1. Discussion on favorite foods and goals in Culinary
    2. Getting Ready to Cook-Introduction to the foods lab
      1. Work habits
      2. Kitchen organization
      3. Sanitation and Personal Cleanliness
      4. Kitchen Safety
    3. Appliances, equipment, tools 
      1. Demonstrations of equipment
      2. Identification of tools
    4. Recipes as resources 
      1. Importance of recipes
      2. Use of measurements
      3. Cooking terms in recipes 
      4. Using a time-work plan
    5. What to eat? 
      1. Salads
      2. Grains
      3. Quick Breads
      4. Soups
      5. Pastry
      6. Cookies
      7. Cakes and Frosting
      8. Meats and Poultry
      9. Vegetarian Unit
      10. Milk and Cheese
      11. Eggs
    6. Let’s make a meal 
      1. Table Setting
      2. Meal Service
    7. Nutrition 
      1. Daily Food Choices
      2. Snacks and weight control
      3. Computer nutrition
    8. Career Opportunities in Foods Service 
      1. Working as a chef
      2. Jobs in the Fast-food industry 

    Resources Used: The World of Foods

    Each student will be required to maintain a folder throughout the year.  All activity handouts and notes should be kept in your folder – a box is provided for storage in class.

    A basic test of measurements, terms, and safety and sanitation procedures will be given before foods labs begin.

    In interests of economy and not wasting food, each group will prepare ONLY enough for the persons in the group.  That may mean cutting the recipe in half!

    Only the food that is given to you for a particular recipe is to be used.  In other words, you are not permitted to help yourself to food that is purchased for other classes’ use!  (Refer to student’s handbook for the consequences of stealing!)

    Lab work is an important part of the grade for this course.  If you miss two or more foods labs, you may choose to complete the lab at home and bring in the lab form signed by your parent. You may also choose to do a food report using the Internet in place of the lab.

    Kitchen lab groups will rotate jobs each time we cook.  Lab groups will change each marking period.  Mrs. Fritz will decide all groups!

    **Sanitary rules are especially important:

    1. Wash your hands before EVERY food lab!
    2. Hair should ALWAYS be pulled back in the lab!
    3. Use the proper towel:  Dish towels for drying dishes, paper towels for drying hands, dish cloths for wiping counters and dishes, and brooms or paper towels for the floor.

    No one in your kitchen group will be excused until the kitchen is clean and in order.  Kitchens will be inspected BEFORE students leave.

    Mrs. L. Fritz’s Rules, Expectations, and Procedures:

    1. When arriving to class, BE ON TIME and report to your seat immediately.
    2. Check the board for any announcements or assignments to start.
    3. Come to class PREPARED, meaning have all of the necessary materials.  Being organized will help ensure that you have everything you need.
    4. RESPECT YOURSELF AND OTHERS.  Show respect to others and you will be shown respect in return.  COOPERATION by every student is also necessary and expected.
    5. PARTICIPATE in class discussion and activities.  Also, there may be times when you are expected to work in a pair or a group.  However, this may only occur when you have been told to do so by Mrs. L. Fritz.
    6. USING THE RESTROOM: There are two single unisex bathrooms located in this hallway.  Those are the bathrooms you may use.  You must have permission from Mrs. L. Fritz to use the bathroom, and you must sign out on the sheet located by the door.
    7. INAPPROPRIATE LANGUAGE WILL NOT BE TOLERATED, especially use of profanity.
    9. At the end of the period, please REMAIN SEATED until I dismiss you.