Culinary Arts

Culinary Arts I provides students with information and experience relating to the planning, selecting, purchasing, preparing and serving of foods.  Coursework includes the study of terminology, nutritional values, culinary math, quantity cooking, storage, equipment, sanitation, and knife skills.  Instruction is geared to prepare students for entry level positions into occupations in the food industry. Students develop skills through practical experience in the lab and on extended campus.  Additional content may include: catering, event planning, customer service, food service styles, menu styles, baking and pastry arts, horsd’oeuvres, breakfast cookery, meat selection and preparation, soups, and sandwiches.

Culinary Arts II places emphasis for students to develop operational management skills.  Content includes organization of food service systems, human relations, personnel training, and supervision. Students will continue to develop skills through more in depth practical experiences in both the lab and on extended campus opportunities.  Additional topics may include: taking inventory, advertising, menu development, and individual mastery of culinary techniques.  Employability skills will be emphasized throughout the two year sequence.

-SkillsUSA Culinary Arts

Enrichment Opportunities
-Catering Events
-Field Trips
-Guest Speakers
-Job Shadowing

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