HEFG: Teacher Resources

2009-2010 HEFG Teacher Survey: The survey will make you eligible for participation in the HEFG competition and in HEFG grants
Principles of Beef Poultry Fabrication CD-Rom: Close-up footage with detailed step-by-step instructions. Easy to understand language with plenty of information and graphics. The Nationally award winning Chef expertly demonstrates three methods of eight cut and many procedures including Frenching a breast, stuffing a breast, a Supreme, Butterfling, removing a tendon from a tenderloin, and Debone a leg and thigh.
Principals of Classical Knife Skills 2: Principals of Classical Knife Skills 2 with competition pointers. Tomato Concasse, four Dice Cuts, four Stick Cuts, Minced Herbs, Bias/Diagonal, Chiffonade, Paysanne, and more Plus a critique - learn what makes good cuts better. Free resources booklet include: upscale recipes, tests, video transcripts, and additional information. How is Knife Skills 2 different than Knife Skills 1? Knife Skills 2: Builds on Knife Skills. More information on this attached flyer.
Knife Skills DVD bought to you by Georgia ProStart: Georgia ProStart Knife Skill Preview. This 30 minute DVD is designed with high school students in mind. Please note: The download can take a few minutes to complete.
This is a preview version of the Classroom Presentation for the Knife Skills Volume.: This is a preview version of the classroom presentation for the Knife Skills Volume. This 51 piece resources is designed to help teachers adapt to Georgia’s new culinary arts curriculum. The each set includes an engaging Powerpoint, student handouts, teacher keys, and correlations between the curriculum and the eight texts currently used to teach culinary in Georgia.
This is a preview version of the Textbook Information for the Knife Skills Volume.: This is a preview version of the textbook information for the Knife Skills Volume. This 51 piece resources is designed to help teachers adapt to Georgia’s new culinary arts curriculum. The each set includes an engaging Powerpoint, student handouts, teacher keys, and correlations between the curriculum and the eight texts currently used to teach culinary in Georgia.
This is a preview version of the Teacher Key for the Knife Skills Volume.: This is a preview version of the teacher key for the Knife Skills Volume. This 51 piece resources is designed to help teachers adapt to Georgia’s new culinary arts curriculum. The each set includes an engaging Powerpoint, student handouts, teacher keys, and correlations between the curriculum and the eight texts currently used to teach culinary in Georgia.
This is a preview version of the Student Worksheet for the Knife Skills Volume.: This is a preview version of the student worksheet for the Knife Skills Volume. This 51 piece resources is designed to help teachers adapt to Georgia’s new culinary arts curriculum. The each set includes an engaging Powerpoint, student handouts, teacher keys, and correlations between the curriculum and the eight texts currently used to teach culinary in Georgia.
How ProStart works with Georgia's Culinary Arts Curriculum: This is a resource from the National Restaurant Association for teachers. If you wish to teach ProStart, this will show you how it can work with Georgia's new Culinary Arts curriculum.
Worksheet to use for purchasing uniforms, knives, and dvds: A worksheet with many of the discounts HEFG has secured for you in an easy to use format. If you do not see what you need or you need a deeper discount, please let us know.
Order form for Teacher Resources: Grade Manger, Baking and Pastry, and more. Over 80 new powerpoints, student worksheets, teacher keys, textbook correlations with website resources. Need classroom resouces on a subject? It is here.

If you have any suggestions for additional teacher resources, please contact us.