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