Students will learn cooking and baking techniques used in the culinary industry. Their first year focuses on learning basic sanitation principles and basic culinary theory which includes cooking techniques such as braising, broiling, sautéing, and roasting, preparation of soups, stocks, and sauces, preparation of breakfast foods, sandwiches, meat fabrication, vegetables and grains. This experience also includes 195 hours of hands on experience working in our weekly restaurant. The second year focuses on introduction to baking and pastry arts, which includes lean doughs, rich doughs, artisanal breads, quick breads, dessert sauces, pies, pastry doughs, tarts, cakes, specialty cakes, cookies, custards, soufflés, frozen desserts, fruit desserts, chocolate, sugar work, and plate presentation, nutrition, seafood fabrication and cookery, global cuisine and techniques, and preparing food for catered events throughout the school year.
Culinary Arts 1: Juniors preferred with first year seniors wait listed.
• Hands-on training in a fully-equipped kitchen with professional chef instructors
• Nationally-recognized curriculum and certification program developed by the National Restaurant Association
• Experience a variety of cooking and baking techniques
Students will be prepared for entry-level positions in the hospitality
industry and to continue their education in the post secondary
school of their choice.