Instructor: Gianna Levine
Culinary Arts is a two-year program designed to prepare students for entry-level career opportunities and paths related to the industry. The course of study will train students to comprehend and easily do entry-level work. In this program you learn to work as a team member and leader, handle pressure, be accountable, solve problems, adapt to change, and most importantly culinary skills. This program of study requires a high degree of participation by the student and personal enthusiasm.
Students will work and perform in an actual state-of-the-art kitchen laboratory and work at the student run restaurant. Students will learn the different raw materials used in the cooking environment, equipment identification, sanitation, kitchen safety, inventory/cost control, and applied math and science related to the food industry. Students will learn basic measurement equivalents and how to convert recipes. Students will study basic cooking skills, with emphasis placed on the food preparation, presentation, and safety. Students will examine the impact of food-borne illnesses, the impact of time and temperature ratios regarding food safety, and the importance of personal hygiene and sanitation in order to receive state licensing. Students will utilize the different equipment and tools used in the food industry; explore different cuisines, such as: American Regional, Classical, International, Vegetarian, and preparation of pastries and plated desserts.