Канал: FLVS Culinary Arts

Imminent Health Hazards

Imminent Health Hazards

Time & Temperature Abuse & Types of Thermometers

Time & Temperature Abuse & Types of Thermometers

Staying Safe with Appropriate Attire

Staying Safe with Appropriate Attire

Portfolio Settings

Portfolio Settings

How to Submit Assignment

How to Submit Assignment

Viruses Parasites Fungi

Viruses Parasites Fungi

Bacteria

Bacteria

Biological Contaminants

Biological Contaminants

Risk Factors of Contamination

Risk Factors of Contamination

Culinary Arts-Welcome Video

Culinary Arts-Welcome Video

Ready-to-Eat Food and Food that Requires Time and Temperature Control for Safety

Ready-to-Eat Food and Food that Requires Time and Temperature Control for Safety

How to Submit Assignments

How to Submit Assignments

How to Make a Copy of The Portfolio Website

How to Make a Copy of The Portfolio Website

Should You Consider Going Gluten-free?

Should You Consider Going Gluten-free?

5.05: Diet Trends

5.05: Diet Trends

Culinary Trends

Culinary Trends

6.01: 10 Steps for Finding a Job

6.01: 10 Steps for Finding a Job

3.03: Food Prep Equipment

3.03: Food Prep Equipment

3.01: Smallware (Part 2)

3.01: Smallware (Part 2)

3.01: Smallware (Part 1)

3.01: Smallware (Part 1)

3.06: Knives and Knife Safety/Mise En Place (PART2)

3.06: Knives and Knife Safety/Mise En Place (PART2)

3.06: Knives and Knife Safety/Mise En Place (PART1)

3.06: Knives and Knife Safety/Mise En Place (PART1)

2.02: Contamination

2.02: Contamination

6.06: Cleaning Program

6.06: Cleaning Program

6.04: Storing Equipment

6.04: Storing Equipment

6.02: Cleaning and Sanitizing

6.02: Cleaning and Sanitizing

5.05: Handwashing/Plumbing/Lighting/Ventilation/Garbage (PART3)

5.05: Handwashing/Plumbing/Lighting/Ventilation/Garbage (PART3)

5.05: Handwashing/Plumbing/Lighting/Ventilation/Garbage (PART2)

5.05: Handwashing/Plumbing/Lighting/Ventilation/Garbage (PART2)

5.05: Handwashing/Plumbing/Lighting/Ventilation/Garbage (PART1)

5.05: Handwashing/Plumbing/Lighting/Ventilation/Garbage (PART1)

5.03: Running a Safe Operation

5.03: Running a Safe Operation

5.01: Food Safety Programs

5.01: Food Safety Programs

3.05: Catering Equipment

3.05: Catering Equipment

3.02: Pots and Pans (PART2)

3.02: Pots and Pans (PART2)

3.02: Pots and Pans (PART1)

3.02: Pots and Pans (PART1)

3.05: Cross-Contamination

3.05: Cross-Contamination

3.03: Reporting Illness

3.03: Reporting Illness

3.01: Personal Hygiene/Gloves (PART2)

3.01: Personal Hygiene/Gloves (PART2)

3.01: Personal Hygiene/Gloves (PART1)

3.01: Personal Hygiene/Gloves (PART1)

2.06: Allergens

2.06: Allergens

2.05: Physical Contamination/Responding to Foodborne Illness (PART2)

2.05: Physical Contamination/Responding to Foodborne Illness (PART2)

2.05: Physical Contamination/Responding to Foodborne Illness (PART1)

2.05: Physical Contamination/Responding to Foodborne Illness (PART1)

2.04: Chemical Contamination

2.04: Chemical Contamination

2.02: Symptoms of a Foodborne Illness

2.02: Symptoms of a Foodborne Illness

1.05: High Risk Population

1.05: High Risk Population

1.03: Risk Factors of Foodborne Illnesses (PART2)

1.03: Risk Factors of Foodborne Illnesses (PART2)

1.03: Risk Factors of Foodborne Illnesses (PART1)

1.03: Risk Factors of Foodborne Illnesses (PART1)

1.01: Foodborne Illness/Challenges

1.01: Foodborne Illness/Challenges

Screencastify Tutorial

Screencastify Tutorial

Module 1- Skills Lab (Compound Butter)

Module 1- Skills Lab (Compound Butter)

Module 1- Skills Lab (Butter)

Module 1- Skills Lab (Butter)

Skills/Cooking Lab Rubric

Skills/Cooking Lab Rubric