Welcome to Culinary 102/103 Ms. Durand
Topics of this Class History of Foodservice Potatoes and Grains Art of Service Desserts and Baked Goods Marketing and the Menu Cost Analysis More…
What will we do?? Labs Staff Luncheons Guest Speakers Information sessions Independent work time
Expectations Be on time Come prepared—paper, pen and folder No cell phone, ipod,etc—bag and tag!! No food or drink in classroom Professional Uniform Lab Coat (personal monogrammed$20.00 optional) Hat $ 6.00 or $7.00 required Work hard and have fun!
Homework 4 Current Events Assorted chapter assignments 4 Home Meals Projects
Grading Labs 40% Quizzes 15% Assignments 20% Final Lab/Test 25%
What is the Final for this class? Team final!! Formal Staff luncheon You plan it all Given a budget—must meet the requirement I do nothing but evaluate you. I only buy the food you order
ProStart Opportunity National Program for Students interested in the Foodservice Industry Opportunity for Certification Testing Scholarships for Culinary Schools Competition State winners! See me if interested…
Needed for our luncheons Managers In charge of the front of the house List of duties… Sous chefs In charge of the back of the house List of duties
Atttractive but—what is wrong with this picture??
Back of the house—busy!!
Serving the staff-front of the house
Describe the presentation of this salad
Mass production salads
Assembly line production…
Servers…
More servers…
Soup and salad
Chicken wrap
Main dish
My favorite– chocolate molten cake!!
My Johnson & Wales class…
Sugar pulling demo
Demo of sugar blowing—hot!
Tempering chocolate---yum!!!
In my element---chocolate!!!!
A few of my fellow chefs…
Your pictures go here… Let’s get started with class!!