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Culinary Arts I  

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Description:

Culinary Arts I is an introductory course to commercial kitchen basics.  Students learn the basics of safety and sanitation, equipment and tools, and food preparation in a commercial kitchen setting.

Some catering events are incorporated into the curriculum to give students experience at menu planning and cooking for large groups of people.  

To be eligible to enroll in this class, students should have taken FACS Essentials (Life Skills) and Foods & Nutrition.  This class is a requirement for students seeking to be a completer in the Culinary & Food Services Pathway.

 

Announcements
  • Catering Event

    Tuesday, October 31, students will be catering a luncheon for surrounding counties administration at the Ag Center.

  • Catering Event

    Wednesday, October 18, students will be catering the Legislative Breakfast at the Ag Center.

  • Catering Event

    On Tuesday, September 12th, Culinary students will be preparing the meal for the Lt. Governor's visit.

  • Catering Event

    On Wednesday, October 4th, Culinary students will be catering the College and Career fair to be held in the gym.

Assignments
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  • 12/11/17
    Bell Ringer
    Cupcake lab today!  We need to make 120 cupcakes today.  Please go back to your kitchens and begin prepping.  We will decorate them tomorrow.
    *Final will be Friday!
    Agenda
    1.  Bell Ringer
    2.  Learning Targets
    3.  Cupcake Lab
    4.  Final Study Guide
    5.  Closure
    Learning Targets
    I can demonstrate kitchen safety and sanitation.
    Assign On: 12/11/2017
    Due: 12/18/2017
  • 12/8/17

    Bell Ringer 
    Free Day Lab today!  Please go back to your kitchens and begin prepping for your lab.

    Agenda
    1.  Bell Ringer
    2.  Learning Targets
    3.  Free Day Lab
    4.  Closure

    Learning Targets
    LT 22 - I can plan interesting menus based on good nutrition and variety.
    LT 23 - I can write a menu description.

    Assign On: 12/8/2017
    Due: 12/15/2017
  • 12/7/17

    Bell Ringer

    If you could turn your restaurant into a food truck - what would it be called and what food would you serve?
    *Free Day Lab - Friday

    Agenda
    1.  Bell Ringer
    2.  Learning Targets
    3.  Restaurant Planning Activity - finish
    4.  Food Truck Activity
    5.  Closure

    Learning Targets
    LT 22 - I can plan interesting menus based on good nutrition and variety.
    LT 23 - I can write a menu description.

    Assign On: 12/7/2017
    Due: 12/14/2017
  • 12/6/17

    Bell Ringer 

    How difficult has it been to plan your restaurant?
    *Free Day Lab - Friday

    Agenda
    1.  Bell Ringer
    2.  Learning Targets
    3.  Restaurant Planning Activity
    4.  Closure

    Learning Targets
    LT 22 - I can plan interesting menus based on good nutrition and variety.
    LT 23 - I can write a menu description.

    Assign On: 12/6/2017
    Due: 12/13/2017
  • 12/5/17
    Bell Ringer
    Evaluate your group on the Chopped BCHS Style lab yesterday.  How do you think it went?  What problems did you have?  What would you have changed if you could?
    *Free Day Lab - Friday
    Agenda
    1.  Bell Ringer
    2.  Learning Targets
    3.  Restaurant Planning Activity
    4.  Closure
    Learning Targets
    LT 22 - I can plan interesting menus based on good nutrition and variety.
    LT 23 - I can write a menu description.
     
    Assign On: 12/5/2017
    Due: 12/12/2017
  • 12/4/17
    Bell Ringer
    Today will be your last planned lab day!  You will have a free lab day on Friday.  Please get with your group members to discuss what you will be bringing.
    Agenda
    1.  Bell Ringer
    2.  Learning Targets
    3. Chopped BCHS Style Lab
    4.  Closure
    Learning Targets
    I can demonstrate safety and sanitation in the kitchen.
    Assign On: 12/4/2017
    Due: 12/11/2017
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