Center for Career and Technology Education
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Culinary Arts---Hospitality and Tourism
Teacher: Ms. R. Alvarez Paraprofessional: Ms. J. Robinson
Course Description:
Culinary Arts is designed as part of a two-year comprehensive introduction to the commercial culinary environment and to provide job specific training opportunities in the food service and hospitality industries. Students will develop food preparation skills in a variety of areas related to the culinary arts with a focus on sauces, soups/stocks, sauté and frying, garnishing, pastries and deserts, and breads. Professional skills related to employability, customer service and the dining experience will be reinforced and practiced. Other content areas of the program that will provide students the tools to successfully continue with their food-service education include equipment and technology, food service business, problem-solving skills, culinary nutrition, creating menus, recipe conversion, cost control techniques, and plating and presentation of food. Students are encouraged to participate in extended learning experiences such as career and technical student organizations, such as Family, Career and Community Leaders of America (FCCLA)
Course Objectives:
* To meet the demands of working in a commercial kitchen environment.
* To describe and follow prescribed food safety, sanitation and emergency procedures.
* Exhibit the ablity to follow local and state mandated guidelines for food service.
* Describe the principles of basic food science.
* Describe the basic principles of nutrition.
* Identify, explain and preform front-of-the-house and back-of-the-house duties.
* Demonstrate how to read, follow and prepare recipes.
* To demonstrate the ability to be part of a team and to be able to communicate clearly and respectfully with peers and instructors..
* To be able to communicate clearly and respectfully with peers, instructors ans customers.
* To correctly recognize and use food service terms
* Follow food identification, selection, and purchasing, receiving, storing and inventory guidelines.
* To correctly identify and describe the use of food service ingredients, and commercial kitchen equipment.
* To exhibit the ability to safely and effectively operate and maintain laboratory tools and equipment.
* To explain the importance of employability skill and entrepreneurship skills.
* Research career and advancement opportunities in professional cooking and baking.
* Apply scientific principles in cooking and baking.
Classroom Leadership: Family, Career and Community Leaders of America (FCCLA) Leadership activities will integrated with opportunities for personal growth, and leadership. Activities may include arranging for guest speaker, community service project, cooking/baking projects, table setting presentations, and competing in FCCLA star events.
Course Description:
Culinary Arts is designed as part of a two-year comprehensive introduction to the commercial culinary environment and to provide job specific training opportunities in the food service and hospitality industries. Students will develop food preparation skills in a variety of areas related to the culinary arts with a focus on sauces, soups/stocks, sauté and frying, garnishing, pastries and deserts, and breads. Professional skills related to employability, customer service and the dining experience will be reinforced and practiced. Other content areas of the program that will provide students the tools to successfully continue with their food-service education include equipment and technology, food service business, problem-solving skills, culinary nutrition, creating menus, recipe conversion, cost control techniques, and plating and presentation of food. Students are encouraged to participate in extended learning experiences such as career and technical student organizations, such as Family, Career and Community Leaders of America (FCCLA)
Course Objectives:
* To meet the demands of working in a commercial kitchen environment.
* To describe and follow prescribed food safety, sanitation and emergency procedures.
* Exhibit the ablity to follow local and state mandated guidelines for food service.
* Describe the principles of basic food science.
* Describe the basic principles of nutrition.
* Identify, explain and preform front-of-the-house and back-of-the-house duties.
* Demonstrate how to read, follow and prepare recipes.
* To demonstrate the ability to be part of a team and to be able to communicate clearly and respectfully with peers and instructors..
* To be able to communicate clearly and respectfully with peers, instructors ans customers.
* To correctly recognize and use food service terms
* Follow food identification, selection, and purchasing, receiving, storing and inventory guidelines.
* To correctly identify and describe the use of food service ingredients, and commercial kitchen equipment.
* To exhibit the ability to safely and effectively operate and maintain laboratory tools and equipment.
* To explain the importance of employability skill and entrepreneurship skills.
* Research career and advancement opportunities in professional cooking and baking.
* Apply scientific principles in cooking and baking.
Classroom Leadership: Family, Career and Community Leaders of America (FCCLA) Leadership activities will integrated with opportunities for personal growth, and leadership. Activities may include arranging for guest speaker, community service project, cooking/baking projects, table setting presentations, and competing in FCCLA star events.
