UPPER CAPE VOCATIONAL

LESSON PLAN
CULINARY ARTS

SUBJECT: HORS D OEUVRE

STUDENTS: FRESHMAN, SOPHOMORES, JUNIORS, SENIORS

LESSON (TITLE)/ OBJECTIVES / OUTCOMES:

-DESCRIBE THE ROLES PLAYED BY HORS D’OEUVRE IN A MEAL

-SELECT AND PREPARE INGREDIENTS, PREPARATIONS, AND
GARNISHES FOR HORS D’OEUVRES
-PRESENT HORS D’ OEUVRES PROPERLY

INTRODUCTION:

The term hors d’ oeuvre is from the French for “outside the meal” Hors d’oeurve
are meant to pique the taste buds and perk up the appetite.

Hors d’ oeuvre should be small enough to eat in one or two bites, attractive,and
complement the meal that is to follow.

ACTIVITIES / STRATEGIES:

1. Student will make a la carte recipe provided

ASSESSMENT:

- STUDENTS WILL BE GRADED ON FOLLOWING THE PROPER PROCEDURES

FOR MAKING HORS D’ OEUVRES
- STUDENTS WILL BE GIVEN A WRITTEN TEST

NOTES/ RESOURCES

The distinction between an hors d’oeuvre and an appetizer has more to do with
the portion size and how and when it is served than the actual food being served. Hors
d’ oeuvre are typically served as a prelude to a meal, while appetizers are usually the
meal’s first course.

*The professional chef chapter 29 “hors d’ oeuvres and appetizers"

 UPPER CAPE VOCATIONAL
LESSON PLAN
CULINARY ARTS

SUBJECT: APPETIZERS
STUDENTS: FRESHMAN, SOPHOMORES, JUNIORS, SENIORS

LESSON (TITLE)/ OBJECTIVES / OUTCOMES:

- Describe the roles played by appetizers in a meal

-Select and prepare ingredients, preparations, and garnishes for appetizers
- Describe the qualities of foods to be served as appetizers
- Name the basic guidelines for preparing and preserving appetizers

INTRODUCTION:

While hors d’oeuvre are served separately from the main meal, appetizers are traditionally its first
course. The role of the appetizer on the contemporary menu is becoming increasingly important

What most appetizers have in common is careful attention to portioning and sound technical execution
and plating. Most appetizers are small servings of very flavorful foods, meant to take just enough edge off
the appetite to permit thorough enjoyment of an entrée.

Perennial favorites are perfectly fresh clams and oysters, for example, shucked as close to service time
as possible and served with sauces designed to enhance their naturally briny flavor, or a classic shrimp
cocktail, served with a cocktail sauce, salsa, or other pungent sauce.

ACTIVITIES / STRATEGIES:

1. Student will make a la carte recipe provided

2.

ASSESSMENT:

- STUDENTS WILL BE GRADED ON FOLLOWING THE PROPER PROCEDURES

FOR MAKING AN APPETIZER
- STUDENTS WILL BE GIVEN A WRITTEN TEST

NOTES/ RESOURCES

The distinction between an hors d’oeuvre and an appetizer has more to do with
the portion size and how and when it is served than the actual food being served. Hors
d’ oeuvre are typically served as a prelude to a meal, while appetizers are usually the
meal’s first course.

*The professional chef chapter 29 “hors d’ oeuvres and appetizers”