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Ms. LEBLANC’s Classroom Edit display name

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The materials will help students to achieve objectives that are connected to earning a ProStart certificate of achievement which is a credential required for graduation. Objectives of the curriculum vary by relating to workplace safety, food safety, professionalism, equipment & food preparation techniques, potatoes and grains which includes pasta, and building a successful career, etc. My project particularly relates to students using a variety of recipes & cooking methods to prepare pasta and dumplings. The scale will be used to weigh ingredients required for various recipes. The KitchenAid mixer will be used to mix ingredients for preparing fresh pasta dough and the attachments will be used to connect to the mixer for rolling and cutting the fresh pasta dough. One colander will be used by each of the four groups of students to drain water from the pasta. The oven mitts will be used to implement workplace safety practices to avoid burns and the buckets will be use to keep food preparation areas clean and sanitized. The pastry cutters will be used when manually mixing dough. The ladles will be used for serving the cooked pasta. A rigorous curriculum is mandated by the Restaurant Association in order for students to earn a ProStart Certificate of Achievement. They must earn a ServSafe Manager Certification, accomplish 70% of skills on a skills checklist, earn 400 hours of work experience and pass the Foundation of Culinary Arts Level I & II with a 70% or better. Therefore, the materials will make a difference in student learning by students being able to implement workplace safety and food safety skills, accomplish required skills on the skills competency list, earning required work experience hours, and by being able to use a variety of recipes and cooking methods to prepare pasta and dumplings.

About my class

The materials will help students to achieve objectives that are connected to earning a ProStart certificate of achievement which is a credential required for graduation. Objectives of the curriculum vary by relating to workplace safety, food safety, professionalism, equipment & food preparation techniques, potatoes and grains which includes pasta, and building a successful career, etc. My project particularly relates to students using a variety of recipes & cooking methods to prepare pasta and dumplings. The scale will be used to weigh ingredients required for various recipes. The KitchenAid mixer will be used to mix ingredients for preparing fresh pasta dough and the attachments will be used to connect to the mixer for rolling and cutting the fresh pasta dough. One colander will be used by each of the four groups of students to drain water from the pasta. The oven mitts will be used to implement workplace safety practices to avoid burns and the buckets will be use to keep food preparation areas clean and sanitized. The pastry cutters will be used when manually mixing dough. The ladles will be used for serving the cooked pasta. A rigorous curriculum is mandated by the Restaurant Association in order for students to earn a ProStart Certificate of Achievement. They must earn a ServSafe Manager Certification, accomplish 70% of skills on a skills checklist, earn 400 hours of work experience and pass the Foundation of Culinary Arts Level I & II with a 70% or better. Therefore, the materials will make a difference in student learning by students being able to implement workplace safety and food safety skills, accomplish required skills on the skills competency list, earning required work experience hours, and by being able to use a variety of recipes and cooking methods to prepare pasta and dumplings.

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About my class

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