Chef Ahern - Culinary Arts
Email: sahern3@coopteched.org
Submit completed work via email by end of each week

Message to Students

  1. The following lessons and exercises are designed to practice and develop your culinary skills during this crisis. For those who do not have internet access the DOE has said they will provide tablets and Spectrum is offering free internet access to students who do not already have it at home.
    Please contact me if you do not have internet access at home.
    For those who have access:
    Those students who have not passed their Servsafe foodhandlers certification should make two attempts to do so. Those students who did not pass their NYC Foodhandlers certification exam, but would like to try again, please re-register and complete the 15 online tutorials.
    Please visit the online culinary school – Rouxbe – and let me know if you would be interested in enrolling. If there are enough students interested I will purchase the program that will enable all students to participate and earn a certificate. There is a free 30 day trial that you would do on your own but it might give you a better picture of the program before I purchase it.

Week of March 23rd through March 27th

Please follow the instructions in the following documents:
    Assignment 1 - Women's History Month - Honoring the women who have cooked for us
  1. Write three paragraphs or more describing a dish prepared by a significant woman in your life (mother, sister, grandmother, aunt etc). Describe who this person is (or was), why they were important in your life, what they prepared for you and why you find it so memorable.
  2. To the best of your ability and memory, utilize your culinary knowledge and skills and write a recipe for this memorable dish. It can be as simple or as complicated as you choose.
  3. Use the format of a recipe: give it a name, yield/portions, list of ingredients and amounts of each and instructions for how the ingredients are to be combined and cooking times and temperatures if required.
    Assignment 2 - Cooking at Home
  1. Volunteer to help prepare meals at home and put your culinary skills and knowledge of safety and sanitation to good use.
  2. Most home cooks keep it simple and don’t use recipes. For this assignment you will pick one or more of the dishes prepared at home and write a recipe for it.
  3. 3) Your recipe should follow the format listed in Assignment #1 and include; a name, yield, the list of ingredients and the amount needed and the steps.

March 30th through April 3rd

Please follow the instructions in the following documents:
    Assignment 3 - Recipes and Food Costs
  1. Select another dish that you are preparing at home and write the recipe for it as you did with assignment #2.
  2. 2) Begin a food diary in which you will write down everything you eat or drink in the course of a day. Estimate the amount or number of portions you consume or drink. Do this daily for 7 days at which point you will tally up the portions according to the food group they fit in and draw your own personal food “pyramid.”
    Assignment 4 - Recipes and Food Costs
  1. Select another dish that you are preparing at home and write the recipe for it. On a separate sheet of paper write down the name of the recipe and its “Food Cost.” Estimate the cost of the recipe by listing the cost of each ingredient as it was purchased and then estimate the amount that you used. So for example if you made a turkey burgers for two you would list the cost of the turkey (say it cost $3.50 per pound and the package cost $ 7.00) and estimate the number of ounces used for both burgers. Did you add seasonings, spices etc to the turkey? Did you serve it on a bun? Any other items served with the turkey burger? See if you can determine the cost of your meal. Write it all down and circle your answer.

April 6th through April 10th

Please follow the instructions in the following documents:
    Assignment 5 - My Food Pyramid
  1. You should have a food diary for 7 days that lists everything you ate or drank and estimates the amount or number of portions of each item.
  2. For example a portion of bread is a slice. A bagel is equal to 4 portions of bread, a portion of rice is one cup of cooked rice, a portion of breakfast cereal is equal to one of of the single servings offered in school. A portion of milk or juice is equal to the 1 cup containers of milk served in school. A portion of protein is a drumstick of chicken or a 4 ounce beef patty near in size to your palm. You must count each portion
  3. Prepare a sheet of paper divided into the following 5 columns: Fats & Sweets, Cereals and Grains, Vegetables, Fruits, Protein.
  4. In each column make a hash tag for each portion/serving. Review your food diary day by day and include hash tags for every portion you consumed in the column to which it belongs.
  5. Add up the number of portions in each of the 5 separate categories. Which category did you eat most of? Which category comes in 2nd, 3rd, 4th and 5th?
  6. Draw a pyramid. This pyramid will be divided into 5 sections that correspond to the food groups. The food group that you consumed the most from will at the bottom of the pyramid and is the largest section. The food group that you consumed the least of is the smallest section and it is at the top.
    Assignment 6 - Food and Health
  1. Search the following topics online (at least three sites for each) and write up what you learned and how you might apply some of this learning to yourself. a) Food and Longevity – where do people live the longest and what do they eat? Do scientists and nutrition experts think there is a connection between what we eat and how much we eat? b) What is the “Mediterranean diet? c) What is a vegan diet? d) Diet and cancers, is there a connection? e) What are “superfoods?”
  2. Select a dish you prepare or help prepare at home. Write up a recipe for it and go on line to find out a nutritional analysis of it. There are many online sites to help with this once you have your recipe written down. One example is https://happyforks.com/analyzer

