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Welcome to Session II

Welcome to Session II. Drop your things at your desk, and return to the hallway for Brigade Review (on the double). Today’s Agenda. Brigade Review - Done Kitchen Discovery Project Book Selection Where is the Program Taking You? Cairn Signature Series

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Welcome to Session II

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  1. Welcome to Session II • Drop your things at your desk, and return to the hallway for Brigade Review(on the double)

  2. Today’s Agenda Brigade Review - Done Kitchen Discovery Project Book Selection Where is the Program Taking You? Cairn Signature Series HOMEWORK: Program Outcome Self-Assessment Facility Overview

  3. Mentoring | Overview • Guidebook • How to sign up • Where to meet • How to behave

  4. Mentoring | guidebook • Take 3 minutes to read and develop an understanding of the project • Write down some questions

  5. Mentoring | where to meet

  6. Mentoring | sample page

  7. Mentoring | expected behaviors • Take 3 minutes to read and develop an understanding of the project • Write down some questions

  8. Book Selection • Which book did you pick? • Who else did?[write down who is reading which book.]Share contact info • Why are you excited about it?

  9. Other Info Outlets • TV • What is worth it, what is harmful • Periodicals • What do people already get, what else is there? • Internet • Some GREAT, Some TERRIBLE

  10. Books!!!!!! • Larousse • Escoffier • Alton Brown • MFK Fisher • Modernist Cuisine • James Beard

  11. Cairn Signature Series What is a Cairn? • A manmade pile of stones used to mark the way, or designate the significance of place. • Tells us that we are going the right way, • Or that we have arrived, • And that someone has been here before

  12. Cairn Signature Series • Orientation • Level I Practical – Skills DemonstrationCertificate of Achievement Entrance into Second Year • Level II Practical – Portfolio Development GraduationAssociate’s Degree ACF Certification*Specialist Diplomas

  13. Cairn Signature Series What is the Level I Practical? • End of First Year Assessment/Second Year “Entrance Exam” • Covers all 1000 level culinary courses(Separate for B&P and Culinary – 1990 and 1999)

  14. Cairn Signature Series What is the Level I Practical? • Five Components • Written Exams • Practical Exams • Engagement | Evaluation + Critique • Program Advising • Stagiaire Program

  15. Cairn Signature Series The Level I Practical (1999 and 1990): • When do I take it? • How do I prepare for it? • What do I get from it?

  16. Cairn Signature Series StagiaireProgram • What is it? • When do I do it? • What do I get from it?

  17. Cairn Signature Series Level II Practical (2999 and 2990): • What is it? • When do I take it? • How do I prepare for it? • What do I get from it?

  18. Program Outcomes • What are they? • Why do we track them? • How do we track them? • When do we track them?

  19. Program OutcomesWhat are they? 20 standards • Set of 20 indicators that establish performance against the skills and knowledge standards of the program

  20. Program OutcomesWhy do we track them? • Immediately: • To help each student take measure of their performance against the standards of the program • Long Term: • To help the program identify areas of strength and weakness in curriculum. Now for you: Later for us:

  21. Program OutcomesHow do we track them? Online assessment instrumentsCulinary Arts and Management Students:Program Outcome Student Self Assessment-1 Orientationhttp://www.quia.com/sv/317718.html Hospitality and Restaurant Leadership Students:Program Outcome Student Self Assessment-1 OrientationComing Soon!

  22. Program OutcomesWhen do we track them? • Three (3) Times • Cairn Signature Series for CAM Students • Orientation, Marketing & Industry Perspectives, and at Capstone for HRL Students • And One (1) more time • Hopefully 1 year after graduation

  23. Homework TURN IN:Rules Worksheet DUE NEXT WEEK:Program Outcome Student Self-Assessment LONGER TERM ASSIGNMENTS: • Equipment and Smallwares Mentoring Appointments • Start reading your book!!!!

  24. Wrap - Up • What topics did we cover today? • Which one(s) are you still muddy on? • What are you gonna do about it?

  25. Quick Tour • Pack up and Head out!! • What we are gonna see today: • Break space • Doors to use • Where to park • Where to meet your mentor • Locker Room + Bulletin Board • My desk

  26. STOP

  27. Introduction to Knives • Safety • Rules #1, #5, #11 (no secrets) • How to hold • How to store • How to sharpen • Parts and Purpose • Types and Uses • Buying Knives

  28. How to Hold

  29. How to Hold: Using the Guide Hand

  30. How to Store • CLEAN • DRY • COVERED

  31. Knife Maintenance • How to Store and Handle Knives • Whetstone Use Video • Honing Steel Use Demonstration

  32. Knives: Parts and Purpose

  33. Knives: Parts and Purpose • Construction • Stamped vs. Forged • Carbon Steel vs. Stainless • Handles

  34. Knives: Parts and Purpose

  35. Knives: Parts and Purpose

  36. Types and Uses: The Chef’s Knife • Uses: • Why 10”?

  37. Types and Uses: Pairing Knife • Uses:

  38. Types and Uses: Boning Knife • Uses:

  39. Types and Uses: Filet Knife • Uses:

  40. Buying Knives • Take your time • Use a friend’s • Stay away from “Gourmet Stores” • http://www.knifemerchant.com/ • Once you know what you want

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