ACF Examplary Program Award
  • Culinary Arts


    (Open to Grades 11, 12 & Adults) 

    Welcome to the professional cooking industry.  The Culinary Arts courses at WCC are a fast paced, career building series of classes with a steep learning curve.  Success in these classes requires dedicated students willing to commit to their learning.  Upon completion of this course you will have the skills needed to test for your Certified Fundamentals Cook certificate, from the American Culinary Federation.  You will also have the opportunity to become nationally certified in sanitation with the ServSafe certification.  The class also focuses on professional behavior in the workplace.  The class frequently participates in buffets and sit-down dinners throughout the year.  These catered events are held during and after school hours that require student attendance and provide critical learning opportunities in an industry setting.  We explore all aspects of the fundamentals of cooking, and learn about quality food production.  Culinary Arts 1 is offered to students in 11th grade.  In order for a student to advance to Culinary Arts 2 you must have a C average in this course.  Students will earn 3 credits for completing this course as well as ½ an english credit.  Culinary Arts also offers Dual credit through Ozark Technical Community College, as well as articulation with private Culinary Arts Schools all over the country.

    Culinary Arts is designed to provide students with the basic food knowledge, management practices, and hands-on experience to develop students for careers in the hospitality industry.  The hospitality industry is one of the fastest growing worldwide.  The purpose of this program is to develop skills through the use of competencies and experience that will create successful entry-level managers and skilled-level employees in the foodservice industry.  Successful students will be hard-working, creative, outside-the-box thinkers that can advance through the ranks of the hospitality industry.

    In this program, you will learn basic nutrition, sanitation, and meal planning.  You will prepare meals and cater special events, emphasizing decoration and food presentation.  You will take three national certification exams and compete in state and national contests.

     

    Students will:

    • Develop an understanding of the basic principles of sanitation and safety and be able to apply them in the foodservice operations.  To reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
    • Develop an understanding of the hospitality industry and career opportunities in the field.  To investigate trade publications and professional organizations appropriate for continuing education.  To become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments.
    • Perform mathematical functions related to foodservice operations. 
    • Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of foods.  To operate equipment safely and correctly.
    • Develop skills in producing a variety of cold food products. To prepare items appropriate for buffet presentation, including decorative pieces.
    • Apply the fundamentals of baking science to the preparation of a variety of products.  To use and care for equipment normally found in the bakeshop or baking area.
    • Understand purchasing and receiving practices in quality food service operations. To receive, inventory and store food and non-food items properly.
    • Describe the characteristics, functions, and food sources of major nutrients and how to maximize nutrient retention in food preparation and storage.
    • Foster awareness of sustainability issues impacting the culinary industry.
    • Develop skills in human relations.
    • Perform dining room service functions using a variety of types of service.  To demonstrate an understanding of quality customer service. 
    • Develop an understanding of the basic principles of menu planning and layout.

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