This year promises to be the best ever!
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
Tuesday -Teacher work day
Wednesday - Teacher work day
Thursday- Review student transcripts with Chef
Friday- Review CTSO / FCCLA!
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