COURSE DESCRIPTIONS:

CULINARY ARTS 1
Course # 801, Grade 10-11, 2 Credits, Year
Students will develop skills in preparing a variety of foods for a full-service restaurant and catered events. The food items will include, but are not limited to, appetizers, soups, salads, salad dressings, sandwiches, entrees and desserts. Students will also learn culinary techniques, background information, history and vocabulary. Specific topics to be covered are sanitation, safety, knife skills, small and large equipment identification and use, and proper moist and dry cooking techniques. Students will be required to attend a minimum of three catered functions. It is strongly recommended that Introduction to Foods be taken either in the freshman or sophomore year. Excelent attendance is critical for success. All students are required to purchase a uniform.

Important Note: Please be aware that in the Culinary Arts program students interact directly with different types of food. Students with any food-related allergies, especially nuts, should be cautious when selecting this course.

CULINARY ARTS 2
Course # 803, Grade 11-12, 2 Credits, Year
Students will run all aspects of a full-service restaurant, both front and back of the house. Front of the house positions will include host/hostess, waiter/waitress, and cashier. Back of the house positions will include prep cook, line cook, expediter, sous chef, and pastry chef. Specific topics to be covered are customer service, purchasing, cost control, menu planning, training, scheduling, and management skills. The second year program requires a great deal of stamina and effort. The environment may at times be very demanding. All students will have the opportunity to obtain a national sanitation certification, “ServSafe,” sponsored by the National Restaurant Association Educational Foundation (NRAEF). In preparation for this certification, students are strongly urged to purchase the instructional materials for NRAEF training. A minimum of three catered events must be attended. Skills acquired in this program should enable the student to successfully transition to the world of work or to a culinary college. Excellent attendance is critical for success. All students are required to purchase a uniform. Prerequisite: Grade of C or better in Culinary Arts 1 or teacher recommendation.