Breakfast and Dairy

Introduces students to breakfast cookery and dairy products. Students will learn the composition of eggs, proper storage of eggs and dairy, apply various cooking methods to eggs, prepare a variety breakfast food, process of pasteurization, types of cultured dairy products, butter and cheeses.

Welcome

We are glad you are joining us for the Breakfast and Dairy course. To begin you can click any of the buttons above and below is the schedule for the course. This schedule could change depending on the restaurant or catering events.

Course Directions

This course is laid out in a top to bottom model. You will need to complete one module before moving on to the next. Some pages will require you to hit the “mark as done” button and others will require an assignment to be “submitted” before the next page is open.

You will also need to record your online attendance each week by completing the online attendance assignment. This is only open during the week due. After that if not completed you will receive a zero and the assignment will no longer be available.

Part of your grade will also be based on Proficiency and Lab attendance. These will be calculated by the instructor and inputted at the end of the quarter.

The best way to make sure you complete your assignments on time is to use the “Coming Up” list on the Home Page or review assignment due dates in the calendar.

This is what you need to do each week…. Login to Canvas and go to the Modules Tab.

Read the appropriate module based on the schedule.
Attend and participate in class lecture.
Complete any module assignments and exams based on the schedule.
Complete any lab assignments based on the schedule.
Complete your weekly online attendance assignment.

Failure to follow these directions may result in a low or failing grade.

Class Schedule

Dates	Module Assignment
Week 1 August 7 - 11	Orientation / Introduction Module Chapter 21 Module - Eggs and Breakfast
Week 2 August 14 - 18	Chapter 21 Module - Eggs and Breakfast (continued) Exam - Chapter 21 Eggs and Breakfast In Person Labs (see schedule)
Week 3 August 21 - 25	Chapter 8 Module - Dairy Products In Person Labs (see schedule)
Week 4 August 28 - September 1	Chapter 8 Module - Dairy Products (continued) Exam - Chapter 8 Dairy Products In Person Labs (see schedule)

Contact Information

Dean Massey, Chef Instructor
Culinary Arts

Phone: 253.589.6036 Email: dean.massey@cptc.edu
www.cptc.edu · www.tacomaculinary.com

Office Hours: M-F, 8am - 1:pm (by appointment only)

Educating tomorrow's workforce.