PHS Intro to Culinary Arts
  • Welcome 2018-2019
  • Culinary Essentials Book Link
  • Recipes
  • Week #1
  • Week #2
  • Week #3
  • Week #4
  • Chapter # 1 Powerpoint
  • Week#5
  • Week # 6
  • Week # 7
  • Week # 8
  • Week # 9
  • Week # 10
  • Week #11
  • Week#12
  • Week #13
  • Week#14
  • Week#15
  • Week 16
  • Week #17
  • Week # 18
  • Homework
  • Online Textbook Resource Center
  • Spring Break
  • Culinary Lab expectations
  • Celebrity Chef Jamika Pessoa
  • Visiting Chef's video & pics
  • Projects
  • About
  • Contact
Welcome to week 4!
This week students are completing chapter 1! Students will review chapter 1 vocabulary words, principles and concepts. "Safety and Sanitation Principles"

HOSP-ICA-4 
Demonstrate & practice sanitation as it relates to healthy living and the modern commercial kitchen.

Essential Question: Why are safety basics important in a commercial kitchen?
This week students will be introduced to the importance of safety and sanitation in 
the commercial kitchen.

Students will learn to identify possible culinary workplace safety issues, explain fire 
safety equipment and emergency procedures, and describe first aid measures for 
burns, wounds, and choking.



Students will continue to gain knowledge of the P.A.S.S. concept, F.A.T.T.O.M. and other concepts that were introduced in this beginning chapter.



Powered by Create your own unique website with customizable templates.