Unit 7: Appetizers and Hors d'oeuvres

Various types of hot and cold appetizers and hors d'oeuvres.
Key ingredients and preparation methods for different appetizers and hors d'oeuvres.
Presentation techniques for serving appetizers and hors d'oeuvres.
Food safety and sanitation practices related to appetizer preparation.

Identify and select ingredients for different types of appetizers and hors d'oeuvres.
Prepare a variety of hot and cold appetizers and hors d'oeuvres.
Use various presentation techniques to serve appetizers and hors d'oeuvres attractively.
Apply food safety and sanitation practices during preparation and presentation.

Participation in class discussions and hands-on cooking activities.

Completion of assignments, projects, and labs, such as creating and presenting appetizers and hors d'oeuvres.

Practical assessments including preparation, presentation, and evaluation of appetizers and hors d'oeuvres.

Written reflections and quizzes on appetizer types and preparation methods.