April 16 2014
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April 16, 2014. Be seated and begin the bell work What cooking method(s) would you use to prepare a Fillet Mignon?. Culinary II. Chicken Parmesan and Chicken cordon bleu cost outs Due at the end of class ( 50 points). Culinary I. Be seated and begin the bell work

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April 16 2014

April 16, 2014

Be seated and begin the bell work

What cooking method(s) would you use to prepare a Fillet Mignon?


Culinary ii
Culinary II

  • Chicken Parmesan and Chicken cordon bleu

    cost outs

    Due at the end of class (50 points)


Culinary i
Culinary I

Be seated and begin the bell work

Name a restaurant that has recently opened or shut down


Culinary i1
Culinary I

  • Floorplanner. Com- Create your floor plan

  • Restaurant project due and presented next Thursday


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