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Culinary Class Assignments and Upcoming Projects Overview

This document outlines key tasks for Culinary II and Culinary I classes dated April 16, 2014. Students in Culinary II are to discuss the cooking methods for preparing Fillet Mignon and complete assignments on Chicken Parmesan and Chicken Cordon Bleu, due at the end of class. In Culinary I, students will begin their bell work and share information about newly opened or closed restaurants. Additionally, students are reminded to work on their floor plans using Floorplanner.com, with restaurant project presentations due next Thursday.

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Culinary Class Assignments and Upcoming Projects Overview

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  1. April 16, 2014 Be seated and begin the bell work What cooking method(s) would you use to prepare a Fillet Mignon?

  2. Culinary II • Chicken Parmesan and Chicken cordon bleu cost outs Due at the end of class (50 points)

  3. Culinary I Be seated and begin the bell work Name a restaurant that has recently opened or shut down

  4. Culinary I • Floorplanner. Com- Create your floor plan • Restaurant project due and presented next Thursday

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