Culinary Arts
The Commercial Foods and Culinary Arts program offers students the opportunity to prepare for employment as pastry, restaurant, hotel and resort cooks, in addition to basic management positions in the food service industry. Students may enter this program at each quarter, must meet minimum academic standards in reading, mathematics and language prior to graduation. National Certifications offers in sanitation, nutrition, and hospitality supervision.
This program is a blend of classroom activities and culinary arts procedures. Students learn the competencies necessary for Food Production I and II, Garde-Manger (pronounced gar mawn zhay) and Baking and Pastries.
Topics Covered
- Knife skills
- Principles of cooking
- International flavor principles
- Food presentation
- Cold food preparation,
- Centerpieces and principles of service
- Gelatins and puddings
- Pate' and brioche
- Puff pastry and chiffons
- Baking practices
- Food service management
Careers
- Kitchen Chef
- Pastry Chef
- General Cook
- Cook Assistant
- Fry Cook