Culinary Arts & Sciences I

Culinary Arts and Sciences I
Full year, 2 periods, 2 credits
Grades 10 - 12 (in order for students to gain full benefit of this program, 10th and 11th graders are strongly encouraged to enroll)
Prerequisite: An interest in food, food science and the food service industry.

DESCRIPTION: Culinary Arts and Sciences I is an introductory course designed to acquaint students with the broad based food services industry.  While the goal of the program is to develop the basic skills and habits essential to success in the workplace, the program also emphasizes the disciplines and attitudes critical for success and advancement in the trade.  This course is necessary for advancement into Level II and prepares the student for independent work supervised by the Chef and his assistant.  Students are issued a personalized cooks jacket and hat In addition to classroom activities including lecture, video instruction and tests for knowledge, hands-on work by the students generally follows detailed demonstrations by the staff.  Students gain skills in the use of standard equipment for cooking, baking, cold preparations, food handling, and storage.  Students will learn about flavor, tasting and the basics of sensory assessment.  An introduction to herbs, spices, sauces and thickeners is taught.  Students will learn the basics of baking of biscuits, cookies, quick breads and yeast breads, both savory and sweet.  Students will be introduced to European, Mediterranean and regional American cuisines including their cultural and historical significance.  Students will be asked to volunteer to work events and participate in Career Center functions in order to gain the hands-on experience so important to learning the food service trade.  Emphasis will be placed on hygiene, kitchen sanitation and kitchen safety.  New in 2012, a culinary math, science and healthy cooking module will be introduced. 

Note: A credit earned in this course will fulfill the Fine / Practical Arts requirement for graduation.