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/.
The CTE program consists of two pathways (Professional Cooking and Professional Baking and Pastry). Each pathway consists of two courses with Culinary Basics serving as the foundation course to both pathways:
- Culinary Basics – Foundations of Professional Cooking and
- Professional Cooking or
- Professional Baking and Pastry
It is highly recommended that students culminate their program of study through a work-based learning experience under the supervision of a chef or pastry chef depending on the student’s chosen pathway (culinary or baking). This course would be the Professional Cooking/Baking Internship.
Students in this program will take the ServSafe Certification as well as the written and performance ACF NOCTI Written and Practical Exams. Students who score 70% or above on the written exam and 75% or above on the practical exam receive the Certified Junior Culinarian certification. Students enrolled in this program are expected to:
- Develop the fundamental concepts and techniques in the profession of culinary arts (Culinary Basics); and
- Depending on the pathway, students are expected to:
- Apply the fundamental concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items (Professional Cooking); or
- Apply the fundamentals of baking science to a variety of products (Professional Baking).
Articulated credit with Stratford University is available for students who successfully complete the program.
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.
Prerequisite: Foundations of Professional Cooking
In this course students continue their study in fundamental concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items. Students rotate through food handling methods and techniques, portion control, costing, production, plating and garnishing of soups, salads, starches, vegetables, and entrees. Students participate in demonstrations, group exercises and school-based enterprises to supplement developments of technical knowledge and skills.