INTRO TO CULINARY

Instructor: Finkelstein, J

This course includes study of kitchen safety, food sanitation, nutrition, and fundamental methods of food preparation. Students will rotate through different kitchen stations learning basic operating procedures in the production of foods for the school lunch program. Students will learn about kitchen utensils, small equipment, knife skills and basic hot and cold food preparations. In addition they learn about weights and measures. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum. Students will explore the essential role of each food group as they work in the kitchen lab. A weekly laboratory experience is provided.

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  • Finkelstein, Chef

    Home: 401.315.1563
    Email: jfinkelstein@westerly.k12.ri.us