April 13th through April 17th

Please follow the instructions in the following documents:
    Assignment 7 - Healthy, Balanced and Delicious
  1. Write a menu for a meal that you think you and the other members of your family would enjoy that incorporates some of what you have learned about food and health. Write the recipes and find the nutritional profile of each using one of the websites you found.
    Assignment 8 - Food and Health
  1. Write or find a recipe utilizing one of your favorite super foods that may help to strengthen our immune systems (a good thing to do during a pandemic). Prepare it at home and record the reactions. What did you learn about preparing foods that are good for people to eat?

April 20th through April 24th

Please follow the instructions in the following documents:
    Assignment 9 - Who was Typhoid Mary?
  1. Consult at least three internet sources for Typhoid Mary. Describe who she was, what work she performed and why her case is important today during this pandemic. What is meant by “asymptomatic?” Explain how individuals without symptoms may unintentionally spread lethal illnesses.
    Assignment 10 - Cooking healthy and balanced meals at home
  1. 1) Volunteer to help prepare a meal at home. Write up a recipe for one of the dishes prepared. Do a food cost estimate. Prepare an nutritional analysis using one of the online tools.

Message to Students

  1. Dear Students,
    All AM and PM Culinary students have received invitations to register with The Rouxbe Online Culinary Program which will be used as a basis for the Introductory Culinary Arts Class for the rest of the school year. Here are assignments from April 27 through the end of May at which point and we can assess how we are managing with this Rouxbe program. Some of the material will be familiar to you and other units will introduce new topics some of which may be challenging and difficult to master but I expect everyone to give it your best effort. I am here to answer all your questions and support you in any way that I can. So feel free to email, text or call me at any time during the day and I will get back to you as soon as I can. You will see that there are instructors at Rouxbe that also will offer support.

Week of April 27th through May 1st

Please follow the instructions in the following documents:
  1. Assignment 11
    Unit 1: Culinary Foundations Level 1 Overview
    Please complete the “Course Orientation” – Tasks 1-5
    Share all questions and comments to the google classroom including those you send directly to Rouxbe.
    Send the photos you took for Task 5 into Google classroom with a sentence or two description of each picture.
  2. Assignment # 12
    Please complete “Complementary Skills for Culinarians” – Tasks 6 - 11.
    After you have completed tasks 6-11, write a paragraph explaining in your own words what skills you think are important for a cook to have and send it to the google classroom.

Week of May 4th through May 8th

Please follow the instructions in the following documents:
  1. Assignment # 13
    Unit 2: Knives, Knife Sharpening and Knife Cuts- Unit Orientation
    Please complete tasks 12- 24. (Remember to save pictures of your cuts)
  2. Assignment # 14
    Unit 2 Review
    Please complete tasks 25-27. Send your questions regarding the assessment quiz to the google classroom. Also share your photos that you sent to Rouxbe with the google classroom along with a description of each.

Week of May 11th through May 15th

Please follow the instructions in the following documents:
  1. Assignment #15
    Unit 3: Food and Kitchen Safety Unit Orientation
    Please complete tasks 28 – 59. Much of this will review topics we have already covered in class.
  2. Assignment # 16
    Unit 3 Review and Quiz Preparation
    Please complete tasks 60-61

Week of May 18th through May 22nd

Please follow the instructions in the following documents:
    We will spend two weeks on “Unit 4 Dry heat cooking methods” and take our time to solve any challenges that you may have regarding ingredients and equipment. I think the Rouxbe class is as close as we can get to maintain a hands on approach without being together in our kitchen at school. As in previous units I will ask you to share your progress on the Google classroom and post questions and comments to me and your fellow classmates.
  1. Assignment #17
    Unit 4: Dry-Heat Cooking Methods
    Please complete tasks 62- 70
  2. Assignment # 18
    Unit 4: Dry-Heat Cooking Methods
    Please complete tasks 71- 74

Week of May 25th through May 29th

Please follow the instructions in the following documents:
  1. Assignment #19 and #20
    Unit 4: Dry-Heat Cooking Methods continued
    Please complete tasks 75 -79
    Unit 4: Review
    Please complete tasks 80 -81

Week of June 1st through June 5th

Please follow the instructions in the following documents:
  1. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 5: Moist-Heat Cooking Methods
  2. Assignment #21
    • Complete Rouxbe tasks #’s 82-99
    • Post task # 85 – “Unit Pre Assessment” grade to the Google Classroom.
  3. Assignment #22
    • Complete Rouxbe tasks #’s 100-102.
    • Post task # 101 –“Unit Assessment Quiz” grade to Google Classroom.

