Culinary 

Freshman Program

Freshman-year Culinary Arts students will develop a strong foundation in culinary fundamentals and industry best practices. Key areas of focus include:

• Food Safety and Sanitation: Understanding and implementing food safety regulations to prevent foodborne illness.
• Kitchen Safety: Learning safe kitchen practices, including proper knife handling and equipment usage.
• Culinary Techniques: Mastering basic cooking techniques like sautéing, grilling, baking, and broiling.
• Baking Skills: Exploring the art of baking, including bread, pastries, and desserts.
• Restaurant Operations: Gaining insights into front-of-house operations, such as table service, point-of-sale systems, and customer service.
• Workplace Readiness: Developing essential workplace skills, including teamwork, time management, and professionalism.

By the end of the year, students will have a solid understanding of culinary principles and be prepared to advance to more complex culinary techniques in their sophomore year.

Sophomore Program

The Sophomore Culinary Arts course builds upon the foundational skills introduced in the freshman year. Students will develop advanced culinary skills and experience through a combination of classroom instruction, hands-on training, and real-world applications. Key areas of focus include:

• Advanced Cooking Techniques: Mastering advanced cooking techniques, such as braising, roasting, and grilling.
• Menu Planning and Development: Creating diverse and creative menus.
• Food Cost Control: Understanding and managing food costs.
• Inventory Management: Efficiently managing inventory levels.
• Culinary Math: Applying mathematical concepts to recipe scaling, portion control, and cost analysis.
• Catering and Event Planning: Planning and executing catering events.
• Restaurant Operations: Gaining experience in restaurant operations, including front-of-house and back-of-house duties.
• Computer Applications: Utilizing Microsoft Office Suite for recipe development, inventory management, and other culinary tasks.

Through a combination of classroom instruction and hands-on experience, students will develop the skills and knowledge needed to excel in the culinary industry.

Sophomore Related Class 2

Principles of Business

“Principles of Business” is a sophomore level course, which centers around principles, policies and procedures related to being an entrepreneur. Two tracks run simultaneously during this course. The first, focuses on the use of computers, understanding application, hardware, software and responsible use of technology. The course also concentrates on intermediate word processing and spreadsheet applications using Microsoft Word and Excel. Students will process business correspondence, mail merges, memos, tables, and newsletters, as well as basic Microsoft Excel functions. Through the text, “The Teen Entrepreneur”, students study the principles of entrepreneurship, small business, and start-up procedures. At the same time they choose a business of their own and prepare all necessary documents to obtain funding, research the market, gain customers, and operate the business. Students will be challenged to use creativity, entrepreneurial writing, and decision-making skills that will yield a professional business plan and marketing materials. The business plan can then be used as a guide to help operate and manage the chosen business.

This sophomore-level course provides students with a solid foundation in business principles and entrepreneurship. The course is designed to develop essential skills for future business leaders, including:

Core Concepts:

• Entrepreneurship: Understanding the principles of entrepreneurship, including identifying opportunities, developing business plans, and managing risks.
• Business Operations: Learning about the fundamentals of business operations, such as marketing, finance, and human resources.
• Technology Skills: Mastering computer skills, including word processing, spreadsheets, and presentation software.
• Communication Skills: Developing effective communication skills, both written and verbal.
• Critical Thinking and Problem-Solving: Applying critical thinking to solve business challenges.

Practical Applications:

• Business Plan Development: Creating comprehensive business plans that outline business goals, strategies, and financial projections.
• Market Research: Conducting market research to identify target markets and analyze industry trends.
• Financial Management: Understanding financial statements, budgeting, and cost control.
• Marketing and Sales: Developing marketing strategies and sales techniques to attract customers.

