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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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 - Muffin Batter/Brownie Batter Wednesday - Muffin Batter/Brownie Batter Thursday - Muffin Batter/Brownie Batter Friday - Muffin Batter/Brownie Batter

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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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  • Website

    Take a look at www.foodsafety.gov.  this is a new website the government started on food safety.  This website http://www.cdc.gov/CDCTV/HandsTogether/index.html shows a video on the 5 step process of washing your hands

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Contacts

  • Finkelstein, Chef

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