Week of June 8th through June 12th

Please follow the instructions in the following documents:
  1. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 6: How to Make Stock?
  2. Assignment #23
    • Complete Rouxbe tasks #’s 103- 110
    • Post task # 105 – “Unit Pre-Assessment” to the Google Classroom
    • Post task # 110: “live graded” to the Google Classroom. Post three photographs to the google classroom. Photo #1 – Mis en place. Photo #2 – Simmering/skimming. Photo #3 – the clear broth. Include a one line description of each.
  3. Assignment #24
    • Complete Rouxbe tasks #’s Tasks 111-117
    • Post task #116 – “Unit Assessment Quiz” grade to the Google Classroom

Week of June 15th through June 19th

Please follow the instructions in the following documents:
  1. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 7: Seasoning
  2. Assignment #25
    • Complete Rouxbe tasks #118-135
    • Post task # 134 – “Unit Assessment Quiz” grade to google classroom
  3. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 8: Plating
  4. Assignment #26
    • Complete Rouxbe tasks 136-143
    • Post task #138 – “Unit Pre- Assessment” grade to Google Classroom.
    • Post task #140 – “Live Graded” photo of a plated dish to Google Classroom.
    • Post task # 142 - “Unit Assessment Quiz” grade to Google Classroom.

Week of June 22nd through June 29th

Please follow the instructions in the following documents:
  1. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 9: Nutrition
  2. Assignment #27
    • Complete Rouxbe tasks #’s 144-158
    • Post task #146 – “Unit Pre-Assessment” to Google Classroom
    • Post task # 158 – “Unit Assessment Quiz” to Google Classroom
  3. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 10: Level 1 Assessment
  4. Assignment #28
    • Complete tasks 159 and 160
    • Post task 160 – “Culinary Foundations Level 1 Assessment” grade to Google classroom.

Enjoy your Summer Break - Chef Ahern

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  • Chef Ahern - Culinary Arts
    Email: sahern3@coopteched.org
    Submit completed work via email by end of each week

    Message to Students

    1. The following lessons and exercises are designed to practice and develop your culinary skills during this crisis. For those who do not have internet access the DOE has said they will provide tablets and Spectrum is offering free internet access to students who do not already have it at home.
      Please contact me if you do not have internet access at home.
      For those who have access:
      Those students who have not passed their Servsafe foodhandlers certification should make two attempts to do so. Those students who did not pass their NYC Foodhandlers certification exam, but would like to try again, please re-register and complete the 15 online tutorials.
      Please visit the online culinary school – Rouxbe – and let me know if you would be interested in enrolling. If there are enough students interested I will purchase the program that will enable all students to participate and earn a certificate. There is a free 30 day trial that you would do on your own but it might give you a better picture of the program before I purchase it.

    Week of March 23rd through March 27th

    Please follow the instructions in the following documents:
      Assignment 1 - Women's History Month - Honoring the women who have cooked for us
    1. Write three paragraphs or more describing a dish prepared by a significant woman in your life (mother, sister, grandmother, aunt etc). Describe who this person is (or was), why they were important in your life, what they prepared for you and why you find it so memorable.
    2. To the best of your ability and memory, utilize your culinary knowledge and skills and write a recipe for this memorable dish. It can be as simple or as complicated as you choose.
    3. Use the format of a recipe: give it a name, yield/portions, list of ingredients and amounts of each and instructions for how the ingredients are to be combined and cooking times and temperatures if required.
      Assignment 2 - Cooking at Home
    1. Volunteer to help prepare meals at home and put your culinary skills and knowledge of safety and sanitation to good use.
    2. Most home cooks keep it simple and don’t use recipes. For this assignment you will pick one or more of the dishes prepared at home and write a recipe for it.
    3. 3) Your recipe should follow the format listed in Assignment #1 and include; a name, yield, the list of ingredients and the amount needed and the steps.

