Culinary Arts

The foundational skills necessary in the foodservice industry are included in Culinary Arts I. 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 also emphasizes the 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 this unit will prepare the student to take the NRA’s ServSafe exam to become ServSafe Food Safety certified. 

Culinary Arts II emphasizes the hands-on practice of food preparation. The food preparation techniques in this course include desserts and baked goods; meat, poultry, and seafood; and stocks, sauces, and soups. This course also places emphasis on an internship experience. While they participate in on-the-job training, students will use skills related to management and business concepts, customer communication, and customer service. 

Ms. Fairey is the Culinary Arts instructor and she has 3 years of teaching experience. 

The prerequisites to be considered for this program are shown below:

C or higher in English (previous year)

C or higher in high school-level math (previous year)

Instructor approval and TABE reading score (8th or higher)