Meet Our Staff
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Lindsy Gay
- Teaching Family and Consumer Science since 2001
- 045 Teaching Certification - Home Economics PK-12
- Associate of Applied Arts - Culinary Arts @ Johnson & Wales University
- Bachelor of Science - Hospitality Management @ Florida International University
- Master of Art - Curriculum and Instruction @ University of Saint Joseph
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Courses Taught
Advanced Backing Honors (CCP) - 1 Semester ½ credit
Code: HOM 816
Prerequisite: C or better in Intro to Foods
This course introduces students to preparing basic foods. Emphasis is placed on identification of standard quality product, knife skills, fabrication of chicken and seafood as well as plate presentation. Note: Students enrolled in this course are dual enrolled at Manchester Community College. Successful completion of this course will grant MCC credit for Principles of Food Preparation (HSP 101).
Advanced Food Preparation Honors (CCP) - 1 Semester ½ credit
Code: HOM 824
Prerequisite C or better in Intro to Foods
This course introduces students to preparing basic foods. Emphasis is placed on identification of standard quality product, knife skills, fabrication of chicken and seafood as well as plate presentation. Note: Students enrolled in this course are dual enrolled at Manchester Community College. Successful completion of this course will grant MCC credit for Principles of Food Preparation (HSP 101).
Intro to Food - 1 Semester ½ credit
Code: HOM 821
Open to grades 10, 11, 12
This course introduces students to the basic techniques and procedures required to prepare basic foods. Emphasis is placed on safely, sanitation, recipe reading, measuring, equipment identification and basic mixing and cooking methods. This class is the prerequisite for both the Advanced Baking and the Food Preparation classes.