Unit 12: Animal and Plant Proteins

The various sources and nutritional values of animal and plant based protein.
Specific cooking preparations various animal and plant based proteins.
Proper food handling and safety techniques for preparing different proteins.

Prepare various animal and plant based protein based dishes.
Apply proper food handling and safety techniques throughout the cooking process.
Taste and evaluate final dishes and determine modifications necessary for specific dietary needs.

Students will participate in cooperative kitchen labs to prepare various animal and plant based proteins. 

Student will participate in class discussions  and evaluate on the various animal and plant proteins and variations of prepared dishes.

Student complete a summative exam on animal and plant proteins and their nutritional value and role.