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General Course Information
Welcome to Culinary Arts 2
Culinary Arts 2 Syllabus & Lab Contract Form
Culinary Arts 2 Syllabus & Lab Contract Form
Chapter 1: Introduction to Marketing
Presentations/Resources
Introduction to Marketing
Marketing Plan/Communications/Promotions
Marketing Segmentation & SWOT Analysis
Assignments/Activities
Restaurant Concept Marketing & Menu Project Overview to be used for Chapters 1 & 2
Marketing Overview Summary
Introduction to Marketing Group Activity
Marketing Plan, Communications & Promotions Summary
Marketing Segmentation & SWOT Analysis
Original Restaurant Concept Form
Marketing Analysis of Original Restaurant Concept
Labs/Recipes
Determined by original restaurant concepts
Review
Quizlet study set
Introduction to Marketing
Marketing Plan/Communications/Promotions
Marketing Segmentation & SWOT Analysis
Assignments/Activities
Restaurant Concept Marketing & Menu Project Overview to be used for Chapters 1 & 2
Marketing Overview Summary
Introduction to Marketing Group Activity
Marketing Plan, Communications & Promotions Summary
Marketing Segmentation & SWOT Analysis
Original Restaurant Concept Form
Marketing Analysis of Original Restaurant Concept
Labs/Recipes
Determined by original restaurant concepts
Review
Quizlet study set
Chapter 2: Menu Management
Presentations/Resources
Menu Management: Menu Types & Organization
Assignments/Activities
Restaurant Concept Marketing & Menu Project Overview to be used for Chapters 1 & 2
Menu Evaluation
Menu Development & Design
Labs/Recipes
Determined by original restaurant concepts
Menu Management: Menu Types & Organization
Assignments/Activities
Restaurant Concept Marketing & Menu Project Overview to be used for Chapters 1 & 2
Menu Evaluation
Menu Development & Design
Labs/Recipes
Determined by original restaurant concepts
Chapter 3: Eggs and Dairy Products
Presentations/Resources
Dairy
Clarifying Butter
Eggs
Assignments/Activities
Delectable Dairy: Chapter 3 Activity Guide
An Egg-cellent Search
Labs/Recipes
Egg Techniques Lab (Over-easy & Poached) & Rubric
Eggs Benedict
Dairy
Clarifying Butter
Eggs
Assignments/Activities
Delectable Dairy: Chapter 3 Activity Guide
An Egg-cellent Search
Labs/Recipes
Egg Techniques Lab (Over-easy & Poached) & Rubric
Eggs Benedict
Chapter 4: Breakfast
Presentations/Resources
Breakfast Cookery
Rainbow Waffles
Assignments/Activities
Chapter 4 Breakfast Foods KWL Chart
Rainbow Waffles Plating & Recipe Reflection
Breakfast Unit Assessment (must incorporate an egg-based menu item and a sauce)
Labs/Recipes
Clarifying Butter
Crepes
Rainbow Waffles
Breakfast Cookery
Rainbow Waffles
Assignments/Activities
Chapter 4 Breakfast Foods KWL Chart
Rainbow Waffles Plating & Recipe Reflection
Breakfast Unit Assessment (must incorporate an egg-based menu item and a sauce)
Labs/Recipes
Clarifying Butter
Crepes
Rainbow Waffles
Chapter 5: Fruits
Presentations/Resources
Fruits
Assignments/Activities
Fruits Activity Guide
Labs/Recipes
Schaum Torte with Strawberry Coulis
Fruits
Assignments/Activities
Fruits Activity Guide
Labs/Recipes
Schaum Torte with Strawberry Coulis
Chapter 6: Vegetables
Presentations/Resources
Vegetables
Activities/Assessments
Veg Out Your Menu Project (Presentation Template)
Labs/Recipes
Labs dependent on Veg Out Your Menu project concepts
Vegetables
Activities/Assessments
Veg Out Your Menu Project (Presentation Template)
Labs/Recipes
Labs dependent on Veg Out Your Menu project concepts
Chapter 7: Potatoes, Grains, and Pasta
Presentations/Resources
Potatoes
CIA Potato Risotto Demonstration
Legumes & Seeds
Grains
Pasta & Dumplings
Assignments/Activities
Potato Culinary Practices
Pickin' and Preparing Potatoes Per a Population Group Project
Nuts About Legumes & Grains
