ACF Examplary Program Award
  • Culinary Arts


    (Open to Grades 11, 12 & Adults) 

    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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