Chef Byron Korus, Instructor		8 Credit Hours
Office 952-475-0507		11 Week Class Structure
Cell 612-518-1125		Approximately 80 hours of class
E-mail byron@mncatering.com
		CLASS REQUIREMENTS
	Materials and Supplies:
		Standard Uniforms
		1 set issued Knife Kit:
		(chef Knife, paring Knife Seriated knife, slicing knife, and shears)
		1 loose-leaf binder (3 to 4inch)
		1 roll of ½ to ¾” masking tape
		1 set of measuring spoon
		1 set measuring cups
		1 dry erase marker.
		1 sharpie marker permanent, and
		1 service set of a knife, fork and spoon.
		1 camera with film
		1 Pocket thermometer
		1 ruler, 6 inch
	Textbooks:
		The New Professional Chef 7th ed. (Required)
		On Cooking
		Labensky Hause (Recommended)
	Class Hours:
		Monday, Tuesday and Wednesday
		7:00 a.m., to 12:00 p.m.
	Meeting place:
		4th floor culinary Laboratory or
		1st floor culinary laboratory as assigned.