This semester course will introduce students to a variety of cooking methods. Emphasis will be on customer service strategies, developing strong work ethics, demonstrating skills when using utensils, tools, and equipment, organizing food service operations, preparing nutritious dishes/meals, and exploring employment opportunities. Students will develop skills in knife, tool, and equipment handling. Students will learn to prepare eggs, dairy products, hot and cold sandwiches, various salads, dips, condiments, garnishes, and hors d’oeuvres. Students will demonstrate a variety of cooking methods including roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, woking, convection, microwaving, and/or other emerging technologies.
Culinary Arts I Syllabus
Grade of 85 or higher in Culinary Arts I
Fees: $31 for Managerial ServSafe Test. (Student should already have chef jacket and hat from a previous course.)
This semester course will expand on the techniques and skills mastered in Culinary Arts I. This is an advanced course that prepares the serious culinary student for gainful employment and/or entry into post-secondary education. Students will learn how to perform front of the house duties, demonstrate appropriate worker attitudes and equipment, explain the specific use of dining utensils, clean and sanitize supplies and equipment, and explain food safety procedures. Students will prepare potatoes, legumes and grains, pasta and dumplings, bakery products, yeast breads, quick breads, cookies and tortes. Students will also prepare poultry, fish and shellfish, meat, stocks, soups and sauces. Students will do this through an exploration of world cuisines. This study will include history and culture as they pertain to cuisine development. Basic food costing, management, inventory, purchasing, and table service will be emphasized. Students will also take the ServSafe Managers Course and test for certification.
Culinary Arts II Syllabus