The program includes a number of diversified, flexible food modules: preparation, service and presentation of meals, quantity food production, bakeshop, table service, catering for community organizations, cake decoration and orientation to the foodservice industry. These modules are designed to meet student’s individual needs for skill development and preparation to enter the foodservice industry. Interest, natural ability and food skills are determining factors in the progress of the student. First year students spend their entire year in the classroom/ lab where they participate in a basic food training program. This teaches them skill development and organization and prepares them to assume various food related tasks. Basic knife skills, stock preparation, classical “Grande Sauces”, safety, sanitation, basic food preparation and presentation are stressed in conjunction with the American Culinary Federation proficiencies for secondary education.
Skills practiced in this trade:
Use as well as care of knives used for, slicing, dicing, julienne, basic butchery and seafood processing. Math, computer, organization or Mise en Place , menu planning and development, oral and written communication, creativity and flavor pairing.
Activities in which students partake:
Ordering, receiving and proper storage of food and food related products. Menu Planning, preparation and cooking of fruits, vegetables, various meats, seafood, poultry, sauces, soups, salads, desserts, proper sanitation practices and supervisory development of the kitchen, production and service individuals.
- ServSafe American Culinary Federation culinary arts secondary school proficiencies.
Entry level job opportunities:
- Chef’s assistant,
- Line cook trainee,
- Baker’s assistant,
- Dining room server,
- Basic kitchen prep
- Community College,
- Culinary School,
- Four year hospitality management
- Bachelor’s Degree programs,
- Culinary apprenticeship programs.
This course meets Mon, Tue, Wed, Thu, and Fri.
This course is held at Westbrook Regional Vocational Center in room 404.