Sunday, June 8, 2025

Culinary Art Program Summary

1. Courses
Fall quarter:       9/16/2024   - 12/3/2024  53 days
Winter Quarter: 1/6/2025  - 3/24/2025 53 days
Spring Quarter:  4/7/2025  - 6/24/2025 53 days

BAK130 001 18746 - F24 - Bakery Basics Fall 2024 F: Fall
CUL103 001 18900 - F24 - Knife Skills Fall 2024
CUL118 001 18902 - F24 - Breakfast Cookery Fall 2024
CUL105 001 18741 - F24 - Foundations Fall 2024

CUL104 001 31915 - W25 - Boucher         Winter 2025 W: Winter
CUL110 001 11091 - W25 - Fundamentals I Winter 2025
CUL111 001 11093 - W25 - Fundamentals II Winter 2025

CUL124 001 10385 - S25 - Fry Station Spring 2025 S: Spring   [Gary Fowler]
CUL125 001 10388 - S25 - Saute Station         Spring 2025 [Gary Fowler]
CUL126 001 10392 - S25 - Broiler Station         Spring 2025 [ Gary Fowler]

Foundation Scholarship paid for my tuition,
Fall 2024 $2000; Winter 2025 $1000; Spring 2025 $2000 (91% rewarded)
$500 Book & Equipment

Foundation Lectures at 7-8am everyday except Wed & Fri

2. Instructors Names
1. Chef::  Tony Parker CEC, AAC, FMP, CE
tparker@rtc.edu
425-235-6532
253-355-0412, call or text after school hours
Monday - Thursday: 7:00 am – 1:30 pm
Classroom: I107, Main Kitchen

2. Chef: Gary Fowler 

3. Dean Tim O'Donnell, C.E.C: Dean of Culinary Arts and Director of Food Services

4. Chef: Holland  (Bakery)

5. RTC adviser, Chelsea Good   

6. 陈清凤 Fong. Phuong   (Bakery sales, wechat)
Fryta  ( Dining room, I have her phone number
Torsen  (Purchasing & Receiving)
Win ??? (Breakfast???)

7. Chef:  David Wynne, MA Ed (retired)
Over my culinary tenure, I have worked within many culinary environments, Hawaii Islands, China, Philippines, New York.  What is amazing about our industry is that kitchens, and their staffs generate microcosms of the world, and as such micro communities with great diversity.  The school environment presents the same microcosms of infinite diversity, of which I strive to inspire students within that educational culinary environment toward their chosen career paths.

Brief History: My first career path was in the Arts, as a New York artist and sculptor. My second life reincarnation and journey had me attending the Culinary Institute of America at 34 years of age creating a series of experiences opening my life and world to a multitude of culinary adventures. I was the oldest student in all my classes, and proof positive that age is just a number, and that a person should follow their passion at whatever age... I did, and I am having an exciting career through cuisine.

Finally, I view my leadership style promotes a strong focus on student experience driven education.   DVW 09/14/21


2nd rotation,  9/23 - 10/4, Breakfast , W/Andrei 菲利宾   start at 6am
3rd rotation, 10/7 - 11/18, Dining Room, W/Amiere, Mark
4th rotation, 10/21 - 11/1, Bakery basics, W/Stephanie, start at 6am
5th rotation, 11/4- 11/15  Knife skill,  W/Estevan, Steven,
6th rotation   11/18- 12/3  P & R (Purchase & Receiving, Chef Wynnes 

Manny , parents from Mexican, born in Seattle,  swap servSafe test with him.

  • Catering (event stuff)
  • Instruction   (for students)
  • Food service   (napkins)
  • Taxable  (cleaning)
Oct 24,2024 Thursday, Celebrity Chef: Christen Brown

Ice Carve  (Chef Tony Parker)

3. Exams
  • Washington Food Worker Card   
To renew your Food Worker Card you have to go through the course and take the test again. A renewal card is valid for 3 years if it is renewed before expiration.
Login in: just type name and DOB
11/26/2022 -- 11/26/2024   ( 2 years)
10/05/2024 -- 10/05/2027  ( 3 years)
  • ServSafe Manager [ServSafe Food Protection Manager] Certification
Test Account: ServSafe.com

4. Textbooks
Professional Cooking 9th Edition (Required)
by Wayne Gisslen
Brytewave lotus_june@yahoo.com, Rentontc#203014

Thomas Schneller, E-Books, or Hard copy
ISBN: 9781428319943

Mark Ainsworth, E-Books or hard copy

Thomas Schneller, E-Books or hard copy

Reading Assignment

Knife Skill   
  • Chapter 7 Mise En Place
Breakfast 
  • Chapter 25   Breakfast preparation  
  • Chapter 33   Quick bread
Bakery  [Chef Holland]
  • Chapter 30  Food Presentation
  • Chapter 31  Bakeshop production: basic principles and ingredients
  • Chapter 32  Yeast Products
  • Chapter 33  Quick Breads
  • Chapter 34  Cakes and Icings
  • Chapter 35  Cookies
5. Flow of food

at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)