Introduction To Culinary and Hospitality
2011-2012 School Year
Class Time 11:05-12:30
The food service industry is a hot one today! There has been an incredible increase in culinary schools and programs. Master Chefs
are opening up-scale restaurants in this area and throughout the nation, and need employees that meet their rigorous standards. To meet the demands of today's busy lifestyles, personal chefs are delivering home cooked meals to a growing number of households. In addition, food and nutrition counseling is becoming a focus of whole body wellness.
Students will receive instruction in salad preparation, sandwich, soup, sauces, basic baking techniques, meat production, hors d' oeuvres, finger foods, and the duties of a sous chef. While
experiencing management in the hospitality field, students may obtain certification in Culinary Arts, Prostart, CPFM, Serve Safe and Service. Instructional units will also include sanitation practices, budget control, menu development, food cost analysis, formal dinner house serving, etiquette, presentation of food, and the principals and operations of a functional restaurant.
Students in the Advanced Culinary Arts Program participate in a wide variety of community programs including preparing all the food for the annual Rotary Club Charity Crab Feed. In addition, they will compete in SkillsUSA, Prostart. The Advanced Culinary students run a restaurant, Chez La Lapinette, in a beautiful facility designed, built and equipped especially for this unique and remarkable program.
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