Fall Semester Log

Week 1, August 13-17, 2018

What an amazing first week back to school it was in the Culinary Arts lab!  Students learned to identify and cook grains, and then use them in various recipe and menu applications.  Students prepared: grits, oatmeal, cream of wheat, steamed, boiled, and “baked” white and jasmine rice, rice pudding, sweet semolina cake; grilled polenta cake with shrimp, fried crawfish, and coconut-curry sauce; stewed pinto beans and chicken or beef quesidillas, and quinoa.  Students paired the meal with homemade sweet tea with lemon or lime and critiqued their food constructively.

Students also explored career options using our Career Path Menu then explored job descriptions, requirements, and growth rate using Bureau of Labor Statistics Occupational Outlook guide.

I have added assignment overviews to the website with dates.  Please stay on track!!

Please review your course level syllabus in the website to preview your learning objectives.

Feel free to e-mail any questions, comments, or concerns.

 

Week 2, August 20-24, 2018

This week students learned to fabricate whole chickens, deboning thighs and breasts. Students learned to mince garlic and ginger, prepare teriyaki sauce, toast sesame seeds, trim, blanch, shock, and sauté snow peas, and served their dish with steamed Jasmine rice.

Advanced baking students began their lesson in yeast breads preparing poolish, ciabatta, and French bread dough, which they measured, mixed, proofed, punched, portioned, and panned.

Each level 1 student researched a celebrity chef, and interviewed a professional in the industry.  Our class had the opportunity to interview 3 local professional chefs.  Executive Chef Lance Cook, of Hammock Dunes Country Club visited our class and Chefs Miles Dagevos and Libby Wheeler, Chef/Owners of Sporks restaurant, catering, and food truck, visited us via Skype.  Each chef shared their story and inspired students to work hard and stay focused on their professional goals.  Level 3 students practiced filling out job applications proficiently.

Students, please download the Learning Ally app for audio text.  See the bookshelf and find your Foundations of Restaurant Mangement and Culinary Arts Level 1 & Level 2 textbooks.  Let me know if you are unable to download for any reason.   Keep track of weekly assignments with your syllabus.

Please share any questions, comments, or concerns.  [email protected]

Week 3, August 27-31, 2018

Level 4 Track 2, Advanced Baking students provided the artisinal and enriched breads, ciabatta and focaccia, for our sandwiches.  Level 1 and 3 students prepared mayonnaise and learned about the emulsion effect.  Level 1 students learned to core and slice tomatoes and classes grilled chicken breasts they deboned.  Classes assembled grilled chicken sandwiches on ciabatta bread and prepared BLT’s on focaccia bread using golden tomatoes.

Week 4, September 4-7, 2018

Students practiced egg cookery this week.  Level 1 students prepared fried eggs 4 ways: sunny-side up, over-easy, over-medium, over-hard; and scrambled (without over cooking!), while studying 3.1: Introduction to Workplace Safety, and Safestaff ch. 1: Food Contamination.  Level 3 students prepared poached eggs over focaccia toast, and prepared hollandaise and bearnaise sauce, while studying Purchasing and Inventorying section 5.2: Managing Purchases.  All students prepared Parisian style crepes, filled with nutella, strawberries, bananas.  Track 2 Advanced baking students prepared sweet rich doughs, including cinnamon rolls and doughnuts, while studying ch. 4, Bakeshop Ingredients.

 

Week 3 August 27-31, 2018

Level 4 Track 2, Advanced Baking students provided the artisinal and enriched breads, ciabatta and focaccia, for our sandwiches.  Level 1 and 3 students prepared mayonnaise and learned about the emulsion effect.  Level 1 students learned to core and slice tomatoes and classes grilled chicken breasts they deboned.  Classes assembled grilled chicken sandwiches on ciabatta bread and prepared BLT’s on focaccia bread using golden tomatoes.

Week 4, September 4-7, 2018

Students practiced egg cookery this week.  Level 1 students prepared fried eggs 4 ways: sunny-side up, over-easy, over-medium, over-hard; and scrambled (without over cooking!), while studying 3.1: Introduction to Workplace Safety, and Safestaff ch. 1: Food Contamination.  Level 3 students prepared poached eggs over focaccia toast, and prepared hollandaise and bearnaise sauce, while studying Purchasing and Inventorying section 5.2: Managing Purchases.  All students prepared Parisian style crepes, filled with nutella, strawberries, bananas.  Track 2 Advanced baking students prepared sweet rich doughs, including cinnamon rolls and doughnuts, while studying ch. 4, Bakeshop Ingredients.