Welcome to week 11!
HOSP-ICA-3 3.5 List and describe the various cuisines and their relationships to history and cultural development. This week students will be completing the unit on the dinning experience. Students will have an assessment on how to properly set a table for a specific meal or occasion (ie breakfast, lunch, dinner or formal). Students will explore various types of cuisines and identify their origins (ie. Lousiana style cooking is derived from Spanish, African and French origins). Students will also begin learning to identify the various types of equipment used within the commercial kitchen.
To help tye in this concept students were shown the Disney movie the Princess and the Frog. Students were asked to bring in a traditional New Orleans style recipe.
HOSP-ICA-3 3.5 List and describe the various cuisines and their relationships to history and cultural development. This week students will be completing the unit on the dinning experience. Students will have an assessment on how to properly set a table for a specific meal or occasion (ie breakfast, lunch, dinner or formal). Students will explore various types of cuisines and identify their origins (ie. Lousiana style cooking is derived from Spanish, African and French origins). Students will also begin learning to identify the various types of equipment used within the commercial kitchen.
To help tye in this concept students were shown the Disney movie the Princess and the Frog. Students were asked to bring in a traditional New Orleans style recipe.