Culinary Arts and Professional Baking (Grades 11-12)
You will learn:
Students in the Culinary Arts and Professional Baking program learn to operate in a simulated commercial kitchen where they select and prepare foods, serve customers, alter recipes, use quantity cookery, decorate cakes, and cater special events. General restaurant management isstressed while students learn portion control, cashier responsibilities, cleanliness standards, and safety procedures.
In order to gain real-world experience, students operate a restaurant onsite. ONce a week, students prepare and serve a complete lunch menu to the public. In addition, students fill orders for custom cakes and cater special events. Food-related field trips are usually taken two to three times during the year. The program also works closely with local chefs.
Students may participate in internships. Internship duration is generally three to five weeks.
Culinary Arts is a two-year course, and the curriculum is on a two-year rotation, so each student will complete all areas of instruction, regardless of the year they enter the program.
The first year of the program focuses on exposure to a wide range of food preparations. Second year students experience greater detail and more complex preparations which build upon fundamentals acquired during the first year of study.
Baking with yeast
Desserts and sauces
Ingredients and equipment in the bakery
Ordering, receiving and storing food
Pies and pastries
Salads and dressings
Cereals and pasta
Eggs and cheese
Meat-beef, veal, pork, lamb
Pre-preparation of fruits and vegetables
Reading recipes- increasing and decreasing
Stocks and soups
Use and care of equipment
Students participate in local and regional SkillsUSA cooking competitions for the opportunity to compete for scholarships at the state level. In addition to receiving scholarships, winners of state-level contests may also advance to a national competition.
A successful student in Culinary Arts and Professional Baking should possess good interpersonal skills, physical stamina for standing during extended periods of time, be responsible and dependable, be service-oriented, have a personal commitment to high quality work, have a good work ethic, pay attention to detail, and have a positive attitude.
Nutrition and Foods
Student Supplied Materials:
The student must provide a notebook, recipe file, cake decorating kit, a chef's coat and hat, and appropriate closed-toed shoes.
Open to Juniors and Seniors, 2 or 4 semesters, 1 or 2 blocks a day
Completion of the Culinary Arts and Professional Baking course prepares students for:
Employment in hospital, nursing home, school, or other food service setting
Employment as a cook or professional baker
Post-secondary education at a culinary arts school in hospitatlity or hote/restaurant management