Intro To Culinary

There are many things in a kitchen that can cause accidents, from sharp knives to hot equipment, and slippery floors.  Describe at least 3 ways to maintain a safe work environment.

Intro To Culinary

What kind of restaurant would you open if money was not an issue? Where would it be? What kind of food would you specialize in serving?

Culinary Arts 2

A variety of meats are eaten all over the world. Describe your 2 favorite cuts of meat and how you like to have them prepared.  Also, describe the most unusual meat you have eaten and where you were when you tried it.

Intro to Culinary

Describe at least 3 ways to keep food safe when working in a kitchen or restaurant.

Intro To Culinary

What types of things do you hope to learn about cooking this semester? Are there any foods you especially want to know how to make?

Culinary Arts 1

Stocks can be used in many ways in a kitchen, perhaps most familiar to you as soups.  Describe your 2 favorite soups, after all it is good weather for soups now!

Culinary Arts 1

You are the manager and are already short 1 dishwasher tonight.  The other scheduled dishwasher calls in sick.  It will be a busy Friday night, so how will you handle the situation?

Culinary Arts 1

It is often said that leaders are born that way.  Do you agree with that thought?  Explain your opinion about how leaders are made and what makes an effective leader.

Culinary Arts 1

Describe an experience you had when you were in the minority (outnumbered with an idea, opinion, etc) and how you reacted to that situation.  The experience could be cultural, ethnic, generational, or any other type of situation.  What assumptions did you bring into the situation? How did you feel when you were there? Did you experience any obstacles to communication? If so, what were they?  Were they overcome? What was the lasting impression you took from this situation and experience?

Culinary Arts 2

A chef has many decisions to make when purchasing goods. Describe a few things that would affect your buying decisions if you are in charge of purchasing and inventory for a restaurant.