Culinary Occupations
Culinary Occupations I: This course prepares terminology, culinary math, and practical experiences needed for the development of culinary and workplace skills. Safety and sanitation instruction and classroom application will prepare students for an industry recognized sanitation exam. Classroom experiences will include event planning, customer service and relations, food service styles, baking and pastry arts, hors d’oeuvres, and breakfast cookery. Students will be provided opportunity training experiences on commercial equipment. This is a full year program and is open to students in 10,11 & 12 grade.
Culinary Occupations II: This course is designed to build on the foundation of basic baking and continue the more advanced pastry techniques. From theory to practice, students will develop their skills in baking and pastry. Students learn to make dough-based products from bagels to brioche and baguettes to pizzas and practice essential techniques like creating simple truffles to fine desserts and cakes. This is a full year program and it must be taken concurrently.
Culinary Occupations II: This course is designed to build on the foundation of basic baking and continue the more advanced pastry techniques. From theory to practice, students will develop their skills in baking and pastry. Students learn to make dough-based products from bagels to brioche and baguettes to pizzas and practice essential techniques like creating simple truffles to fine desserts and cakes. This is a full year program and it must be taken concurrently.
Culinary Occupations Brochure
| culinary_occupations_2223.pdf |