Junior & Senior Program

Our Culinary Arts program offers a comprehensive, hands-on education that prepares students for successful careers in the culinary industry. Through a rotational approach, students gain expertise in various areas of food service, including:

Rotation I: Baking and Pastry Arts

• Foundational Skills: Students learn fundamental baking techniques, such as mixing, creaming, and kneading.
• Bread Baking: Master the art of bread making, from sourdough to artisan loaves.
• Pastry Arts: Explore the world of pastries, including pies, tarts, and croissants.
• Cake Decorating: Develop cake decorating skills, from simple to elaborate designs.

Rotation II: Culinary Production

• Culinary Techniques: Practice a wide range of cooking techniques, including sautéing, grilling, roasting, and braising.
• Menu Planning and Development: Learn to create balanced and appealing menus.
• Food Safety and Sanitation: Adhere to strict food safety and sanitation guidelines.
• Kitchen Operations: Gain experience in kitchen operations, including inventory management, food cost control, and production scheduling.

Rotation III: Front-of-House Operations

• Table Service: Develop excellent table service skills, including taking orders, serving food, and managing guest expectations.
• Restaurant Management: Learn the principles of restaurant management, including staffing, scheduling, and customer service.
• Point-of-Sale Systems: Utilize point-of-sale systems to process orders and manage sales.
• Banquet Operations: Gain experience in planning and executing banquets and special events.

By the end of the program, students will be well-prepared to enter the workforce or pursue further education in culinary arts or hospitality management. Our program emphasizes hands-on training, industry-standard practices, and a strong focus on food safety and sanitation.

Junior Related 2

Food Service Theory

The course is designed to emphasize to the students, all of the fundamentals of cooking, baking and of the dining room.  It is within this year that the students will learn as much as possible in the classroom in regards to these three major areas of our shop.  It is also a goal to introduce them to some of the more advanced methods and techniques that may be used in the industry.  

This course provides a comprehensive foundation in culinary arts, covering fundamental cooking, baking, and dining room service skills. Students will:

• Master Basic Culinary Techniques: Develop proficiency in essential cooking techniques such as sautéing, grilling, roasting, and baking.
• Explore Baking and Pastry Arts: Learn to bake a variety of breads, pastries, and desserts.
• Understand Food Science: Gain knowledge of the scientific principles behind cooking, including food chemistry and food safety.
• Practice Dining Room Service: Develop front-of-house skills, including table setting, food service, and customer service.
• Learn Menu Planning and Cost Control: Understand the principles of menu planning and cost control.
• Practice Sanitation and Safety: Adhere to strict food safety and sanitation guidelines.

By the end of the course, students will be well-prepared to advance to more complex culinary techniques and real-world applications in their junior and senior years.

Senior Related 2

Hospitality – Elective

Students will be provided with the information necessary to explore the many options provided by the hospitality industry.  The many career choices that are available to them and the extensive possibilities will be discussed and researched.  

Students will also learn how the entire food service industry works hand in hand with the hospitality industry. With this information they will discover the many job/career opportunities that the hospitality and tourism industry provides. This will enable them to apply the knowledge acquired from this course and incorporate it directly to their career goals.

This course will provide students with a comprehensive overview of the hospitality industry, exploring the diverse career opportunities available. Students will learn about:

• Hospitality Careers: Identifying various career paths within the hospitality industry, including hotel management, restaurant management, event planning, and tourism.
• Industry Trends: Staying up-to-date with current trends and innovations in the hospitality industry.
• Customer Service: Developing strong customer service skills, including effective communication and problem-solving.
• Industry Standards: Understanding industry standards and regulations, such as food safety, sanitation, and workplace safety.
• The Role of Technology: Exploring the role of technology in the hospitality industry, including point-of-sale systems, property management systems, and online booking platforms.

By the end of this course, students will have a clear understanding of the hospitality industry and be well-prepared to pursue a career in this dynamic field.

Certifications

• ServSafe 
• First Aid / CPR
• OSHA 10
• Allergy Awareness

Post-Secondary Education

• Early Enrollment at Johnson & Wales
• Degree programs in Culinary Arts and Hospitality Management