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Culinary Nutrition

Date:

In Class:

Assignments:

 
 
 1/16  Leavening Agents and Batters and Doughs  Batters and Doughs; Finish all assignments
 1/14  Kitchen Equipment, Measuring and How to Read a Recipe;Abbreviations/Equivalents  Kitchen Equipment, Reading a Recipe; Abbreviations/Equivalents
 1/10  Notes on Safety; Foodborne Illnesses Creating a Safe Work Environment 
 1/8  Why we eat what we do; Hunger Vs Emotional eating  
 1/6 Intro to class; Expectations and Policies Notecard
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