Culinary Arts I - Grade 11
Prepare for employment related to institutional, commercial, self-owned food establishments or other food industry occupations. Instruction and specialized learning experiences include theory, laboratory and work experiences related to planning, selecting, preparing and serving of quality food and food products as well as sanitation precautions. Theory components include exploring the history of the foodservice industry, culinary math, Food Safety and Sanitation, purchasing and receiving and Menu Design. Lab classes cover knife skills, product identification, stocks, soups, sauces, starches, vegetable cookery, protein cookery, cooking methods and introduction to baking.
Culinary Arts II - Grade 12
Students continue to develop skills needed to perform effectively in culinary arts and related occupations.
Emphasis on the supervision and management of the food industry. Included; beverages and their impact on sales, banquet and buffet procedures, front of the house operations, table service, proper planning, bulk food production and execution of large scale restaurant functions, nutrition planning and receiving control, and menu design. Other areas of concentration are breakfast cookery, sandwiches and canapés, hors d’oeuvres, salads, garde manger, including pates, terrines, sausage making and curing meats. International and American Regional cuisine, ingredients, advanced baking, pastries and food presentation are included.