Kelli Bishop

Intro to Culinary

Culinary 1 and 2



Contact Information:


Phone Number: 936-276-4000 ext. 84803


Conference Time: 5th Period 7:20 - 8:57


Tutoring Time: Please join me live (if possible) during the first 15 minutes of your class period to engage in lesson discussions, answer questions you may have, or just to check in!




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Hi! I'm Kelli Bishop and I'm your Intro to Culinary, Culinary 1, and Culinary 2 teacher. I graduated from Stephen F. Austin State University in 2013 with a Bachelor of Business Administration in Business Economics and a minor in Management. This is my fifth year teaching here in the Montgomery school district and I couldn't be more excited to be a Lake Creek Lion! I ran track in college and have a true passion for athletics and sports in general. I know this year will be a great one! I enjoy exercising, the outdoors, reading, writing, and spending time with my family. Please do not hesitate to contact me if you have any questions or concerns!


My schedule:

A Day

1st Period: 7:20 - 8:57am Intro to Culinary

2nd Period: 9:03 - 10:45am Intro to Culinary

3rd Period: 10:51 - 12:57pm Intro to Culinary

4th Period: 1:03 - 2:40pm Intro to Culinary

B Day

5th Period: 7:20 - 8:57am Conference

6th Period: 9:03 - 10:45am Intro to Culinary

7th Period: 10:51 - 12:57pm Culinary 1 and 2

8th Period: 1:03 - 2:40pm Culinary 1 and 2



Intro to Culinary

Culinary 1 and 2

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Food Lab Rules

1st Period Google Classroom Code: s4rja52

2nd Period Google Classroom Code: rdicmsb

3rd Period Google Classroom Code: r3cid64

4th Period Google Classroom Code: 6dqyuvr

6th Period Google Classroom Code: 7zjaus3

Intro to Culinary

1st Six Weeks

· Teacher/Class/Student Intro

· “Get to Know You”

· Syllabus- class and kitchen rules- kitchen scavenger hunt

· What do you already know/want to learn? Questionnaire

· Kitchen Safety and Sanitation- Handwashing (Glow Germ activity)

· How to read a recipe

· Measuring- Kool-Aid measuring lab (with worksheet), then popcorn “following instructions” lab

· Kitchen equipment basics worksheet, PowerPoint, or label and define actual equipment- Around the World

· Basic cooking terms. Can also go over terms based on each recipe- maybe make it a warm up

2nd Six Weeks

· Food Borne Illnesses- Research/Poster project

· FATTOM- What bacteria needs to grow- cooking time/internal temps. Note cards or student made study guide/book. Food storage.

· Food Allergies/diets- student project/presentation. (Oprah show on vegans- really interesting!)

· MyPlate- food groups. Could plan food labs based on food groups. Also labs for Holidays, seasons, events, or specific cooking methods.

· Pumpkin Carving

3rd Six Weeks

· Herbs and Spices- tasting lab, then pasta lab where they pair herbs and spices of their choosing

· Garnishing/presentation

· Types of table service/dinner etiquette- always fitting for the Holidays! Some things people don’t really do anymore but interesting to see what kids are expected to practice at home, with their jobs, etc. I’ve had students attend team dinners, scholar dinners, weddings, etc. where they have been grateful to know what to do! Many time are the only one that knew what to do and other are impressed lol.

· Holiday Food- Thanksgiving favorites (I always do a homemade pie crust/filling lab)

· Christmas cookie decorating

4th Six Weeks

· Jobs in the Food Industry

· Food trends- have students do a project for the Culinary Valentine’s Day Fundraiser

· Practice and prepare for Valentine’s Day Fundraiser

5th Six Weeks

· Student learn to make their own Tasty video with their phones

· Foods of the World- PowerPoints, videos, labs, student research project and presentations

6th Six Weeks

· Types of Restaurants- PP and videos

· Students will create their own restaurant based on the cuisines they learned in Food of the World unit. Will design the restaurant layout, décor/ambience, cuisine/menu, target market, etc.

2020 - 2021 Food Lab Rules

7th and 8th Period Google Classroom Link: z7h2trt


1st Six Weeks:

Welcome to class, kitchen and knife safety, first aide, food demonstration

2nd Six Weeks:

Preparing large quantities of food, Servsafe certification, explore careers as a chef

3rd Six Weeks :

Prepare sauces and stocks, prepare garnishes, etiquette and serving practice

4th Six Weeks:

Commercial cooking, food fundraising, charity auctions

5th Six Weeks:

Food competitions, further career exploration

6th Six Weeks:

Prepare foreign foods, complex dishes

PUBLIC NOTIFICATION OF NONDISCRIMINATION IN CAREER AND TECHNICAL EDUCATION PROGRAMS. It is the policy of Montgomery ISD not to discriminate on the basis of race, color, national origin, gender, or handicap in its vocational programs, services or activities as required by Title VI of the Civil Rights Act of 1964, as amended: Title IX of the Education Amendments of 1972; and Section 504 of the Rehabilitation Act of 1973, as amended. Montgomery ISD will take steps to assure the lack of English language skills will not be a barrier to admission and participation in all educational and vocational programs.  For information about your rights or grievance procedures, contact the Title IX Coordinator, Jada Mullins (936) 276-2150 and/or the Special Education/ Section 504 Coordinator Meredith Burg, (936)276-2463, 20774 Eva St.,
Montgomery, Texas 77356

Es politica de Montgomery ISD no hacer ningun tipo de discriminacion por raza, color, lugar de origen, genero, o discapacidad, respecto de sus programas, servicios o actividades vocacionales, tal como lo exige el Titulo VI de la Ley de Derechos Civiles de 1964, segun enmienda; el Titulo IX sobre Emmiendas Educativas, de 1972, y la Seccion 504 de la Ley de Rehabilitacion de 1973, segun enmienda. Para mayor informacion sobre sus derechos o los procedimientos para poner una queja, comuniquese con el Coordinador del Titulo IX, Jada Mullins (936) 276-2150 y/o el Educacion Especial/ Coordinador de la Seccion 504, Meredith Burg (936) 276-2463, 20774 Eva St., Montgomery,
Texas 77356

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