Intro to Culinary Arts: Mise en place
Grade Level: 10th-12th
Subject: Intro to Culinary Arts
Duration: 1 (50 minute period)
DOK Level: 2
SAMR Level: 2
ICAH-5.5 Demonstrate effective mise en place to accomplish efficient preparation of food products
Objective: Students will understand mise en place by collecting and displaying necessary items for today’s recipe preparation.
- In the world of culinary arts why is mise en place important?
- What are examples of complications that arise if there is no demonstration of mise en place?
- Students will define mise en place using available resources.
- Students will collect and display necessary items for today’s creme brulee recipe below:
Product or Assessment:
Students will collect and display necessary items for today’s recipe.
Students may produce a written document with the names of the necessary equipment for today’s recipe. Students may verbally tell the teacher about the necessary equipment for today’s recipe.
Students may produce a creative/humorous video demonstrating their knowledge of mise en place.