Culinary Arts

  • The curriculum areas we will focus on this year:

    • Demonstrating safe work habits with small tools, small equipment, large equipment and stationary food service equipment;

    • Practicing personal hygiene and food safety in a lab setting;

    • The continued development of basic knife and measuring skills, customer service, food identification, dry and moist cooking methods, baking methods, dining room procedures and protocol, menu development and food costing;

    • ServSafe

    • Continue to build our communication, teamwork and managerial skills.

    Students will prepare and cook foods from scratch including: breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry, meat, pastas and grains, fruits and vegetables, yeast rolls, quick breads and desserts.

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