Monday - SCHOOL CLOSED/LABOR DAY
Tuesday - Conclude Chapter 3 Vocabulary, Complete Chapter 3.1 - Careers in Foodservice
Wednesday - Complete/Review Chapter 3.2 - Foodservice Trends
Thursday- Complete/Review Chapter 3.3 - Entrepreneurship Opportunities
Friday- Complete/Discuss Chapter 3 Review and Critical Thinking questions
Friday, August 29, 2014
Wednesday, August 27, 2014
Friday, August 22, 2014
Friday, August 15, 2014
Students will... Monday - Review common assessment results, continue Food Service Inspection Project Tuesday - Conclude Food Service Inspection Project in groups and completing a list of your your favorite restaurants,include the location Log on to http://dph.georgia.gov/environmental-health-inspections Discuss results at your table, share at least one with the class Wednesday - Complete Food related Article Report and discuss Thursday - Finalize 'Research a Chef/Restaurant' Project Friday - Submit 'Research a Chef/Restaurant' Project, Due 8/22/14
Monday, August 11, 2014
Students and Parents can access vocabulary words, graphic organizers, reading activities, practices test and more via the following steps; Go to www.glencoe.com > Georgia > Student/Parent > Family&Consumer Sciences > Food&Nutrition > Culinary Essentials 2010 > Select Chapter of interest/need!
Friday, August 1, 2014
Welcome back students to the 2014-2015 school year! This year promises to be the best ever! Here is a brief description of all the wonderful things we will encounter this year in Culinary Arts. This course is designed to introduce students to the exciting world of Culinary Arts and to help them identify possible career paths within this industry. During this course students will learn history, trends, fundamental concepts, skills and techniques involved in basic food preparation, safety and sanitation. Special emphasis will be given to the study of ingredients, cooking theories, vegetable cookery, meat and poultry as well as the preparation of stocks, soups and sauces. In addition this course will highlight basic cooking techniques such as sautéing, roasting, poaching,braising and frying. Lectures and demonstrations will teach organization skills in the kitchen, professionalism,work coordination and knife skills. Students will also acquire basic knowledge of “front of the house” operations and procedures. Instructional time will consist of a combination of class work coupled with hands on experience in cooking laboratories. I look forward to working with you.