| Standards |
 Standards |
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| Pacing Guide |
Pacing Guide |
correlates with Foundation of Restaurant Management & Culinary Arts, Level 2 |
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| General Resources & Recipes |
 Recipes from CCFCS |
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 Baker Bettie |
This site offers foundational baking techniques, approachable baking science, and classic recipes from a trained chef and baking educator through videos. Recipes are in standard and weight measurements. |
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| Basic Culinary Skills & Recipes to Practice |
Knife Skills |
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Cake Decorating Resources |
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White Velvet Buttermilk Cake Recipe |
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Pico de Gallo Recipe |
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Kitchen Lab Performance Evaluation |
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| Unit 2: Culinary Exploration |
Intro to Garde Manger - Cheese (copy) |
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Chapter 3: Eggs and Dairy Products (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) |
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Chapter 6: Vegetables (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) |
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Intro to Garde Manger - Salads and Dressings (copy) |
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Chapter 7: Potatoes, Grains and Pasta (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) |
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| Unit 5: Meat, Poultry, & Seafood |
Chicken Fabrication |
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Chapter 17: Poultry (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) |
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Pork Blanquette |
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Intro to Garde Manger - Sausage (copy) |
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Roast Pork Tenderloin with Kalbi Marinade |
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Chicken Chasseur |
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Sauteed Chicken Breast with Mushroom Sauce |
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Veloute to Supreme |
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| Unit 6: Baking & Desserts |
Basic Pasta Recipe |
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Single Serve Chocolate Chip Cookie Lab |
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Yeast Rolls Recipe |
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| Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources |
Chapter 3: Eggs and Dairy Products (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) (copy) |
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Chapter 6: Vegetables (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) (copy) |
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Chapter 7: Potatoes, Grains and Pasta (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) (copy) |
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Chapter 17: Poultry (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) (copy) |
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| Introduction to Garde Manger |
Intro to Garde Manger - Cheese |
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Intro to Garde Manger - Sausage |
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Intro to Garde Manger - Salads and Dressings |
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