Culinary Arts includes a survey of the foundational skills necessary in the foodservice industry. Content such as food safety and sanitation, equipment, safety and security, culinary foundations and math, and an introduction to the hospitality industry are included in the course. This course emphasizes real-world, hands-on practice of food preparation. Food preparation techniques included in this course include breakfast foods, dairy, and sandwiches; fruits, vegetables, salads, and garnishes; and potatoes and grains. Mastery of the competencies listed in the food safety and sanitation unit will prepare the student to take the NRA’s ServSafe exam to become ServSafe Food Manager certified.

Ms. Fairey is the Culinary Arts instructor and this is her 1st year teaching.