Cooking Basics Syllabus (2016/2017)

Instructor: Dewey J. Oriente

Classroom: Kitchen
Grades: 7th, 8th, 9th/10th
Class time: approximately 40-45 minutes
Course Description:
Cooking Basics will serve as the introduction for students to the basic principles of food
preparation, including: understanding of food and kitchen safety, sanitation practices,
basics of nutrition, knife cuts, kitchen safety, and various cooking processes. Also to be
covered are the proper use of kitchen tools and equipment, correct processes of food
preservation,
Class Responsibility:
When students arrive in the kitchen, and class time has begun, it is up to each student
to immediately wash their hands and prepared to work. This is group learning and
everyone must equally participate in order to for the learning process to succeed. There
will be numerous times in this course when student will be paired or teamed up with one
or more of your classmates for project or challenge purposes. It is the responsibility of the
group that you submit your work on time and appropriately according to the activity
guidelines.
Objectives:
Teamwork and building
Appropriate work ethics
Skill in use and maintenance of utensils, tools, and equipment
Appropriate sanitation procedures in handling food, utensils, and equipment
Appropriate safety rules and regulations
Skills in food preparation
Attention to allergies and ingredients
Student must taste everything (unless allergic to a food item)