Culinary Arts

Participate in school safety orientation, complete achievement tests, obtain First Aid and CPR card, participate in resume writing and job search training, and participate in an interview and communications training.

Basic Cooking theory and practical application, centering on the understanding and use of Standardized cooking methods. This “Baseline class ” is a introduction of how professional kitchens work, and the necessary skills cooks need to be successful in the hospitality industry. Besides theory and application, A large percentage of this class emphasizes the importance of Culinary “Core skills”. They include, Professionalism, Safety, Culinary Math, Knife skills, Culinary Terminology, Weights and measures, equipment identification, The history of Hospitality, and Discussions of career opportunities. All the skills a Novice Culinarian needs to begin their training.

Standardized cooking methods, being put to practical use in the production of: Mother/Leading sauce production, Fabrication of Beef, Fish, Chicken & Poultry, Basic Soups & Stocks.

Culinary Math begins with memorizing and converting between the standard kitchen system of weights and measures and a review of decimals, fractions, and percents. Students then learn to cost ingredients, convert recipe sizes, and complete food cost forms. This course prepares the student for production, baking, purchasing, and menu development labs.

The ServSafe® class has become the industry standard in food safety and sanitation training and is accepted in most United States jurisdictions that require employee certification. This course has been developed using the most accurate, up-to-date information for all levels of employees in all aspects of safe food handling. Successful completion of this class will give the student a ServSafe Manager certification that is good for 5 years.

This course provides the most accurate, up-to-date information for culinary students and professionals who need to use nutritional principles to evaluate and modify menus and respond to the customers’ needs; covers characteristics of the major nutrients, how to maximize nutrient retention in food preparation, and apply the principle of nutrient needs throughout the life cycle to menu planning and preparation.

This progressive class begins in the Introduction to Cooking 2 class with basic instruction with how to flip eggs in a pan and making omelettes. the Final part of the class follows with 2 concurrent weeks working a full breakfast kitchen. During the two weeks, students will cook "to order" a rotating breakfast menu, covering such skills as omelet production, griddle work, breakfast cold foods, and banquet style entrees.

Designed to develop the basic cooking skills and work habits needed for preparing and serving food in quantity. The training emphasis will first be on variations of the basic cooking methods and skills, which will then be applied to food preparations for 50 people or more. The styles of production will focus on skills used in banquets, catering, as well as the cafeteria-style set-ups. Also stressed are organizational skills, timing, sanitation, safety, and presentation.

Cooks, especially in small operations and remote locations, are often required to produce a variety of baked goods, from breads to finished desserts. This course develops the basic baking skills commonly used in most kitchens. Skills in baking basics give the student a more balanced and marketable skill level.

This course is designed to develop the skills needed to be able to work as a “line cook” in preparing menu items to order. This type of cooking skill is used primarily when working in restaurants, resorts, and hotels. Students rotate through various cooking stations depending on the methods utilized for a working restaurant. Along with cooking methods, instruction will focus on mise en place, organization, timing, sanitation, safety, and plate presentation. This course is also designed to develop the skills needed to be able to work as a Baker, making pastries presented primarily in restaurants, resorts, and hotels. Students will be responsible for developing recipes and menu items, breads, pastries, and desserts featured in the Academy Café. Along with production skills, instruction will focus on mise en place, organization, timing, teamwork, sanitation, safety, and plate presentation.

This course offers culinary students an introduction to customer service, types of table service, and the skills necessary to achieve quality service goals. During the course, students will examine the qualities of a professional server and how to exceed customer needs and create successful mise en place. A survey of industry segments and equipment is also covered and concludes with the nuts and bolts of table service and the role of managers in service.

This course introduces students to the basics of beverage management and how to profitably manage a beverage operation. The study involves a survey of wine, beer, distilled spirits, and non-alcoholic beverages including coffee and tea.

Basic principles of inventory, purchasing and receiving food, beverage equipment, contract services, and supplies; apply knowledge of quality standards and food product regulations to the purchasing function; primary focus is on inventory, product identification, supplier selection, and the subsequent ordering, receiving, storing, and issuing process.

Focuses on developing the skills used in the Garde manger kitchen in the production and presentation of buffet and catered events, pate and sausage preparation, and hors d’oeuvres and centerpieces, menu planning, organizational technique, and sanitation. Also includes advanced baking skills used in restaurants, hotels, resorts, and specialty bakeries, you will develop skills in basic candy making, European hearth and bread production, dessert presentation, cold soufflés, and working with Fresh pasta. These two units run concurrently during the school year.

Focuses on the development of various styles of food service menus, layout and design, basic menu planning; consideration of relationships between menu, nutrition, sales, purchasing, food and labor cost controls, and facility; develop skills needed to work into management (chef) position within food service operation; smaller, remote operations may require the cook to plan the menu. Prepares the successful student to progress from employee to supervisor; Develops skills in human relations, personnel management, and evaluates styles of leadership. Addresses the nuts and bolts of management: interviewing, communication, job descriptions, training methods, evaluations, conflict resolution, stress, time, and organizational techniques.