1. By Valarie Berger and Nichole Sweeney

2. C ulinary Based Curriculum  Indentify your classes  Basics  Pastry  Cuisine  Catering  Identify your units  Sanitation – Illinois Food Code  Measuring –Savory vs. Baking  Knife skills  Chop  Slice  Dice  Brunoise  Paysanne  Julienne  Menus/Recipes – conversions, costing  Mise en Place  Soups/stocks  Canapes/Hors d’oeuvres  Quantity food prep/catering  Mother sauces  Candy  Cake Decorating  Bakeshop

3. U nique  Make it work for your district and your students  Coffee Bar, Box Lunches, Smoothie Bar  Cater small events for district  Cater huge events for district  Teen chef competitions – local colleges and culinary schools….host your own

4. L iteracy  Incorporation of reading, writing, and math into a culinary curriculum  Un-Discussion  Lab Planning  5-day Vocabulary  Literacy-based Testing  “Halving” all recipes

5. I nnovative  Think outside the “kitchen”  Competitions within the classroom  Chili cook off – think outside the bun  Hamburger cook off  Post pictures of plate presentations  Post pictures of winners  Safety & Sanitation Summer Camp  Provides students with the opportunity to earn Illinois Manager’s Food Handlers License  Video Demonstrations  DVD demonstrations done prior to the start of the school year  Saves the district money  Students can see the actual lab from start to finish  Instruction is uniform from period to period, year to year, and teacher to teacher

6. N ew Equipment  Industrial Kitchen Equipment  Can make food in large quantities  NSF Certified  Catering Equipment  Prepares students for industry  Keeps hot food hot & cold food cold—following code  Coffee Bar Equipment

7. A djustments  Students now work in pairs VS. six groups  Students share equipment  Students are held accountable for completion of lab  Students receive a more well-rounded hands on experience  There is higher individual student accountability in smaller groups.

8. R esources  Center Point Resources  Illinois Department of Public Health  Cook’s Illustrated  Food Network Magazine  Rachael Ray Magazine  OnCooking & OnBaking Text  OnCooking & OnBaking online resources

9. Y We Do This??  It’s what is BEST for the kids!!  Gives students real-world experiences  Prepares students to go straight into the field  Illinois Food Handling Certification is optional for students upon completion of culinary sequence  Teaches students how to handle people in different environments  It has provided students a sense of accomplishment, pride, and responsibility.