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Stephen
Latona
slatona@walnuthillcollege.edu
Chef Latona received a Bachelor of Arts in Communications from New England College in Henniker, New Hampshire; he later attended the Chef Training Program at The Restaurant School. Prior to coming on board at The Restaurant School, Chef Latona held executive-level positions at several Philadelphia restaurants. These positions include Executive Chef at The Happy Rooster, Executive Sous Chef at Avenue B, Executive Sous Chef at Striped Bass, Executive Sous Chef at Venus & the Cowboy, and Executive Chef at BLT’s Cobblefish. He has also worked as a Party and Sous Chef at Peach Street Caterers in Willow Grove, PA and as a Sauté Chef at Union Square Café in New York, and did an apprenticeship at Restaurant Pierre Gagnaire in France.
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 for September 3-November 11, 2008
Introduction to Culinary Techniques
Introduction to Culinary Arts #1
Meats - Variety & Game
Culinary for Hospitality Professionals
Menu Writing
Le Plat
Shellfish
Catering
Courses for Summer 2008 (April 21 - June 28, 2008)
Nutrition Course Success Guide
Nutrition (PowerPoint Presentations)
Purchasing and Retail Syllabus
Purchasing and Retail PowerPoint Presentations
Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5
Courses for Winter 2008
Sanitation (PowerPoint Presentations)
Topic 1: Providing Safe Food
Topic 2: The Microworld
Topic 3: Contamination, Food Allergens, and Foodborne Illnesses
Topic 4: The Safe Foodhandler
Topic 5: The Flow of Food (Introduction)
Topic 6: The Flow of Food (Purchasing and Receiving)
Topic 7: The Flow of Food (Storage)
Topic 8: The Flow of Food (Preparation)
Topic 9: The Flow of Food (Service)
Topic 10: Food Safety Management Systems
Topic 11: Sanitary Facilities and Equipment
Topic 12: Cleaning and Sanitizing
Topic 13: Integrated Pest Management
Topic 14: Food Safety Regulations and Standards
Topic 15: Employee Food Safety Training
Recipe Costing Sheets
Recipe Costing Form
Recipe Costing Form - Tuna Entree
Food Prices
Food Price Listings
Measurement Conversion and Costing Sheets
Meats Costing
Poultry Costing
Piece Count Costing
Seafood Costing
Recipe Card and Yield Sheet
Weights to Volume Costing
Fall 2007 Courses (w/ links to syllabi):
Culinary Basics
Fundamentals of Sauces
Meats and Game
Menu Planning
Retail Basics One
Savory Bake Shop
Spring 2007 Courses (w/ links to syllabi):
Art of Garde Manger (CUL 260)
Baking for Culinarians (CA 241)
International Cuisines Two (CUL 486)
Kitchen Management and Menu Planning (CUL 247)
PowerPoint Presentations for Menu Planning
Lesson 1: History of Menus
Lesson 2: Concept and Marketing Strategy
Lesson 3: The Manu and Facility Layout
Lesson 4: Seasonality
Lesson 5: Pri Fixe Menus
Lesson 6: Standardized Recipes and Purchasing
Lesson 7: Effective Menu Pricing
Lesson 8: Menu Writing
Lesson 9: Menu Design Procedures
Lesson 10: Technology and Menu Planning
Seafood and Poultry (CAA 214)
Fall 2006 Courses (w/ links to syllabi):
FT/10 week term
Vegetarian Concepts -- Monday class Friday class
Introduction to Culinary Techniques
Purchasing
International Cuisine 2
Culinary Basics
FT/15 week term
Vegetables and Starches
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