Culinary Arts

Career and Technical Student Organizations (CTSO) enhance student learning through contextual instruction, leadership and personal development, applied learning and real world application. CTSOs work as an integral component of the classroom curriculum and instruction, building upon employability and career skills and concepts through the application and engagement of students in hands-on demonstrations and real live and/or work experiences through a Career and Technical Education (CTE) program. CTSO's help guide students in developing a career path, a program of study and provide opportunities in gaining the skills and abilities needed to be successful in those careers through CTSO activities, programs and competitive events. In addition, students have opportunities to hold leadership positions at the local, state, and national level and attend leadership development conferences to network with other students as well as business and industry partners.

The study of the principles involved when operating a sound food service operation combined with the study of the basic principles of effective food cost control and the procedures used by various operations. Practice in the application of these procedures and principles is achieved through various projects and specific units. Computer programs are introduced to aid in menu costing, inventory control and recipe sizing. The course focuses on the key competencies defined by today's restaurants, hospitality and food service leaders. (F)

This course focuses on educating the professional meat cutter from the culinary arts perspective. Students will learn basic kitchen safety and sanitation, equipment identification, and muscle structure and how it relates to cooking methods. The lab portion of the course will teach students basic knife skills, how to season and cook proteins using the various cooking methods, and how to advise customers (home cooks) to best utilize the various retail cuts. Students will develop a greater understanding of what the cuts of meat are and what customers can do with those cuts.

Cooperative education offers students the opportunity to integrate career, social and personal development into the educational process. The cooperative education program allows students to integrate classroom study with a paid work experience related to their fields of study. It is recommended that a student has successfully completed one year of academic study.

This course provides students with a fundamental knowledge of pasta, risotto, and gnocchi preparation and service. This class includes a combination of classroom discussion with hands-on learning.

This course provides a study of the diverse range of Italian breads, pastries, and desserts. Italian cuisine has developed through centuries of internal and external influence. Using fundamental baking skills and unique Italian ingredients, students will produce traditional Italian baked goods.

This course provides students with a fundamental knowledge of pizza preparation and service. This class includes a combination of classroom discussion with hands-on learning.