EXPLORE

Culinary (Phase III) Making appropriate substitutions while following a recipe
Culinary (Phase III) Making  appropriate substitutions while following a recipe

0 learners earned this badge

Students will critically decide appropriate food substitutions while following a recipe, practice and apply basic culinary math skills, apply principles of sanitation and personal hygiene, safely and properly use and care for kitchen tools and equipment, manage time to introduce and practice management skills for kitchen operations, as well as understand and prepare recipes.

Issuer:

Northside Afterschool Enrichment Programs

Badge Type: knowledge

Expected Duration: 12 hours

Critera

  1. [required] Student can understand and prepare recipes.
  2. [required] Student can introduce and practice management skills for kitchen operations.
  3. [required] Student can safely and properly use and care for kitchen tools and equipment
  4. [required] Student applies principles of sanitation and personal hygiene while cooking
  5. [required] Student can practice and apply basic culinary math skills.
  6. [required] Student can critically decide appropriate food substitutions while following a recipe
EXPLORE SIMILAR BADGES
  • Culinary (Phase II) Calculating cost of a meal from a recipe

    Students will cook several recipes learning to calculate the cost of a meal after following a recipe

    LEARN MORE
  • Cyber Security Club

    You will learn the ins and outs of the cyber security profession. You will do some coding, play Cyber games (on-line and with cards), learn to encrypt messages, and more!

    LEARN MORE
  • Special Effects Badge

    Students will learn about illusions created for movies, television, and other productions with by props, camerawork, computer graphics, make-up, audio, costumes, and lighting. Students will create a production that incorporates each.

    LEARN MORE
  • Film Club

    In this club students will analyze and learn from short films and create their own short film.

    LEARN MORE
Powered By: