Today we will look at Excel again! Amongst other things, we will learn how to use formulae.
If you missed yesterday's class, you might want to take a look at this online tutorial which covers some of the material we went over yesterday.
Also, next Monday, another instructor, David, will conduct a class on job searching. Please remember to bring your diskette!
Tuesday, February 27, 2007
Monday, February 26, 2007
Microsoft Excel
Today in class we are going to get started using Microsoft Excel--one of the most powerful programs available on our computers. Excel is a spreadsheet program that is particularly useful for organizing and keeping track of financial information. Common food industry applications for Excel are inventory tracking, account management and payroll organization.
For tips on Excel, take a look at these three pages:
For tips on Excel, take a look at these three pages:
Although we will be focusing on Excel in class, Excel is not the only spreadsheet program available. Two other options are Google Spreadsheets (which you can access over the Internet) and Open Office (which is software you can install on a computer). Although Excel is the most commonly used spreadsheet, these two options are gaining popularity, and best of all, they're free!
Monday, February 19, 2007
from crazy cook
ya hello everyone my name is charles p,i really enjoy,and creating the finest meals ever,i put my heart and soul in to what i create,i love food,one day im going to an executive chef,or maybe even a famous one,with a lil hard work and time,ill be able to do anything i want to be in life,so enjoy the recipes we have all put on this site,yayayaya,later daze,......crazy cook
MS Word Resources
Hi Everyone,
This afternoon we're going to be doing an audio-course on MS Word. You'll need to visit this page when the time comes.
If you know of a good site that helps with MS Word, let me know and I'll post it here.
This afternoon we're going to be doing an audio-course on MS Word. You'll need to visit this page when the time comes.
If you know of a good site that helps with MS Word, let me know and I'll post it here.
traditional meatloaf
WILD MEATLOAF
2 lbs. ground moose or deer meat1/2 cup carrots; grated1/2 cup potatoes; grated1/4 cup onion; chopped1/2 cup bread crumbs1 egg1/3 cup milksalt and pepper to taste1/2 cup ketchup or tomato soupDirections:Grate carrots and potatoes in large bowl. Add the ground meat, onion, bread crumbs, egg, milk, salt and pepper. Mix well. Shape into a loaf and place in bread pan or small cake pan. Bake at 350 degrees for 30 minutes. Remove from oven and spread the ketchup or tomato soup over top. Return to oven and bake another 30 minutes.
2 lbs. ground moose or deer meat1/2 cup carrots; grated1/2 cup potatoes; grated1/4 cup onion; chopped1/2 cup bread crumbs1 egg1/3 cup milksalt and pepper to taste1/2 cup ketchup or tomato soupDirections:Grate carrots and potatoes in large bowl. Add the ground meat, onion, bread crumbs, egg, milk, salt and pepper. Mix well. Shape into a loaf and place in bread pan or small cake pan. Bake at 350 degrees for 30 minutes. Remove from oven and spread the ketchup or tomato soup over top. Return to oven and bake another 30 minutes.
baked trout by cree nation
Baked Lake TroutServes 2
One 3 to 4 pound lake trout
3 tablespoons sunflower seed oil*
Choice of herbs to taste (dillweed, parsley, basil, mint, etc.)
4 tablespoons fine cornmealPreparation:
Clean and split the trout removing the head and backbone.
Place in a greased baking pan, flesh side up, and sprinkle with the sunflower seed oil, herbs, and cornmeal.
Bake in a preheated 350° F oven for 30 minutes.
Serve with batterfried dandelion blossoms, wild rice or mixed vegetables. * Sunflower Seeds:
Seeds from the native North American annual were used extensively by many tribes. The seeds are an excellent protein source raw or roasted.
Sunflower seed oil is extracted by bruising and boiling the seeds, then skimming the oily residue off the broth.
The ground paste, retaining its natural oil, makes a fine butter.
The roasted seeds and shells make an interesting coffee drink.
One 3 to 4 pound lake trout
3 tablespoons sunflower seed oil*
Choice of herbs to taste (dillweed, parsley, basil, mint, etc.)
4 tablespoons fine cornmealPreparation:
Clean and split the trout removing the head and backbone.
Place in a greased baking pan, flesh side up, and sprinkle with the sunflower seed oil, herbs, and cornmeal.
Bake in a preheated 350° F oven for 30 minutes.
Serve with batterfried dandelion blossoms, wild rice or mixed vegetables. * Sunflower Seeds:
Seeds from the native North American annual were used extensively by many tribes. The seeds are an excellent protein source raw or roasted.
Sunflower seed oil is extracted by bruising and boiling the seeds, then skimming the oily residue off the broth.
The ground paste, retaining its natural oil, makes a fine butter.
The roasted seeds and shells make an interesting coffee drink.
"Something About Me"
Hey.......My name is Bonnie. I come from Gingolx., also known as Kincolith. I am from the Nisg'aah Nation along the Nass River. My Indian name is Misaws.... meaning creating beauty.
I am self employed as a hairdresser, I also do pedicures and manicures and sometimes facials. My favorite hobby is SEWING and FASHION DESIGN . Aboriginal West Coast Designs, Just recently I have made a complete change in my career. I am now taking on an introductory to the culinay arts program with Klahoweya. Very interesting course, I have always enjoyed Cooking, Whether it be Gum'siwaah or traditionally. My future goal is to own and operate my very own catering buisness............"U Sea Food U Eat It" .........Hopefully move on back to my hometown..Kincolith. I'd love to cater to cultural events.
I am self employed as a hairdresser, I also do pedicures and manicures and sometimes facials. My favorite hobby is SEWING and FASHION DESIGN . Aboriginal West Coast Designs, Just recently I have made a complete change in my career. I am now taking on an introductory to the culinay arts program with Klahoweya. Very interesting course, I have always enjoyed Cooking, Whether it be Gum'siwaah or traditionally. My future goal is to own and operate my very own catering buisness............"U Sea Food U Eat It" .........Hopefully move on back to my hometown..Kincolith. I'd love to cater to cultural events.
Hey my name is Thomas Stewart , i come from a small native community called Kincolith, A.K.A (Gingolx) which is located in at the mouth of the Nass River, i also come from the Killer whale tribe, and now taking a aboriginal Culinary Arts couse in Surrey B.C, I am 19 years old and am in the middle of finishing part of my goals.
This sounds like a delish dish
Porcupine River SausageSubmitted by: Darius Elias
Amount
Ingredient
1.Moose intestine
Caribou meat.
Potatoes.
Carrots.
Onions.
Turnips.
Salt.
Pepper.
River water.
My uncles and I harvested a moose and some caribou in the fall of 1999 along the Porcupine River near Salmon Cache and I remembered a recipe that my dad showed me one time.
I took the intestine from the rump of the moose. It's about 2.5 feet long and is like sausage casings. I then cleaned it out real good in the river and turned it inside out so the fat was on the inside. To do this I slid a willow through the intestine, tied the end of the willow to the end of the intestine, and pulled it through. Then I cut the intestine in half because it ended up to be too long to make just one. I then tied one end of each of the two moose intestines with twine.
I then cut up small pieces of potatoes, carrots, onions, turnips and some caribou meat and mixed it all together with salt and pepper and stuffed the vegetables and meat inside the two intestines pieces. I added some river water and then tied the other ends off.
We were going to go further up river to look for more caribou so I wrapped both of the stuffed moose intestines in tin foil and buried them under our campfire a couple inches under the soil. I then placed lots of coals on top. When we came back some hours later I dug up the tin foil wraps and they were still hot. I was careful not to get dirt on the stuffed intestine. It was cooked perfect.
I cut up some on my plate with salt and some HP sauce for dipping. Sure hit the spot after a long days hunt!
If you do this recipe in your own kitchen at home you could use fancier vegetables and seasonings, but if you're on the banks of the Porcupine hunting you can't take all the fancy ingredients or your uncles are gonna say "Hey we got too much stuff!"
Amount
Ingredient
1.Moose intestine
Caribou meat.
Potatoes.
Carrots.
Onions.
Turnips.
Salt.
Pepper.
River water.
My uncles and I harvested a moose and some caribou in the fall of 1999 along the Porcupine River near Salmon Cache and I remembered a recipe that my dad showed me one time.
