Course: Culinary Arts 9/10/11/12

Welcome to Culinary Arts 9, 10, 11 and 12

Culinary Arts is going to be your favorite class! Students are busy in the Teaching Kitchen producing great food for the school community in a top quality commercial food facility. The pace is steady and every day will bring new challenges in the form of new skills and techniques to learn and new recipes to try.
Let's get cooking...
FOODSAFE LEVEL 1 will be happening on Monday Feb 25 Block 1-4 for Block 1 students and Monday Feb 25 Block 1 and 2 and Tuesday Feb 26 Block 3 and 4 for Block 2 students.
The Final Safety Quiz located in the Sanitation and Safety section of this course should be completed by Friday, March 1.
The first four Rouxbe lessons must be completed by Friday, March 29.
The remaining Rouxbe lessons must be completed by Friday, June 7.
- Announcements Forum

What and When
Calendar of Events

Please refer to this section for upcoming events and important dates in the Teaching Kitchen.
- FoodSafe Level 1 Course Monday, February 25 in the Dining Room! This is a full day course with the exam written at the end of the day.
- FoodSafe Level 1 Test Monday, February 25 and 26! Students must achieve 70% to receive their FoodSafe Level 1 Certificate.
- Weekly Rotation Schedule (identify teaching kitchen stations and work teams)
- Line Service Schedule (daily breakfast and lunch line service)
- Assigned Moodle Quiz and Rouxbe On-Line Homework File
Cafeteria Class Introduction Information
This section is for students and parents to learn what this course is all about.
- What are YOUR responsibilities as a student?
- How do you get marked?
Rouxbe Cooking School

Theory and technical knowledge introduced during practical cooking is enhanced and reinforced through on-line interactive lessons and quizzes. All students are enrolled in the Rouxbe On-Line Cooking School. Students are not limited in the number of lessons they access on this website but each student must complete the specific assigned lessons at their experience level.
- Assigned Rouxbe On-Line Homework File
- Click to access Rouxbe On-Line Cooking School URL
Safety and Sanitation
Safety is everyone's responsibility!
Each student must be part of the FoodSafe culture on a daily basis. All members (staff and students) of the Teaching Kitchen team must have a FoodSafe Level 1 certificate.
- Youtube Video Cell Phone Bacteria URL
- Why are cooks so concerned with cleanliness? File
- How Clean is a Cell Phone? Page
- Hand washing File
- Station Washing and Sanitation
- Cleaning 101 File
- Preventing Injuries
- Preventing Slips + Falls File
- Preventing Cuts File
- Preventing Burns + Scalds File
- Preventing lifting injuries. File
- Slicer- how to use safely. Page
- Food Safety Resources
- Fight Bacteria Chart File
- Safety Quiz- Need 80% to pass
- Final Safety Quiz
Equipment

Commercial kitchens have unique cooking equipment. Students are required to learn the names, uses, care in operation and clean up of all equipment and tools. These resources will help you prepare for working in the kitchen safely.
- Assigned Moodle Quizzes File
- Large Equipment PowerPoint's
- Large Equipment- Part 1 File
- Large Cooking Equipment Part 2 File
- Large Cooking Equipment Part 3 File
- Large Processing Equipment Pt. 1 File
- Large Processing Equipment Pt. 2 File
- Holding Equipment File
- Fridge and Freezer Equipment File
- Slicer training VIdeo Page
- Pots, Pans and Container PowerPoint's
- Pots, Pans and Containers Pt 1 File
- Pots, Pans and Containers Pt 2 File
- Pots, Pans and Containers Pt 3 File
- Pots, Pans and Containers Pt 4 File
- Small Utensils PowerPoint's
- Small Utensil Equipment Pt. 1 File
- Small Utensil Equipment Pt. 2 File
- Measuring Tools File
Knife Skills
Resources to help you develop better cutting skills.
- Parts of the Knife Chart File
- How to Hold a Knife. File
- Prep-Preparation for Knife Cutting File
- How to Set up a Cutting Station File
- Green Peppers- How to cut using Chef Watson's Method File
- Basic Cuts Chart File
- Rouxbe Video's
  
  Complete all video's and quiz's.You can have 4 attempts at the quiz's. I will record the highest mark.
  
  Knives, Knife Cuts and Knife Sharpening;
  
  Selecting a Kitchen Knife Set- 7 topic videos
  
  Handling a Chef Knife - 8 topic videos
  
  How to Cut using a Chef's Knife- 11 topic videos
- Knife Test
- Knife Test File
Mise en Place
Mise en Place What is it?
Mise en Place is essential for students to become efficient and organized cooks.
- Mise en Place Resources
- Mise en Place- What is it? File
- Mise en Place - Measuring + Weighing File
- Mise en Place - Wrapping + Labeling File
Entrée Station

Many of the techniques we will learn can transfer to the sandwich, salad and grill stations. It is important that you understand these basic procedures and techniques to help you be independent workers.
- Basic Cooking Methods
- Basic Cooking Methods Powerpoint File
- Rouxbe Videos;
  Complete all video's and quiz's.You can have 4 attempts at the quiz's. I will record the highest mark.
- Dry Heat Method
  
  Pan Frying - 8 topic videos
  
  Pan Tossing- 3 topic videos
  
  How to Sweat Ingredients- 3 topic videos
  
  How to Saute - 5 topic videos
  
  Searing- 4 topic videos
- Moist- Heat Cooking Methods
  
  Combination Cooking Methods- 6 topic videos
  
  Stewing/ Combination Methods- 7 topic videos
  
  Steaming/ Introduction- 4 topic videos
- Vegetables
  
  How to Preserve Vegetable Pigments- 5 topic videos
  
  Cooking Vegetables in Water- 5 topic videos
  
  How to Steam Vegetables- 6 topic videos
  
  How to Roast Vegetables- 5 topic videos
Grill Station
This section includes; Hot sandwich preparation, basic use of the griddle for a variety of recipes, and humus.
- Weighing Meat for sandwich's + salads File
- How to assemble Hot sandwich's File
- Rouxbe Videos
  Eggs: Anatomy, Boiling + Scrambling- 5 topic videos
  Eggs: Frying, Basting + Poaching- 4 topic videos
  Eggs: How to make an Omelet- 5 topic videos
Cold Sandwich Station

This includes the mise en place and assembly for Cold wraps, Cold Sandwich Station and Salads and Salad dressings.
- Set up the Sandwich Fridge File
- Assembling Meat Salads File
- How to assemble Caesar Salad File
- Salad Station Rouxbe Videos
  
  Complete all video's and quiz's.You can have 4 attempts at the quiz's. I will record the highest mark.
  
  How to make Salad & Salad Dressings-
  
  Salad Greens/ Selecting & Preparing - 6 topic videos
  
  Salad Dressings + Vinaigrette Basics-7 topic videos
Bakery Station

In this section you will learn the basic Quick Bread and Yeast methods. You will create a variety of quick breads and yeast dough products.
- Baking Rouxbe Videos
  
  Complete all video's and quiz's.You can have 4 attempts at the quiz's. I will record the highest mark.
  
  Wheat + Gluten - 5 topic videos
  
  How to Make Bread / Basics- 5topic videos
The Mother Sauces
Complete all video's and quiz's.You can have 4 attempts at the quiz's. I will record the highest mark.

Rouxbe videos will teach you how to make;

1. A Roux

2. Bechamel Sauce

2. Veloute Sauce

3. Tomato Sauce
Pasta
- Cooking Pasta
- Pasta Rouxbe Videos
  
  Complete all video's and quiz's.You can have 4 attempts at the quiz's. I will record the highest mark.
  
  How to Select Pasta- 4 topic videos
  
  How to Cook Pasta- 7 topic videos
Starches and Grains
- Cookin Rice and Starch's
- Rice & Grains
  
  Rice Basics - 4 topic videos
  
  Cooking Rice/ Steaming & Boiling Methods- 8 topic videos
  
  Cooking Rice/ Pilaf Method - 4 topic videos
Recipes
- Bakery Recipes Folder

Welcome to Culinary Arts 9, 10, 11 and 12

What and When

Cafeteria Class Introduction Information

Rouxbe Cooking School

Safety and Sanitation

Equipment

Knife Skills

Mise en Place

Entrée Station

Grill Station

Cold Sandwich Station

Bakery Station

The Mother Sauces

Pasta

Starches and Grains

Recipes