CULINARY ARTS

 

The Culinary Arts Program provides students the skills and knowledge required for successful performance in each aspect of food-service operations.  Upon completion of the program, the graduate should be able to:

 

· Plan menus; purchase, cost, and price product for profit

· Use problem solving techniques in maintaining kitchen morale and building team spirit

· Plan and cater events

· Conform to professional standards in personal appearance

· Demonstrate display techniques as they apply to hot and cold buffet presentations

· Demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics

· Fabricate and process meats, seafood, and wild game

· Recognize, and critique customer service philosophies and identify the subtleties in the service of food that distinguishes a high-quality dining experience, commensurate with target market expectations

 

 

Introduction to the Food Service Profession 1 + 2

9^th   grade                                    prerequisite - none                                                           10 credits

10^th grade                       prerequisite - Introduction to the Food Service Profession 1   15 credits

The curriculum has been organized to give the students an introduction to the food service industry.  The focus is hands-on work that gives the students practical experience while reviewing  important Culinary concepts. The freshman level program begins with general safety concepts that are used here and throughout the food service industry and includes sanitation and Board of Health regulations, introduction to baking and food production.

 

Culinary Management/Applied Culinary Arts 1 + 2

11^th grade              prerequisite - Introduction to the Food Service Profession 1 + 2      15 credits

12^th grade              prerequisite - Culinary Management/Applied Culinary Arts 1           20 credits

The curriculum has been organized to allow the students to advance from the simple to the more complex organizations according to his individual rate of progress.  The level three curriculum focuses on restaurant and catering operations. The curriculum includes customer service, a la-cart cooking, batch cooking, garde manger and advanced baking.