04:41

Milk video

21:29

Workplace readiness Video 1

21:29

Workplace readiness part one

13:33

Knife safety and construction part 2

11:21

Knife safety and knife construction part

05:42

December 11, 2020

16:56

Final workplace readiness questions

08:15

Exploring foods thanksgiving week workplace readiness

01:27

Exploring foods thanksgiving

14:42

Fun with a frozen gingerbread house

08:20

November 12, 2020

08:20

Workplace readiness video 2

05:52

November 4, 2020

01:57

Week of nov 9th -13th pest management introduction

05:20

Workplace readiness attitude

08:49

Knife safety and cuts

01:36

Welcome Back to school

02:53

lesson on measurements

10:53

Basic Principles of Cooking Part 3

13:57

Basic Principles Of Cooking Part 1

14:58

Principles of Culinary part 2

15:06

Rice 411 & How To Make Rice Pilaf

02:25

Tools test

07:50

Tools & Equiptment Part 3

09:30

Tools & Equiptment Part 2

13:27

Tools & Equiptment Part 1

00:20

Sanitation Part 4

14:59

Sanitation Part 3

11:02

Sanitation Part 1

14:59

Sanitation Part 2

09:40

Chocolate Chip Cookies - Accurate Measurement

01:58

Professionalism Part 5

14:57

Professionalism Part 4

09:54

Professionalism Part 3

14:58

Professionalism Part 2

14:57

Professionalism Part 1

11:55

411 On Measurement

06:55

Thickening Agents , Panned Gravy - Shout Out To Ginger & Dave

04:34

Bakeshop Principles Part 3

15:00

Bakeshop Principles Part 2

06:52

How To Make Homemade Buttermilk Biscuits

13:52

Bakeshop Principles Part 1

02:53

Welcome To Culinary Arts At Salem High Schools

11:13

Leavening Agents

11:56

Everything You Need To Know About Flour

05:22

Everything You Need To Know About Sugar

14:12

Chef Shupe's World Famous Roll Dough

03:50

411 On Boiling Eggs

02:01

How To Poach An Egg

04:08

How To Make Homemade French Toast

05:32

Egg Basics - Cooking Over Light to Over Well Eggs Without Using A Spatula

03:00

Egg Size and Grade

05:45

Bacon Basics

03:34

Everything You Need To Know About Milk

05:41

How To Make Pancakes From Scratch

06:33

Oil, Fire, and Smoke Point Safety In The Kitchen

04:18

Parmesean Cheese Cup

07:09

How to Poach, Simmer and Boil

06:22

How to Saute - The Basics

06:00

How To Debone A Chicken