Culinary Nutrition


In Class:


 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
Website by SchoolMessenger Presence. © 2020 Intrado Corporation. All rights reserved.