The Culinary Arts program is designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. This course involves both theory and actual hands on experience. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. The course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.

Mastery of standards through project-based learning, technical skills practice, and leadership

development activities of Family, Career and Community Leaders of America, (FCCLA) will provide students with a competitive edge for either entry into the education global marketplace and/or the post-secondary services/institution of their choice to continue their education and training. The pre-requisite for this course is advisor approval. With the completion of this course students will be prepared to gain an entry-level position in the foodservice branch of the hospitality industry.

Course Description

Intro to Culinary Arts is designed as a basic introduction and foundation class exploring safety, sanitation, basic cooking and baking techniques, as well as the culture of and behind food. Culinary I is Culinary Arts I is designed to create a complete foundation and understanding of Culinary Arts leading to post-secondary education or a foodservice career. Building from techniques and skills learned in Foundation of Culinary Arts, this fundamentals course begins to involve in-depth knowledge and hands on skill mastery of Culinary Arts.

•Mise En Place                                              •Basic cooking methods                     

•Accident Prevention                                     •Proper food storage             

•Prevention of Food Borne Illness                 •Basic food preparations

•Equipment ID, care and uses                       •Measurements                      

•Knife ID, use and care                                  •Menu creation          

•Basic Nutrition                                               •Menu Costing                                   

•Sanitation and cleanliness                            •Recipe terminology               

•Interview techniques                                     •Customer service 

•History and culture of foods                          •Basic baking and pastry preparation 

•Ingredient ID, tasting and techniques