Gorge on Grains Group Activity
Pasta Project (Pasta, Pasta, and More Pasta)
Labs/Recipes
Lemon Israeli Couscous
Rice Pilaf
Poutine
Fresh Pasta
Potatoes
CIA Potato Risotto Demonstration
Legumes & Seeds
Grains
Pasta & Dumplings
Assignments/Activities
Potato Culinary Practices
Pickin' and Preparing Potatoes Per a Population Group Project
Nuts About Legumes & Grains
Gorge on Grains Group Activity
Pasta Project (Pasta, Pasta, and More Pasta)
Labs/Recipes
Lemon Israeli Couscous
Rice Pilaf
Poutine
Fresh Pasta
Chapter 8: Introduction to Cost Control
Presentations/Resources
Introduction to Cost Control
Assignments/Activities
Chapter 8: Definitions and Costs Comparison
Sales Forecasts and P&L
Introduction to Cost Control
Assignments/Activities
Chapter 8: Definitions and Costs Comparison
Sales Forecasts and P&L
Chapter 9: Food Costing
Presentations/Resources
Food Costing
Recipe & Menu Costing Review (materials completed in Culinary Arts 1)
Food Costing
Recipe & Menu Costing Review (materials completed in Culinary Arts 1)
Chapter 10: Labor Costing
Presentations/Resources
Labor Costing
Assignments/Activities
Keep Costs Under Control
Labor Costing
Assignments/Activities
Keep Costs Under Control
Chapter 11: Purchasing
Presentations/Resources
Purchasing
Purchasing
Chapter 12: Building Successful Teams
Presentations/Resources
Building Successful Teams Full Presentation
Job Descriptions & Law Hiring Practices
Applicants and Interviews
On-boarding & Orientation
Assignments/Activities
Building Successful Teams
Building Successful Teams Full Presentation
Job Descriptions & Law Hiring Practices
Applicants and Interviews
On-boarding & Orientation
Assignments/Activities
Building Successful Teams
Chapter 13: Sustainability
Presentations/Resources
Sustainability
Sustainability
Chapter 14: Introduction to Nutrition
Presentations/Resources
Introduction to Nutrition
Assignments/Activities
Nutritionally Related Diseases
Introduction to Nutrition
Assignments/Activities
Nutritionally Related Diseases
Chapter 15: Components of Healthful Menus
Presentations/Resources
Components of Healthful Menus
Assignments/Activities
Modified Copycat Recipe Project
Whipping Up Wellness
Labs/Recipes
See Modified Copycat Recipe Project above
Components of Healthful Menus
Assignments/Activities
Modified Copycat Recipe Project
Whipping Up Wellness
Labs/Recipes
See Modified Copycat Recipe Project above
Chapter 16: Meat
Presentations/Resources
Meat
Assignments/Activities
Chapter 16 Notetaker
Labs/Recipes
TBD
Meat
Assignments/Activities
Chapter 16 Notetaker
Labs/Recipes
TBD
Chapter 17: Poultry
Presentations/Resources
Poultry
Assignments/Activities
Poultry Notetaker
FVTC Chicken Throwdown (Team Project)
Labs/Recipes
Chicken Cacciatore
Chicken Stock
Chicken & Dumplings
Poultry
Assignments/Activities
Poultry Notetaker
FVTC Chicken Throwdown (Team Project)
Labs/Recipes
Chicken Cacciatore
Chicken Stock
Chicken & Dumplings
Chapter 18: Seafood
Presentations/Resources
Seafood Full Presentation
Inspections, Grades, and Forms
Receiving and Storing Seafood
Fabricating Seafood
Cooking Seafood
Assignments/Activities
Seafood Inspections, Grades, & Forms
Training Video: Chapter 18 Receiving and Storing Seafood Group Project or
Receiving and Storing Seafood Training Poster (individual)
Fabricating Seafood
Cooking Seafood Menu Development
Review
Quizlet Option #1
Quizlet Option #2
Labs/Recipes
Indian Shrimp Curry
California Rolls
Broiled Salmon with Lemon Risotto
Seafood Full Presentation
Inspections, Grades, and Forms
Receiving and Storing Seafood
Fabricating Seafood
Cooking Seafood
Assignments/Activities
Seafood Inspections, Grades, & Forms
Training Video: Chapter 18 Receiving and Storing Seafood Group Project or
Receiving and Storing Seafood Training Poster (individual)
