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MR.MENCHIONS WEB PAGE
CULINARY ARTS AND HOSPITALITY
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Teacher Message
To all students. If you would like to email me about any concerns or have any questions my e-mail is.
delbert_menchions@kprdsb.ca
.. Thank You
Calendar Updates:
Grade 12 Semester 2 Period 1 & 2
Calendar Updates
Grade 10 Semester 2 period 4
Students will have a opportunity to purchase items that they have made in class to take home. Below is a price list of some of the items.
Unit Price List For Students Hospitality.doc
Grade 10, 11 & 12 Course Profile
Grade 11 Course Out Line Hospitality and Tourism
Hospitality and Tourism.Course Outline Grade 10.doc
Grade 10 Course Out Line Hospitality and Tourism
Hospitality and Tourism.pdf
Grade 12 Course Out Line Hospitality and Tourism
Hospitality and Tourism Grade 12 Course Out line.doc
Grade 10 Marks:
MayTFJ2O106_TFJ2.htm
Grade 12 Marks:
MayTFJ4EC02_TFJ4.htm
The Photo Room
Ginger Bread House 001.jpg
Ginger Bread House 016.jpg
Ginger Bread House 027.jpg
Ginger Bread House 031.jpg
School Catering 004.jpg
The great pumpkin 014.jpg
Ginger Bread House 031.jpg
School Catering 012.jpg
Additional Information:
Culinary Arts
General Imformation:
TFJ exam review.ppt
School College Work Initiative at Fleming College.url
Tempering Chocolate How to Temper Chocolate.url
CROETW~1.URL
Dining-In table manners.url
food born illness - Google Search.url
Moroccan Chicken - All Recipes.url
Stock (food) - Wikipedia, the free encyclopedia.url
Rules In the kitchen.pdf
Virtual Hotel.url
YouTube - The Official Meatrix I.url
Cake Recipes.url
Cooking Methods - Moist Heat and Dry Heat Cooking Methods.url
Food Cost Formula.url
Grade 10 Menu Assignment Com-Tech
Grade 10 Hospitality Menu Assignment
TFJ2O1_Menu_Assignment_ (2).doc
Menu due date: May 15/2012
Practical Exams start May 24/2012
Grade 11 &12 Practical Assignment
Foods of the world Culminating Activity.doc
Grade 12 powerpoint presentation will begin May 18/2012
Practical Exams will begin May 25/2012
Grade 10, 11 & 12 Enviromental Project:
TFJ Grade 10 & 12. Enviromental Project (2).doc
Last Modified:
May 08, 2012
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