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Ms. Melinda Gundersen’s Classroom Edit display name

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Covid has made at-home cooking more predominate than dining at restaurants. Students will use the resources donated to gain knowledge and experience to become a sous chef or a line cook. Gaining experience from a professional chef is ideal but the basic fundamental's need to be introduced and exercised before taking on larger tasks. Covid has made everyone self-conscious about dinning out so at home cooking has became more popular. Students will learn numerous types of food borne illnesses and how they're contracted. Students will also learn about cross contamination and how important it is to be sanitary in light of Covid. Students will also learn how workplace communication is vital to being a successful chef.

About my class

Covid has made at-home cooking more predominate than dining at restaurants. Students will use the resources donated to gain knowledge and experience to become a sous chef or a line cook. Gaining experience from a professional chef is ideal but the basic fundamental's need to be introduced and exercised before taking on larger tasks. Covid has made everyone self-conscious about dinning out so at home cooking has became more popular. Students will learn numerous types of food borne illnesses and how they're contracted. Students will also learn about cross contamination and how important it is to be sanitary in light of Covid. Students will also learn how workplace communication is vital to being a successful chef.

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About my class

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