Foods 20: Course Elements
April 20 & 27
Weeks 1 and 2 (I have two weeks so you can pick and choose what recipes you do what weeks.) :)
Weeks 1 and 2 (I have two weeks so you can pick and choose what recipes you do what weeks.) :)
We are beginning International Cuisine. I am attaching all three weeks of work so you can see the progression in this course. Do not submit things early please.
Week 3 Material is now due. You can now complete week four and submit things. This week focuses more on recipes both researching and creating.
Week 4 Material is now due. This week we focus on cooking and reflecting.
Week 5 Material is now due. We will now be exploring different ways of cooking and preparing vegetables.
This week we will look at working on the BBQ. If you do not have a BBQ, you can use a frying pan :). I have four recipes listed, you can choose any two that you wish! If you would like to do extra you are more than welcome to.
This is the last week for vegetable cookery. Please try and complete the vegetables as soon as you can so I can submit the marks. Make sure that you submit pictures with your questions. If you would like to substitute similar recipes you are more than welcome to.
Below is the link to the policy and procedures of our classroom.
Our Course outline. Please be advised that the start and end dates for our courses are tentative, this is the nature of the kitchen!
The below link explains how your mark is determined within my class
FOD2100: Basic Meat Cookery Notes