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 sauteing, 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.
Chef Lyons
Students will...
Monday- Define - What does culinary arts mean to you? Now? and in the future?
Tuesday - Complete 'Let's get acquainted'activities
Wednesday- Review classroom/commercial kitchen expectations
Thursday- Review course syllabus and student handbook
Friday- Begin Chapter objective 'Career/History' of culinary arts
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