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Culinary Arts II  

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Description:

The Culinary Arts II class is an advanced culinary class. To be eligible for this class, students should have taken FACS Essentials (Life Skills), Foods & Nutrition, and Culinary Arts I.  This is the last class in the Culinary & Food Services career pathway.  

In this class, students will be expanding on their knowledge of working in a commercial kitchen.  Students will be eligible to take the Culinary & Food Service KOSSA test and also the ServSafe Industry Certification test.

Multiple catering events are incorporated into the lab work, so students experience what it is like to prepare food for large crowds.  Students enrolled in this course will be required to attend at least one after school catering event.

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    Assignments
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    • 2/23/18
      Bell Ringer
      Club Day... Today we will work on missed assessments/retakes.
      *Chapter 7 Formative Assessment Monday!
      Agenda
      1.  Bell Ringer
      2.  Learning Targets
      3.  Missed Assessments/Retakes
      4.  ServSafe Chapter 7 Review/Activities
      5.  Closure
      Learning Target
      LT 13 - I can distinguish the guidelines between holding hot/cold foods.
      LT 14 - I can determine how to prevent contamination in serving food.
      Assign On: 2/23/2018
      Due: 3/2/2018
    • 2/22/18
      Bell Ringer
      How long can hot food be held without temperature control?  Cold food?
      Agenda
      1.  Bell Ringer
      2.  Learning Targets
      3.  ServSafe Chapter 7 Review/Activities
      4.  Closure
      Learning Target
      LT 13 - I can distinguish the guidelines between holding hot/cold foods.
      LT 14 - I can determine how to prevent contamination in serving food.
      Assign On: 2/22/2018
      Due: 3/1/2018
    • 2/21/18
      Bell Ringer 
      Chapter 6 Formative Assessment today.  Please take a few minutes to review.
      Agenda
      1.  Bell Ringer
      2.  Learning Targets
      3.  ServSafe Chapter 6 FA
      4.  ServSafe Chapter 7
      5.  Closure
      Learning Target
      LT 10 - I can identify the acceptable methods of thawing food.

      LT 11 - I can identify the correct internal temperatures of various foods.
      LT 12 - I can demonstrate how to cool/reheat foods to correct temperatures.

      Assign On: 2/21/2018
      Due: 2/28/2018
    • 2/20/18
      Bell Ringer
      What are the guidelines for cooling food?  How long does it take?  What are the temperatures?
      Agenda
      1.  Bell Ringer
      2.  Learning Targets
      3.  ServSafe Chapter 6/Activities
      4.  Closure
      Learning Target
      LT 10 - I can identify the acceptable methods of thawing food.
      LT 11 - I can identify the correct internal temperatures of various foods.
      LT 12 - I can demonstrate how to cool/reheat foods to correct temperatures.
      Assign On: 2/20/2018
      Due: 2/27/2018
    • 2/19/18
      Bell Ringer
      What are the acceptable ways to thaw food in a restaurant?
      Agenda
      1.  Bell Ringer
      2.  Learning Targets
      3.  ServSafe Chapter 6/Activities
      4.  Closure
      Learning Target
      LT 10 - I can identify the acceptable methods of thawing food.
      LT 11 - I can identify the correct internal temperatures of various foods.
      LT 12 - I can demonstrate how to cool/reheat foods to correct temperatures.
      Assign On: 2/19/2018
      Due: 2/26/2018
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    Owingsville, KY 40360
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