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This course is offered on Tuesdays.
Cooking A & B are identical courses offered in two different periods.
While this course is open to all students, it can also count as a credit for
high school students. (Subject to your umbrella requirements.)
There will be quarters devoted to cooking, as well as baking.
Topics covered include:
Safe Food Handling
Use of Different Tools
Understanding of Leavening Agents
Building Ingredient Lists
Constructing a Balanced Meal
Experiencing Cuisine from Different Countries
Specifc skills to be taught will accompany each activity.
These include skills such as an introduction to different cheeses, marinades, oils, fats, herbs,
and spices; safe food handling, use of yeast in doughs, introduction to grilling, how to build
a sauce, pastry creation and fillings, mixing and incorporating techniques, techniques for
baking and frying, basic cake decorating, etc.
Course Class Time:
Introduction to the recipe and ingredients will be the first 5-10 minutes of class,
depending on the complexity of the dish.
Next will be explanation and demonstration of new skills.
The majority of the class will be students practicing new skills and getting
comfortable with the ingredients.
Examples of meals/foods made in class may include:
Students will complete dishes/meals during class time.
Homework will be copying recipes onto a recipe card and placing in their folder or binder.
This should be completed during extra class time (if there is any) or brought back to class
Each quarter the students will need to create one meal or treat we have
made in class and send me a video and/or picture of them making it,
as well as another photo of the finished product.
Grades are based on:
personal conduct and proper safety while using equipment
25% quarterly projects
Closed-toe shoes must be worn for safety.
Hair that hits below ears must be pulled back for class or a hat must be worn.
white or black thin binder or folder
5x7 clear recipe pages, 3-hole punched
(These will create a recipe book.) Example found here.
medium sized food container for taking home samples of creations
cutting board (10x7-inch or similar size)
measuring spoon set
measuring cup set
optional: personal apron & Chef knife
(The tutor will have these available for weekly use, if the student prefers.
Chef knives will need to stay at West Harpeth and will be brought out for class time.
They will be returned to the students at the end of the year.)
Ingredients, spices, recipe cards, & large tools are covered by the tutor and lab fee.
It is suggested to keep supplies in an appropriately sized bag and/or storage container
for easy transporting to/from class weekly.