«We thought it would be a fun way to interact with our students and teach
them basic culinary skills.
Along the way, he was fired from an externship at Lucques in Los Angeles, honed
basic culinary skills at a community kitchen in Berkeley, and hunkered down at San Francisco's Flour + Water, where he spent six months only making pasta.
Not exact matches
Tim Paroulek started his
culinary career at Northwood's in Annapolis where he learned
basic Italian and French cooking techniques and
skills.
We teach practical
culinary skills from the
basics through advanced work training, to interested students between the ages of 9 — 18.
Conducting
basic skills and
culinary needs assessments to understand the scope of training required for different types of food service personnel (SFAs, kitchen and cafeteria managers, and cooks and frontline staff).
Major topics include: an overview of the school lunch food system from an historical and policy perspective; food safety and sanitation;
culinary math;
basic knife
skills; foundational cooking techniques related to proteins, grains, legumes, vegetables, sauces, and baked items; menu planning; and time management.
Teach hands - on nutrition and
culinary courses including trips to the grocery store to teach our campers how to stock a healthy kitchen,
basic cooking and
culinary skills.
The Back to
Basics Workshops to Go are a series of 3 - hour
culinary trainings developed for school nutrition staff to expand
culinary skills and promote healthier, made from scratch (speed scratch), menu options to meet the meal pattern requirements.
KEY COMPETENCIES AND
SKILLS Cleanliness Food preparation Attention to detail Target driven Punctual ACADEMIC QUALIFICATIONS Evesham North University 2005 — 2008 BA (Hons)
Culinary Arts
Basic Food Hygiene Certificate.