completed during the regular scheduled class period.  Students are not permitted to work on the assignment at home.

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