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Culinary 2  

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In this course we will review and apply the principles and rules learned in Culinary 1, continue to learn more food production skills, and begin to focus on careers in Culinary.  

*All Culinary students will be encouraged to join FCCLA, and all courses will have a required FCCLA planning assignment.  

**All Culinary students will also have a service component to their coursework which requires them to participate in catering events/concessions/other activities.  


Beyond the requirements of this coursework, we will spend time doing many fun activities using technology, creativity, etc.  If you have a fun idea that fits in with our course requirements feel free to email me at dukej@sd5.k12.mt.us.  This is going to be an awesome year!!!!!

  • Lab times

    1/30/18----Choux Pastry (cream puffs)

    2/2/18----Choux Pastry


                    Pastry Cream

    2/5/18----Finish lab from Friday, Continue Demonstration for the dessert presentation. 

    2/6/18----Carry over lab if needed

    2/7/18----Make Ganache, Choux Pastry, and Pastry Cream

    2/8/18----Make and Fill Choux Pastry----Decorate and plate

    2/14/18----Valentines Day--make crepes

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  • Seasoning Project

    Files---->Seasoning and Spices unit---> Seasoning Project


    Mrs. Duke will be gone 2/22-2/23  You will be working on these in class.  What is not done in class will be assigned as homework. 

    Assign On: 2/20/2018
    Due: 2/28/2018
  • Noodles and Bread Lab

    Files-->Seasonings and Spices Unit -->Lab day instructions: Noodles and Bread Lab


       Makeup instructions: Make these two things at home and print out the recipe and write out the evaluation portion on the bottom.  Turn in the Recipe evaluation along with a sample with your name on it (in a bag or a container)

    Assign On: 2/20/2018
    Due: 2/26/2018
  • IN FBI

    See Interactive Notebook file.  page #17

    Assign On: 2/15/2018
    Due: 2/20/2018
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