2. 10/15 Amuse Bouche:
! What is needed for setting the table if preparing the following
full-service dinner for 20 guests:
! Bread Basket: Pretzel Rolls and Garlic Cheese Biscuits
! Course 1: Mixed Greens Salad with Gorgonzola, Walnuts,
Pears, and Raspberry Vinaigrette
! Course 2: Garlic Chicken with Lemon Basil Pasta
! Course 3: Raspberry Torte or Pumpkin Roll
! Beverages: Ice Tea and Ice Water
Be Prepared to Share Your Responses
3. Announcements:
! Sign up for catering events: Today (dinner), Tuesday
(breakfast lunch), and Thursday (breakfast only)
! Registration forms for Small Bites Competition
! See Competitors to purchase tickets to the Small Bites
event!
! CCAP Applications: Due November 1st
! Yule Log Applications: Due November 15
4. Objectives:
! Students will be able to:
! Determine necessary steps in pre-prepping for an
event.
! Prep for event: Arrange dining room, set-up tables,
Marinate chicken, prepare vinaigrette, mince garlic,
cut vegetables, plate desserts, and complete side
work (polish glasses and silverware, cut lemons, fill
salt pepper shakers)
5. Think-Pair-Share:
! Plan out all steps in preparing the following menu for an event
that begins at 6pm (prep starts during your class period):
! Bread Basket: Pretzel Rolls and Garlic Cheese Biscuits
! Course 1: Mixed Greens Salad with Gorgonzola, Walnuts,
Pears, and Raspberry Vinaigrette
! Course 2: Garlic Chicken with Lemon Basil Pasta
! Course 3: Raspberry Torte or Pumpkin Roll
! Beverages: Ice Tea and Ice Water
Be Prepared to Share Your Responses
6. Period 1
! Red: Commercial Dishwasher, 3-Compartment
sink, laundry
! Blue: Polish utensils
! Yellow: Polish glasses
! Green: Set up dining room
! Purple: Defrost chicken, cut lemons, Make
coffee and ice tea
7. Period 2
!
Red: Support Staff- Commercial Dishwasher, 3-
compartment sink, laundry, clean bottom and
upper level counters, organize tool box
! Blue: Prepare salad dressing and prep salad
vegetables
! Yellow: Fill Sugar caddies and salt pepper
shakers
! Green: Polish Glasses and Silverware
! Purple: Napkin Folds
8. Period 4
! Red: Support Staff- Commercial Dishwasher, 3-
compartment sink, laundry, clean bottom and
upper level counters, organize tool box
! Blue: Set tables with polished utensils, water
goblets, napkins, and centerpieces
! Yellow: Prep breakfast for tomorrow’s catering
event
! Green: Prep wraps for tomorrow’s catering event
! Purple: Prepare iced coffee and plate salads
9. Period 5
! Red: Support Staff- Commercial Dishwasher, 3-
compartment sink, laundry, clean bottom and
upper level counters, organize tool box
! Blue: Change yield for recipes for this evening’s
event then create a server’s station with necessary
supplies
! Yellow: Prep breakfast for tomorrow’s catering
event
! Green: Prep for tomorrow’s catering event
! Purple: Prepare and plate desserts
10. Work-Based Learning: After School
! Plate desserts
! Prepare beverages and set up glasses
! Assist in plating salads (if necessary)
! Prep lunch (pasta and chicken) have
plates ready
! Check tables in East Dining Room- make
sure all tables have the appropriate glasses,
eating utensils, and napkins
11. !
Timeline for Dinner:
5:45 Place salad dressing, butter, sp on tables, prepare pitchers of ice water
and tea. Place sugar caddy on each table
! 6pm Fill water glasses take orders for ice tea. Have trays and tray stands ready.
Also, have beverage table setup on north side of production kitchen with backup
goblets, utensils, salt pepper, sugar, ice, napkins, etc.
! 6:05 Deliver ice tea to guests
! 6:10 Bread baskets then salads at each place setting
! 6:20 Buss salad plates replace any necessary used utensils. Check to see if
there are any vegetarian orders
! 6:30: Serve main dish
! 6:50(ish): Dessert Orders: Raspberry chocolate tart or pumpkin roll
! 7(ish): Desserts Served
12. Closure:
Write a paragraph evaluating what you personally did
well, what you can improve upon next time, what your
group did well, and how your group can improve as a
whole. Next, how did the groups around you do?
What did they do well and how can they improve?
Note: If you run out of time to complete the closure during
class, this must be completed for homework and turned in
at the beginning of next class.
