| Culinary Arts |
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Year 1 12 Credits
Culinary Arts I: This is a course that goes for a one-year period. We cover the competencies out lined by the Vermont State Board of Education. We will cover basic knowledge of food service, safety and sanitation, kitchen practices, food preparation skills, desserts and baked goods, food service management skills and dining room service skills.
The students operate a running restaurant and each student will rotate through all the stations in the kitchen. These stations include sanitation, the line, prep, bake shop, host, wait staff, pantry and many more.
The students will have an opportunity to participate in after school catering functions and will be required to participate in at least one per semester. The students will spend one week with the Co-op educators and work on a portfolio that will include a resume, cover letter to a perspective employer and much more. . Projects
Year 2 12 Credits
Prerequisites: Successful completion of Culinary 1
Culinary II: This is the second year program expands on Culinary 1 topics such as the history of food service, desserts and bake goods, marketing, purchasing, inventory control and standard accounting procedures. The students will take on more of a leadership role in the kitchen. They will develop a menu and work on regional and ethnic cuisine from around the world. The students will all complete the Serve Save sanitation course and will be given the opportunity to get industry credentials. The students will finish their Career Portfolio and participate in Job Interview Day where they have the opportunity to be interviewed by a local employer in the food service industry. Projects
Industrial Certifications: Applied Food service Sanitation, Serve Safe
Articulation Agreements: Paul Smith’s College, Central Maine Community College Embedded Credit: Program Completer shall receive embedded academic science credits that can be used to satisfy graduation requirements. Student Leadership Organization: Skills USA |
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