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Gerald Scanlan, CEC, AAC, CCE
gscanlan@walnuthillcollege.edu
chefscan@comcast.net

Chef Scanlan is a graduate of The Culinary Institute of America. His most recent positions have included first cook at Trump's Plaza, Garde Manger at Trump's Castle, Atlantic City; Chef de Cuisine at The Philadelphia Hilton and The Robin's Nest Cafe in Mt. Holly, New Jersey, and Chef/Owner of Mokarys Seafoam Motel in Wildwood, NJ. Chef Scanlan has been a member of our faculty since 1989 and an Executive Chef since 1984. He was named Chef of the Year by the Delaware Valley Chefs Association for 2002 and he coaches the culinary team.

Office Location and Hours:

Chefs' Offices are located at 100 42nd Street, between Walnut and Chestnut Streets. Please see your chef in class, or contact him or her by phone or email to schedule a meeting.

Courses Taught (w/ links to syllabi for fall 2007):

Seafood and Poultry

Fall 2006 Courses:

FT/15 weeks
Art of Garde Manger
Meats and Game

FT/10 weeks
Pastry Techniques
Culinary Basics

EP/11 weeks
Seafood and Poultry
Retail Foods 2

EP/10 weeks
Baking for Culinarians

Useful links:

Sample documents for Concept Development class

Recipe Costing Sheets

Recipe Costing Form
Recipe Costing Form - Tuna Entree

Measurement Conversion and Costing Sheets

Meats Costing
Poultry Costing
Piece Count Costing
Seafood Costing
Recipe Card and Yield Sheet
Weights to Volume Costing