Culinary Arts
Orientation to Culinary Arts identifies the foundational skills necessary in the foodservice industry. Content includes the history and overview of the industry, safety and sanitation, standardized recipes, culinary math, equipment, and popular techniques used in the foodservice industry. Students who adequately master the competencies in this course will be well prepared to earn the ServSafe Food Handler certification.
Theory and Application of Culinary Arts I emphasizes various food preparation techniques and the knowledge needed to properly do these skills safely and efficiently. Foods included in this course are stocks, sauces, soups, basic baked goods, fruits, vegetables, potatoes, and grains. This course concludes with basic communication and customer service skills, management essentials, and a career readiness section to prepare students for their next step in life.
Theory and Application of Culinary Arts II begins with the ServSafe Manager certification material, followed by basic nutrition and beginner-level skills related to preparing dishes with eggs, dairy products, breakfast foods, sandwiches, salads, and garnishes. Students who adequately master this course content will be well prepared to earn their ServSafe Manager certification. Course Description: Advanced Studies in Culinary Arts This course finishes up the food prep material with meat, poultry, seafood, desserts, and more complex baked goods. It concludes with a detailed overview and hands-on practice of some basic culinary business skills, followed by some employability preparation requiring the students to put together job applications, résumés and more.
Advanced Studies in Culinary Arts- this course finishes up the food prep material with meat, poultry, seafood, desserts, and more complex baked goods. It concludes with a detailed overview and hands-on practice of some basic culinary business skills, followed by some employability preparation requiring the students to put together job applications, résumés and more.
Student Prerequisites
In order for students to experience success in the Culinary Arts program, the following student prerequisites are required: 1. C or higher in English (the previous year) 2. C or higher in Math (last course taken or the instructor can specify the math course) OR 1. Instructor approval and a TABE Reading Score of eighth grade or higher OR 1. Instructor approval