CULINARY ARTS & RESTAURANT MANAGEMENT
Students develop proficiency in culinary techniques and
cooking methods: a la carte, buffet,
catering, and banquet service. Food
safety, equipment operation, recipe interpretation and usage are incorporated
throughout their training. They also
learn the fundamentals of baking and pastry arts. Students show their creativity and talent when preparing gourmet
pastries, cakes, breads, and many other confections. Eventually, students assume all roles associated with the
preparation, production, and service of food through the operation of the
Eastern Inn, an on-campus restaurant managed by seniors. Managers are responsible for designing and
implementing a creative menu plan, which involves marketing, purchasing, cost analysis,
personnel management, and problem solving techniques.
Culinary participants have the opportunity to become certified in the ServeSafe food protection program through the National Restaurant Association Education Foundation. Students are also given the opportunity to participate in the ProStart School-to-Career training program, which provides on-the-job training and experience, coupled with a dynamic and comprehensive food service and hospitality curriculum. Employers, post-secondary culinary colleges, and business leaders throughout the industry recognize these national certifications.
|
GRADE 10 (1 credit) Culinary Arts I |
Introduction
to Culinary Arts Safety training Sanitation Eastern Inn
operation/organization Recipe implementation Pre-preparation techniques Tools and equipment Cookies Sandwiches Quick breads Effects of heat
application to food Nutrition |
|
GRADE 11 (2 credits) Culinary Arts II
|
National Sanitation Certification course Kitchen staples Basic cooking principles Stocks/soups Principles of bakeshop Principles of meat cookery Principles of vegetable
preparation and cookery Salads and salad dressings Potatoes, grains, and
pasta Fruits Breakfast
preparation |
|
GRADE 12 (1 or 2 credits) Culinary Arts III |
Food
presentation/garnishes Menu development,
planning, and implementation Yeast breads Continuation of cooking
principles Continuation of meat
cookery Sauces Fish and shellfish Pies, pastries, and
cookies Custards, creams, frozen
desserts, and dessert sauces Cakes and frostings |