Commercial Cooking 10, 20, 30

(a)	Discuss pasta, noodles and dumplings that are traditional to various regions of the world.
(b)	Experiment with ingredients (e.g., spinach, roasted red pepper, beet and carrot) to make coloured pasta dough.
(c)	Use coloured pasta dough to make spaghetti, fettucine, ravioli and tortellini.
(d)	Prepare alternative types of pasta, including polenta and gnocchi.
(e)	Examine gluten-free pasta (e.g., brown rice, quinoa and chickpea), considering flavour, texture and cost.
(f)	Create a variety of gluten-free pasta.
(g)	Consult resources such as cookbooks and recipes to create spaetzle, potato dumplings and potato gnocchi.
(h)	Determine appropriate sauces to combine with cooked pasta, noodles and dumplings.
(i)	Experiment with plating techniques and garnishes.
(j)	Document strengths and challenges of cooking and presenting specialty pasta, noodles and dumplings.
(k)	Practise food safety standards when preparing, cooking, serving and storing pasta, noodles and dumplings.