Culinary Contacts

Crabill, Ian
CTE
Culinary Arts Teacher

INTRODUCTION TO CULINARY ARTS AND HOSPITALITY

 In this course, basic safety and sanitation practices leading to a national industry-recognized food safety credential are introduced. Commercial equipment, small wares, culinary math, and basic knife skills, and cold food production in a commercial food service facility are taught. An in-school food service business component allows students to apply knowledge and skills in a commercial setting. 

CULINARY ARTS AND HOSPITALITY I

This course is designed to introduce students to the hospitality and food service industry by learning about components of professional practice and building basic knowledge and skills in food preparation, Garde manger, baking, and food service operations. The introduction includes students learning food safety, breakfast cookery, salads and sandwiches, quick breads and cookies, and dining room service. Art, English language arts, mathematics, science, and social studies are reinforced.

CULINARY ARTS & HOSPITALITY II APPLICATIONS

This course is designed for students to demonstrate their knowledge and skills in basic food preparation, Garde manger, baking and food service operations by planning and executing the program’s school-based enterprise. The experience includes students preparing and selling breakfast items, salads and sandwiches, and quick breads and cookies while applying safety, sanitation, and guest service skills. Arts, English and language arts, mathematics, science, social studies, and are reinforced.

Prerequisite: Culinary Arts and Hospitality I

CULINARY ARTS & HOSPITALITY II INTERNSHIP

This course is designed for students to demonstrate their knowledge and skills in basic food preparation, Garde manger, baking and food service operations through mentored work experiences in the food service industry. The experience includes students preparing and selling breakfast items, salads and sandwiches, and quick breads and cookies while applying safety, sanitation, and guest service skills. Arts, English and language arts, mathematics, science, and social studies are reinforced.

Prerequisite: Culinary Arts and Hospitality I

CULINARY ARTS & HOSPITALITY III

This course is designed for students to further develop their knowledge and skills through learning about advanced food preparation, Garde manger, baking and pastry, and food service operations. The experience includes students learning cooking techniques, food preservation, yeast breads and pastries preparation, human relations management, menu planning, and food service purchasing and receiving. Arts, English and language arts, mathematics, science, and social studies are reinforced.

Prerequisite: Culinary Arts & Hospitality II Applications OR Culinary Arts & Hospitality II Internship

CULINARY ARTS & HOSPITALITY IV APPLICATIONS

This course is designed for students to demonstrate their knowledge and skills in advanced food preparation, Garde manger, baking and pastry, and food service operations by planning and executing the program’s school-based enterprise. The experience includes students preparing and selling a variety of meat, poultry, and seafood entrées served with accompaniments and sauces and yeast breads, desserts, and pastries, while applying human relations management, menu planning, and food service purchasing and receiving. Arts, English and language arts, mathematics, science, and social studies are reinforced.

Prerequisite: Culinary Arts & Hospitality III

CULINARY ARTS & HOSPITALITY IV INTERNSHIP

This course is designed for students to demonstrate their knowledge and skills in advanced food preparation, Garde manger, baking and pastry, and food service operations through mentored work experiences in the food service industry. The experience includes students preparing and selling a variety of meat, poultry, and seafood entrées served with accompaniments and sauces and yeast breads, desserts, and pastries, while applying human relations management, menu planning, and food service purchasing and receiving. Arts, English and language arts, mathematics, science, and social studies are reinforced.

Prerequisite: Culinary Arts & Hospitality III