Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
Kuulei Moreno
Being a Chef
Part of Lesson Plan: Becoming a Chef
Activity Overview / Details
You should be aware of the amount of time and study it takes to
become a chef you really need to keep yourself motivated.
As with all things that require much effort, sometimes you
really have to talk yourself into continuing. If you can stick with
it you will be happy in the end, and you will be a chef. So
in short, you need persistence.
