Culinary Arts » Culinary Arts

Culinary Arts

Program Overview:   The Culinary Arts (ACF) program partners with the American Culinary Federation (ACF) to prepare students for successful careers in the food and beverage industry.  This is a two-year CTE program that educates high school students in professional cooking or professional baking.  Students will progress through a program that includes hands-on education in food production, while developing professionalism and proficiency in cooking, baking, cost control, nutrition, sanitation and food marketing.  Students in this program gain practical experience through clinical experience (school-based enterprises and/or work-based learning in the culinary industry).

 

Professional Cooking Pathway

Basic Cooking Principles

Introduction to Professional Cooking

Professional Cooking

Professional Internship in Cooking/Baking

 

  • Develop the fundamental concepts and techniques in the profession of culinary arts (Culinary Basics); and
  • Depending on the pathway, students are expected to:
  • Apply the fundamental concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items (Professional Cooking), including: 
  • Applying nutrition, safety, and science in the cooking process;
  • Performing culinary math in recipe development and production;
  • Safely using the tools and equipment of the trade;
  • Safely using a variety of ingredients both perishable and non-perishable;
  • Preparing mother stocks, soups and sauces;
  • Using both dry heat and moist heat cooking techniques;
  • Demonstrating plating and presentation skills; and
  • Demonstrating basic baking techniques and practices

 

Course Title:  Basic Cooking Principles (1-2 Credits) SCED #16958

Course Description:  This course is the first half of the introduction to the fundamental concepts and techniques in the profession of culinary arts.  It provides hands-on clinical experience through school-based enterprises, giving the students the opportunity to develop the technical skills required in future culinary and baking courses as well as the foodservice industry.  Students will be introduced to professional standards of the industry, safety and sanitation procedures, knife skills, including handling and care, cooking processes and procedures, product identification, vocabulary and terminology, industry equipment, recipe costing and quantity adjustments.  Students participate in demonstrations and group exercises to supplement their development of technical skills and knowledge.  

 

Students will:

  • Demonstrate knowledge of the history of hospitality/food service industry, organizations of modern kitchens, and standards of professionalism;
  • Apply knowledge of quality standards and regulations governing food products to purchasing/receiving practices;
  • Apply the basic principles of sanitation and safety in foodservice operations that protect the health of the customer;
  • Demonstrate skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products;
  • Apply basic cooking principles that include the effects of heat on food, heat transfer, cooking times, cooking methods, and seasoning and flavoring:
  • Describe the characteristics, functions and food sources of the major nutrients and maximize nutrient retention in food preparation and storage;
  • Demonstrate skills in producing a variety of cold food products;
  • Introduce the principles of baking including mixing methods, cooking methods and the baking process;
  • Use and structure recipes including measurement, recipe conversions and food cost;
  • Apply the principles of menu planning and layout for a variety of facilities and service;
  • Demonstrate Mise en Place in the planning and organization of food production;
  • Evaluate styles of leadership and develop skills in human relations management; and
  • Perform dining room service functions using a variety of types of service.

 

 

 

Course Title:  Introduction to Professional Cooking (1-2 Credits) SCED # 16959

Course Description:  This course is the second half of the introduction to the fundamental concepts and techniques in the profession of culinary arts.  It provides hands-on clinical experience through school-based enterprises, giving the students the opportunity to develop the technical skills required in future culinary and baking courses as well as the foodservice industry.  Students will be introduced to professional standards of the industry, safety and sanitation procedures, knife skills, including handling and care, cooking processes and procedures, product identification, vocabulary and terminology, industry equipment, recipe costing and quantity adjustments.  Students participate in demonstrations and group exercises to supplement their development of technical skills and knowledge.  

 

Students will:

  • Demonstrate knowledge of the history of hospitality/food service industry, organizations of modern kitchens, and standards of professionalism;
  • Apply knowledge of quality standards and regulations governing food products to purchasing/receiving practices;
  • Apply the basic principles of sanitation and safety in foodservice operations that protect the health of the customer;
  • Demonstrate skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products;
  • Apply basic cooking principles that include the effects of heat on food, heat transfer, cooking times, cooking methods, and seasoning and flavoring:
  • Describe the characteristics, functions and food sources of the major nutrients and maximize nutrient retention in food preparation and storage;
  • Demonstrate skills in producing a variety of cold food products;
  • Introduce the principles of baking including mixing methods, cooking methods and the baking process;
  • Use and structure recipes including measurement, recipe conversions and food cost;
  • Apply the principles of menu planning and layout for a variety of facilities and service;
  • Demonstrate Mise en Place in the planning and organization of food production;
  • Evaluate styles of leadership and develop skills in human relations management; and
  • Perform dining room service functions using a variety of types of service.

