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Culinary Essentials - Foods 1


Culinary Essentials, commonly called Foods 1, is using a classroom set of textbooks that are utilized by three classes. As such there will be little to no homework. Additionally, if a student is absent they will need to make arrangements to come during Advisory to complete missed work. Students may, on a limited basis, be able to check a textbook out overnight but it must be returned before 5th period the next day. In the event of an extended absence, we will provide copies of the needed pages.

Chap 24 – Using Recipes – 11-28 Sep

17-18 Sep Changing the yield of a recipe

19-20 Sep – LAB – Chicken Stir-Fry – students must correctly change the yield in order to participate

21-24 – Measurement Techniques





Sally Renoux

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316-218-4600 x31503
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9:35-10:20 & 2:50-3:00