Culinary Arts
Region 9’s Culinary Arts program will include instruction in safety and sanitation, recipe, menu, and meal planning, preparing and cooking of foods, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.
Culinary Arts I
This course includes daily classroom instruction accompanied by time in the kitchen and field experience in the following areas:
Kitchen safety/sanitation
Recipe and menu development
Management of food supplies and kitchen resources
Aesthetics of food presentation
Hospitality skills
Catering skills
Culinary math skills
Introduction to baking
We will explore a variety of cooking methods in preparing:
Meats, poultry and seafood
Vegetables and fruits
Stocks, soups and stews
Breakfast items
Culinary Arts II
Culinary II takes the knowledge and skills learned in Culinary I and builds on them with:
Baking and pastry arts
Entrepreneurship