    March 30th through April 3rd

    Please follow the instructions in the following documents:
      Assignment 3 - Recipes and Food Costs
    1. Select another dish that you are preparing at home and write the recipe for it as you did with assignment #2.
    2. 2) Begin a food diary in which you will write down everything you eat or drink in the course of a day. Estimate the amount or number of portions you consume or drink. Do this daily for 7 days at which point you will tally up the portions according to the food group they fit in and draw your own personal food “pyramid.”
      Assignment 4 - Recipes and Food Costs
    1. Select another dish that you are preparing at home and write the recipe for it. On a separate sheet of paper write down the name of the recipe and its “Food Cost.” Estimate the cost of the recipe by listing the cost of each ingredient as it was purchased and then estimate the amount that you used. So for example if you made a turkey burgers for two you would list the cost of the turkey (say it cost $3.50 per pound and the package cost $ 7.00) and estimate the number of ounces used for both burgers. Did you add seasonings, spices etc to the turkey? Did you serve it on a bun? Any other items served with the turkey burger? See if you can determine the cost of your meal. Write it all down and circle your answer.

    April 6th through April 10th

    Please follow the instructions in the following documents:
      Assignment 5 - My Food Pyramid
    1. You should have a food diary for 7 days that lists everything you ate or drank and estimates the amount or number of portions of each item.
    2. For example a portion of bread is a slice. A bagel is equal to 4 portions of bread, a portion of rice is one cup of cooked rice, a portion of breakfast cereal is equal to one of of the single servings offered in school. A portion of milk or juice is equal to the 1 cup containers of milk served in school. A portion of protein is a drumstick of chicken or a 4 ounce beef patty near in size to your palm. You must count each portion
    3. Prepare a sheet of paper divided into the following 5 columns: Fats & Sweets, Cereals and Grains, Vegetables, Fruits, Protein.
    4. In each column make a hash tag for each portion/serving. Review your food diary day by day and include hash tags for every portion you consumed in the column to which it belongs.
    5. Add up the number of portions in each of the 5 separate categories. Which category did you eat most of? Which category comes in 2nd, 3rd, 4th and 5th?
    6. Draw a pyramid. This pyramid will be divided into 5 sections that correspond to the food groups. The food group that you consumed the most from will at the bottom of the pyramid and is the largest section. The food group that you consumed the least of is the smallest section and it is at the top.
      Assignment 6 - Food and Health
    1. Search the following topics online (at least three sites for each) and write up what you learned and how you might apply some of this learning to yourself. a) Food and Longevity – where do people live the longest and what do they eat? Do scientists and nutrition experts think there is a connection between what we eat and how much we eat? b) What is the “Mediterranean diet? c) What is a vegan diet? d) Diet and cancers, is there a connection? e) What are “superfoods?”
    2. Select a dish you prepare or help prepare at home. Write up a recipe for it and go on line to find out a nutritional analysis of it. There are many online sites to help with this once you have your recipe written down. One example is https://happyforks.com/analyzer

    April 13th through April 17th

    Please follow the instructions in the following documents:
      Assignment 7 - Healthy, Balanced and Delicious
    1. Write a menu for a meal that you think you and the other members of your family would enjoy that incorporates some of what you have learned about food and health. Write the recipes and find the nutritional profile of each using one of the websites you found.
      Assignment 8 - Food and Health
    1. Write or find a recipe utilizing one of your favorite super foods that may help to strengthen our immune systems (a good thing to do during a pandemic). Prepare it at home and record the reactions. What did you learn about preparing foods that are good for people to eat?

    April 20th through April 24th

    Please follow the instructions in the following documents:
      Assignment 9 - Who was Typhoid Mary?
    1. Consult at least three internet sources for Typhoid Mary. Describe who she was, what work she performed and why her case is important today during this pandemic. What is meant by “asymptomatic?” Explain how individuals without symptoms may unintentionally spread lethal illnesses.
      Assignment 10 - Cooking healthy and balanced meals at home
    1. 1) Volunteer to help prepare a meal at home. Write up a recipe for one of the dishes prepared. Do a food cost estimate. Prepare an nutritional analysis using one of the online tools.

    Week of April 27th through May 1st

    Please follow the instructions in the following documents:
    1. Assignment 11
      Unit 1: Culinary Foundations Level 1 Overview
      Please complete the “Course Orientation” – Tasks 1-5
      Share all questions and comments to the google classroom including those you send directly to Rouxbe.
      Send the photos you took for Task 5 into Google classroom with a sentence or two description of each picture.
    2. Assignment # 12
      Please complete “Complementary Skills for Culinarians” – Tasks 6 - 11.
      After you have completed tasks 6-11, write a paragraph explaining in your own words what skills you think are important for a cook to have and send it to the google classroom.

