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High Culinary Arts 2

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Pre Requisites

Culinary Arts 1

Description

Students will acquire knowledge and skill in the preparation of food. Included are basic principles and techniques of food preparation, management of resources, use of recipes, use and care of equipment and evaluation of food products. The courses emphasize safety and sanitation practices. Students will operate kitchen equipment and tools. Students will also learn about baking and pastry arts in addition to the use of leavening agents including air, steam, yeast, baking powder, and baking soda. This course can be used to meet a practical arts requirement for high school graduation.

Segment 1

  • How to Bake and Basic Principles
  • Bread Baking 101
  • How to Bake a Pie
  • Cake Baking 101
  • Dessert Essentials
  • The Sweet Life of a Pastry Chef

 

Segment 2

  • Meal Planning and Prep
  • Farm-to-Fork: Why Local
  • Methods of Cooking
  • A Guide to Food Presentation
  • Running an Efficient Kitchen
  • Sanitization and Safety Tips for the Kitchen

  • Kitchen access with working oven, stove, sink, refrigerator, etc.
  • Kitchen supplies (bowls, utensils, towels, etc.)
  • Mixer
  • Access to ingredients to complete recipe portfolios (food labs)