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CULINARY ARTS APPRENTICESHIP 11A-11B-11C
This Foods Service course is planned to provide students with a learning situation comparable to a professional, quantity (commercial) food service kitchen. In this active participation class, students will learn basic restaurant skills in safety and sanitation, food preparation (baking, sandwich and salad making, meat, fish and poultry cookery, short-order cooking, soups and sauce preparation, vegetable, pasta and rice cookery), operation and maintenance of large industrial equipment, and in customer service.
CULINARY ARTS APPRENTICESHIP 12A-12B-12C
This program gives students training in quantity (commercial) food production and catering and builds on the skills learned in Culinary Arts 11A/B/C. Although the emphasis is on quantity production, the principles and skills learned may also be applied in the home. Students will develop valuable skills that can be used to acquire a job and/or make career choices. Units of study include kitchen organization, use of industrial equipment, menu planning, safety and sanitation, as well as food preparation skills in baking, sandwich and salad making, meat, fish and poultry cooking, short order cooking, soups and sauce preparation, vegetables, pasta and rice cookery with a strong focus on multicultural cuisine.