I took the intestine from the rump of the moose. It's about 2.5 feet long and is like sausage casings. I then cleaned it out real good in the river and turned it inside out so the fat was on the inside. To do this I slid a willow through the intestine, tied the end of the willow to the end of the intestine, and pulled it through. Then I cut the intestine in half because it ended up to be too long to make just one. I then tied one end of each of the two moose intestines with twine.
I then cut up small pieces of potatoes, carrots, onions, turnips and some caribou meat and mixed it all together with salt and pepper and stuffed the vegetables and meat inside the two intestines pieces. I added some river water and then tied the other ends off.
We were going to go further up river to look for more caribou so I wrapped both of the stuffed moose intestines in tin foil and buried them under our campfire a couple inches under the soil. I then placed lots of coals on top. When we came back some hours later I dug up the tin foil wraps and they were still hot. I was careful not to get dirt on the stuffed intestine. It was cooked perfect.
I cut up some on my plate with salt and some HP sauce for dipping. Sure hit the spot after a long days hunt!
If you do this recipe in your own kitchen at home you could use fancier vegetables and seasonings, but if you're on the banks of the Porcupine hunting you can't take all the fancy ingredients or your uncles are gonna say "Hey we got too much stuff!"
This sounds like a delish dish
Porcupine River SausageSubmitted by: Darius Elias
Amount
Ingredient
1.Moose intestine
Caribou meat.
Potatoes.
Carrots.
Onions.
Turnips.
Salt.
Pepper.
River water.
My uncles and I harvested a moose and some caribou in the fall of 1999 along the Porcupine River near Salmon Cache and I remembered a recipe that my dad showed me one time.
I took the intestine from the rump of the moose. It's about 2.5 feet long and is like sausage casings. I then cleaned it out real good in the river and turned it inside out so the fat was on the inside. To do this I slid a willow through the intestine, tied the end of the willow to the end of the intestine, and pulled it through. Then I cut the intestine in half because it ended up to be too long to make just one. I then tied one end of each of the two moose intestines with twine.
I then cut up small pieces of potatoes, carrots, onions, turnips and some caribou meat and mixed it all together with salt and pepper and stuffed the vegetables and meat inside the two intestines pieces. I added some river water and then tied the other ends off.
We were going to go further up river to look for more caribou so I wrapped both of the stuffed moose intestines in tin foil and buried them under our campfire a couple inches under the soil. I then placed lots of coals on top. When we came back some hours later I dug up the tin foil wraps and they were still hot. I was careful not to get dirt on the stuffed intestine. It was cooked perfect.
I cut up some on my plate with salt and some HP sauce for dipping. Sure hit the spot after a long days hunt!
If you do this recipe in your own kitchen at home you could use fancier vegetables and seasonings, but if you're on the banks of the Porcupine hunting you can't take all the fancy ingredients or your uncles are gonna say "Hey we got too much stuff!"
Amount
Ingredient
1.Moose intestine
Caribou meat.
Potatoes.
Carrots.
Onions.
Turnips.
Salt.
Pepper.
River water.
My uncles and I harvested a moose and some caribou in the fall of 1999 along the Porcupine River near Salmon Cache and I remembered a recipe that my dad showed me one time.
I took the intestine from the rump of the moose. It's about 2.5 feet long and is like sausage casings. I then cleaned it out real good in the river and turned it inside out so the fat was on the inside. To do this I slid a willow through the intestine, tied the end of the willow to the end of the intestine, and pulled it through. Then I cut the intestine in half because it ended up to be too long to make just one. I then tied one end of each of the two moose intestines with twine.
I then cut up small pieces of potatoes, carrots, onions, turnips and some caribou meat and mixed it all together with salt and pepper and stuffed the vegetables and meat inside the two intestines pieces. I added some river water and then tied the other ends off.
We were going to go further up river to look for more caribou so I wrapped both of the stuffed moose intestines in tin foil and buried them under our campfire a couple inches under the soil. I then placed lots of coals on top. When we came back some hours later I dug up the tin foil wraps and they were still hot. I was careful not to get dirt on the stuffed intestine. It was cooked perfect.
