Culinary Arts---Hospitality and Tourism
Teacher: Ms. R. Alvarez
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 employ ability, 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.
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 ability 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: Locally affiliated 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, and table setting presentations
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 employ ability, 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.
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 ability 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: Locally affiliated 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, and table setting presentations
ACCOMPLISHMENTS
The Culinary Arts Teams
2012-2013
FCCLA Region I Competition:
1st Place Culinary Arts
2nd Place Culinary Arts
State Competition April 11th - 14th in Dallas
2013-2014
FCCLA Region 1 Competition
2nd Place Culinary Arts
HEAT cupcake Region 1 Winner
2012-2013
Hospitality Educators Association of Texas
High School Cupcake 1st Place Winner
State Competition May 3rd-4th in Allen, Texas
2013-14
Hospitality Educators Association of Texas
High School Cupcake 3rd Place Winner
State Competition April 21-22 in Allen, Texas