Miss McDonnell Notes

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Posted: November 24, 2023

Course Outlines for Culinary Tech 110, Culinary Tech 120 & Fashion Tech 110

PDF icon fashion_tech_110_outline.pdf657.21 KB
PDF icon culinary_tech_outlines.pdf686.08 KB

Posted: September 14, 2020

Hi Folks!

For Culinary Tech 110/120, it is a requirement to complete TWO Online Courses - Safety Orientation & WHMIS. In the event that you have previously completed these courses, you are still required to renew your WHMIS certification.

Using Google Chrome, you will go to www.nbcsa.ca/student

Once there, you will enter your Course 1 login and complete the modules for that course. Once finished Course 1, return to the orginal login page and enter your Course 2 login and complete the modules.

Your logins are attached!


File fall_2020_logins.docx26.08 KB

Posted: June 8, 2020

Hi Everyone!


We are going to focus on stepping out of your comfort zone this week! It is the last week of online learning for the year, so my last challenge to you is to try to do something over the summer that is outside your comfort zone! :)

Please read the article to see what kind of magic can happen once you do so! 


Have a GREAT summer, folks! Be safe!

Here is the link to the Frogs video:https://www.youtube.com/watch?v=XxsbIXSgB3g

Chocolate Frogs 

Yield: 24

125 ml milk
125 ml butter (or margarine) 500 ml sugar
90 ml cocoa powder
5 ml vanilla
250 ml coconut
750 ml quick-cooking oats 


Mix, milk, margarine, sugar and cocoa in a medium saucepan and bring to a boil. 

Add vanilla, coconut, and oats, mix thoroughly and drop from tablespoon onto waxed paper or cookie sheets. Chill until set and enjoy! 


Your task:

Calculate how many grams of the following are in 1 chocolate frog: 




Posted: June 2, 2020

Hi Everyone!


We are moving on to Letter H for Habits this week, which focuses on practicing healthy habits of mind.

Check out the notes on Habits and some notes!


How can you remind yourself to make Mindfulness a daily habit?

Here is the link to the video!



Butter Chicken, Rice & Flatbread


Chicken Marinade:

4 chicken breasts

½ cup plain yogurt

1 tbsp lemon juice

1 tsp turmeric

2 tsp garam masala

½ tsp chili powder

1 tbsp ginger

1 tsp cumin

¼ tsp cayenne pepper (optional)

2 cloves garlic, crushed



1 cup warm water

1 tsp yeast

1 tbsp olive oil

1 tsp salt

2 – 2 ½ cups flour



2 cups water

1 cup long grain rice


Butter Chicken Sauce:

1 cup tomato passata

1 tbsp sugar

1 ¼ tsp salt

1 cup cream


Green onion for garnish




1.   Cut up chicken breasts into 1 inch chunks and place in Tupperware container.

2.   In a bowl, mix all other ingredients together. Add mixture to chicken, mix well so that all chicken is coated evenly.

3.   Place container in the fridge overnight.


1.   Place warm water and yeast in a bowl. Let sit for 5 minutes.

2.   Mix in oil and salt.

3.   Add flour, one cup at a time.

4.   Knead dough on floured surface for 5 minutes. Form into a smooth ball.

5.   Cover and let rise for 45 minutes, until doubled in size.

6.   Cut ball of dough into 6 equal pieces.

7.   Roll out each piece very thin and dry fry in a frying pan on medium heat for 2-3 minutes on each side.



1.   Bring water to boil. Add rice.

2.   Turn burner to low, cover rice and let sit for 20 minutes.



1.   Add marinated chicken to frying pan on medium heat and let cook for 10 minutes.

2.   Once chicken is cooked add tomato passata, sugar, salt and cream.

3.   Let cook covered for 10 minutes, then uncovered for another 5-10 minutes.

4.   Plate chicken with rice and flat bread! ENJOY 


A few things I would like you to do:


1.   What is turmeric? What are the health benefits of turmeric?

2.   What blend of spices is garam masala?

3.   What does it mean to dry fry?

Send your answers to my e-mail or on the Instagram account!


Music: https://www.bensound.com

Posted: May 26, 2020

Hi Everyone!

This week, to continue with Tenderness, I would like you to check out this Ted Talk on Laughter Yoga - learning how to cultivate happiness :) here is the link to the video: https://youtu.be/4p4dZ0afivk

Give it a try and reflect on how it make you feel!

Hi folks!

This week's video comes from Miss Holland at MVHS.

Here is the link to the video: https://www.youtube.com/watch?v=_hMJSYq_RUg

Find the recipe and an Apple Crossword activity attached below :)

PDF icon apple_crisp.pdf120 KB

Posted: May 19, 2020

Hi All!

Hope you are enjoying the beautiful weather!

This week, we are continuing with the letter T for Tenderness and showing kindness to yourself :)

Please see the powerpoint below for some notes on Appreciating Happy Experiences and a reflection assignment!

Have a great week, Tommies!

