Monday, September 14, 2020
Sunday, May 3, 2020
Week May 4 - 18, 2020 - Virtual Culinary Classroom - Skill Lab Videos
https://drive.google.com/file/d/1W4OZKAz8pFgfy-DIL09IaVmgx9UaobU_/view?usp=sharing
Cooking video lessons 1 to 12 link
https://www.youtube.com/watch?v=kRh6gpBQvWQ&list=PLFC7C93440AB67B5B
Saturday, April 25, 2020
Week April 27 - May 1, 2020 - 'Coming next week Skill Lab - Videos!'
Students's will...
(1st & 2nd Block) Intro to Culinary Arts students will...
Complete Chapter 2 (content & academic) Vocabulary - p. 47
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
_________________________________________________________________________________
3rd Block) Level 2 Culinary Arts students will ...
Please Note: EOPA binder can be DROPPED OFF This is drive through only, all students must stay in their car. May 6th for Seniors ONLY & underclassmen May 7th (see PHS website below for scheduled times)
https://web.cobbk12.org/pebblebrook/_ci/post/a3a0aed0-af0e-48e5-aa25-f8495411b984
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
(1st & 2nd Block) Intro to Culinary Arts students will...
Please note: you can complete the work on notebook paper be sure to
include your name, date , block and title of each assignment or save the
document online, fill in the answer a send it via email, if you can print you
may do so and take clear pictures of the work and send it via email as well.
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
_________________________________________________________________________________
3rd Block) Level 2 Culinary Arts students will ...
Please Note: EOPA binder can be DROPPED OFF This is drive through only, all students must stay in their car. May 6th for Seniors ONLY & underclassmen May 7th (see PHS website below for scheduled times)
https://web.cobbk12.org/pebblebrook/_ci/post/a3a0aed0-af0e-48e5-aa25-f8495411b984
CA2 Resources below:
Foundations red book (Level 1) https://www.lra.org/prostart-i-curriculum-resources.html
Foundations blue book (Level 2) https://www.lra.org/prostart-ii-curriculum.html
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
Tuesday, April 21, 2020
Week 4/ 20 - 24/ 2020
Students's will...
(1st & 2nd Block) Intro to Culinary Arts students will...
Complete Chapter 1 (content & academic) Vocabulary - p. 21
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
3rd Block) Level 2 Culinary Arts students will ...
Continue the remaining chapters in your EOPA binders (please see resources below).
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
(1st & 2nd Block) Intro to Culinary Arts students will...
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
3rd Block) Level 2 Culinary Arts students will ...
Continue the remaining chapters in your EOPA binders (please see resources below).
Foundations red book (Level 1) https://www.lra.org/prostart-i-curriculum-resources.html
Foundations blue book (Level 2) https://www.lra.org/prostart-ii-curriculum.html
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
Sunday, April 12, 2020
Week 4 / 13-17/ 2020 - 'Welcome back from Spring Break!'
Students's will...
(1st & 2nd Block) Intro to Culinary Arts students will...
Review Chapter 1 Power point & Complete Chapter 1 - Safety & Sanitation Note-Taking Activity
Note-taking activity here:
http://glencoe.mheducation.com/sites/dl/free/0078883598/683593/ch1.pdf
Use the textbook , if the note-taking option is not opening for you.
PowerPoint here:
https://cobbk12org-my.sharepoint.com/:p:/r/personal/keesha_walker_cobbk12_org/_layouts/15/Doc.aspx?sourcedoc=%7BB7EEA3CE-7AB0-4CFF-996E-CCA3AAB55B50%7D&file=CE%20Chapter%2001.ppt&wdOrigin=OFFICECOM-WEB.START.SEARCH&action=edit&mobileredirect=true
3rd Block) Level 2 Culinary Arts students will ...
Continue the remaining chapters in your EOPA binders (please see resources below).
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
(1st & 2nd Block) Intro to Culinary Arts students will...
