851 - Culinary Arts 1

In this full-year, (2 credit) course 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 participate in a minimum of six catered functions.  All students will be required to purchase an appropriate uniform including shoes, pants and chef jackets.  The approximate cost of these items is $150. 

PREREQUISITE: Successful completion of Foods and Nutrition or Advanced Foods with a grade of 75 or better. Registration through the CTE Office is required. 

Culinary Arts 2

In this full-year, (2 credit) program, 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. Every student will contribute to writing menus and participate in managing catered functions. At times, the restaurant business/classroom can be a stressful environment. Every effort is made to accommodate students’ needs during this “real world experience.” A minimum of six 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 an appropriate uniform. 

PREREQUISITE: Successful completion of Culinary Arts 1 and permission from the CTE Director.