Intermediate Food Preparation

This class covers many things including breakfast cookery, sandwich cookery, table service and butcher yields.

The photo above shows some of our students working on boning their chickens for butcher yield tests.
The photo below shows one nicely boned and portioned chicken.

As a part of the sandwich cookery section we make corned beef brisket and our own sauerkraut so students can make Reuben Sandwiches.  They use both the products that they make and store bought products so they can compare the quality.  Pictured below are two of the breads the class made for Sandwich Time.

This is a very nice light rye.  Followed by a split top Pullman loaf.

This will probably be close to last post until January.
I hope your holidays are blessed with good friends, family and good food.

Until next time
Happy Eating
Chef Leslie Bartosh
3110 Mustang Road
Alvin, Texas 77511
281.756.3949
chef@alvincollege.edu
Facebook: AccChef
Twitter: @Acc_Chef

trial

trial to work out the bugs

Breakfast with Santa

This year the culinary arts club participated in the breakfast with Santa event held here on campus.  Approximately 500 people were able to have a hot breakfast.  The kids got to visit with Santa, go home with a toy and the family took a food basket home too.  What a great day and great event.  We were really happy to participate.  As always I had camera at hand so here are some photos from December 3.

Zach working on some of the 70 doz eggs we cooked.

Savannah with some of the 2000 or so pancakes served that morning

The full contingency of kitchen elves with Mr and Mrs Clause:  (Left to Right:)  Zack, Savannah, Michelle and Stephanie.
A fun time was had by all.
Comments overheard during the event included:  I didn't know Chef knew how to do dishes. We are eggsperts, eggzactly and much much more.

Until next time:
Happy Eating
Chef Leslie Bartosh, CEC, FMP
Alvin College
3110 Mustang Road
Alvin, Texas 77511
281.756.3949
chef@alvincollege.edu
Follow us on:
Twitter:  Acc_Chef
Facebook:  AccChef