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Commercial Cooking Curriculum Guide NC II by Michelle Labajo Maunes is a document available to read on EtoBox.

What is Commercial Cooking Curriculum Guide NC II about?

This document provides an overview of the Commercial Cooking exploratory course for Grade 7/8 students. The course aims to teach students four common competencies: 1) using and maintaining kitchen tools and equipment, 2) performing measurements and calculations, 3) practicing occupational health and safety procedures, and 4) interpreting technical drawings. The course covers basic concepts in commercial cooking, career opportunities, proper use and storage of kitchen tools, performing measurements and cost

Author

Michelle Labajo Maunes

Language

EN