Culinary

Students of the Advanced Food Service class will be given an opportunity to take the skills they have acquired in the Intro to Baking and/or Intro to Cooking class, and put it into practice within a vocational environment. They will gain real world food service knowledge by generating and fulfilling food service orders within the Old Saybrook School district and community. Students will learn to prepare, serve and understand the costs of items in the restaurant business, while highlighting international, seasonal, local and sustainable, foods and food practices. Students in this course will also have the opportunity to see a variety of careers in food and hospitality through field experience outside of the school. Students may use this class for Capstone, CCR credit and some community service hours.

This is the introductory class of Baking and Pastry. Students will be introduced to the professional field in the Food Service Industry. Students will begin their learning by gaining an understanding of sanitation and safety in the professional kitchen. They will continue to gain knowledge of the career opportunities, equipment, weights, measurements, recipes and nutrition by learning the principles of cookery of quick breads, yeast doughs, cookies, cakes, and pastries. Hands-on practical experience through preparing and tasting these items will give students an opportunity to evaluate each recipe they prepare and to develop a portfolio of recipes for their own use. This class is only offered in semester 1.

Culinary – Intro to Baking will satisfy one half credit of the applied art, or general elective requirement for graduation.

This is the introductory class of the fundamentals of savory cooking. Students will be introduced to the professional field in the Food Service Industry. Students will begin their learning by gaining an understanding of sanitation and safety in the professional kitchen. They will continue to gain knowledge of the career opportunities, equipment, weights, measurements, recipes and nutrition by learning the principles of sautéing, roasting, boiling, frying and baking, as well as knife skills and proper cooking and holding temperatures.  Hands-on practical experience through preparing and tasting these items will give students an opportunity to evaluate each recipe they prepare and to develop a portfolio of recipes for their own use. This class is only offered in semester 2.

Culinary – Intro to cooking will satisfy one half credit of the applied art, or general elective requirement for graduation.