SCLA-Culinary Arts Department

Introduction to Culinary Arts

(1 credit)

This curriculum focuses on students learning about the food service kitchen. Students create food products using commercial equipment in a professional work-like environment while adhering to NYS food safety and sanitation laws. Curriculum emphasizes successful teamwork and employee relations while learning standardized recipes, cooking methods, salad production, sandwich production, and introduction to the bakeshop – quick breads, lean yeast dough and cookie production.

Intermediate Culinary Arts

(1 credit)

Curriculum reinforces the skills learned in Introduction to Culinary Arts. Students focus on the art of service and teamwork by using the kitchen brigade system to complete production of menus for lunch service for the staff of SCLA and surrounding schools. Students learn about HACCP, stocks, soups, potatoes and grains. NYS Food Sanitation and Safety Laws are strictly enforced.

Advanced Culinary Arts

(1 credit)

Students add to their culinary skill base in units such as Fruits and Vegetables, breakfast cooking, dairy products, cake production and specialty desserts while emphasizing professional skills in the culinary classroom. NYS Food Sanitation and Safety Laws are strictly enforced.

Culinary ProStart

(1 credit)

(UHS 2 credits)

Curriculum builds on the coursework learned in Intermediate/Advanced Culinary Arts. Students complete the College in High School National Restaurant Association ServSafe certification. Curriculum includes menu planning, purchasing, inventory, and marketing as well as meats, poultry, seafood, global cuisine, pies and pastries, and chocolate. Students plan nutritious menus for the Culinary Café. NYS Food Sanitation and Safety Laws are strictly enforced.

Baking and Pastry Arts

(1 credit)

This course is designed to enhance training in baking and pastry arts using fundamental baking techniques and food science. Students will build upon skills learned in Introduction to Culinary Arts and Advanced Culinary Arts, by researching recipes, produce the recipes, evaluate them and cost analysis of the recipes. If the recipe is potentially profitable, it could be marketed in a bake shop setting in the culinary café.

Career Exploration Internship Program/ Senior Seminar

(1/2 to 1 credit)

CEIP/Senior Seminar provides a link between school and possible career option. A student completing 54 hours will earn ½ credit and a student completing 108 hours will earn 1 credit towards a regent diploma. The program provides hands-on experience in a variety of career choices. Students prepare for the transition between highschool and the choice of college or beginning of a career. All Federal and NYS child labor laws are strictly enforced. This course is recommended for at SCLA students regardless of their career pathway.

Career and Financial Management

(½ credit)

This course is required by the NYS State Education Department for any student pursuing a sequence in career and technical education. The emphasis is on business and economic systems, career planning, selection and success, and financial literacy.

MICROSOFT OFFICE 2010: INTRODUCTORY CONCEPTS AND TECHNIQUES

(1 CREDIT)

This course provides students with an in depth introduction to the Microsoft Office 2010 suite including Word, Excel, Access and PowerPoint. It exposes students to practical examples of the computer as a useful tool and acquaints students with the proper procedures to create documents, worksheets, databases and presentations suitable for coursework, professional purposes and personal use. This course uses an exercises-oriented approach that allows learning by doing.