High School Culinary Educators

Comment

Comment by Mike Erickson, FMP,CDP,CHE on December 17, 2009 at 6:29pm

Happy Holidays to all! Great topic Lynn, I would love the same kind of information. I am in the process of convincing my adminstration ProStart/FSPrep in Texas is the way to go. It is pretty pricey and the textbooks are not my first choice, but what ever works best with the whole I guess is the direction we will go.Many people have created great programs over the years, but as a first year teacher I find the time limits is the biggest factor and looking for a good base to start off with. We are having to use up some grant money and the want a textbook choice ASAP. We are articulated with the Community College and they use a different book. I really like the new, "The Culinary Professional" John Draz and Keith Koetke.
Any thoughts on what works best with ProStart lesson plan outlines as far as a culinary textbook. It is a little different in Texas because we had FSPrep before ProStart started to become intergrated this next year. Enjoy the two week vactions!

Comment by Lynn Bourinaris, CEC,CCE on December 17, 2009 at 5:17pm

Hello to all of you and Happy Holiday's. I am in need of assistance if you could help. Our department will create a joint venture in January with our Community College and be expanding our Culinary Department. I will have the media and our Freeholder Board in attendance on January 13 for a media blitz/budget review. I would like if you could write a little note about the advantage our Culinary Students have in the field after graduation by extensive cross training and the Prostart Program it makes all of our students more attractive to potenial employers. If any of you could please email me something it would be most helpful.

Thank you,

Lynn Bourinaris

lbourinaris@sussex.tec.nj.us

Comment by Manny J. Delgado, CEC, CCE, MCFE on November 21, 2009 at 2:50pm

Congrats Denise, hope all is well, speaking of certifications, I just got my National Board Certification yesterday!!!

Comment by Denise Baxter on November 21, 2009 at 1:08pm

Hi all, just received confirmation on my CSCE certification from National! Next goal - Secondary Certification! Anyone interested in discussing self study, site evaluation, etc. please contact me!

Comment by Paul G. Suplee CEC, PC III on October 19, 2009 at 11:53am

We also set up a group under Worcester Technical High School, so check it out!

Comment by Paul G. Suplee CEC, PC III on October 19, 2009 at 11:53am

ACF Sanctioned Competition at Worcester Technical High School, Newark MD (Near Ocean City) on 11/14. K 1-9 this year, and assuming that it is a success, we will host it annually and add cold food and mystery basket (and make it a weekend event). Any interest, please contact me.

Comment by Roman Wilcox on October 19, 2009 at 11:37am

Montwood High School, El Paso, TX in the house... hello everyone : ]

Comment by Greg Beachey, CCC on September 19, 2009 at 11:58am

I don't use Sous Chef, I had my own system running before I found it, and have just not found the time to integrate Sous Chef into the program.
We have a real problem with technology in our program. We have very little in the classroom. We do have six student computers that work most of the time. In the lab my new great tech for this year is a white board in the kitchen. I would love to have more video capabilities in the class and lab.
Let me know if you need anything for your SkillsUSA chapter/competitions.

Comment by Mike Erickson, FMP,CDP,CHE on September 19, 2009 at 1:01am

Hello Chef,

I too am starting a ProStart program and SkillsUSA Culinary Chapter on my campus. Our commercial kitchen will not be done until June because they are building a new wing on our school. Do you use Sous Chef as well at your school?

How is technology intergrated into your kitchen labs?? Video Screen, computers, Smart board,ect.

Thanks for your input and look forward to sharing with you as well.

Comment by Greg Beachey, CCC on September 18, 2009 at 7:55pm

Recently found out the NRA is updating the ProStart textbooks soon. The 3rd edition will have some of what we have been asking for, mainly much more rigorous culinary chapters. We are still using 1st edition. I never have really liked the books. Cheers for a real update!

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