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The Culinary Arts Program introduces students to basic food preparation, accounting and cost control, sanitation and workplace safety in the food industry. In class, students prepare and serve safe food while preventing accidents and injuries. Practice building successful customer relations is emphasized throughout the course. Nutrition basics are learned through the preparation of wholesome snacks and meals. In the advanced class, students are prepared for national certification in the food service industry. Students learn the history of the foodservice and lodging industry as well as the art of food preparation and service. Key concepts of purchasing, inventory control, and standard accounting are taught to prepare students to work in the fast paced food service hospitality industry.
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CULINARY ARTS I AND II
BASIC CULINARY ARTS
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ADVANCED CULINARY ARTS
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| Units: |
Units: |
| Introduction |
Orientation |
| Basic Customer Service |
Culinary History |
| Food Safety and Sanitation |
Potatoes and Grains |
| Workplace Safety and Security |
Advanced Cusotmer Service |
| Culinary Basics |
Desserts and Baked Goods |
| Foodservice Equipment |
Culinary Marketing |
| Nutrition |
Purchasing and Inventory |
| Breakfast Foods, Dairy and Sandwiches |
Meat, Poultry, and Seafood |
| Human Resources |
Culinary Accounting Practices |
| Salads and Garnishes |
Stocks, Sauces, and Soups |
| Culinary Math |
Customer Communications |
| Fruits and Vegetables |
Tourism |
| Controlling the Cost of Food |
The lodging Industry |
Mrs. Dana Harris - Instructor