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Course
Description:
The
Culinary Arts program assists the student who is interested in the fast-paced
and ever-growing food services industry.
The program offers a comprehensive presentation of basic principles and
techniques necessary to obtain an entry-level position in the food service
industry or prepare for continued training and education.
Incorporating
theory and practical experience, this program introduces students to a variety
of food preparation techniques using the schools fully equipped commercial
kitchen and restaurant.
Realistic instruction is provided by using the dining room, instructional
kitchen, cafeteria, bakery and theory room.
Students learn the preparation of soups, sauces, salads, meats,
shellfish, poultry, vegetables, presentation, garnishing and the preparation of
desserts.
In addition, instructional areas include safety and sanitation, proper
use of equipment, purchasing, inventory control, menu planning, diet and
nutrition, serving and food service management.
Prospective
students should enjoy working with people and be able to work well under
pressure; have physical stamina and coordination; good organizational skills;
and basic math and reading abilities.
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