This lesson addresses: Students determine the important elements of teamwork, and engage individual strengths and traits to create a structure using teamwork.
Material Type: Activity/Lab, Lesson Plan
This lesson addresses: Producing a pureed soup.Over 51% of this lesson is in the lab.
Material Type: Lesson Plan
This lesson addresses: Properly producing a cream soup.Over 51% of this lesson is in the lab.
Material Type: Lesson Plan
This lesson addresses: The difference between a Purée and a Coulis.
Material Type: Lesson Plan
This lesson addresses: Produce a hollandaise sauce.Over 51% of this lesson is in the lab.
Material Type: Lesson Plan
This lesson addresses: The five sauces considered to be Mother Sauces and their preparation.
Material Type: Lesson Plan
This lesson addresses: Preparing a specialty soup.More than 51% of this lesson is in the lab.
Material Type: Lesson Plan
This lesson addresses: Practice producing a tomato sauce.Over 51% of this lesson is in the lab.
Material Type: Lesson Plan
This lesson addresses: Preparing a Purée and a Coulis.Over 51% of this lesson is in the lab.
Material Type: Lesson Plan
This lesson addresses: Types of clear soups, steps to produce clear soups, and an activity to evaluate broths that have different preparation methods.
Material Type: Lesson Plan
This lesson addresses: A variety of classical garnish terms found on menus.
Material Type: Lesson
This lesson addresses: The methods for making stocks and sauces, with emphasis on the process of a brown sauce and a white sauce.
Material Type: Lesson Plan
This lesson addresses: How marinades work; uses for marinades.
Material Type: Lesson Plan
This lesson addresses: Practice producing a Béchamel sauce and a Velouté sauce.Over 51% of this lesson is in the lab.
Material Type: Lesson Plan
This lesson addresses: Ingredients that make up common composed salads.
Material Type: Lesson Plan
This lesson addresses: The uses for mayonnaisr, and an operational component on how to prepare a basic mayonnaise / advanced mayonnaise dressing.
Material Type: Activity/Lab, Lesson
This lesson addresses: The characteristics of different types of cheese, and a demo or operational option on how to assemble a cheese platter.
Material Type: Activity/Lab, Lesson Plan
More than 51 % of this lesson is in the lab. This lesson addresses: Students Compose a list of technical and professional skills and create statements that highlight experience and skills.
Material Type: Activity/Lab, Lesson Plan
