Culinary Arts


Students will learn about and practice food preparation, service and presentation of meals, quantity food production, bakeshop, table service, catering for community organizations, and cake decoration. These experiences will prepare students to enter the food service industry. Interest, natural ability and food skills are determining factors in the progress of the student. Students will practice basic knife skills and utilize a variety of professional tools. Students will learn the preparation of stocks, classical “Grande Sauces,” appetizers, hors d’oeuvres, sandwiches, entrees, and desserts. Safety and sanitation are emphasized. Included within this program are the National Restaurant Association’s ProStart® curriculum proficiencies for secondary education.

Instructor: Chef Charles Limoggio

 

 

Professional Licenses /Certifications
National Restaurant Association’s ServSafe Food Production Manager certification

Skills/Knowledge Acquired
Use and care of knives
Slicing, dicing, julienne
Basic butchery
Seafood processing

Mise en Place organization
Menu planning and development
Oral and written communication
Creativity and flavor pairing

Course Activities
Ordering, receiving and proper storage of food and related products
Menu planning
Preparation and cooking of a wide variety of foods
Proper sanitation practices

Entry Level Career Opportunities
Chef’s assistant
Line cook
Baker’s assistant
Dining room server
Basic kitchen prep

 

Career Opportunities (with further education)
Chef
Baker
Restaurateur