During this week students will be introduced to the variety of jobs that are available within the foodservice industry.
This weeks standard is as follows:
3.3 Explore career opportunities and pathways in the
foodservice industry and identify specific jobs and positions such as, but not
limited to: Chef, Dietician, Food Stylist, Food Demonstrators, Research and
Development Workers, Food Service Workers, Nutritionist, Food Service Manager,
and Health Inspector.
This week students will have the opportunity to interact with Chef Isaac Crawford of Le Cordon Bleu Culinary school, and witness a live cooking demonstration. Students will also have the opportunity to critique the chef based on prior lessons learned as well as complete a tasting review of the demonstrated item.
Students will also be introduced to the classical kitchen brigade postions, and the importance of each job in the working modern commercial kitchen.
This weeks standard is as follows:
3.3 Explore career opportunities and pathways in the
foodservice industry and identify specific jobs and positions such as, but not
limited to: Chef, Dietician, Food Stylist, Food Demonstrators, Research and
Development Workers, Food Service Workers, Nutritionist, Food Service Manager,
and Health Inspector.
This week students will have the opportunity to interact with Chef Isaac Crawford of Le Cordon Bleu Culinary school, and witness a live cooking demonstration. Students will also have the opportunity to critique the chef based on prior lessons learned as well as complete a tasting review of the demonstrated item.
Students will also be introduced to the classical kitchen brigade postions, and the importance of each job in the working modern commercial kitchen.