Lunes, Mayo 9, 2011

3rd Batch Junior and Senior Chefs combined Summer Cooking Class


Senior Chef Lara with the supervision of her chef trainor Chef Rey doing deep frying for her
breaded chicken and chicken lollipops


Junior Chef Lean, Lyle and Jess learning to buy their ingredients.. they have their market lists
with them part of their training as Junior Chefs

Chef Rey teaching Senior Chef Toti for the making of Roux and Gravy


Huwebes, Abril 21, 2011

1st Batch Little and Junior chefs in action

Junior Chef Jade is happy with her creation!!!

Junior Chef Pyong is baking cupcakes with colored sprinkles

Little Chef Gabriela is doing finishing touches for her Club Sandwich
Junior Chefs preparing for Breaded Chicken

Little Chefs making Pizza

Junior Chefs kneading Dough for SIOPAO

They also learn teamwork and responsibility

Little Chefs having fun!!!---it's okay to be messy 


Whisking and mixing.....

Learning Creativity




Little Chef seasoning chicken with salt and pepper



Learning Math!!! Conversions and measurements

This is the 1st batch of ALCAZN Summer Cooking Class for Little Chefs and           Junior Chefs.
2nd Batch will start April 27 to May 1, 2011
Our cooking school is located along P. Gomez St., Corner Quezon Avenue, Barra Dipolog City (Fronting the Muslim Center)











2nd Batch Schedule of Activities Junior Chefs

JUNIOR CHEFS SUMMER COOKING CLASS
2ND BATCH SCHEDULE OF ACTIVITIES
APRIL 27 TO MAY 1, 2011
BAGARINAO APARTMENT, GOMEZ ST., BARRA, DIPOLOG CITY

DAY 01
APRIL 27, 2011 (Wednesday)
10:00 – 11:00 am          à ORIENTATION (included are the parent or parents, caregivers and guardians
·         SCHEDULE OF ACTIVITIES
·         INGREDIENTS
·         SAFETY, HYGIENIC AND PRECAUTIONARY MEASURES
·         TRAINORS AND CLASS GUIDELINES

LUNCH BREAK

1:00 – 3:00 PM              à JR CHEFS INTRODUCTION TO 101 CULINARY BASICS
                                                (AGE: 7 to 12 years old)
·         CHILD KITCHEN SAFETY RULES
·         KITCHEN FOOD SANITATION
·         TOOLS, EQUIPMENTS, UTENSILS, INGREDIENTS FAMILIARITY

3:00 – 4:00 PM              à LITTLE CHEFS INTRODUCTION TO KIDDIE CULINARY WORLD
                                                (AGE: 3 to 6 years old)
·         CHILD KITCHEN SAFETY RULES
·         KITCHEN FOOD SANITATION
·         TOOLS, EQUIPMENTS, UTENSILS, INGREDIENTS FAMILIARITY

DAY 02
APRIL 28, 2011 (Thursday) BREADING TECHNIQUE”
            8:00 – 12:00 NN            à         Morning Session:         
BREADED CHICKEN AND CHICKEN LOLLIPOP
                                   
            1:00 – 5:00 PM              à         Afternoon Session
First Batchers: Chicken Cordon Bleu with Bechamel Sauce

2ND Batchers: BREADED CHICKEN AND CHICKEN LOLLIPOP



DAY 03
APRIL 29, 2011 (Friday) “THE SCIENCE OF BAKING” (DOUGH MAKING), SALADS AND DIPS
                                                HOTDOG ROLL-UPS
                                                GUACAMOLE
                                                ISLAND GARDEN SALAD (WITH CHEF’S DRESSING)
8:00 – 12:00 NN            à         Morning Session
            1:00 – 5:00 PM              à         Afternoon Session

DAY 04
APRIL 30, 2011 (Saturday)
                                                CHOCOLATE CAKE with FROSTING
8:00 – 12:00 NN            à         Morning Session
            1:00 – 5:00 PM              à         Afternoon Session
                       
DAY 05  
MAY 1, 2011 (Sunday)
            8:00 – 12:00 NN            à Preparation for Graduation Ceremonies – Junior Chefs only.
           
            3:00 PM                        à GRADUATION CEREMONIES

2nd BATCH Schedule of Activies for Little Chefs

LITTLE CHEFS SUMMER COOKING CLASS
2ND BATCH SCHEDULE OF ACTIVITIES
APRIL 27 TO MAY 1, 2011
BAGARINAO APARTMENT, GOMEZ ST., BARRA, DIPOLOG CITY

DAY 01
APRIL 27, 2011 (Wednesday)
10:00 – 11:00 am          à ORIENTATION (included are the parent or parents, caregivers and guardians
·         SCHEDULE OF ACTIVITIES
·         INGREDIENTS
·         SAFETY, HYGIENIC AND PRECAUTIONARY MEASURES
·         TRAINORS AND CLASS GUIDELINES

LUNCH BREAK

1:00 – 3:00 PM              à JR CHEFS INTRODUCTION TO 101 CULINARY BASICS
                                                (AGE: 7 to 12 years old)
·         CHILD KITCHEN SAFETY RULES
·         KITCHEN FOOD SANITATION
·         TOOLS, EQUIPMENTS, UTENSILS, INGREDIENTS FAMILIARITY

3:00 – 4:00 PM              à LITTLE CHEFS INTRODUCTION TO KIDDIE CULINARY WORLD
                                                (AGE: 3 to 6 years old)
·         CHILD KITCHEN SAFETY RULES
·         KITCHEN FOOD SANITATION
·         TOOLS, EQUIPMENTS, UTENSILS, INGREDIENTS FAMILIARITY

DAY 02
APRIL 28, 2011 (Thursday)
            8:00 – 12:00 NN            à Little Chefs : SANDWICHES
·         SPIDERS
·         EGG BOAT
·         LEMONADE
DAY 03
APRIL 29, 2011 (Friday)
            8:00 – 12:00 NN            à LITTLE CHEFS: PIZZA> DOUGH AND SAUCE MAKING
*NOTE: Children will make the dough, trainors will be the   one to cook the  sauce , children will do the topping.
DAY 04
APRIL 30, 2011 (Saturday)
            8:00 – 12:00 NN            à LITTLE CHEFS : DESSERT> CHOCO MANGO CUPS
           
DAY 05  
MAY 1, 2011 (Sunday)
            8:00 – 12:00 NN            à Preparation for Graduation Ceremonies – Junior Chefs only.
           
            3:00 PM                        à GRADUATION CEREMONIES