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School Year 2019-20
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Prof. Fee: $0
Homework: no
Hours/Week: 0
Max/Min Students: 8/4
Grade Range: 6-8
**Food Prep Lecture is a companion class with Food Prep Lab. Students are expected to register for both hours. **
Course Description:
This class is a basic cooking class that will cover basic cooking techniques like boiling, baking, sauteing, braising and grilling. The class will also cover kitchen safety and sanitation, proper food handling, proper use and cleaning of appliances, and knife skills. Non cooking food preparations will also be covered like salads, smoothies and sandwiches.
Course Expectations: Students will be paired with a student and will create food together. We cannot use the church’s equipment so in order for this class to occur, students will have to bring in required cooking supplies every week.
For example: Knife Skills/Sauteing - student bring their own knife and chopping board, a saute pan between the pair and a saute spoon. All students need to have their own apron, pot holder, oven mitt, kitchen towel, dish towel, small dish soap and a container to store food in. Food ingredients will be provided by the instructor.
We will start with learning the tools of cooking, becoming familiar with the kitchen for safety, working on proper food handling and organization in the kitchen. We will also tackle proper cleaning of the work space so that students get in the habit of cleaning after themselves when preparing food. We will move on to basic food prep starting with non cooked food (smoothie, salads, sandwiches). As students become more familiar with food handling, we will move to cooking techniques starting with boiling (soups), sauteing (stir fry), baking (mac and cheese), etc. All skills learned in the beginning will be practiced/applied throughout the process of cooking. If the class continues on to second semester, it will be closed to current students only. Second semester will be further application of the skills learned, cooking more complex recipes.
When students finish this class, they can expect to know some basic food preparations, keep the work station clean and organized and be able to prepare a simple meal for their family.
Students are expected to come in prepared to learn, cook and clean. Both lecture and lab will occur in the kitchen so students are expected to listen and participate accordingly and to observe kitchen safety at all times. No knife fights, please!
One goal of this class is to prepare a luncheon for the seniors once every semester, in November and April.
Prerequisites:
No cooking experience required. However, students need to be willing to handle food of different kinds. Students with allergies may participate only if they are not scent sensitive and can handle food sensitive ingredients with gloves.
Safety in the kitchen is our prerogative so students are expected to be respectful, to listen and not to engage in horseplay.
Students also need to bring their cooking and kitchen supplies every week in order to fully participate in the class.
Workload: Minimal
Students are encouraged to apply their learned skill by preparing food for the family during the week. Students may be asked to watch an occasional video to help with a skill.
All students are required to bring assigned cooking equipment to class every week.
** This ID is assigned to classes not on the current class schedule. The codes and descriptions are available then to revive to offer again. **
Details:Class meets on Monday from 10:00 PM to 10:55 PM