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Paraclete Cooking Club
Description:
Students are introduced to cooking, catering and restaurant management through the experience of cooking meals at the Paraclete and at restaurants. Their final product is to plan and prepare a dinner for 50 at the Paraclete; the invited guests are their families.
Curriculum objectives:
- Introduce students to basic cooking concepts.
- Vocabulary enrichment, particularly adjectives related to color, taste and texture.
- Introduce students to careers in the hospitality industry.
- Math concepts such as budgeting, proportion and measurement.
- Time management and organizational skills.
- Understanding of cultural influences on cooking.
Instructional Materials and Equipment:
- The Paraclete has a fully functional commercial kitchen.
- Food supplies.
- Catering supplies.
- Vocabulary lists.
- Cooking kit for each student.
Field Trips:
- Selected restaurants where students cook a meal.
- Grocery stores.
Presentations:
- Students bring their cooking home to their families after each session.
- Catered dinner for 50 with families as invited guests.
Organizational Partner and Sponsor:
- Urban Culinary Foundation
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