Fabricating Seafood
Cooking Seafood Menu Development
Review
Quizlet Option #1
Quizlet Option #2
Labs/Recipes
Indian Shrimp Curry
California Rolls
Broiled Salmon with Lemon Risotto
Chapter 19: Yeast Breads
Presentations/Resources
Yeast Breads
Labs/Recipes
French Bread
Parker House Rolls
Yeast Breads
Labs/Recipes
French Bread
Parker House Rolls
Chapter 20: Cakes and Pies
See Baking & Pastry Arts Course Pastries and Cakes units
Presentations/Resources
Cakes and Pies
Presentations/Resources
Cakes and Pies
Chapter 21: Desserts
Presentations/Resources
Desserts Full Presentation
Chocolate Part 1: Processing & Products
Chocolate Part 2: Tempering, Tasting & Storing
Custards
Frozen Desserts
Poached Fruits
Tortes and Dessert Sauces
Assignments/Activities
Chocolate Preparation & Products (Chocolate Presentation Part 1 Activity)
Tempering, Tasting & Storing Chocolate (Chocolate Presentation Part 2 Activity)
Chocolate is Serious Business
Custards Summary
Fr Frr Frrrr Freezing: Frozen Desserts
Pâte à Choux
The Dessert Challenge (FVTC) & Rubric
Labs/Recipes
Eclairs
Flourless Chocolate Torte with No-Cook Raspberry Sauce Hot Fudge Sauce
Caramel Sauce
Desserts Full Presentation
Chocolate Part 1: Processing & Products
Chocolate Part 2: Tempering, Tasting & Storing
Custards
Frozen Desserts
Poached Fruits
Tortes and Dessert Sauces
Assignments/Activities
Chocolate Preparation & Products (Chocolate Presentation Part 1 Activity)
Tempering, Tasting & Storing Chocolate (Chocolate Presentation Part 2 Activity)
Chocolate is Serious Business
Custards Summary
Fr Frr Frrrr Freezing: Frozen Desserts
Pâte à Choux
The Dessert Challenge (FVTC) & Rubric
Labs/Recipes
Eclairs
Flourless Chocolate Torte with No-Cook Raspberry Sauce Hot Fudge Sauce
Caramel Sauce
Chapter 22: Plating and Garnishing
Presentations/Resources
Introduction to Garnishing
Garnishing Tools
Food Plating, Styling, & Photography Module Slides
Assignments/Activities
Garnishing: Whys and Hows Activity
Garnishing Tools & Techniques
Food Garnish Project Description
Food Plating, Styling, & Photography Study Guide for Tasks #1 & 2
Water Photography Activity
Plating a Savory and Sweet Dish Project
Ice Cream Innovations
Ice Cream Innovations Project Description & Rubric
(Connected with Chapter 1: Marketing, Chapter 9 Food Costing, and Chapter 21 Desserts)
Restaurant Week Student Culinary Challenge
Presentations/Resources
Introduction Presentation
Handout
Assignments/Activities
Rubric
Recipe Template
Ingredients & Materials List
Event Day Prep List
Digital Learning Specialties and/or Just for Fun
Lab Options (Lab report, TikTok, YouTube, or FNR)
Demonstration Video Description & Rubric
Kitchen Music Challenge
ePortfolio Rubric
ProStart
ProStart Jumpstart (competition options)
Introduction to Garnishing
Garnishing Tools
Food Plating, Styling, & Photography Module Slides
Assignments/Activities
Garnishing: Whys and Hows Activity
Garnishing Tools & Techniques
Food Garnish Project Description
Food Plating, Styling, & Photography Study Guide for Tasks #1 & 2
Water Photography Activity
Plating a Savory and Sweet Dish Project
Ice Cream Innovations
Ice Cream Innovations Project Description & Rubric
(Connected with Chapter 1: Marketing, Chapter 9 Food Costing, and Chapter 21 Desserts)
- Recipe Template
- Nutrition Facts & Ingredients Label Sheet
- Costing Template
- Packaging Template
Restaurant Week Student Culinary Challenge
Presentations/Resources
Introduction Presentation
Handout
Assignments/Activities
Rubric
Recipe Template
Ingredients & Materials List
Event Day Prep List
Digital Learning Specialties and/or Just for Fun
Lab Options (Lab report, TikTok, YouTube, or FNR)
Demonstration Video Description & Rubric
Kitchen Music Challenge
ePortfolio Rubric
ProStart
ProStart Jumpstart (competition options)