 

Course Title:  Professional Cooking (2-3 credits) SCED #16962

 

Course Description:  This course continues to build on the foundation concepts and techniques from the Culinary Basics course.  Students will be instructed on the fundamental concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items.  Students rotate through food handling methods and techniques, portion control, costing, production, plating and garnishing of soups, salads,

starches, vegetables, and entrees.  Students participate in demonstrations, group exercises and school-based enterprises to supplement the students’ development of technical skills and knowledge. 

 

Students will:

  • Discuss the career opportunities of a professional chef;
  • Demonstrate food safety and sanitation in preparing food;
  • Use the appropriate equipment found in a professional kitchen;
  • Use Mise en Place in food preparation;
  • Prepare a variety of stocks and sauces as a foundation in classical cuisine;
  • Classify soups and apply the basic techniques to preparing soups;
  • Understand the composition, structure, quality factors of meats, poultry, fish and shellfish;
  • Prepare meats, poultry, fish and shellfish using a variety of methods;
  • Prepare fruits and vegetables using a variety of methods;
  • Control the quality changes of fruits and vegetables throughout the cooking process;
  • Classify and prepare potatoes and other starches;
  • Classify types of salads and make several types of salad dressings and marinades; 
  • Classify and prepare a variety of sandwiches and hors d’oevres
  • Apply the basic techniques to breakfast preparation;
  • Apply decorative techniques for food presentation; and
  • Apply the basic principles and ingredients to bakeshop production, including:

Yeast products,

Quick breads,

Cakes and Icings,

Cookies,

Pies and Pastries and Creams, Custards, Puddings, Frozen Desserts and Sauces.

 

Program Overview:   The Horticulture program is based upon the content of the Certified Professional Horticulturist (CPH) certification that is used by the Maryland "Green Industry" and consists of four courses (4 credits) that include rigorous academics, broad cluster knowledge and skills, as well as technical knowledge related to the horticulture industry. These courses have been identified and developed with industry, postsecondary and secondary partners. The courses include: Introduction to Environmental/Plant/Animal Science, Foundations of Horticulture, Plant Production, and Landscape Design and Management.  Students will have the opportunity to earn the CPH industry certification, and/or college credit through articulation agreements with local colleges and dual enrollment.

Upon completion of this program all students will register with MNLA to take the CPH Exam at a cost of $35.00. Tests will be administered by the Maryland Department of Agriculture in the winter and spring at regional testing sites.  All students that successfully complete the program will be given a “Certificate of Program Completion” from MNLA.  Students who pass the exam will also receive the same certificate but theirs will have an embossed seal indicating they successfully passed the exam.  This certification will be the student CPH certification.  In addition they will receive a patch indicating they are a student CPH.  In order to receive the full CPH certification students will need to submit evidence of required hours worked within the industry to MNLA.  Students may apply hours earned during junior and senior year internship placements toward these required industry work experience hours.   Students have five years to complete the required work hours.  If a student does not pass the CPH exam they will be able to re-take the exam up to three times--in the three years after their initial registration for the test.

Please note:  Only those teachers who have passed the Maryland Certified Professional Horticulturist (CPH) Exam may teach this program.  Teachers interested in sitting for the exam may contact Kathy McNerney at MSDE to receive information regarding the CPH manual and testing schedule.

Upon completion of the program students will understand and be able to:

 

  • Apply knowledge, concepts, theories, principles, and laws to the science of the agriculture industry.
  • Demonstrate an understanding and economic importance of the broad industry cluster and the role of horticulture within it.
  • Demonstrate knowledge of plant taxonomy, identification, anatomy, and physiology as they apply to the horticulture industry.
  • Propagate, produce, market, and sell horticultural crops in a variety of structures and conditions.
  • Plan, design, install and maintain landscapes and establish turf.
  • Safely control plant pests and manage resources (soil, water, nutrients) in production and in the landscape.
The Culinary Arts Program gives high school students an opportunity to learn about, and prepare for college careers
in the Hospitality Profession. This is a hands on program that provides the students with a great deal of workplace experience. Students enrolled in this program will also have the opportunity to earn their Safe Serve certifications.