COURSE DESCRIPTION

Different cultures, customs, and traditions will be examined as students plan and prepare food from countries around the world. 

CLASS INFORMATION

Students work in "Kitchen Families" and follow a Job Rotation Schedule that ensures that all students have an opportunity to work as the Head Chef, Sous Chef, Sanitation Engineer, Waiter and Organizer. Each lab is graded using a Rubric that includes familiarity of the recipe, sanitation and safety, clean up, and product evaluation.

The first country we study is Italy because it is known as the "birthplace of modern day cuisine." Other countries we visit are China, Mexico, Jamaica, Ireland, etc. At the conclusion of some units, a buffet is planned where students are able to choose a recipe they would like to prepare that is representative of the country we are studying.

For more information see the Syllabus below: