This workshop designed to assist High School teachers to instruct students on how to set up and maintain their work station for industry, competitions and practical tests. Emphasis is placed on teaching classical cooking techniques that should be followed when preparing recipes. Cooking philosophy is based on technique first when cooking and using recipes ingredients to create different dishes. Standardized recipes and costing of recipes are explained from a business perspective.
This workshop also includes how to teach about different types of breads and baked items including laminated doughs that require planning and time management to execute in the classroom setting. The workshop is three seven hour days that include a working lunch each day.
CEU’s 21 hours
*To register for the course, participants must be high school culinary teachers.