File appreciating_happy_experiences.pptx738.25 KB

Posted: May 11, 2020

Hi Everyone!

To continue with the theme of Tenderness, this week I want you to focus on all the things that you are grateful for :)

Below, you will find a powerpoint on expressing gratitude that I would like you to take a look at. As well, instead of a reflection, use some time this week to come up with 100 things that you are grateful for!

Have a great week!

Posted: May 4, 2020

Hi Folks!

This week, we are focusing on the Letter T - Tenderness - and get this, you will be showing OURSELVES some tenderness.

The notes for Tenderness are attached, as well as the worksheet AND an article that I'd like you to reflect on - how will you be kind to yourself?

Have a great week, Tommies! And BE KIND to yourself!


Posted: April 27, 2020

Hi Tommies!


This week we are continuing with the Letter A - Attention. What I would like you to do is read this letter that is addressed to YOU from YOUR BODY. It explains what happens when you experience stress, and is actually very interesting! You are bound to make some connections with it from your past experiences with stress.

So, for this week, please reflect on this letter - in what ways have you noticed your body responding to stress before? What can you relate to in this letter?

I will be sharing some more mindfulness activities mid-week!



Have a great week!

PDF icon body-mind.pdf376.16 KB

Here's a link to today's video:





Breakfast Potatoes:


2-4 russet potatoes

2 tbsp oil

1 tsp garlic butter

1 tsp parsley

½ tsp paprika

½ tsp onion powder

1 tsp salt

¼ tsp pepper



1. Preheat oven at 400 F.

2. Chop potatoes into cubes.

3. In a bowl, add oil and spices to potatoes. 

4. Place potatoes on a parchment paper lined cookie sheet. 

5. Bake for 25-30 minutes.


Eggs Benedict:


For the Hollandaise Sauce:

3 egg yolks

1 tsp vinegar

1 cup butter or margarine

Pinch of salt

Pepper to taste

1 tsp lemon juice

¼ tsp cayenne pepper (optional)


For the Eggs Benedict:

2-4 slices back bacon or ham

1 english muffin

2 eggs

pinch of salt & pepper

splash of vinegar (approx. 1-2 tbsp)




1.   Bring water to boil in a saucepan. Meanwhile, put margarine in a separate pot on medium heat to melt.

2.   Place egg yolks and vinegar in a glass bowl.

3.   Place glass bowl over the saucepan of boiling water.

4.   Whisk constantly until thicker, light and foamy.

5.   As you continue whisking, add melted margarine, a couple tablespoon at a time, making sure to mix well in between additions.

6.   While continuing to whisk, add salt, pepper, lemon juice and cayenne pepper. Remove from heat and set aside.

7.   Fry bacon or ham.

8.   Toast English muffin.

9.   Bring 4 cups water to a light boil, add pinch of salt, pepper and a splash of vinegar.

10.                While waiting for water to boil, place each piece of English muffin on plate topped with bacon.

11.                Once the water is boiling, lower the heat and create a whirlpool in the pot.

12.                Crack egg into a small glass bowl and gently place the egg into the whirling water. A part of the bowl should touch the water.

13.                Let egg cook for 3-4 minutes, remove from water and place on paper towel to soak up access water.

14.                Place eggs on top of bacon. Top eggs with Hollandaise sauce!

15.                Remove potatoes from the oven, add to plate and ENJOY!



A few things I would like you to do:

1.   What is happening when you whip something? Why, in this particular recipe, must you continuously whip your egg yolks?

2.   What is the purpose of putting a splash of vinegar in with your water when poaching an egg?

3.   How long should you poach an egg if you want it poached soft? Poached medium? Poached hard?


Send your answers to my e-mail or on the Instagram account!



Music: https://www.purple-planet.com

Following Monday’s release of the High School Q & A, I just wanted to let you all know that both Culinary Tech & Mindfulness 120 classes will not be offering the credit option. The focus is on courses that universities rely on for prerequisites. With these classes being hands-on courses that focus on in-class participation, I cannot provide an online option that reaches all of the required outcomes to obtain credit. Everyone will still be able to participate in the online learning opportunities and will still get ‘enrolled’ on their transcript, which will count toward graduation. For those of you in Culinary 110, an 'enrolled’ in Culinary Tech 110 will still count as the prerequisite for Culinary Tech 120. Cooking during these times can provide you with continued learning, some routine during your day, a creative outlet and a chance to share your art with the ones you love. Practicing Mindfulness during these times can also provide you with continued learning, some routine during your day, physical activity, a chance to be mindful with the ones you love and of course, an opportunity to just breathe. I will continue posting content from both classes. I’d love to see you continue to participate as much as you can :)

Posted: April 20, 2020

Hi Everyone!

Today we are continuing with the Letter 'A' for Attention.

Please take a look at the notes (powerpoint) and the attached response sheet!

I've also included a mindfulness activity for you this week to focus your attention - a Rainbow Walk. The instructions are on the document attached!

Have a great week, everyone! Stay mindful and safe :)