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Culinary Arts Curriculum Sequencing/ International Cuisine and Artisan Breads



This workshop will give culinary educators a guide on how to sequence culinary skills from entry level to the advanced level, in order to establish readiness for postsecondary culinary training.

Demonstrations and hands on learning of International Cuisine, Plating, and Artisan Breads will be the culinary skills focus of this workshop.

Participants should wear appropriate clothing for a culinary lab (no open toed shoes, hair pulled back, no excessive jewelry, etc.).

If you would like to bring your own knives you are welcome to do so but knives will be available for use.



Important Session Information:


This workshop will be presented by:

Patrick Ramsey
SPC Culinary Arts Program Instructor

Natalie Osuna
SPC Culinary Arts Program Developer

The workshop will be held at Lubbock-Cooper High School Culinary Arts Facility. Lunch will be provided on-site for participants.


T-TESS/T-PESS:
Dimension 1.1: Standards and Alignment, Dimension 1.4: Activities, Dimension 2.2: Content Knowledge and Expertise


Registration for this session has ended

Session ID:
574942
Credits Available:
(6) CPE
Seats Available:
6
Fee:
$0.00 (* No Charge)
Contact Person:
Heather Blount
Instructor(s):
Heather Blount
Audience:
Career and Technical Education
 
Date Time Location
6/6/2018 9:00 AM - 4:00 PM Lubbock-Cooper H S
16302 LOOP 493, LUBBOCK, 79423-9530
We are passionately committed to developing and nurturing healthy, thriving learning communities across Region 17 by guiding and supporting schools in their quest for excellence.

Get in Touch

Region 17 Education Service Center
1111 West Loop 289 | Lubbock, TX 79416
Voice: 806-792-4000 | Fax: 806-792-1523

Business Hours: Monday - Friday | 8:00 am - 5:00 pm

Per HB 462, resources and services provided by Region 17 ESC are solely aligned with, and designed to support, the Texas Essential Knowledge and Skills (TEKS) adopted by the State Board of Education.

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