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The Basics of Culinary Education



In this workshop, teachers will learn lab sequencing, teaching methods, organization, and basic food costing formulas. Teachers will have hands on activities that include proper knife skills/cuts and chicken fabrication. Teachers will then cook and enjoy dishes that utilize the products cut.

Classic Culinary Arts Sequencing

  • Incremental Teaching

  • Educational Building Blocks

  • Knife Cuts

  • Stocks -> Protein Fabrications

     

    Teaching by Methodology/Cooking
  • Heat Transfer

     

    Lab Lesson: Mis En Place/ Organization
  • Recipe Format/ Skills to be Taught->Method

  • Hardware

  • Software

  • Procedure/ Process Flow Chart


Important Session Information:


This workshop is intended for teachers who teach Culinary Arts or related foods courses.

This workshop will be presented by South Plains College Culinary Arts staff/instructors. The workshop will be held at the South Plains College Lubbock Campus on 3907 Avenue Q, Lubbock, TX.


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:
635712
Credits Available:
(9) CPE
Seats Available:
0
Fee:
$0.00 (* No Charge)
Contact Person:
Janie Cedillo
Instructor(s):
Heather Blount
Audience:
Career and Technical Education
Date Time Location
6/4/2019 9:00 AM - 4:00 PM South Plains College - Levelland Campus


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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.