|By Krazygeo (Krazygeo) on Thursday, February 10, 2005 - 12:09 pm: Edit|
hey all; been teaching Culinary Arts for the past 5 years and loving
it! Trying to incorporate more baking into the curriculum. Right
now adding a few recipes for the students. Trying to duplicate a
cinnamon stick recipe they had at the delaware shore. i'm sure puff
pastry is involved......any great recipes out ther? geo
|By Ladycake (Ladycake) on Thursday, February 10, 2005 - 08:42 pm: Edit|
Never having been to the delaware shore, I have no idea but we do cinnamon sticks with puff pastry, rolled out, brushed with egg yolk wash and sprinkled heavily with cinnamon sugar. Cut in long fingers, twisted, and baked off. This is so simple I am sure it is not what you were looking for, but just couldn't keep my mouth shut. Hope it helps.
What level are you teaching (high school, post secondary???)
|By Krazygeo (Krazygeo) on Friday, February 11, 2005 - 11:32 am: Edit|
Teaching high school and currently trying to put an evening adult ed. gourmet
cooking class together. I just finished revising and updating the high school
curriculum and now have to redirect some of the hours into baking and pasries. I
am looking forward to it. Thanks kindly for your input. geo
|By Ladycake (Ladycake) on Friday, February 11, 2005 - 07:12 pm: Edit|
Just FYI, one of the favorite classes has been a "taste" class. Go into the different herbs, different rices, different beans, cheeses, maybe enev a few wines. The public loves it and it is easy to do. Educating folk how to discern nuances.
|By Chefmanny (Chefmanny) on Saturday, February 12, 2005 - 08:06 am: Edit|
What did you use to update the curriculum?????
Waht text do you use???
|By Krazygeo (Krazygeo) on Saturday, February 12, 2005 - 10:58 am: Edit|
On Cooking by Labensky and Hause
Professional Cooking by Gisslen
Culinary Essentials by Glencoe-Mcgraw Hill
Food Preperation by Haines
Exploring Professional Cooking by Ray and Lewis
Essentials of Culinary Cooking by Gisslen
The professional Chef by CIA
The Restaurant Training Program by Drummond
Many other resources for reinforcement of material and need for comprehension w/ regard to state standards in math, science, reading, writing,speaking, technology, and SCANS Skills.
The Mid-America Vocational Curriculum Consortium
Designing Challenging Vocational Courses by
Bottoms, Pucel, and Phillips
Preparing Instructional Objectives by Mager
I glanced through the old V-Techs material
We have a curriculum consultant from Temple University and a Tech writer to assist.
We are presenting the 3 year high school curriculum in a project-based sequence as opposed to a task accomplished scenerio. We recently presented this format at The Conference on Integrated Learning: The School to Career Connection for the Bureau of Career and Technical Education of the Pennsylvania Department of Education. geo
|By Chefmanny (Chefmanny) on Saturday, February 12, 2005 - 08:48 pm: Edit|
We use On Cooking also, good book. On Baking is coming out soon.
Does the state not have a set curriculum????
Fl does, and we have to follow it, it is not practical, I wonder who does the curriculum at times?????.....secretaries?????...academicians....certainly not "Working Chefs or Cooks"!!!!!
Let me get your opinions on curriculum frameworks as it applies to your state/district
|By Chefspike (Chefspike) on Sunday, February 13, 2005 - 11:49 am: Edit|
Hey Manny when the "On Baking" book comes out, get me one will ya please?
|By Chefmanny (Chefmanny) on Sunday, February 13, 2005 - 11:59 am: Edit|
|By Ladycake (Ladycake) on Tuesday, February 22, 2005 - 05:57 pm: Edit|
It's out, guys. I've had my desk copy for about two months. It is good, but I still like the CIA book best
|By Snuffaluff (Snuffaluff) on Thursday, February 24, 2005 - 03:50 pm: Edit|
hhhmmm... I love my On cooking book... I'd like a copy of that On Baking book as well. Where can I pick one up for the price it should be and not a school book store?