Note-taking activity here:
http://glencoe.mheducation.com/sites/dl/free/0078883598/683593/ch1.pdf
Use the textbook , if the note-taking option is not opening for you.
PowerPoint here:
https://cobbk12org-my.sharepoint.com/:p:/r/personal/keesha_walker_cobbk12_org/_layouts/15/Doc.aspx?sourcedoc=%7BB7EEA3CE-7AB0-4CFF-996E-CCA3AAB55B50%7D&file=CE%20Chapter%2001.ppt&wdOrigin=OFFICECOM-WEB.START.SEARCH&action=edit&mobileredirect=true
3rd Block) Level 2 Culinary Arts students will ...
Continue the remaining chapters in your EOPA binders (please see resources below).
Foundations red book (Level 1) https://www.lra.org/prostart-i-curriculum-resources.html
Foundations blue book (Level 2) https://www.lra.org/prostart-ii-curriculum.html
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
Sunday, April 5, 2020
Week 4/ 6 - 10 / 2020 - Spring Break... enjoy & be safe!
'I will be reaching out to students and parents after the break ... again be safe and take care'
Sunday, March 29, 2020
Week March 30 - April 3
Students's will...
(1st & 2nd Block) Intro to Culinary Arts students will...
Students will research a bacterial pathogen and produce a wanted poster of the organism.
Directions to complete the Wanted Poster link is shown below:
https://drive.google.com/file/d/1HIkI-u0snGOj011EDwvfoO0VpNy_m5S1/view?usp=sharing
(3rd Block) Level 2 Culinary Arts students will ...
Continue the remaining chapters in your EOPA binders (please see resources below).
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
(1st & 2nd Block) Intro to Culinary Arts students will...
Students will research a bacterial pathogen and produce a wanted poster of the organism.
Directions to complete the Wanted Poster link is shown below:
https://drive.google.com/file/d/1HIkI-u0snGOj011EDwvfoO0VpNy_m5S1/view?usp=sharing
(3rd Block) Level 2 Culinary Arts students will ...
Continue the remaining chapters in your EOPA binders (please see resources below).
Foundations red book (Level 1) https://www.lra.org/prostart-i-curriculum-resources.html
Foundations blue book (Level 2) https://www.lra.org/prostart-ii-curriculum.html
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
Sunday, March 22, 2020
Week March 23 - 27, 2020
(1st & 2nd Block) Intro to Culinary Arts students will...
You can complete the work on notebook paper be sure to include your name, date , block and title of each assignment or save the document online, fill in the answer a send it via email, if you can print you may do so and take clear pictures of the work and send it via email as well.
(3rd Block) Level 2 Culinary Arts students will ...
Continue the remaining chapters in your EOPA binders (please see resources below).
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
See the link below which will read Unit 4 it includes
chapter 9 stroll down to page 218, let me know if this was helpful for you.
…this link include graphic organizers
…this link include reading comprehension activities
http://glencoe.mheducation.com/sites/dl/free/0078883598/683626/Reading_Comprehension_Activity_Ch09.pdf
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
Continue the remaining chapters in your EOPA binders (please see resources below).
Foundations red book (Level 1) https://www.lra.org/prostart-i-curriculum-resources.html
Foundations blue book (Level 2) https://www.lra.org/prostart-ii-curriculum.html
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
The Culinary Professional https://www.g-wlearning.com/culinaryarts/4375/index.htm#ch11
Culinary Essentials Textbook Link
https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid
To all students...
I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
Monday, March 16, 2020
Week March 16 - 20, 2020
Intro to Culinary Arts students will...
Complete the following: (please see the textbook & assignment sent via synergy)
Level 2 Culinary Arts students will ...
Complete the following sections from the the End of Pathway (EOPA) study guide binder provided on March 13th: (students that were absent March 13th may contact me for an online version of the binder).
The following sections are: ( if you have completed these section, you can move on to the next section).
