Culinary
Course #1809 - Culinary I
In this introductory culinary arts course, students will have the opportunity to learn the basic principles that relate to the following: history of the restaurant industry, culinary nomenclature, equipment orientation, kitchen operations, food safety and sanitation, basic knife skills and a cooking technique overview. Students will also learn the understanding of ratios and technique in contrast to recipe usage. An introduction to stock and soup cookery will also be covered. This course will serve as the foundation for future skill development; hence, much of the course will be lecture and demonstration in orientation. Hands on application of basic knife skills will take place at an individual level. Students will prepare to take the National Restaurant Association Educational Foundation (NRAEF) ServSafe examination certification as part of this course.
Grades 9 - 12
Vocational
Full Year 1 HS Credit
Course #1810 - Culinary II
Culinary 2 offers a more in-depth approach to the culinary arts course. This course is primarily hands-on in our culinary kitchen and requires a commitment to concentration and a sense of urgency to achieve completion of daily assignments. Students will have the opportunity to learn the principles that relate to the following: food safety and sanitation, knife skills, fruit and vegetable preparation, starch and pasta preparation, meat, and poultry preparation. Students are expected to demonstrate an understanding of dry, moist and combination cooking methods. Students will prepare soups, salads, and bakery items to be sold in our retail student operated café. Culinary terminology is supported and enriched by classroom curriculum and activities.
Grades 10 - 12
Vocational
Full Year 1 HS Credit