Culinary Arts

Culinary 1

The PROSTART Curriculum is written by the National Restaurant Association and is an industry-based program that prepares students for careers in the restaurant and foodservice industry. Topics include kitchen math, costing, safety and sanitation, industrial kitchen equipment usage as well as food production. Students will study for and take the National SERVSAFE Manager’s Exam. There is no prerequisite for this class but a passion for food is essential. In addition, having a job in the foodservice industry outside of class while not mandatory is very helpful as it helps students see the lessons we are learning in class put into practice.

Syllabus

Culinary 2

Students continue their study of the culinary arts. Culinary II gives students an opportunity to try out for a number of culinary competition teams. While semester two does allow time for the students to continue to expand their culinary education in the lab much of the semester is spent preparing for culinary competitions. Students will leave Culinary II with an improved understanding of how to open and operate their own business. Students will need to have passed the SERVSAFE Manager’s Exam to sign up for this class.

Syllabus

Bakery & Pastries

In this specialized class, students gain the fundamental skills necessary to work in a commercial bakery. Advanced studies include breads, pies, cakes, candies, chocolate work, cookies, and much more. There is no prerequisite for this class; however, students with a strong passion for baking and baked goods as well as a desire to learn more about this industry will do well. In addition, having a job in the foodservice industry outside of class while not mandatory is very helpful as it helps students see the lessons we are learning in class put into practice.

Syllabus