Class Benefits
Upon completing this course, students will be able to:
Demonstrate standard measurement techniques
Demonstrate knife skills, hand tool, and equipment operation emphasizing proper safety techniques
Define and describe basic Garde Manger sauces & preparations
Cook a variety of cold dishes as would be Prepared in a contemporary work environment, including chilled soups, appetizers, sandwiches, salads, preserved foods, condiments, and event displays.
Cook a variety of ingredients to develop best flavor and texture
Evaluate finished products according to quality characteristics inherent to basic cooking methods
My Philosophy
There are no wrong answers only bad ideas.
-
Success is simply doing it.
School is the perfect place to explore our ideas and make mistakes. We are here to learn how to make wonderful culinary and professional decisions in the workplace.
Use the time in labs to really get comfortable in each skill. Cooking professionally is about doing the same thing a million times in an identical fashion.
My Commitment
Always hear to bounce ideas off of.
I have seen it all, said a gritty old cook.
Let my myriad of experiences in kitchens of all shapes and sizes guide you to explore and hone your skills in the world of food production.
I am happy to support you in your classroom learning, home cooking, and workplace growth.
Reach out whenever you need it.
You Are Needed
Master Your Abilities
Food is love, medicine, and our source of power. Everyone's food experience and taste buds are different and YOURS is important to share. We learn how to be better cooks, by sharing and caring.
Always make sure to use non-opinion words when forming commentary in class so we can grow concretely together.
Kindness rules.