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    Lesson Plan: Course #1 - Foundations of Culinary Arts Education

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    Whena Rios
    The lesson plan outlines a culinary arts course that will teach students about different cooking methods through a combination of lectures, demonstrations, and hands-on practice, with students being divided into groups to apply techniques like sautéing, boiling, grilling, and braising under an expert's supervision, after which the whole class will help clean up and provide feedback on their results.

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    Lesson Plan: Course #1 - Foundations of Culinary Arts Education

    Uploaded by

    Whena Rios
    112 views5 pages
    The lesson plan outlines a culinary arts course that will teach students about different cooking methods through a combination of lectures, demonstrations, and hands-on practice, with students being divided into groups to apply techniques like sautéing, boiling, grilling, and braising under an expert's supervision, after which the whole class will help clean up and provide feedback on their results.

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    The lesson plan outlines a culinary arts course that will teach students about different cooking methods through a combination of lectures, demonstrations, and hands-on practice, with students being divided into groups to apply techniques like sautéing, boiling, grilling, and braising under an expert's supervision, after which the whole class will help clean up and provide feedback on their results.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    112 views5 pages

    Lesson Plan: Course #1 - Foundations of Culinary Arts Education

    Uploaded by

    Whena Rios
    The lesson plan outlines a culinary arts course that will teach students about different cooking methods through a combination of lectures, demonstrations, and hands-on practice, with students being divided into groups to apply techniques like sautéing, boiling, grilling, and braising under an expert's supervision, after which the whole class will help clean up and provide feedback on their results.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 5

    Lesson Plan

    Course #1— Foundations of Culinary Arts Education


    Instructor: Unit 6: Cooking Methods GPSs: CA-ICA-7a, b, c, d, e.
    CA-CAI-5 d.
    Culinary Expert: CA-CAI-6 a, b, c, d.
    CA-CAII-3 b.

    Performance Objectives Learning Activity Time


    and
    Culinary Arts
    Endorsement standards
    505-3-.063
    Essential Question: List the cooking techniques that comprise the key principle
    cooking methods. (answer: dry heat, moist heat and combination methods)
    #4. Cooking Methods
    Transfer In: In the previous unit, we discussed regional and international cuisine. 1 min
    (i) The program shall In this unit, we will focus on key principle cooking methods.
    prepare candidates who
    demonstrate and apply basic Set Induction: Show slides with photos of different cooking techniques. Ask class 10 mins
    food preparation (proteins,
    to guess which cooking method (Dry or Moist) is being illustrated by the photo.
    vegetables and starches,
    stocks, soups and sauces)
    using moist, dry and Objective/Learning Outcomes:
    combination cooking Candidates will:
    methods.  Observe and reflect upon a demonstration of the following basic cooking
    methods: dry heat, moist heat, combination method. 1 min
     Prepare a food using one of the key principle cooking methods.
    Learning Activities:
    1. Whole Class Activity— Instructor or Culinary Expert will present
    PowerPoint presentation and lecture on basic cooking methods.
    2. The Culinary Expert will define each of the following cooking methods:
     Dry Heat 15 mins
     Moist Heat
     Combination method

    3. The Culinary Expert will discuss and demonstrate each of the following
    basic dry heat cooking methods: including sauté, griddle, pan-fry, deep fry,
    baking, roasting, and grilling. Involve teachers to participate to help mix,
    stir or turn product to help Instructor.
     Example: Show sauté technique using chicken breasts; showing high
    heat in small amount of fat, caramelizing both sides and cooking to
    correct internal temperature. (finish in oven if required)
     Example: Show griddle technique using fried egg on griddle; 30 minutes
    showing high heat of slab and quick coagulation of proteins. Again
    natural caramelization of sugars due to high heat and small amount
    of fat.
     Example: Show grilling technique using pork cutlets from pork loin.
    High heat grill and diamond mark technique due to high heat and
    protein coagulation.

    4. The Culinary Expert will discuss and demonstrate basic moist heat cooking
    methods including poaching, simmering, boiling, and steaming. Involve
    teachers to participate to help mix, stir or turn product to help Instructor.
    30 mins
     Example: Show poaching technique using salmon or other available
    fish. Demonstrating the look of water in a pan at poaching
    temperature of 160/170 F
     Example; Show technique of boiling using dry pasta; also show
    technique of shocking. Show the visual aspect of boiling water at
    212 F
     Example: Show technique of steaming (use industrial steamer if
    possible) using any available vegetable, fresh or frozen. Show stove
    top steaming

    5. The Culinary Expert will discuss and demonstrate basic combination


    cooking methods including stewing and braising.
     Example: Show the technique of braising using lamb shanks or 30 mins
    similar available product. Searing all sides quickly in a small
    amount of fat and then simmering in a flavored liquid or stock.

    6. Small Group Activity-- Instructor will divide class into pairs or small
    groups (no more than 3 members per group). Instructor will assign each
    group one of the tasks outlined below. Each group will practice and apply 1 hour
    the techniques learned so far in this workshop, respecting all safety and
    sanitation rules, while under the supervision of the Instructor.

     Group 1/Task 1: Practice the dry heat methods of sauté; using


    chicken breast (other proteins can be supplemented)
     Group 2/Task 2: Practice the moist heat method of boiling pasta.
    Showing correct cooking, staining and shocking of starch. (other
    starch products may be supplemented)
     Group 3/Task 3: Practice the dry heat method of deep frying corn
    ‘hush puppies’ showing correct caramelization on outside and inside
    correctly cooked and not doughy.
     Group 4/Task 4: Practice dry heat method of grilling; using any
    available product that the instructor provides. Achieving correct
    doneness and diamond marks
     Group 5/Task 5: Practice moist heat method of steaming; using any
    available product that the instructor provides. Achieving correct
    doneness while retaining color. (suggest using spinach leaves)
     Group 6/Task 6: Practice the dry heat methods of frying; using
    chicken breast (other proteins can be supplemented) and or
    vegetables for Tempura batter.
     Group 7/Task 7: Practice the moist heat method of steaming.
    Showing correct cooking techniques, staining and shocking of
    julienne vegetables finished with a light soy sauce dressing
     Group 8/Task 8: Practice the dry heat method of deep frying Polenta
    showing correct caramelization on outside and inside correctly
    cooked and not doughy.
     Group 9/Task 9: Practice combination method for curried
    vegetables; using any available product that the instructor provides.
    Achieving correct doneness and flavor profile found in Indian
    cuisines

    Then, the whole class will help with clean up and critique of production. Note: all
    cooked products to be displayed on work area for inspection and critique by
    Culinary Expert. Suggest peer review of each group and critique to expand and
    strengthen understanding of methods.

    Closure:
    1. List the cooking techniques that comprise the key principle cooking
    methods. 10 mins
    2. Which method is most commonly used to cook proteins? vegetables?
    starches?
    3. What are some instructional strategies that you will utilize to teach your
    students these cooking methods?
    Total = ~ 3.5
    hours
    Transfer Out: In this unit, we learned about and practiced the three key principle
    cooking methods. In our next unit, we will examine professionalism as it relates to
    Culinary Arts.
    Evaluation and 1) Return performance, 2) Inspection and Critique of Culinary Expert, 3) Post Test
    Assessment:
    Materials and Resources: Food and ingredients for cooking demos and hands-on practice (to be determined
    by Culinary Expert).

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