Instructor: Mr. Tom Hamelman
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Introduction to Culinary Arts: This is a one-credit, one-semester course designed to introduce students to the basics of the food industry. Students will be given an overview of the food service industry, general safety, sanitation, kitchen orientation and equipment, nutrition, customer service, and basic cooking principles. Students will also apply those topics to actual work in the kitchen in preparing basic meals and in hosting large banquets.
Prerequisite: None | Grades: 10, 11, 12
Culinary Arts I: This is a two-credit, one-year course designed to give students more in-depth experiences in working in the food industry. Students will have more hands-on time in the kitchen to prepare meals and banquets. Students will continue to expand their food industry knowledge by making menus, studying recipe structure and use, basic food preparation, and fast food operations.
Prerequisite: Introduction to Culinary Arts | Grades: 11, 12
Culinary Arts II: This is a two-credit, one-year course designed to introduce students to kitchen management skills. Students will cover several topics dealing with management: equipment, business management, personal management, cost control, menu planning, and marketing. The majority of this class is spent in the kitchen with the student working individually and in small groups to prepare for meals and banquets.
Prerequisite: Culinary Arts I | Grade: 12
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