Culinary Arts » Culinary Arts

Culinary Arts

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 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 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.

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.