Culinary Arts

Session Summary

Session Date
Lesson Topic
Finish up chocolate creme Brulee and sirloin flap steak pounded with Chimichuree sauce
Lesson Outline
Finished chocolate creme brulee and refrigeration. Chimichuree sauce from scratch used with a marinated pounded sirloin steak
Session Minutes
90
Minutes Student Attended
90
Lesson Comments
PJ continues to develop his skills and challenges basic cooking to get to the level

Session Summary

Session Date
Lesson Topic
Crepes suzette and chocolate creme brulee from base construction
Lesson Outline
Making 2 classic French desserts from scratch.
Session Minutes
90
Minutes Student Attended
90
Lesson Comments
PJ again was on point, and his suzette was restaurant quality.

Session Summary

Session Date
Lesson Topic
Pasta from base with a from scratch red meat sauce.
Lesson Outline
Lesson puts together two combo elements in a finished dish.
Assignment






August 27
Session Minutes
90
Minutes Student Attended
90
Lesson Comments
PJ continues his culinary arts progression and shows an advanced level of knowledge in the culinary arts area.

Session Summary

Session Date
Lesson Topic
Review of culinary arts health and safety standards. Prepare, from scratch strip steak with bearnaise sauce, and macerated strawberries with zabaglione.
Lesson Outline
Review class standards and prepare 2 dishes to standard.
Session Minutes
90
Minutes Student Attended
90
Lesson Comments
PJ has continued to grow in ability and his enthusiasm for the culinary arts shows that growth.

I see a bright future ahead for him in the subject area.



8/25 session
Culinary Arts

11981 U.S. Highway One, Juno Beach, FL 33408 (561) 625-2288