Intro to Culinary Arts

I'm excited to have you in my Intro to Culinary Arts.  Cooking and baking are passions of mine and I am excited to work with each of you in your culinary journey.  In Intro to Culinary Arts, we will:

• Gain insight into the principles of planning, organizing, staffing, directing, and controlling the management of various food service operations.
• Develop foundational food production skills by engaging in practical activities that cover essential culinary techniques and procedures, preparing students for more advanced culinary training.
• Explore different levels of industry management, learning about the roles and responsibilities within the culinary industry, and understanding how each level contributes to the overall success of food service operations.
• Enhance hospitality skills by practicing customer service, communication, and teamwork.
• Acquire knowledge about the operation of a restaurant, from the front of the house to the kitchen, through both theoretical study and practical application in a laboratory setting.
• Build an understanding of the culinary arts industry by studying the various aspects of food service management, including safety, sanitation, and cost control.

 

We'll have fun exploring various cuisines from around the world, spend time in the kitchen learning how to create dishes from recipes, and research and explore the careers and opportunities within the culinary arts field.

 

It is my desire that you'll leave this class with an appreciation for all the work that goes into cooking and baking as well as all the work that goes in behind the scenes at restaurants and catering events.

In this class, we will not be using a textbook.  All of our resources, articles, and materials will be provided through Google Classroom and/or in printed form.  We will be utilizing iCEV as our main resource in this class.  Information on how to utilize iCEV will be provided in class and through Google Classroom.

Industry-Based Certifications