Culinary

Culinary Program:

• Culinary Arts Club & SkillsUSA

Introduction to Kitchen Tools - Year 1

Freshman - 1 semester course / 0.5 credits

Introduction to Kitchen Tools is an introductory course that focuses on basic kitchen and food safety, introduction to measurement, use of basic kitchen tools, and the safe and efficient running of kitchen equipment that will be utilized in more advanced CTE courses. Upon verification of proficiency in safety and proper tool usage, students may be given the opportunity for hands-on experiences in the kitchen lab area to complete  small projects that show the skills they have learned. 

This course will operate as an entry level course that will help students get ready to enter into future CTE programs with more advanced topics and tools. 

Culinary Arts I – Year 2

Using the industry standard kitchen students will focus on areas of instruction to include basic food safety and sanitation, food preparation, restaurant management, customer relations, marketing, accounting, menus, and meal planning. The ServSafe Food Handler Certificate is available to earn in this program. Students will also have the opportunity to explore a variety of culinary careers and experience a variety of job shadowing activities at local culinary facilities. Students will receive a balanced curriculum that includes creative and critical thinking skills, reflection pieces, communication and presentation skills, and knowledge that can be applied in the real world. This course has a rigorous curriculum that adheres to the industry standards. 

Culinary Arts II – Year 3

This course builds on concepts and skills learned in the Culinary I course. Through classroom, lab settings, and real-world catering events, students will be exposed to basic food preparation and food selection for healthy living and nutrition. Students will also develop a solid foundation of kitchen basics, techniques for food safety, food storage, food preparation, food presentation, food service, baking, pastry production, and international cuisines. Students will have the opportunity to earn Servsafe Manager Certification. This course has a rigorous curriculum that adheres to the industry standards.

Students will have the opportunity to participate and apply culinary practices, as well as practice advanced techniques. Students will receive a balanced curriculum that includes creative and critical thinking skills, reflection pieces, communication and presentation skills, and knowledge that can be applied in the real world. Students must be willing and able to use a Chromebook or Laptop for assignments and lectures - Mandatory

Sous Chef – Year 3

This course is designed to give leadership opportunities to exceptional Culinary Students. The sous chef will act as Chef’s assistant, working independently each day to complete tasks for chef. Skills needed include: self-starting. Accuracy, attention to detail, team player, maturity, responsible, level headed, problem solver, and more. Sous chefs are picked by chef, and can be released from their duties for misbehavior and breaking contract. Sous chefs must also successfully complete a week of sous chef boot camp in the summer. Possible jobs the sous chef would have to complete: maintaining proper chemical levels in sinks, refilling par stock, cleaning and maintaining dry storage, preparing chef’s demos, teaching cooking classes in the community, fundraising, accurately completing recipes, cleaning, helping Culinary 1 students with technique, correcting Culinary 1 students when appropriate, filing paperwork, first aide, and maintaining the standards of chef.

Instructor Approval

Chef de Cuisine – Year 4

This course is designed to give additional leadership opportunities to exceptional Culinary Students. The Chef de Cuisine will be in charge of scheduling, communicating, and managing the sous chefs. Responsibilities will be similar to sous chef, example: maintaining proper chemical levels in sinks, refilling par stock, cleaning and maintaining dry storage, preparing chef’s demos, teaching cooking classes in the community, fundraising, accurately completing recipes, cleaning, helping Culinary 1 students with technique, correcting Culinary 1 students when appropriate, filing paperwork, first aide, and maintaining the standards of chef.

Additional duties would include: organizing fundraisers, completing schedules for sous chefs, delegating responsibilities, keeping track of inventory, making orders for product, and more. Skills needed would be similar to sous chef: self-starting. Accuracy, attention to detail, team player, maturity, responsible, level headed, problem solver, and more. Additional skills needed: must be good with people, understanding and empathetic, ability to work quickly and accurately.

Instructor Approval