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=Culinary- Bakery & Pastry Arts Instructors= Joe Williams

Meg Costello

Gerry Perriello

Bob Roach

Dan Campanale

Beverly Pantano

Brian Considine



=Program of Studies=

CULINARY ARTS Grade 9 Exploratory

The Culinary Arts exploratory program acquaints the student with the basics of the food service industry and includes time in the culinary arts kitchen, the Rams head ding room and bakery, with an emphasis placed on safety. Through rotations in kitchen stations such as the salad department, the hot range area, soup preparation, the dish room, and the dining room, students are exposed to the basic skills needed to succeed in a commercial kitchen. Similarly, the baking exploratory introduces students to mixing and bench work as well as the finish room. A full-service restaurant and retail bakeshop give students a true hands-on experience. The first full year of the culinary arts program provides an introduction to all aspects of a commercial food service operation. Throughout the school year, students are given the opportunity to develop knife skills and to employ various cooking methods using a full range of recipes that include the use of fresh produce, pasta, meats, dairy, fish and shellfish. In addition, they undertake the duties of dining room staff, an experience that provides students with a unique opportunity to explore and develop interpersonal skills and also includes instruction in table set-up, reservations, waiting on tables, and preparing a guest’s check. In addition, throughout the year, instruction in safety and sanitation is emphasized. The students will spend some of the time working in our bakery area that sells baked goods to the public in our retail store. This course provides an exceptional opportunity to integrate shop-specific training with core academic subjects. Scaling, the use of measurements, converting recipe yields, and recipe costing are introduced in the classroom and practiced in the kitchen. In addition, the “language of the trade” is developed through written and oral instruction and the science of baking, cooking and the transfer of heat are explored. As safety, personal hygiene, and sanitation procedures are essential elements of any culinary arts program, students receive comprehensive training in the safe use of tools and equipment as well as food handling guidelines that ensure customer safety. 8308: Grade 11 Shop ** During junior year, the student’s instructional time is split between the commercial kitchen and bakery. Their pairing with freshman exploratory students provides them with a unique leadership opportunity. It is a year in which students discover an ability to work with greater independence at a variety of tasks including successful completion of recipes and the set-up of the various kitchen stations with limited assistance. Emphasis is placed on soup and sauce preparation and dry and moist heat cooking methods for poultry, beef, fish, lamb, pork and veal. In the bakery, advanced breads and pastry production on a commercial scale are practiced. In the dining room, junior students further develop their front-of-the-house skills by taking on the role of host/hostess. In both shop areas, safety and sanitation procedures are reinforced. Instruction in classical cooking techniques is explored through the use of textbooks, study guides, videos, and demonstrations. Identifying ingredients and exploring methods for preparing salads and dressings, stocks and soups, sauces and gravies are an important element of the year’s training. Additionally, in-depth units of instruction are presented to students in the structure, cuts and cooking methods applied to beef, veal, pork, and lamb. Safety and sanitation procedures, food costing, recipe conversion, and measurement are further reinforced. Guest speakers from Johnson and Wales University, the Culinary Institute of America, and other post-secondary schools provide insight into the opportunities for further education in the Culinary Arts. Many eligible seniors opt to participate in the co-op program through which they receive on-site training during school hours at a variety of local restaurants, bakeries, hotels, and health care facility kitchens. In shop, the final year is one in which senior students adopt the role of senior employee. In the kitchen and bakeshop, it is anticipated that they will approach a level of independence in their work that demonstrates skill, attention to detail and a strong work ethic. Participation in inter-scholastic cooking and knowledge bowl competitions highlight the year. A senior project is the centerpiece of the final year in the Culinary Arts related program. Student teams design a restaurant concept with an accompanying menu and recipes. Cost analysis, recipe conversion and food cost are the focus of the project. Additionally, a more detailed analysis of the functions of various baking ingredients is studied and the principles of a HACCP (Hazard Analysis Critical Control Point) system are explored in depth. //Licensing/Certifications//: 10-hour OSHA Credential ServSafe® Certificate //Career Opportunities (Entry Level)//: Apprentice baker or chef Bench and oven assistant Fast food cook Bus person Cashier
 * 8208: Grade 10 Shop **
 * 7208: Grade 10 Related **
 * 7308: Grade 11 Related **
 * 8408: Grade 12 Shop **
 * 7408: Grade 12 Related **

// Career Opportunities/Continued: // Waiter/waitress Prep/pantry cook Mid-Level: Host/hostess Line cook / Short order cook Sous chef Assistant pastry chef //With Experience or Advanced Training//: Bakery manager Restaurant manager Pastry chef Kitchen manager Executive chef Owner/operator