Hello I’m Kristin Basinger and I teach Culinary Arts I,II,III. I attended a Culinary Arts Institute at Le Cordon Bleu in Atlanta Ga this past summer and I look forward to sharing the information with my students this year. I
Culinary I is an introductory class which allows the students to learn some basic cooking techniques. Safety and sanitation is one of the most important units that is covered and is constantly enforced throughout the class. We do a baking unit that includes breads (yeast & quick) and pies. We make home made pasta/sauces and soups.
The nutritional component encourages the students to choose more whole/natural foods vs. processed foods with high sugar and salt.
Culinary II allows the students to further their culinary skills with a variety of fun and exciting units (cheesecake,cake decorating, meat & poultry, ethnic/foreign foods, garnishing/food art, consumerism/grocery store psychology. A home foods lab which allows them to apply their skills at home.
This year long class focuses on the food service industry. Pro Start is a curriculum endorsed by the Nat’l Restaurant Assoc. and will be incorporated into the class. There will be labs offered throughout the class which will focus on specific techniques. Catering opportunities will be provided such as catering faculty luncheons. Work experience opportunities are available for those students who are interested.