Related
Studies
Participate in school safety
orientation, complete achievement tests, obtain First Aid & CPR card,
participate in resume writing and job search training, participate in
interview and communications training.
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Program Content Requirements
Introduction
to Professional Cooking I and II
Basic cooking theory and practical application of those theories, centering
on the understanding and use of standardized basic cooking methods. This
course also includes safety, communication, career opportunities,
professionalism, math skills, knife skills, terminology, weights and
measures, identification and use of equipment, knowledge and history of the
hospitality industry.
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Program Content Requirements
ServSafe, Food Protection Manager
The ServSafe class has
become the industry standard in food safety and sanitation training and is
accepted in almost all United States jurisdictions that require employee
certification. This course has been developed the most accurate, up to date
information for all levels of employees on all aspects of food handling.
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Program Content Requirements
Culinary
Math
Starting with basic math skills,
moving into working with decimals, fractions, and multiplications, learning
to incorporate with our system of weights and measures and in the
application of standardized recipes; prepares the student for production,
baking, purchasing and menu development labs.
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Program Content Requirements
Volume
Food Production
Designed to develop the basic
cooking skills and work habits needed for preparing and serving food in
quantity. The training emphasis will first be on variations of the basic
cooking methods and skills, which will then be applied to food preparations
for 50 people or more. The styles of production will focus on skills used in
banquets, catering, as well as the cafeteria-style set-ups. Also stressed
are organizational skills, timing, sanitation, safety and presentation.
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Program Content Requirements
Nutrition
for the Culinary Professional
Provides the most
accurate, up to date information for culinary students and professionals who
need to use nutritional principles to evaluate and modify menus and respond
to the customers’ needs; covers characteristics of the major nutrients,
how to maximize nutrient retention in food preparation and apply the
principle of nutrient needs throughout the life cycle to menu planning and
preparation.
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Program Content Requirements
A la Carte Breakfast
This
progressive class begins instruction with how to flip eggs in a pan and ends with the operation of a
full breakfast kitchen. During the first week, each day builds upon the next, covering such skills as omelet production, griddle work, breakfast
cold foods and banquet style entrees. The second week consists of students rotating through stations preparing a full breakfast menu to order.
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Program Content Requirements
A
la Carte Cooking
Designed to develop the skills needed to be able to work as a “line
cook” in preparing menu items to order. This type of cooking skill is used
primarily when working in restaurants, resorts and hotels. Students rotate
through various cooking stations depending on the methods utilized for a
‘la Carte. Along with cooking methods, instruction will focus upon mise en
place, organization, timing, sanitation, safety, and plate presentation.
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Program Content Requirements
Dining
Room and Beverage Service
This course offers
culinary students an introduction to customer service, types of table
service and the skills necessary to achieve quality service goals. During
the course, students will examine the qualities of a professional server and
how to exceed customer needs and create successful mise en place. A survey
of industry segments and equipment is also covered, and concludes with the
nuts and bolts of table service and the role of managers in service.
This course also introduces students to the basics of beverage management
and how to profitably manage a beverage operation. Study involves a survey
of wine, beer, distilled spirits, and non-alcoholic beverages including
coffee and tea. Instruction is provided in Techniques in Alcohol Management
(TAMS) to insure that students are aware of the law and procedures relating
to responsible alcohol service.
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Program Content Requirements
Culinary
Baking Skills
Cooks, especially in small
operations and remote locations, are often required to produce a variety of
baked goods, from breads to finished desserts. This course develops the
basic baking skills commonly used in most kitchens. Skills in baking basics
give the student a more balanced and marketable skill level.
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Program Content Requirements
Inventory and
Purchasing
Basic principles of inventory, purchasing and receiving food, beverage
equipment, contract services and supplies; apply knowledge of quality
standards and food product regulations to the purchasing function; primary
focus is on inventory, product identification, supplier selection, and the
subsequent ordering, receiving, storing, and issuing process.
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Program Content Requirements
International
Cuisines
Focuses on exposure to typical
recipes, products, and production techniques used in the preparation and
presentation of International Regional Cuisines. This class will also
explore the influences of international cultures and their cuisines on
current culinary trends and menu development.
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Program Content Requirements
Externship
Designed to give the student the
opportunity to utilize and expand upon the skills acquired in the classroom
and during practical training. It also adds to the training program by
including an on the job experience that is often looked for by employers.
-
The
externship hours must be fulfilled the summer break during training or
directly after completing the in-house training.
-
Separate
externships are required for both the baking and cooking certification.
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Program Content Requirements
Buffet
Catering
Focuses
on developing the skills used in the Garde Manger kitchen in the production
and presentation of buffet and catered events, pate and sausage preparation,
canape’ and hors d’eouvre preparation, carved centerpieces, menu
planning, organizational technique and sanitation.
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Program Content Requirements
Management
by Menu
Focuses on the development of
various styles of food service menus, layout and design, basic menu
planning; consideration of relationships between menu, nutrition, sales,
purchasing, food and labor cost controls and facility; develop skills needed
to work into management (chef) position within food service operation;
smaller, remote operations may require the cook to plan the menu.
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Program Content Requirements
Supervision
in the Hospitality Industry
Designed to prepare the student for
the transfer from employee to supervisor; focuses on developing skills in
human relations, personal management, and evaluates styles of leadership;
addresses the nuts and bolts of management: interviewing, communication, job
descriptions, training methods, evaluations, conflict resolution, stress,
time and organizational techniques.
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Program Content Requirements
Advanced
Pastry Arts
Focuses on advanced baking skills used in restaurants, hotels, resorts and
specialty bakeries, which feature signature desserts and breads; develop
skills in chocolate artistry, basic sugar work, European hearth and bread
production, frozen confections, dessert presentation, cold soufflés,
advanced cake decorating, fresh pastas, and marzipan.
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Program Content Requirements