CLASS REQUIREMENTS
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
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| Chef Byron Korus, Instructor | ||
| Office 952-475-0507 | ||
| Cell 612-518-1125 | ||
| E-mail byron@mncatering.com | ||
CLASS REQUIREMENTS |
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| Course Prerequisites: | ||
| Application and Use of Culinary Equipment - CU1411 | ||
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Culinary skills - CU1412 | |
| Sanitation and Safety - Cu1405 | ||
| (Comparable classes that meet the requirements apply or by special arrangements) | ||
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| Materials and Supplies: | ||
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Standard Uniforms |
|
1 set issued Knife Kit: |
||
(chef Knife, paring Knife Seriated
knife, slicing knife, and shears) |
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|
1 loose-leaf binder (3 to 4inch) |
|
1 roll of ½ to ¾” masking tape |
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1 set of measuring spoon |
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1 set measuring cups |
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| 1 dry erase marker. | ||
| 1 sharpie marker permanent, and | ||
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1 service set of a knife, fork and spoon. | |
| 1 camera with film | ||
| 1 Pocket thermometer | ||
| 1 ruler, 6 inch | ||
| Optional: Mortar and pestle, or spice grinder | ||
| 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. | ||