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Hot Foods Curriculum Flow

Safety
ServSafe 8 hour Professional Development and Test
Culinary Math
Culinary Nutrition
Meal Planning
Knives
Knife Cuts
Poultry and Fabrication
Dry Cooking Methods
  • Pan Searing Lab
  • Deep Frying Food Truck Lab
  • St Lois Ribs and Fabrication Grill

Moist Cooking Methods
  • FCCLA Menu Item 
Combination Cooking
  • Braised Pork Tenderloin Lab
  • Beef Stew Lab
Meat: Beef Pork and Lamb
  • Steak Lab
  • Burger Off
  • Lamb Chop Lab
Seafood:
  • Filet Fish Lab
  • Smoke Salmon
  • Shrimp Ceviche
Stocks and Soups
  • Roux Lab/Slurry
  • Clear Soup
  • Cream Soups
  • Cold Soup
Vegetables
Fruits
  • Blooming Apples
Garde Manger
  • Cold Appetizer Lab
  • Garnish Lab

Plating and Presentation (All Year)

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