Culinary Food Science - Summer
Course #:
SCI
4-181
Division:
Natural Science
Department:
Middle School Science, High School Science
Suggested Age:
12-18
Prerequisites:
None
Course Description:
Purpose
This summer course will introduce students to the basic principles, methods, and skills used in food preparation in both personal and professional settings, which will give students a firm grasp of cooking techniques and exposure to a wide variety of cuisines from around the world.
Process
Students will learn about kitchen and food handling safety, proper knife/cutting techniques, wet and dry heat cooking techniques and how to properly write, read, and execute recipes for a vast array of dishes. Students will also discover how regional influences, to include Christian influences, have impacted the development of the many styles of cuisine we have today. Lessons include:
Basic food and kitchen safety and sanitation
Proper knife selection and cutting techniques
Basic food preparation, holding and service
All 19 wet/dry cooking techniques and their proper applications
Basics of quick bread and yeast bread baking
Simple meat fabrication
Dishes prepared from a wide array of ethnic cuisines from around the world, to include traditional Mediterranean/Middle Eastern fare.
Parental Responsibilities
Parents are responsible for ensuring students come to class prepared each day, to include proper kitchen attire (chef’s jackets, hats and aprons will be provided as part of the registration fee) being clean and presentable for class, close-toed shoes (non-slips are preferred but close-toed are required), no acrylic nails/glue-on nails (exceptions may be discussed for certain events such as formals, weddings, etc), no jewelry on the hands or wrists is to be worn. A detailed syllabus will be released prior to the first day of class, which will include a section for basic necessary medical information (food allergies, etc). Students who are sick will not be permitted to participate in that day’s lab if applicable.
Curriculum/Materials:
Each student will receive a chef’s jacket, hat, and apron, which will be required for each class for participation in the kitchen that day. Curriculum will be provided in the form of printed recipes (production sheets), printed material packets, and of course, food products needed for that day’s class. Any additional materials will come in the form of emailed material (links to articles, recipes, information) for students to access and