I cut up some on my plate with salt and some HP sauce for dipping. Sure hit the spot after a long days hunt!
If you do this recipe in your own kitchen at home you could use fancier vegetables and seasonings, but if you're on the banks of the Porcupine hunting you can't take all the fancy ingredients or your uncles are gonna say "Hey we got too much stuff!"
Is That God!?! NO! Its Chef Stephen!!!!
In the beginning there was chaos and anarchy in the kitchen of Kla-How-Eya. And that which arose from those firey depths was a man-like figure with God-like qualities. This man was called many things - The Great One, The Alpha and Omega, The Superior One, God, but for simplistic purposes to this story we will call this person Stephen. This is a man with direction - a purpose and a passion to cook exquisite meals with the greatest of ease. Under tutilage from highly esteemed Chef Andrew George Jr., Stephen is partaking in Kla-How-Eya's Culinary Arts course and offers that added edge to bring his fellow students to a higher plateau of perfection and the willingness to learn all that is required to work in a kitchen and to become a ....... great Chef. Cooking something well is one thing, making it look easy is another. By his majesty, Stephen E B Feb.19,2007
Monday, February 12, 2007
Granny,s Cookbook
I am looking forward to completeing this course ,so that I will be able to cook more and be comfortable
working with the computer as well.
working with the computer as well.
soon to be chef,executive chef
hello my name is charles,and im a hell of a cook,u ever need any good food cooked give me a call,im curently in culinary arts hoping to go to v.c.c. and pursue my dreams,and goals
Julie Reid
Hi my name is Julie Reid, I am orginally from the Heiltsuk Nation (formly: Bella Bella, BC). I have since been married and divorced changing my membership to the Musqueam Nation from Vancouver, BC.
After years of interest in Culinary Arts I decided to pursue a career in this field. I have always loved to cook and create traditional and non-tradiitonal foods. I am extremely proud of my Heritage coming from the Reid family of Bella Bella. My Grampa Gordon Reid Sr. was a highly respected member of the Community. Gramps knew how to play ever musical instrument except the violin he would tell anyone who would listen. Gramps was also very well known for his navigational skills learning how to navigate at a very young age. He was one of the first Native people to obtain his navigation ticket. When he passed on the Canadian Coast Guard decided to name a Coast Guard boat after him "Gordon Reid Sr.)
My father Percy Reid is also very high up on my respectability, dad always worked hard!!! He began hunting and fishing practically as soon as he could carry trappping and fishing line. My dad worked hard all his life and retired at the age of 72 his father Gordon Reid Sr. retired when he was around 90. My dad also went back to school after retiring to obtain an education that he had missed out on. My hat off to both these wonderful role models, thanks!
I know I will take all the knowledge that I learn from this course at Klahoweya and go on to other venues in this field.
In closing I would like to thank Chef Andrew, Chef Mel and the Instructors at Douglas College and Guildford Library for giving me this unique opportunity to learn the Art of Culinary Cooking.
After years of interest in Culinary Arts I decided to pursue a career in this field. I have always loved to cook and create traditional and non-tradiitonal foods. I am extremely proud of my Heritage coming from the Reid family of Bella Bella. My Grampa Gordon Reid Sr. was a highly respected member of the Community. Gramps knew how to play ever musical instrument except the violin he would tell anyone who would listen. Gramps was also very well known for his navigational skills learning how to navigate at a very young age. He was one of the first Native people to obtain his navigation ticket. When he passed on the Canadian Coast Guard decided to name a Coast Guard boat after him "Gordon Reid Sr.)
My father Percy Reid is also very high up on my respectability, dad always worked hard!!! He began hunting and fishing practically as soon as he could carry trappping and fishing line. My dad worked hard all his life and retired at the age of 72 his father Gordon Reid Sr. retired when he was around 90. My dad also went back to school after retiring to obtain an education that he had missed out on. My hat off to both these wonderful role models, thanks!
I know I will take all the knowledge that I learn from this course at Klahoweya and go on to other venues in this field.
In closing I would like to thank Chef Andrew, Chef Mel and the Instructors at Douglas College and Guildford Library for giving me this unique opportunity to learn the Art of Culinary Cooking.
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