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CULINARY ARTS 111 Orientation 1 to Culinary Arts

Identify basic fulinary terminology and practices. Demonstrate basic cooking methods and procedure.

Grade levels: Undergrad

jimkanemaki

2017 Daily Lab Rubric CULINARY ARTS 132 ENTREMETIER/SAUCIER

IDENTIFY CLASSIC STOCK, SAUCE AND VEGETABLE PRODUCTION. PREPARE QUANTITY AND QUALITY PRODUCTION OF CLASSIC AND CONTEMPORARY STOCKS, SAUCES, VEGETABLE AND STARCH COOKERY. ASSESS THE QUALITY OF SAID ITEMS PER INDUSTRY STANDARDS.

Grade levels: Undergrad

jimkanemaki

2016 Final Exam CA 132

Final Exam Laboratory CA 132 Small Sauces 1. Espagnol 2.Veloute 3.Bechamel 4.Hollandaise

Grade levels: Undergrad

jimkanemaki

2017 CA 132 Daily Evaluation Rubric

Daily Evaluation Rubric Note: maximum 5 points can be achieived per day x 30 days instruction= 150 points

Grade levels: Undergrad

jimkanemaki

Front of the House Dining Room Services (CA 120)

Students will be able to perform Front of the House duties to industry standards

Grade levels: 6-8 9-12 Undergrad

jimkanemaki

ServSafe - Sanitation & Safety CA 112

Students will be able to create and maintain a safe and sanitary work environment according to local health standards.

Grade levels: 6-8 Undergrad

jimkanemaki

CA 141, Advanced Restaurant Practices I

Students recognize & indentify all procedures for meat, fish & poultry entrees. Students will demonstrate good practice methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques.

Grade levels: 6-8 9-12 Undergrad

jimkanemaki

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