The Culinary Arts program partners with the American Culinary Federation (ACF) to prepare students for successful careers in the food and beverage industry. This is a two-year CTE program that educates high school students in professional cooking or professional baking. Students will progress through a program that includes hands-on education in food production, while developing professionalism and proficiency in cooking, baking, cost control, nutrition, sanitation and food marketing. Students in this program gain practical experience through clinicals (school-based enterprises and/or work-based learning in the culinary industry). When the clinical experience is combined with science classes, this program will provide the necessary skills for further education and career success. School systems looking to implement the ACF program must successfully complete the ACF accreditation process prior to submitting the CTE program proposal. Information about the process may be found on the ACF website: http://www.acfchefs.org/.
This course is the introduction to the fundamental concepts and techniques used in the profession of culinary arts. Students will receive hands-on clinical experience through school based enterprises, giving the student the opportunity to develop technical skills required in future culinary and baking courses as well as the food service industry. Students will be introduced to professional standards of the industry, safety and sanitation procedures, knife skills, including handling and care, cooking processes and procedures, product identification, vocabulary and terminology, industry equipment, recipe costing, and quantity adjustments.
This course explores the fundamental concepts and techniques in baking. Students will be instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes while maintaining the professional standards of the food service industry. Students will prepare a variety of baked goods including breads, rolls, cakes, pies, and cookies. Students participate in demonstrations, group exercises and school-based enterprises to supplement the students’ development of technical skills and knowledge.