Teri Booth

Culinary Arts Instructor


Mission Statement

The Buinger CTE Academy will provide students opportunities to explore and develop personal and professional goals in order to achieve college and career readiness.


CLASSROOM SUPPLY LIST

 PAPER/PEN/PENCIL

CLOSED TOE NONSKID SHOES

$55.00 FEE  FOR MONOGRAMMED CHEF JACKET, HAT AND FOODHANDLERS CERTIFICATION

DUE BY SEPTEMBER 4TH, 2015

 


FIRST TRIMESTER CULINARY ARTS

WEEK ONE FOCUS:  INTRODUCTIONS, POLICY, PROCEDURES

WEEK TWO FOCUS: CAREERS IN HOSPITALITY, EMPLOYABILITY, RESUME  WRITING, HISTORY

WEEK THREE FOCUS: SAFETY AND SANITATION/FOOD HANDLER COURSEWORK

WEEK FOUR FOCUS: MISE EN PLACE/ BREAD LAB/ EQUIPMENT IDENTIFICATION AND USE

WEEK FIVE FOCUS:FOOD HANDLER CERTIFICATION/KNIFE SKILLS

WEEK SIX FOCUS: FIRST CATERING/PRODUCTION AND SERVICE/POTATO LAB

WEEK SEVEN FOCUS: EMPLOYABILITY SKILLS/KITCHEN MAINTENANCE AND CLEANING/COOKIE PRODUCTION AND COST/KITCHEN TERMS

WEEK EIGHT FOCUS: RICE LAB/FRONT OF THE HOUSE SERVICE/TABLESCAPES/SP2 CERTIFICATION

WEEK NINE FOCUS: LEGUMES AND GRAINS LAB/SP2 CERTIFICATION

WEEK TEN FOCUS: PUMPKIN TEMPLATE AND CARVING PROJECT WITH INTERIOR DESIGN/GARNISHING/SP2 CERTIFICATION

WEEK ELEVEN FOCUS: PASTA LAB RECEPTION FOOD PREPARATION AND SERVICE

WEEK TWELVE FOCUS: TRIMESTER REVIEW/RESUME UPDATE/EXAM/KITCHEN ORGANIZATION



2ND TRIMESTER CURRICULUM  CULINARY ARTS

WEEK ONE: INTRODUCTION AND TEAM BUILDING/ CHAPTER 3 CUSTOMER SERVICE/CATERING

WEEK TWO: THANKSGIVING MEAL PRODUCTION AND SERVICE

WEEK THREE: FRUITS/VEGETABLES/COOKING TECHNIQUES/CATERING

WEEK FOUR: SEASONINGS AND FLAVORINGS/CATERING

WEEK FIVE: HOLIDAY BAKING AND MENU PLANNING

WEEK SIX:   MEATS

WEEK SEVEN:MEATS

WEEK EIGHT:COOKWARE/CATERING

WEEK NINE:   GLOBAL FOODS

WEEK TEN:    GLOBAL FOODS

WEEK ELEVEN:   EGGS/BREAKFAST FOODS

WEEK TWELVE: REVIEW/RESUME UPDATE/EXAM/KITCHEN ORGANIZATION