Culinary Arts

CULINARY ARTS AND NUTRITION

(HalfYear – 0.50Credit)
7511 - Level 2

This course concentrates on the study of food and nutrition as it relates to young adults. An introduction to the major nutrients and the nutritional content of food is included as well as a study of a variety of diets for special needs. Students also practice the fundamentals of preparing various types of foods. This course serves as the foundation for the Manchester Community College articulation with Professional Cooking and Professional Baking. (G)

FOODS AND CULTURES

(HalfYear – 0.50Credit)
7520 - Level 2

This course is an exploration of food and its impact on cultures across time. An introduction to the study of culture sets the tone for the semester. The course takes a culinary tour of the United States investigating each region's culture and its significant contribution to American foodways. Within each regional "stop" students explore a cultural topic, such as social class, technology, and legends, through food customs. The tour takes a global turn with the study of several national cuisines. Course topics are implemented through select readings, video presentations, lecture/discussion, and cooking in the kitchen classroom. (H, G)

PROFESSIONAL COOKING

(HalfYear – 0.50Credit)
7531 - Level 2
(Offered for grades 10,11,12)
Prerequisite: Culinary Arts and Nutrition

This is a course open to students interested in the many phases of food service. Emphasis is placed on the techniques and skills related to the various workstations necessary for the organization of the professional kitchen. These skills are put to use in planning, preparing, and serving for small groups. Occupations and careers in the food service industry are explored. Guest speakers and school catering projects are an integral part of the program. Students may be eligible for college credit through Manchester Community College. (G)

PROFESSIONAL BAKING

(HalfYear – 0.50Credit)
7541 - Level 2
(Offered for grades 10,11,12)
Prerequisite: CulinaryArts and Nutrition

This is a course in professional food preparation with an emphasis on baking and bread. The purpose of the course is to teach the fundamental principles and 38 procedures for preparing baked goods, pastries, and desserts. This training is a practical endeavor; students will learn a set of marketable skills by following step-by-step procedures and production techniques similar to those used in a small bakeshop or part of a large restaurant. Students may be eligible for college credit through Manchester