Posted on Sep 18th 2016 Breakfast Foods
We are starting our breakfast unit where the students will learn to cook varoius quick breads along with quiche, and the several different types of eggs.
I find that the students love this unit - who doesn’t love breakfast food!!
Posted on Sep 7th 2016 Stock, Soups and Sauces
Students are working on creating the 5 mother sauces and various types of soups.
We will create 3 of the 5 mother sauces ( Bechamel, Veloute and Tomato) students will also create broth soups, cream soups and cold soups.
5th 6 week progress reports were sent home with my students on the 6th of September, they were to have them signed and returned this week. If your child has a C,D or F please expect a phone call from me.
Please take note that the 1st reassessment deadline is the 9th of October.
Posted on Aug 21st 2016 Chicken Fabrication
We will begin fabricating chickens on Tuesday! During this unit students learn how to take a whole chicken and break it down into pieces. We will practice proper freezing procedures as well as sanitation and safety.
This unit allows students to enhance knife skills, practice sanitation and safety and learn how to prepare and freeze foods.
The unit following this one is stocks, soups and sauces.
Students in my class were given 3 week progress reports on Friday, so be sure you are asking them about their grades.
Posted on Aug 10th 2016 Newsela and Remind101
Students - please sign up for Newsela and Remind101.
NEWSELA - * download the app * create an account * sign up for your class with the following codes * 1st block - 9GK7YH * 2nd block - 37C8XS * 3rd block - U6WNS7 * Complete assignements as they are assigned.
REMIND101
Text the following codes to 81010 * Culinary 1 - @FHF94B * Culinary 2 - @987K8
Posted on Aug 8th 2016 Sanitation and Safety Unit
Hello All,
Today we began our 2 week long unit on sanitation and safety, which is the most important unit. Students will learn about ways food can become contaminated and how to keep it safe.
Our unit test will be on Friday the 19th followed by a sanitation lab.
After the course work is completed, students are eligable to take the National ServSafe exam. I proctor this test afterschool and it takes about 2 hours. The students have to pay for this exam, $36 to ServSafe.
If they pass the test with a 75 ot better, they are considered to be ServSafe certified and it is good for 5 years.
This test benefits our students especially if they currently work in a restaurant, or are planning too.
