1. Welcome to Culinary 102/103
Ms. Durand

2. Topics of this Class History of Foodservice Potatoes and Grains
Art of Service
Desserts and Baked Goods
Marketing and the Menu
Cost Analysis
More…

3. What will we do?? Labs Staff Luncheons Guest Speakers
Information sessions
Independent work time

4. 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!

5. Homework 4 Current Events Assorted chapter assignments 4 Home Meals
Projects

6. Grading
Labs 40%
Quizzes 15%
Assignments 20%
Final Lab/Test 25%

7. 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

8. 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…

9. 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

10. Atttractive but—what is wrong with this picture??

11. Back of the house—busy!!

12. Serving the staff-front of the house

13. Describe the presentation of this salad

14. Mass production salads

15. Assembly line production…

16. Servers…

17. More servers…

18. Soup and salad

19. Chicken wrap

20. Main dish

21. My favorite– chocolate molten cake!!

22. My Johnson & Wales class…

23. Sugar pulling demo

24. Demo of sugar blowing—hot!

25. Tempering chocolate---yum!!!

26. In my element---chocolate!!!!

27. A few of my fellow chefs…

28. Your pictures go here… 
Let’s get started with class!!