Culinary Arts

Student Cooking

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.




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


D. Harris

Mrs. Dana Harris - Instructor

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