Learn in a laboratory based course introducing the basic principles of culinary arts.
These principles include sanitation and safety relative to the hospitality industry while incorporating various lab skills and techniques which include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics.
Fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat, as well as an emphasis placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics are taught to students. Upon completion, students should be able to exhibit the basic cooking skills and core concepts used in the foodservice industry.
The Culinary Arts curriculum includes:
This is an introductory course where students will be introduced to, learn, research, and engage in the basics of culinary arts.
Kitchen & Food Safety
Students will learn how to cook safely in a kitchen environment and how to prepare, store, and cook food under specific FDA regulated conditions.
Pastries & Delicate Desserts
In this course, students will learn how to properly prepare and bake a variety of delicious pastries and desserts using modern baking techniques.
Sauces, Stocks, and Meat Cutting
In this course you will learn how to make a variety of mother sauces and broths, and learn how to properly cut different types and cuts of meat.
Menu Planning in Motion
In this course students will create their own branded restaurant and plan an enticing menu that applies to the type of restaurant they are planning.
Food & Nutrition
Learn a foundation on proper nutrition, benefits, and how to maintain a healthy lifestyle. Study the current USDA Standards on Health and Nutrition.
Interested in pursuing Culinary Arts?
Connect with us to learn more about all our Culinary Arts curriculum has to offer your student. An exciting future in the food industry awaits.