Culinary Arts– the art of preparing and cooking of food. Students in Culinary Arts will explore the fundamentals and principles of the art of cooking and the science of baking. Combining theory with practice, they will learn to create a variety of dishes both savory and sweet.
Some students in the program have aspirations of becoming pastry chefs or of pursuing a professional culinary career, and continue on to post-secondary education after their high school culinary training.
Interested students should:
• be motivated
• come with a willingness to work
• be a team player
• have a good school attendance record
• express an interest in working in the culinary industry
• communicate effectively
• have good motor skills
Culinary Training 11A
This Cafeteria Foods Service course is planned to provide students with a learning situation comparable to a professional, quality food service kitchen. In this active participation class, students will learn basic restaurant skills in safety and sanitation, food preparation (baking, sandwich and salad making, meat, fish and poultry cookery, short-order cooking, soups and sauce preparation, vegetable, pasta and rice cookery), operation and maintenance of large industrial equipment, and in customer service. Students will learn in a practical hands-on setting that caters daily feature menu items and snacks to the student population through our school cafeteria. All students will be given the opportunity to achieve their Food Safe Level 1 certificate during the first weeks of this course.
Culinary Training 11B
This foods program is similar to Culinary Training 11A and both may be taken concurrently. Units of study are similar to 11A but students are expected to build on skills already learned and to assume more responsibility in the kitchen.
Culinary Training 11C
This foods program is similar to 11B and both may be taken concurrently. Students are expected to build on skills already learned and to assume more responsibility in the kitchen.
Culinary Training 12A
This is a foods program which gives students training in quantity (commercial) food production and catering and builds on the skills learned in 11A, 11B and 11C. Although the emphasis is on quantity production, the principles and skills learned may also be applied in the home. A key goal is that students will develop valuable skills which can be used to acquire a job and/or to make career choices. Units of study include kitchen organization, use of industrial equipment, menu planning, safety and sanitation, counter and table service, cashiering, as well as food preparation skills in baking, sandwich and salad making, meat, fish and poultry cooking, short order cooking, soups and sauce preparation, vegetables, pasta and rice cookery. If you love to participate and cook, this course is for you!
Culinary Training 12B & 12C
These foods programs have similar goals to 12A and both may be taken concurrently. Units of study are similar to 12A, but students are expected to build on skills already learned and to assume more responsibility in the kitchen.