ADV CULINARY 0.5

Instructor: Finkelstein, J

In this semester course, students will explore a wide variety of careers in the food service industry. This program will include guest speakers who work in food related careers. It will enable students to practice menu planning skills, advanced techniques in food preparation, and meal presentation essentials. Students will engage in projects such as catering for various community and school-based events. Students continue to receive instruction in safety, sanitation and personal hygiene and demonstrate sound safety practices. Students rotate throughout all stations of the dinning room and kitchen until proficiency is obtained.. In the semester course, students will explore a wide variety of careers in the food service industry. This program will include guest speakers who work in food related careers. It will enable students to practice menu planning skills, advance techniques in food preparing, and meal presentation essentials. Students will engage in projects such as catering for various community and school based events. Prerequisite: Culinary Intermidiate. Successful completion of Culinary Intermidiate to move to this level.

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Announcements

  • Exams

    Exams will be given on January 25th – 30th. A schedule for these exams is attached. All students are required to take a mid-term exam during the scheduled exam block.

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  • Weekly Agenda 1/17-1/20

    Monday - No School Tuesday -  Guest Speaker Wednesday - No Speaker  Thursday- Prep for HG Friday - HG Open

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  • Food Links

      

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  • Reminder 101

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  • Washing Hands 101

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  • Sanitation 101

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  • Kitchen Rules

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  • 10 Life Skills We Could All Learn From Professional Chefs

    1. PERSONAL APPEARANCE: I've never met a chef whose hair wasn't clean and off her face. I've never seen a chef with dirty nails or schmutz on his clothes (except food). Enough said. 2. RESPECT: Professional cooks learn day one that their jobs depend on a certain amount of respect. Respect goes beyond people. It extends to the kitchen, the equipment and the ingredients. Cooks learn early on to clean and store equipment properly and keep their heads down and their stations clean. Our chef at Haven's Kitchen, David, carries on the Thomas Keller torch with the constant reminder that "ingredients don't come from the walk in. They come from the farmer." It's not just a piece of meat or a potato; it's someone's hard work. Or in the case of the meat, a cow's life. 3. SUSTAINABILTITY: Owing in part to that respect, professional cooks learned ages ago how to use the entire vegetable, or pig, or what have you. They've known forever how to manage waste by thoughtfully planning, storing and utilizing. On top of the fundamental understanding of what went into those ingredients, chefs know more than anyone how expensive those ingredients get. And restaurants need as close to zero waste to be close to economically viable. 4. APPRECIATION OF LEARNING: Chefs know better than anyone that we learn by doing. But when there are paying customers out in the dining room, there can't be any mistakes. So the kitchen is a veritable hotbed of education. Line cooks build on the technical skills they've learned in a real time environment. It's what separates the cooks from the chefs. And while the chefs who work at Haven's are actually teaching classes, all chefs learn from other chefs, and all chefs teach other chefs. Chef David phrased it this way "We're all constantly learning and constantly teaching." It's a beautiful system and one that has remained mostly untouched. 5. APPRECIATION OF PROCESS: Building on #4, no young cook eager for a career in the food world would dream of ope

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  • Links

      

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Contacts

  • Finkelstein, Chef

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