Our final week of quarter 4 exploratory classes has arrived! This week students are making French crepes over two days, one day to prep batter and make strawberry sauce, one day to cook and plate. I wish you all a restful and joyful summer break. I appreciated the hard work students put into the lessons this quarter and hope you all apply these to your home lives. There is a course reflection students completed that will be sent home with their class duotangs.
This week we are making banana muffins. The focus for this lab will be on measuring accuracy and team work, as each kitchen will work together to make one batch of muffins.
There is a course reflection being completed this week, it will be sent home at the end of the course with student duotangs full of the lessons and recipes from the 9-week course. On Monday we will have a food safety lesson to review important concepts for this week's chicken fajitas lab. After a review class focusing on the four principles of food safety: cook, clean, separate, chill, we are putting our knowledge to the test by making chicken fajitas. Each kitchen will work together to prepare delicious chicken fajitas with a homemade spice mixture, they will be served with teacher-made Mexican rice and refried beans.
This week it's all about breakfast labs! Students will be making blueberry pancakes which are served with breakfast sausages. On Friday they will be making egg & cheese stackers.
After a chocolate lesson on Friday and learning about the history of chocolate, we will be making hot chocolate; classes normally make hot chocolate but we are experimenting with a new RMS Foods recipe, making frozen hot chocolate. Students will work in pairs and have the choice of milk and flavour add-in.
Recipes can be found under the "Food Studies Recipes" tab at the top of this website. Each student will take home a duotang of their class work and recipes at the end of the quarter. To continue our review of classroom expectations and lab duties, students will complete a kitchen tools treasure hunt and reviewing proper dishwashing steps by participating in a relay. Our first cooking lab will be next week.
Students with allergies/dietary restrictions and new students to RMS must return the signed welcome letter before our first cooking lab. Failure to return this form will result in alternate ingredients not being available. See the previous post for a copy of the letter. Parents/guardians can also email me directly with requests for special ingredients. Welcome to quarter four exploratory classes at RMS! This week students will spend time getting to know the daily routines in the Food Studies class. We will begin navigating the enhanced safety and sanitation procedures that are an important part of our classroom learning this year. After going through the course outline, students will be given a welcome letter to share with their parent/guardian. Any new students to RMS or students with food allergies/dietary restrictions must return the signed form in order to participate in upcoming cooking labs.
Our final week of quarter 3 exploratory classes has arrived! This week students are making French crepes over two days, one day to prep batter and make strawberry sauce, one day to cook and plate. I wish you all a successful end of the school year. I appreciated the hard work students put into the lessons this quarter and hope you all apply these to your home lives. There is a course reflection students will be completing in addition to cleaning and organizing the kitchens to get them ready for quarter 4 classes. Your duotangs can be taken home once Mrs. Luthin has gone through them.
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Food Studies 7Weekly updates on in-class activities, food demos, and cooking labs. Archives
June 2023
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