Culinary Arts Instructor

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pamela.lyons@cobbk12.org

Sunday, January 3, 2016

Week 1/4-8/2016

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- Teacher work day / School closed
Tuesday - Define - What does culinary arts mean to you? Now? and in the future?
Wednesday- Complete 'Let's get acquainted' activities
Thursday- Review classroom/commercial kitchen expectations
Friday- Review course syllabus and student handbook

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