Second Year Rotations

Josh Green – Culinary Arts

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Step 1: Submit your rotation ideas for Chef approval no later than the Tuesday prior to the following week's rotation. Failure to do so will result in loss of all Professionalism points for that day.

Second Year Rotation Proposal

Step 2: Once your rotation ideas have been approved by your Chef, a product requisition form is due Thursday morning (of the week prior) at the beginning of lab. Failure to do so will result in loss of all Professionalism points for that day.

Product Requisition Form-link

 

Other Forms

Costing Form (fillable)- To be used for Q and Bakery Sous Costings

Steps to Costing a Recipe Handout

 

Rotation Descriptions


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Bakery Sous Chef

Pantry Sous Chef

Butcher

Charcuterie

Farm to Table Display

Hors d'oeuvres

Pasta

Purchasing and Expediting

Quantity Sous Chef

Santiam Line Rotations: Pantry, Grill, Saucier

Dining Room Manager

Wood Fired Oven

Santiam Desserts

Bakery Display

 

 

 

 



Other sections in this website: First Year Culinary | Second Year Santiam Restaurant | Banquets Class | 2nd Year Matrix | Grading Guidelines | Culinary Arts Curriculum & Class Schedule
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