Course Track

Introductory Course:

Culinary Arts A/B​

Concentrating Course:

Advanced Culinary Arts A/B

Capstone Course:

Advanced Culinary Management​

Knowledge

Students will learn the essentials of kitchen and food safety.  Baking and cooking techniques will be explored through hands-on experiences.  Students will expand their  culinary vocabulary as we experiment with flavors and cooking methods, identify food and diet trends, and, create unique recipes (spicy mac and cheese anyone?).   Measuring methods,  ingredient substitutions, menu planning,  and food plating, are just some of the culinary concepts to be covered in these courses.    

Skills

Students will learn to plan, prepare, and present meals following industry standards.  They will apply culinary practices into their cooking processes as they utilize  skills such as mise en place, proper recipe reading, fundamental baking methods, creative seasoning and flavoring, basic knife skills, cooking techniques such as sauteing, sweating, steaming, roasting, grilling, and more.  Students will become competent home chefs and come to understand the basics of a professional kitchen.  Students will develop essential employability skills such as organization, time-management and working to deadlines, team-work, creativity, problem-solving,  inter-personal skills and much more!    

Experience

Students will be able to apply their culinary knowledge and proficiencies  as they enter into the workforce and step forth into the culinary industry.  Students completing this course will become stand out candidates for a position within this field.  From the hands-on experiences and theoretical content acquired, students will be on the right track to achieving their culinary career dreams.