AHS CULINARY ARTS
Home
Culinary I
Culinary Industry
Getting started in the Kitchen
Knife Skills
Safety and Sanitation
Nutrition
Fruit and Vegetables
Potatoes, Legumes, Grains, and Pasta
Herbs and Spices
Final
Culinary II
Equipment
Safety & Sanitation and Knife Skills
Measurements, Equivalents, & Food Science
Eggs
Plating and Garnishing
Sandwiches
Serving Our Guests
Poultry
Soups, Stocks, and Sauces
Final
Culinary III
ePortfolio
ServSafe
Safety and Sanitation
Desserts and Baked Goods
Global Cuisine
Meat & Seafood
Chopped
Home
Culinary I
Culinary Industry
Getting started in the Kitchen
Knife Skills
Safety and Sanitation
Nutrition
Fruit and Vegetables
Potatoes, Legumes, Grains, and Pasta
Herbs and Spices
Final
Culinary II
Equipment
Safety & Sanitation and Knife Skills
Measurements, Equivalents, & Food Science
Eggs
Plating and Garnishing
Sandwiches
Serving Our Guests
Poultry
Soups, Stocks, and Sauces
Final
Culinary III
ePortfolio
ServSafe
Safety and Sanitation
Desserts and Baked Goods
Global Cuisine
Meat & Seafood
Chopped
AHS CULINARY ARTS
Safety and Sanitation
20/20 Prime Time Cross Contamination Video Report (Logan, Utah)
Kitchen Safety PowerPoint
Intro to Food Safety Power Point
Hygiene and Food Flow Power Point
Intro to Food Safety Notes Sheet
Hygiene and Food Flow Notes Sheet
Cleaning and Sanitizing Power Point
Safety and Sanitation Review
Cleaning and Sanitizing Notes Sheet
Test Corrections Sheet
Stuffed Chicken Breasts
Trimming a Chicken Breast
Butterfly a Chicken Breast