ColeTFJ2O_course outline.pdf
Week 1- Hygiene Week 2 - Safety Week 3- Tools and Equipment Week 4- Cutting Techniques - Pe Dough -Apple Pie Filling Week 5- Housekeeping - Cookies Week 6-Stocks, Soups & Sauces Week 7-Soup Asmt Week 8- Yeast products Week 9- Meat Week 10- Fruits & Vegetables Week 11- Nutrition
Floor Plan Assignment Due Thursday, March 8, 2012
Soup Assignment TFJ2 2010.pdf
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Recommended web sites:
Canadian Pastry Chef's Guild:
Richter's Herbs:
The Baking Association of Canada:
The Escoffier Society of Toronto:
Veggy Art
Beef Council Of Canada
Canadian Pork Council
Fisheries Council Of Canada
Canadian Sheep Breeders Association
Durham Farm Fresh
Kawartha Choice Farm Fresh
Watson Farm Ltd.
Allin's Orchard Market Newcastle, Ontario
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TFJ3E.pdf
Week 1- Hygiene Week 2 - Safety Week 3- Tools and Equipment Week 4- Cutting Techniques - Pe Dough -Thickening Agents -Chicken Pot Pies Week 5- Housekeeping Week 6-Stocks Week 7-Soups Week 8- Seasonings Week 9- Food Costing Week 10- Cooking Techniques Week 11- Baking Techniques Week 12- Sandwiches
Moist Heat Cooking Assignment.pdf
2011-2012 Grade 11 Seasoning Assignment.pdf
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