Culinary Arts Courses

The freshmen will learn the basics of the kitchen. This includes running a dish machine, pot washing, sanitation, dining room procedures, basic sandwiches, and salads. Also covered is the use of basic equipment; slicer, portion scales, bakers scales, mixers, and mangler. The student will spend time in the dining room learning to serve customers and set up the dining room for service. Basic baking items include cookies, dinner rolls, and other less advanced items. Freshmen are usually paired with upper classmen who will help them. Particular emphasis is placed on safety.

The students will continue with their kitchen basics as in the first year. Students will learn more complicated recipes and formulas and will often be expected to work on some projects alone. They will also be introduced to grill, fryolator, and line work. Particular emphasis is placed on safety.

The juniors will work in meats, sauces, soup, more advanced bakery work, buffet work, and handle the more difficult items on the menu. Particular attention is paid to line work. Emphasis is placed on safety.

Seniors will continue their work on main entrees, soups, and sauces. Students will help underclassmen with their work. The students will do dining room supervision and hosting, and more advanced pastry work, such as different types of breads and rolls. Line and grill work, butchering, inventory, storeroom, and set up and control are also emphasized. Particular emphasis is placed on safety.