PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 5. 2 Cooking in a Professional Kitchen – Applying Effective ‘mise en place’ Demonstrating Knife.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 5. 1 Cooking in a Professional Kitchen – Oils, Vinegars Herbs Introduction Annotation: Students.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 5. 1 Cooking in a Professional Kitchen – Oils, Vinegars Herbs Introduction Annotation: Students.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 6. 1 Cooking Methods Introduction Annotation: Students will perform basic food.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 6. 1 Cooking Methods Introduction Annotation: Students will perform basic food.

 

PATHWAY: Teaching as a Profession Introduction Annotation: In this unit students will study about the ethical and moral aspects of the teaching profession.

 

PATHWAY: Teaching as a Profession COURSE: Examining the Teaching Profession UNIT 2: Professionalism Introduction Annotation: In this unit students will discover.

 

Exploring Food A nutrition and cooking experience for parents and their children grades 1-2. Goals: Empower Parents to improve their own nutrition and the nutrition.

 

PATHWAY: Culinary Arts COURSE: Introduction to Culinary Arts ICA UNIT: 5. 2 Kitchen Knife Use – Concept of “mise en place” Introduction Annotation: Briefly.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I UNIT: 4. 1 Commercial Kitchen Equipment - Kitchen Tools and Small Wares Introduction Annotation:.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 9. 1 Role of Garde Manger and Pantry Kitchen Introduction Annotation: The pantry and more.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 7. 1 Business and Culinary Math Skills Introduction Annotation: This Lesson Plan.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I UNIT: 4. 2 Commercial Kitchen Equipment – Fixed Equipment Introduction Annotation: Briefly describe.

 

PATHWAY: Culinary Arts COURSE: Introduction to Culinary Arts ICA UNIT: 5. 1 Kitchen Knife Use – Key Fundamentals Introduction Annotation: This lesson will.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 3. 1 Principles of Hazard Analysis Critical Control Point HAACP Annotation: The student.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 11. 1 Menu Fundamentals Introduction Annotation: This lesson plan will introduce.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 10. 1 Nutrition – Food Groups Introduction Annotation: Students will study the food.

 

PATHWAY: Culinary Arts COURSE: Introduction to Culinary Arts ICA UNIT: 4. 1 Commercial Kitchen Equipment- Kitchen Tools and Small Wares Introduction.

 

PATHWAY: All Pathways COURSE: All CTAE Courses UNIT 1. 1: Demonstrating Technical Skills Introduction Annotation: Briefly describe the unit topics, tasks,.

 

PATHWAY: All Pathways, Culinary Arts COURSE: All CTAE Courses, Culinary Arts I UNIT 3. 7/2. 2: Handling Customer Complaints Introduction Annotation: This.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 1. 1 Hospitality and Food Service Industry Introduction Annotation: This lesson plan.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 8. 1 Fundamentals of Baking Introduction Annotation: Students will identify and apply fundamentals.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I CAI UNIT: 10. 2 Nutrition - Trends and Applications Introduction Annotation: Students will discover the relationship.

 

PATHWAY: Culinary Arts COURSE: Culinary Arts I UNIT: 12. 1 Front of the House Techniques Introduction Annotation: The program shall prepare students.

 

UNIT 10. 2: Getting a Job: Resumes, Cover Letters, Job Applications and Interview Skills Annotation: In this unit, students will learn why resumes.