Complete the following: (please see the textbook & assignment sent via synergy)
- Chapter 10 Vocabulary p.275
- Chapter 10.1 graphic organizer
- Chapter 10.1 reading comprehension activity
- Chapter 10.2 graphic organizer
- Chapter 10.2 reading comprehension activity
Level 2 Culinary Arts students will ...
Complete the following sections from the the End of Pathway (EOPA) study guide binder provided on March 13th: (students that were absent March 13th may contact me for an online version of the binder).
The following sections are: ( if you have completed these section, you can move on to the next section).
- Recipes
- Knife Skills
- Large & Small Equipment
- Sanitation & Safety
- Food Preparation
Please note: I am available at any time, just email me and I will get back to students, parents and guardians in a timely manner.
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
Please see the assignment links via your synergy messages for assignments, links and other information.
Thank you and be safe,
Chef Lyons
Friday, March 6, 2020
Week March 9 - 13, 2020
Students will ...
Monday Tuesday Wednesday Thursday
Monday Tuesday Wednesday Thursday
(ICA) – Review grade with
chef
Complete Chapter 9 Reading Guide
(CA2) – Scheduled students - Report to
Cafeteria Internship /Review Pasta Challenge results and discuss
|
Guest Speaker visit
Angela Caso, Johnson and Wales Culinary College
(ICA) Review Chapter 9 PPT – Small & Large
equipment & Take Notes
(CA2) Test SERV safe in the media Center
|
(ICA) – Play Equipment Kahoot.it
(CA2) – Review EOPA culinary math chapter
|
(ICA) – Review Small equipment PPT & take
notes
(CA2) - Skill lab – Baking techniques -
Biscuits
|
(ICA) – Review Large equipment PPT & Take
Notes
(CA2) – Scheduled students - Report to
Cafeteria Internship / Review EOPA baking principles
|
Sunday, March 1, 2020
Week 3/ 2-6/ 2020
Students will...
Monday
ICA - Set a table based on a Menu
CA2 - Finalize pasta flyer / Continue EOPA study guide review /scheduled students report to internship
Tuesday
ICA - Test Ch.6 The Dining Experience
CA2 - Continue EOPA study guide review
Wednesday
ICA - Test Table Setting Assessment
CA2 - Continue EOPA study guide review /scheduled students report to internship
Thursday
ICA - Present Chef Research
CA2 - Pasta Challenge Prep Lab
Friday
ICA - Conclude Chef Presentations
CA2 - Pasta Challenge
Monday
ICA - Set a table based on a Menu
CA2 - Finalize pasta flyer / Continue EOPA study guide review /scheduled students report to internship
Tuesday
ICA - Test Ch.6 The Dining Experience
CA2 - Continue EOPA study guide review
Wednesday
ICA - Test Table Setting Assessment
CA2 - Continue EOPA study guide review /scheduled students report to internship
Thursday
ICA - Present Chef Research
CA2 - Pasta Challenge Prep Lab
Friday
ICA - Conclude Chef Presentations
CA2 - Pasta Challenge
Friday, February 14, 2020
Week 2/24-28/2020
|
Bi-weekly Article Report
|
n/a
|
n/a
|
Field trip – CCSD CTAE Future Fest
|
Field trip – Maggiano’s Little Italy Restaurant
|
|
(ICA) – Organize student
folders and conference with Chef & Set a table based on a menu
(CA2) - Plan market order for pasta
recipes & prep. lab /Report to Cafeteria Internship / SERV safe review
|
(ICA) - Continue side-work - napkin fold lab
with Chef
(CA2) –Skill lab – Pasta Practice Lab 2
|
(ICA) - Continue side-work - napkin fold lab with Chef
(CA2) - Report to Cafeteria Internship
scheduled students
Skill Lab –Conclude Pasta Challenge project
flyer
|
(ICA) – Conclude ‘Research a Chef’ project and
submit to Chef via email or other
(CA2) – Complete EOPA Study Guide- Food Prep
|
(ICA) – Complete Ch.6 Study guide
(CA2) – Complete EOPA Study Guide – Culinary Math
NO – Café Internship, due to
field trip
|
Thursday, February 13, 2020
Week 2 / 10 - 14 / 20
CA - Conclude side-work/napkin fold lab & enrichment activities for Chapter 6 'Dining Experience'
CA2
CA2
Mon.- Submit final / draft pasta recipes , complete biweekly article report
Tues. - Cater - Principal Breakfast practice lab 1 - pasta challenge
Wed. - Conclude side-work/napkin fold lab/scheduled students will report to Internship
Thurs. - Meet in media center / complete Research a Chef Project
Fri. - Test Servsafe , meet in media center / Conclude Research a Chef Project meet in media center
Enjoy the winter break & be safe!
