TO
CULINARY ARTS
Intro to Culinary Arts!
Culinary 1-2
Chef Hale
FAQs and Q&A
-I have dietary restrictions, can we make accommodations?
I will always do my best to offer substitutions if you have an allergy, intolerance, or it goes against your code of ethics.
-How often do we cook?
After we cover safety and sanitation, we start cooking about 1-2x/week!
-Can I cook whatever I want?
Unfortunately no, but! I give you a lot of creative freedom to flavor things how you like, and you will have the opportunity to make a few things with your own recipes!
FAQs and Q&A
-I have dietary restrictions, can we make accommodations?
I will always do my best to offer substitutions if you have an allergy, intolerance, or it goes against your code of ethics.
-How often do we cook?
After we cover safety and sanitation, we start cooking about 1-2x/week!
-Can I cook whatever I want?
Unfortunately no, but! I give you a lot of creative freedom to flavor things how you like, and you will have the opportunity to make a few things with your own recipes!
FAQs and Q&A
-I have dietary restrictions, can we make accommodations?
I will always do my best to offer substitutions if you have an allergy, intolerance, or it goes against your code of ethics.
-How often do we cook?
After we cover safety and sanitation, we start cooking about 1-2x/week!
-Can I cook whatever I want?
Unfortunately no, but! I give you a lot of creative freedom to flavor things how you like, and you will have the opportunity to make a few things with your own recipes!
Class Schedule
-Food Handler’s Card: safety and sanitation
-Knife Skills: classic cuts and proper technique
-Flavors and balance: seasoning, salt and acid
-Cooking methods: saute, pan fry, roast, braise, stir fry
-How to make vegetables taste sooo gooood!
-Potatoes and grains: risotto, polenta, mashed potatoes, scalloped potatoes
-Breakfast! French toast, crepes, egg cooking methods
-Baking & pastry
Class Schedule
-Food Handler’s Card: safety and sanitation
-Knife Skills: classic cuts and proper technique
-Flavors and balance: seasoning, salt and acid
-Cooking methods: saute, pan fry, roast, braise, stir fry
-How to make vegetables taste sooo gooood!
-Potatoes and grains: risotto, polenta, mashed potatoes, scalloped potatoes
-Breakfast! French toast, crepes, egg cooking methods
-Baking & pastry
Class Schedule
-Food Handler’s Card: safety and sanitation
-Knife Skills: classic cuts and proper technique
-Flavors and balance: seasoning, salt and acid
-Cooking methods: saute, pan fry, roast, braise, stir fry
-How to make vegetables taste sooo gooood!
-Potatoes and grains: risotto, polenta, mashed potatoes, scalloped potatoes
-Breakfast! French toast, crepes, egg cooking methods
-Baking & pastry
Class Schedule
-Food Handler’s Card: safety and sanitation
-Knife Skills: classic cuts and proper technique
-Flavors and balance: seasoning, salt and acid
-Cooking methods: saute, pan fry, roast, braise, stir fry
-How to make vegetables taste sooo gooood!
-Potatoes and grains: risotto, polenta, mashed potatoes, scalloped potatoes
-Breakfast! French toast, crepes, egg cooking methods
-Baking & pastry
Class Schedule
-Food Handler’s Card: safety and sanitation
-Knife Skills: classic cuts and proper technique
-Flavors and balance: seasoning, salt and acid
-Cooking methods: saute, pan fry, roast, braise, stir fry
-How to make vegetables taste sooo gooood!
-Potatoes and grains: risotto, polenta, mashed potatoes, scalloped potatoes
-Breakfast! French toast, crepes, egg cooking methods
-Baking & pastry
Knife Skills
Cooking Methods
Cupcakes
Pizza
Pita
Yeast Bread
Risotto
Biscuits and Scones
Egg Cookery
Stir Fry
Scalloped Potatoes
Crepes
Eggplant Parm
Cookies
World Cuisine
Intermediate Culinary Arts
Chef Hale
FAQs & Q&A
-I have dietary restrictions, can we make accommodations?
I will always do my best to offer substitutions if you have an allergy, intolerance, or it goes against your code of ethics (vegetarian, kosher, etc).
-How often do we cook?
After we cover safety and sanitation, we start cooking about 1-2 x/week, if not more!
-Can I cook whatever I want?
Unfortunately no, but! I give you a lot of creative freedom to flavor things how you like, and you will have the opportunity to make a few things with your own recipes!
FAQs & Q&A
-I have dietary restrictions, can we make accommodations?
I will always do my best to offer substitutions if you have an allergy, intolerance, or it goes against your code of ethics (vegetarian, kosher, etc).
-How often do we cook?
After we cover safety and sanitation, we start cooking about 1-2 x/week, if not more!
-Can I cook whatever I want?
Unfortunately no, but! I give you a lot of creative freedom to flavor things how you like, and you will have the opportunity to make a few things with your own recipes!
FAQs & Q&A
-I have dietary restrictions, can we make accommodations?
I will always do my best to offer substitutions if you have an allergy, intolerance, or it goes against your code of ethics (vegetarian, kosher, etc).
-How often do we cook?
After we cover safety and sanitation, we start cooking about 1-2 x/week, if not more!
-Can I cook whatever I want?
Unfortunately no, but! I give you a lot of creative freedom to flavor things how you like, and you will have the opportunity to make a few things with your own recipes!
Class Schedule
-We ‘travel’ around to different countries and learn about cuisine and culture
-Focus on ingredient availability and cooking methods of the area
-How does geography impact food? History? Religion?
-India, Nepal, Spain, Philippines, Vietnam, Japan, Russia, France
-Class votes on where we ‘travel’ to
-Guest lectures
Class Schedule
-We ‘travel’ around to different countries and learn about cuisine and culture
-Focus on ingredient availability and cooking methods of the area
-How does geography impact food? History? Religion?
-India, Nepal, Spain, Philippines, Vietnam, Japan, Russia, France
-Class votes on where we ‘travel’ to
-Guest lectures
Class Schedule
-We ‘travel’ around to different countries and learn about cuisine and culture
-Focus on ingredient availability and cooking methods of the area
-How does geography impact food? History? Religion?
-India, Nepal, Spain, Philippines, Vietnam, Japan, Russia, France
-Class votes on where we ‘travel’ to
-Guest lectures
Class Schedule
-We ‘travel’ around to different countries and learn about cuisine and culture
-Focus on ingredient availability and cooking methods of the area
-How does geography impact food? History? Religion?
-India, Nepal, Spain, Philippines, Vietnam, Japan, Russia, France
-Class votes on where we ‘travel’ to
-Guest lectures
Indian Dal and Roti
Nepalese Momos (dumplings)
wikimedia commons
Spanish Empanadas
Filipino Adobo
food52.com
Mexican Pozole
Vietnamese Pho
Japanese Gyoza
French laminated doughs (puff pastry)
Italian Cake
How can I support GHS Culinary Arts?
CHECK OUT OUR INSTAGRAM: ghs_culinary
How can I support GHS Culinary Arts?
CHECK OUT OUR INSTAGRAM: ghs_culinary
How can I support GHS Culinary Arts?
CHECK OUT OUR INSTAGRAM: ghs_culinary
How can I support GHS Culinary Arts?
CHECK OUT OUR INSTAGRAM: ghs_culinary
Where can you access your students grades?
All graded assignments and progress are located in Synergy.
Where can I view class content?
Material covered in class is posted in Canvas. This is also where students can access assignments they may have missed and need to make-up.