Culinary Concepts
Description:
The Culinary Arts program is designed to prepare students for immediate entry into the exciting world of culinary professionals. You will learn the tools to be successful in a commercial kitchen from sanitation, kitchen basics, nutrition, knife skills and more. The program also covers dining room service including waitressing, meal, table and customer service through the use of a live cafe. You will also learn the base from which you can branch out into writing a food blog or restaurant and product reviews; become a food photographer or salesperson. Students learn the basics of entrepreneurship in developing menus and playing with recipes and marketing strategies, so you can open your own business. Students who complete the program can further their education or enter into the workforce as a chef, baker, restaurant manager, food buyer, restaurant reviewer and more.
Curriculum:
Preparing for a Successful Career, Successful Customer Relations, Preparing & Serving Safe Food, Preventing Accidents & Injuries, Kitchen Basics, Food Service Equipment, Nutrition, Breakfast Foods & Sandwiches, Working With People, Salads & Garnishes, Business Math, Fruits & Vegetables, Sanitation, Tourism & Retail, Controlling Food Services Cost, History, Potatoes & Grains, Lodging Industry, Art of Service, Desserts & Baked Goods, Marketing & Menu, Purchasing & Inventory Control, Meat, Poultry, Seafood, Standard Accounting Practices, Stocks, Soups, & Sauces, DMIT Tourism & Retail
National Standards:
National Restaurant Association
Certifications:
NOCTI: National Occupational Competency Testing Institute
Articulation Agreements:
Culinary Institute of America
Maine Community College System
Suggested Integrated Academic Credit:
Career Prep
Math
Prerequisites:
Academic:
Ability to use basic arithmetic skills including fractions, decimals, addition, subtraction, multiplication and division.
Ability to compose essays, news articles, and other written communication.
Ability to interact with text at 9th grade reading level.
Ability to keep track of textbooks and develop a notebook including class handouts and recipes.
Know how to use a computer or phone as a computer.
Technical:
Commitment to safe behavior in the kitchen.
Ability to follow required sanitation practices.
Ability to actively participate in the kitchen including sustained periods of mobility and lifting heavy materials.
Possess manual dexterity to use culinary tools and materials.
Ability to work safely around and with dangerous equipment including: knives, stoves, ovens.
Ability to (and willingness to) communicate and work cooperatively and professionally with customers and coworkers/ classmates.
Must be able to stand for 2 hours at a time and be mobile.
Must be able to lift 15 lbs.
Must be willing and able to wash pots, pans, sweep floors.
Must have enough self control to listen while the teacher is speaking and follow verbal directions.
A genuine interest in the material and willingness to engage best efforts.