Reminders:
2/24 - CA Biweekly article report
2/25 - practice lab 2 level 1 studentsEnjoy the winter break & be safe!
Reminders:
2/24 - CA Biweekly article report
2/26 - FCCLA members proficiency test
2/27 - Field trip - Future Fest
2/28 - Field Trip - Maggiano's Little Italy Restaurant, Cumberland
Sunday, February 9, 2020
Week Feb. 3 - 7, 2020
Students will...
Monday
(ICA) - Conclude 6.1 & 6.2 graphic organizer & reading activity / Begin side-work / napkin fold lab
(CA2) - Plan market order for pasta recipes/Review Cafeteria Internship
Tuesday
(ICA) - Define Chapter 6 vocabulary terms / Review side-work / napkin fold directions with Chef
(CA2) - Create pasta challenge project flyer/ skill lab - plan practice lab option 1 of 3
Wednesday
(ICA) - Continue side-work / napkin fold lab with Chef
(CA2) - Complete servsafe 5 video & take notes
Thursday
(ICA) - Continue side-work / napkin fold lab with Chef
(CA2) - Complete servsafe 6 video & take notes
Friday
(ICA) - Begin side work lab - (create at least 20 decorative / geometrical folds)
(CA2) - Table setting review - set a table based on a menu
Monday
(ICA) - Conclude 6.1 & 6.2 graphic organizer & reading activity / Begin side-work / napkin fold lab
(CA2) - Plan market order for pasta recipes/Review Cafeteria Internship
Tuesday
(ICA) - Define Chapter 6 vocabulary terms / Review side-work / napkin fold directions with Chef
(CA2) - Create pasta challenge project flyer/ skill lab - plan practice lab option 1 of 3
Wednesday
(ICA) - Continue side-work / napkin fold lab with Chef
(CA2) - Complete servsafe 5 video & take notes
Thursday
(ICA) - Continue side-work / napkin fold lab with Chef
(CA2) - Complete servsafe 6 video & take notes
Friday
(ICA) - Begin side work lab - (create at least 20 decorative / geometrical folds)
(CA2) - Table setting review - set a table based on a menu
Week Feb. 10 -14, 2020
Students will...
ICA - Conclude side-work/napkin fold lab & enrichment activities for Chapter 6 'Dining Experience'
CA2
CA2
Mon.- Submit final / draft pasta recipes , complete biweekly article report
Tues. - Cater - Principal Breakfast practice lab 1 - pasta challenge
Wed. - Conclude side-work/napkin fold lab/scheduled students will report to Internship
Thurs. - Meet in media center / complete Research a Chef Project
Fri. - Test Servsafe , meet in media center / Conclude Research a Chef Project meet in media center
Monday, January 27, 2020
Jan. 27 - 31, 2020
Students will ...
|
Bi-weekly Article Report
|
How to use chopsticks
|
Place setting activity
|
Complete ‘dining out ‘activity
|
‘Pin the food on the plate’ activity
|
|
ICA – Review Course Syllabus
Complete Ch. 6
Reading Guide
CA2 – Review Employability via Kahoot.it
|
(ICA) Complete chapter 6 reading guide
(CA2) pasta recipes collaboration
|
(ICA) Introduction to chapter 6 dining
experience
(CA2) Review CAFÉ INTERN, catering opportunity
collaboration
|
(ICA) Review chapter 6.1 ppt and take notes
(CA2) SERV safe quiz
|
(ICA) Complete Chapter 6.2 ppt and take notes
(CA2) Slip – resistant shoe check -in, uniform
check, cater – Bus Driver Breakfast review
|
Jan. 20 - 24, 2020
Students will...
