Embedded Files
Culinary
Culinary
Welcome to Perry High School's CTE Culinary Arts program, where culinary mastery unfolds across our restaurant, bakery, and catering endeavors. Our students don't just learn recipes; they master the art of creating trendy and popular dishes that tantalize taste buds and reflect the latest culinary trends. From crafting mouthwatering entrees to perfecting pastries in our on-site bakery, they gain hands-on experience that sets them on the path to becoming culinary maestros. But it's not just about what happens in the kitchen. Our students get a taste of the business side of things as well. From understanding inventory management to mastering the art of customer service, they graduate with a holistic understanding of what it takes to run a successful restaurant. They even dive into the world of catering, applying their culinary prowess to create memorable experiences for events big and small. From navigating the intricacies of restaurant operations to mastering the nuances of customer service, graduates emerge as well-rounded culinary professionals.
The 3737 Kitchen is a cafe that runs at different times throughout the year in which the community visits and enjoys the delicious food.
For more information, email Chef Crawn.
Culinary Classes
Grade 11
906A Fundamentals of Food Production (6 mods) 1.5 credit 1 semester
906E Dining Room Service and Operations (6 mods) 1.5 credit 1 semester
Grade 12
906D Contemporary Cuisine (7 mods) 2 credit 1 semester
906B Restaurant Management (7 mods) 1.5 credit 1 semester
Fundamentals of Food Production
Course Description: Students will prepare food products and beverages according to standardized recipes. They will apply plating and presentation principles to deliver attractive menu items, establish food specifications and prep lists, and develop ingredient and portion control guides. Safety and sanitation, standard knife skills, and culinary math will be emphasized. Employability skills, leadership and communications will also be incorporated.
Restaurant Management
Course Description: Students will apply management principles to plan, organize and direct restaurant staff toward goal achievement. They will hire, train, and supervise employees; establish processes to facilitate restaurant operations; and plan and design menus. Students will also forecast and schedule food production, establish food specifications, select vendors, calculate costs, and purchase food and nonfood products. Other topics include food science, nutritional analysis, business law and ethics, economics and marketing.
Contemporary Cuisine
Course Description: Students will prepare regional and international food products and beverages according to standardized recipes. They will research and develop marketable new recipes, plan and design menus, and calculate food requirements and costs. Selection, use, maintenance and storage of commercial equipment, machines, tools and tableware will be emphasized. Food science, inventory management, food presentation, and safety and sanitation will also be addressed.
Dining Room Service and Operations
Course Description: Students will apply strategies and techniques to identify and meet dining guest needs. They will provide table and beverage service; maintain eating areas, meeting spaces and serving stations; manage online reservations and orders; and monitor table turns, wait lines and table assignments. Nutritional analysis, types of table service, safety and sanitation, cultural intelligence, employability skills and communications will also be addressed.
Potential Occupations in the Culinary field include:
Page updated
Report abuse