Students will prepare food products and beverages, according to standardized recipes.  They will apply plating and presentation principles to deliver attractive menu items, establish food specifications and prep lists, and develop ingredient and portion control guides.  Safety and sanitation, standard knife skills, and culinary math will be emphasized.  Employability skills, leadership and communications will also be incorporated.

This course will introduce students to culinary arts, food service operations, lodging, travel and tourism.  Students will obtain knowledge of customer service principles and examine the impact of cultural, historical, social and technological developments on key segments of the industry.  They will also apply safety and sanitation techniques to prevent and control injuries, illnesses and diseases in the workplace.  Business law, employability skills, leadership and communications will be addressed.

Students will apply food-science principles to prepare and bake breads, desserts and pastries.  They will also use specialized decorating and presentation techniques to decorate cakes, cookies, pastries and other baked goods.  Students will select quality ingredients, determine food costs, and research and develop marketable new recipes and food concepts.  Personal safety, food safety and equipment safety will be emphasized.

The Capstone Project is completed by Level II students in Culinary Arts.  Teams of students may work directly with a professional Guest Chef, who volunteers his or her time to offer advice and demonstrate technical expertise.  Students have the unique opportunity to work one-on-one with an industry-level chef and learn key, hands-on restaurant management skills.