December
12, 2006
In This Issue:
-
David Douglas HS Holiday Cookie Sale
-
Shari's Restaurants tip of the week: Omelettes
- OREF
Announces Donation to ProStart Schools
- Useful
web resource for teachers
- Western
Culinary Institute Has Holiday Treats Event
Dec 16th
David
Douglas HS Holiday Cookie Sale ~ Great Holiday
Gift Idea
David Douglas High School is gearing up for
their Holiday Cookie Sale again this year. Enjoy
30 assorted holiday cookies and 25 pieces of
housemade candies, which are boxed for gifts,
or keep them to enjoy yourself! Quantities are
limited, so order now! Price: $29.00 per box,
which will be ready for pick-up starting on
December 8th and go through December 15th. Proceeds
go directly to the David Douglas High School
ProStart program - this is a great way to finish
your holiday gift-shopping and help support
the future of the hospitality industry! To order,
please call Wendy Johnson at (503) 261-8356
or email: wendy_johnson@ddouglas.k12.or.us.
Shari's
Restaurants Tip of the Week: Omelettes
Our guests eat with their eyes. When they order
an omelette, it must look attractive as well
as taste good. What makes an attractive omelette?
Well, things like melted cheese, even color,
proper garnish, and careful placement on the
plate. Eating an omelette out is a treat for
most guests because they do not have the time
to prepare them at home. If we can meet our
guest’s expectations they will return
more often.
Whip the eggs well before placing them in the
pan. This will eliminate unattractive yellow
streaks in the omelette. Make sure that the
omelette is cooked through—nobody likes
runny eggs. As the omelette cooks, lift the
edge slightly, allowing uncooked egg to run
into the bottom of the pan, do this at least
twice before flipping the omelette. This will
ensure that the omelette is cooked through and
isn’t too dark on the outside.Add cheese
right after flipping—this gives the cheese
a chance to melt.
Fold omelettes out onto the plate with the
rounded edge to the rim of the plate, blot any
extra oil from the plate. Add topping cheese
immediately, so it will melt, be sure to add
other garnishes as directed by the foodservice
standards.Add a large parsley sprig to each
plate, make sure that it is not wilted. Keep
the burner flame at the proper level so that
the omelettes do not overcook—brown omelettes
are rubbery and unattractive.
Using Liquid Eggs in Omelettes:Use the proper
amount— Use 4 ounces for a regular omelette
and 3 ounces for an honored omelette. Place
oil in the pan and get it hot before placing
the eggs in the pan, this will cause the eggs
in the omelette to rise—making the omelette
bigger.
OREF
Announces Donation to ProStart Schools
The Oregon Restaurant Education Foundation (OREF)
announced today that in an effort to facilitate
more students achieving the ProStart National
Certificate of Achievement, they will be donating
ten (10) final exam scantrons per ProStart school.
Currently, there are 44 schools that are a part
of ProStart in Oregon.
In order to achieve this national certificate,
students must complete 400 hours of paid worksite
experience, study two years of management-oriented
curriculum, and take the final exams for ProStart
Year 1 and Year 2. The scantron fee has been
a financial hurdle for Oregon ProStart schools,
since many districts are cash-strapped.
The Oregon Restaurant Education Foundation
decided to step in to help assist the schools
with the donation, and therefore increase the
qualified hospitality industry workforce through
the ProStart school-to-career program.
“These students have worked really hard
to meet the challenges and complete all the
program requirements. Not being able to afford
the testing materials shouldn't stand in the
way of their qualifying for a completion certificate
and improving their employment potential. Gifting
the scantrons to the schools for students who
want to take the tests was the right thing to
do," Sharon Lingenfelter, OREF Executive
Director said.
Dawn Tryon, Oregon ProStart director, added,
“We have been very concerned about school
budget shortfalls across the state and how that
has impacted the ProStart program. This was
one thing that we could do that would directly
help students achieve the national certification
and strengthen their employment portfolio. Employers
recognize the national certificate and the work
that's behind it, and that's helping ProStart
students get jobs in the hospitality industry.”
Oregon Prostart teachers will be sent a request
form to be filled out to receive their allotment,
and the scantrons will be distributed to the
schools in early 2007.
ProStart is a two-year management-oriented
training program that integrates academic learning
with mentored internships to teach high school
students basic business management skills used
in the restaurant and foodservice industry.
When students meet the program’s academic
standards and complete a checklist of competencies,
they are awarded the National ProStart Certificate
of Achievement, which signifies that they are
well qualified to enter the industry workforce.
Useful
Web Resource For Teachers
The following website is an incredible resource
to foods and culinary arts teachers, listing
all kinds of classroom related activities, including
webquests, resource sites and activity ideas
for students. Some activities are a little basic
for high school age students - but there are
a lot of good resources on here! To visit the
site, follow this link:
http://www.cumbavac.org/Food_and_Nutrition.htm
Western
Culinary Institute Has Holiday Treats Event
December 16th ~ High School Students Invited
Enjoy holiday cheer at Western Culinary Institute
on December 16th at 11am as they celebrate their
High School Holiday Treats Event. Learn about
becoming a student at Western Culinary Institute
and enjoy holiday treats at the same time. After
participating in a hands-on demo with one of
WCI's experienced chef instructors, students
can meet with an Admissions representative to
see if this could be the college for them! All
high school students must be accompanied by
a parent to attend and enroll. Students are
to RSVP to: Steve Adams, Associate Director
of H.S. Admissions, sadams@wci.edu