    Week of May 4th through May 8th

    Please follow the instructions in the following documents:
    1. Assignment # 13
      Unit 2: Knives, Knife Sharpening and Knife Cuts- Unit Orientation
      Please complete tasks 12- 24. (Remember to save pictures of your cuts)
    2. Assignment # 14
      Unit 2 Review
      Please complete tasks 25-27. Send your questions regarding the assessment quiz to the google classroom. Also share your photos that you sent to Rouxbe with the google classroom along with a description of each.

    Week of May 11th through May 15th

    Please follow the instructions in the following documents:
    1. Assignment #15
      Unit 3: Food and Kitchen Safety Unit Orientation
      Please complete tasks 28 – 59. Much of this will review topics we have already covered in class.
    2. Assignment # 16
      Unit 3 Review and Quiz Preparation
      Please complete tasks 60-61

    Week of May 18th through May 22nd

    Please follow the instructions in the following documents:
      We will spend two weeks on “Unit 4 Dry heat cooking methods” and take our time to solve any challenges that you may have regarding ingredients and equipment. I think the Rouxbe class is as close as we can get to maintain a hands on approach without being together in our kitchen at school. As in previous units I will ask you to share your progress on the Google classroom and post questions and comments to me and your fellow classmates.
    1. Assignment #17
      Unit 4: Dry-Heat Cooking Methods
      Please complete tasks 62- 70
    2. Assignment # 18
      Unit 4: Dry-Heat Cooking Methods
      Please complete tasks 71- 74

    Week of May 25th through May 29th

    Please follow the instructions in the following documents:
    1. Assignment #19 and #20
      Unit 4: Dry-Heat Cooking Methods continued
      Please complete tasks 75 -79
      Unit 4: Review
      Please complete tasks 80 -81

    Week of June 1st through June 5th

    Please follow the instructions in the following documents:
    1. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 5: Moist-Heat Cooking Methods
    2. Assignment #21
      • Complete Rouxbe tasks #’s 82-99
      • Post task # 85 – “Unit Pre Assessment” grade to the Google Classroom.
    3. Assignment #22
      • Complete Rouxbe tasks #’s 100-102.
      • Post task # 101 –“Unit Assessment Quiz” grade to Google Classroom.

    Week of June 8th through June 12th

    Please follow the instructions in the following documents:
    1. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 6: How to Make Stock?
    2. Assignment #23
      • Complete Rouxbe tasks #’s 103- 110
      • Post task # 105 – “Unit Pre-Assessment” to the Google Classroom
      • Post task # 110: “live graded” to the Google Classroom. Post three photographs to the google classroom. Photo #1 – Mis en place. Photo #2 – Simmering/skimming. Photo #3 – the clear broth. Include a one line description of each.
    3. Assignment #24
      • Complete Rouxbe tasks #’s Tasks 111-117
      • Post task #116 – “Unit Assessment Quiz” grade to the Google Classroom

    Week of June 15th through June 19th

    Please follow the instructions in the following documents:
    1. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 7: Seasoning
    2. Assignment #25
      • Complete Rouxbe tasks #118-135
      • Post task # 134 – “Unit Assessment Quiz” grade to google classroom
    3. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 8: Plating
    4. Assignment #26
      • Complete Rouxbe tasks 136-143
      • Post task #138 – “Unit Pre- Assessment” grade to Google Classroom.
      • Post task #140 – “Live Graded” photo of a plated dish to Google Classroom.
      • Post task # 142 - “Unit Assessment Quiz” grade to Google Classroom.

    Week of June 22nd through June 29th

    Please follow the instructions in the following documents:
    1. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 9: Nutrition
    2. Assignment #27
      • Complete Rouxbe tasks #’s 144-158
      • Post task #146 – “Unit Pre-Assessment” to Google Classroom
      • Post task # 158 – “Unit Assessment Quiz” to Google Classroom
    3. C-CAP Approved Rouxbe Culinary Foundations Level 1 Unit 10: Level 1 Assessment
    4. Assignment #28
      • Complete tasks 159 and 160
      • Post task 160 – “Culinary Foundations Level 1 Assessment” grade to Google classroom.

    Enjoy your Summer Break - Chef Ahern