Mon - School Closed / MLK Jr Day
Tuesday - CA2 - Cafeteria Internship Training review
ICA - Review Ch. 4.1 PPT & take notes
Wednesday - CA2 - Continue EOPA workbook
ICA - Review Ch. 4.2 PPT & take notes
Thursday - CA2 - Continue EOPA workbook
ICA - Review Ch. 4.3 PPT & take notes
Friday - CA2 - Cater Pre game meal - Sandwiches
ICA - Review Ch. 4 via Kahoot.it
Mon - School Closed / MLK Jr Day
Tuesday - CA2 - Cafeteria Internship Training review
ICA - Review Ch. 4.1 PPT & take notes
Wednesday - CA2 - Continue EOPA workbook
ICA - Review Ch. 4.2 PPT & take notes
Thursday - CA2 - Continue EOPA workbook
ICA - Review Ch. 4.3 PPT & take notes
Friday - CA2 - Cater Pre game meal - Sandwiches
ICA - Review Ch. 4 via Kahoot.it
Jan. 13 - 17, 2020
This week in Culinary Arts students will...
Monday-(CA2)(ICA) Complete Bi-weekly Article Report / Test SGMs / SLOs
Tuesday-(CA2)Review Pasta Challenge Criteria (ICA) Review the History of culinary arts
Wednesday-(CA2) Select team members & begin planning (ICA) View 'who is Escoffier & take notes
Thursday-(CA2 Research and select recipes (ICA) Create a culinary timeline
Friday-(CA2) Review Pasta Challenge Checklist (ICA) Complete & discuss Auguste Escoffier graphic organizer
Monday-(CA2)(ICA) Complete Bi-weekly Article Report / Test SGMs / SLOs
Tuesday-(CA2)Review Pasta Challenge Criteria (ICA) Review the History of culinary arts
Wednesday-(CA2) Select team members & begin planning (ICA) View 'who is Escoffier & take notes
Thursday-(CA2 Research and select recipes (ICA) Create a culinary timeline
Friday-(CA2) Review Pasta Challenge Checklist (ICA) Complete & discuss Auguste Escoffier graphic organizer
Thursday, January 2, 2020
Week Jan. 6 - 10, 2020
Students will...
Monday - Review transcript & schedule with Chef
Tuesday - Review course standards
Wednesday- Review course syllabus and student handbook
Thursday - Complete 'Let's get acquainted'activities
Friday- Review classroom/commercial kitchen expectations
January 2020
Dear Parents, Guardians and 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.
Provide opportunities to join our Career Technology Student Organization/Club, FCCLA (Family, career, community leaders of America)!
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. Content lectures, demonstrations, 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.
Returning students enrolled in level 1 & 2 courses will explore our internship partnership with CCSD Food & Nutrition Services Program, manage faculty & staff & student lunches and cater various school events!
I look forward to working with you.
Chef Lyons
Monday - Review transcript & schedule with Chef
Tuesday - Review course standards
Wednesday- Review course syllabus and student handbook
Thursday - Complete 'Let's get acquainted'activities
Friday- Review classroom/commercial kitchen expectations
January 2020
Dear Parents, Guardians and 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.
Provide opportunities to join our Career Technology Student Organization/Club, FCCLA (Family, career, community leaders of America)!
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. Content lectures, demonstrations, 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.
Returning students enrolled in level 1 & 2 courses will explore our internship partnership with CCSD Food & Nutrition Services Program, manage faculty & staff & student lunches and cater various school events!
I look forward to working with you.
Chef Lyons
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