Gourmet Foods Final Exam
Super UserA lesson plan for secondary foodservice students
By Shirley P. Rauh
Shirley P. Rauh, FACS chair at Lutheran High School South in St. Louis, submitted the following Lesson Plan as a “teaching tip” entry in the 2007 CAFÉ Scholarship program that awarded four winners grants toward registration at a CAFÉ workshop or the Leadership Conference this summer.
Students in Rauh’s gourmet course have taken Foods and Nutrition as a prerequisite. The course description includes creativity in presentation through garde manger, herbs and spices, and the five mother sauces. The textbook used is Johnson & Wales University’s Culinary Essentials (Glencoe/McGraw Hill, 2002).
For the final activity of the class—which accounts for 20% of course grade—each student plans, purchases ingredients for, prepares and serves a meal for four to six people (including the student) with a soup or salad, entree, starch, vegetable, bread, dessert and beverage. During finals week, there is also a culinary-vocabulary exam, from which seniors maintaining an “A” grade are exempt.
An MS Word document, which can be downloaded here, contains pre-planning, grocery-list, time-plan and evaluation hand-outs for the gourmet final at Lutheran High School South.
CAFÉ congratulates Rauh for her entry, which earned her a continuing-education grant of $200 this year. CAFÉ welcomes entries in the 2008 program, which will award grants for attendance at next year’s CAFÉ workshops and the Leadership Conference.
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