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

Indiana Standard:

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.

Essential Question:

1.  In the world of culinary arts why is mise en place important?
2. What are examples of complications that arise if there is no demonstration of mise en place?

Procedure:

1.  Students will define mise en place using available resources.
2.  Students will collect and display necessary items for today’s creme brulee recipe below:

https://www.thespruce.com/creme-brulee-recipe-995153

Product or Assessment:

Students will collect and display necessary items for today’s recipe.

Accommodations:

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.

Enrichment:

Students may produce a creative/humorous video demonstrating their knowledge of mise en place.