Culinary Arts (810 required hours)
Culinary Arts requires taste and creativity as well as mastery of technique. Students will study both theory and practical kitchen application of quality food preparation. Students receive instruction and hands-on experience in knife skills, breakfast foods, soups, sauces, vegetables, meat, poultry, seafood, grains, legumes, fruits, proper sanitation, yeast breads, quick breads, desserts, cakes, and pastries. With the production kitchen student will gain experience in short order cooking, and both front of the house and back of the house catering, and feel the stresses of a fast-paced kitchen. Students will develop skills in basic kitchen math such as, yield percentages, bakers percentages, First in First Out (FIFO), Hazard Analyses Critical Control Point (HACCP), and best practices. The Culinary Arts Certificate prepares students for positions in food service operations including hotels, resorts, restaurants, healthcare facilities and catering operations.
Culinary Arts Math examines basic math skills including addition, subtraction, multiplication, division, percentages, decimals and fractions. These skills will be used to calculate measurements, convert recipes, compute market value and actual cost of food products and methods of controlling portion size.
This is an introductory course in the food service industry, both past and present. Students will study the theory and science of basic cooking principles including the history and tradition of cookery that requires knowledge, skill, taste, judgment, dedication and pride. Students will examine organizational structure, the importance of organizational skills and basic cooking principles. Food safety and sanitation in industry including food contaminants, how they are spread, how they can be prevented, and current events in food safety will also be covered. Students will also study about nutrition, food labeling, how to read, modify, use a recipe as a guideline and the use of tools and equipment. Students will apply these principles during practical training in the kitchen.
Culinary Arts II explores cooking with poultry and game birds, nutrition in cooking, and dairy and beverages. Throughout your time in this course, you will study various methods for cooking poultry as well as methods of cutting and deboning. You will also analyze how to cook with cheese and dairy products as well as how to brew hot beverages.
Culinary Arts III emphasizes cutting and preparing different types of meats. Throughout this course, you will study how to stuff and debone meats. You will demonstrate different cutting techniques for meats. You will also examine and identify fish and shellfish and how to prepare them. At the end of this course, you will demonstrate how to properly cook various types of meat.
This course utilizes the ServSafe curriculum and will result with an industry recognized Food Protection Manager Certification after successful completion of the ServSafe exam. Students in this course will learn basic concepts in food safety, personal hygiene, time and temperature controls, cross-contamination prevention, and implementing and managing a Hazard Analysis Critical Control Point (HACCP) program.
Line Cooking explores culinary techniques for cooking eggs and breakfast. During your time in this course, you will prepare eggs in various manners as well as breakfast foods in general. You will also study the importance of food presentation and how to plate and garnish appropriately. You will then spend time cooking on a hot line in the kitchen.
In Soups, Stocks, and Sauces you will study and prepare various types of stocks, sauces, and soups. While in this course, you will identify the bases for stocks. You will also explore mother sauces and will prepare basic t types of soups.
Vegetables, Grains, and Starches examines cooking and preparing vegetables, potatoes, grains, pastas, and other starches. While in this course, you will prepare many different vegetables in a variety of manners. You will also demonstrate how to prepare potatoes and pasta. During this course, you also will study vegetarian diets and how to prepare them.
Garde Manger I contains information on basic nutrition, salads and dressings, fruits and greens, and sandwiches. Throughout your time in this course, you will prepare at least four types of dressings and will prepare mayonnaise. You will also make and plate different salads and sandwiches. During this course, you will design and plate vegetable, fruit, and meat and cheese trays for buffet service. You will also make food decorations using fruit and vegetables.
Baking I examines the basic methods for producing a wide variety of breads, pastries, and desserts. While in this course, you will discover the importance of: gluten development and yeast fermentation in bread making; accurate measuring and mixing methods in baking cakes; knowledge of the factors responsible for crispness, softness, chewiness and spread in cookies; using proper technique in preparing pie dough and pastries; and mastery of the three basic creams—vanilla custard sauce, pastry cream and baked custard.
Workplace Success is designed to help students develop essential work habits and attitudes as well as human-relation skills needed to maintain gainful and satisfying employment. Topics include common challenges faced in the workplace, such as presenting yourself professionally, developing a professional work ethic, developing interpersonal skills, navigating office politics successfully, and planning and managing your career.
Culinary Arts (90 required hours)
Google Drive examines the features and uses of Google Drive applications using a hands-on approach. During this course, you will explore the uses of Google Drive, Google Docs, Google Sheets, Google Slides, Google Forms, and Google Drawings. You will create documents, pie charts, forms, sheets, and drawings using the various application found in Google Drive.
Students in this course will develop the skills and attitudes necessary to build strong customer relations and provide outstanding customer service in a diverse workplace serving a diverse population. Students will be able to define exceptional customer service and identify the benefits of both internal and external service environments. Students will also complete a Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis relates to developing a customer service strategy. This course covers how time, stress, and anger management relate to customer service.
BTEC 1510, BTEC 1565
Social Media Marketing teaches the fundamentals of marketing in the social media age. Throughout this course, you will study theories of marketing and put those theories into practice through a combination of short-answer assignments, quizzes, and social media applications.
Garde Manger II Charcuterie explores further skills of garde manger. During your time in this course, you will study curing and sausages. You will also explore how to make pâtés, terrines, and other cold foods.
Garde Manger II Hors d'oeuvres further explores skills of garde manger with an emphasis on hors d'oeuvres. This course will require you to prepare a variety of hors d'oeuvres including canapé, hummus, guacamole, antipasto, tapas, and bruschetta. You will also have to prepare dips, cold hors d'oeuvres and other hors d'oeuvres as assigned.
Baking II Pastry continues to explore baking skills with an emphasis on pastries. This course will require you to prepare pies and pastries. You will also prepare various creams and custards from puddings to mousses. In addition, you are required to prepare desserts such as truffles, cheesecakes, and crepes.
Baking II Cakes continues to explore baking skills with an emphasis on cakes. This course will require you to prepare cakes including pound cake, sponge cake, angel food cake, chiffon cake, and more. You will also prepare and use frostings and icings including Italian buttercream, cream cheese frosting, royal icing, and fudge icing. During this course, you will use fondant and prepare cakes in multiple tiers.
Catering develops skills centered around catering. During this course, you will plan, prepare, set up, and clean up at least six catering events outside of class. You will be responsible for the entire catering event each time allowing you to develop skills for each aspect of catering.
Exploratory Culinary offers an opportunity to explore a culinary topic of your choosing. Throughout this course, you will have an instructor approve a topic and then do some research on it. You find ways to apply this topic as well as talk to a local employer on how they utilize it. You will then find multiple recipes using your chosen topic and make a dish with them. At the end of this course, you will create and make your own recipe based on the approved topic.
Externship students will gain experience in a restaurant environment under the supervision of a pre-approved chef. Food service will involve 51 percent cooking from scratch.
Job Seeking Skills explores how to prepare and successfully apply to potential career opportunities. During this course, you will be presented with essential job-seeking skills needed to find gainful employment.
Culinary Arts (0 required hours)
Students in this course will receive assistance with essential reading, math, or computer skills to supplement their program study.
Students will learn to use effective study habits and strategies for remembering information found in their textbooks and heard in-class lectures. Students will also learn to use a strategy for reading and taking notes from textbooks, taking notes in class, and learn effective strategies for taking the five types of tests most frequently given by teachers.