About Me

Sunday, January 29, 2017

Week 1/30 - 2/3/2017

Student will...

Monday - Complete Article Report #2 & Present Food Holiday Projects
Tuesday - View Safety & Sanitation PPT & Take Notes
Wednesday - Review Chapter 1 PPT & Take Notes
Thursday - Test/quiz Chapter 1 - Safety and Sanitation
Friday - Prepare and Deliver Staff Lunches

Sunday, January 22, 2017

Week 1 / 23 - 27 / 2017

Student will...

Monday - Cater Bus Driver Breakfast
Tuesday - View Safety & Sanitation PPT & Take Notes
Wednesday - Hear from Guest Speaker, Sgt. Baker US Army
Thursday - Hear from Guest Speaker, Chef Brown Art Institute of Atlanta
Friday - Test Safety & Sanitation Objectives

Week 1 / 17 - 20 / 2017

Students will ...

Monday - School Closed / MLK Jr. Holiday
Tuesday - Complete Article 1, Complete Safety & Sanitation Vocabulary, Review & Critical Thinking Questions
Wednesday - Complete Reading  Activity, Conclude Vocabulary, Review & Critical Thinking Questions
Thursday- Review Burger & Pasta Challenge Criteria
Friday - Review Safety & Sanitation via BINGO & Vocabulary

Thursday, January 12, 2017

Week January 5- 13, 2017

Welcome Back Level 1 & 2 students!

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