Culinary Arts at Belleville High School
Where a hunger for knowledge can lead to developing skills for life.
Mrs. J. Worster
"The only place success comes before work is in the dictionary." - Vince Lombardi
Introduction to Culinary Arts
Course Goal: Introduction to Culinary Arts is a double-period course exploring kitchen safety, food service sanitation, basic cooking and baking techniques, culinary math and measurement skills, kitchen management skills, and the use and care of kitchen tools, appliances and equipment. Positive completion of these areas of study combined with technology research and presentations will enable students to earn their ServSafe Foodhandlers' Certification and gain an entry level position in the foodservice branch of the hospitality industry.
Course Topics Include: Kitchen Safety, Kitchen Sanitation, Kitchen Appliances, Tools and Equipment, Knife Cutting Skills, Reading Recipes, Culinary Terms and Techniques, Culinary Math and Measurement Skills, Ingredient Functions, Food Purchasing and Storage, Baking and Pastry Preparation – cookies, pies, cakes and breads, Grain Preparation, Eggs Preparation and Egg Function as Ingredients, Cooking Methods, Protein Preparation, Culinary Sales and Orders.
Advanced Culinary Arts
Course Goal: A full year double period course designed to engage students in learning activities that build positive work ethics, critical thinking, collaboration, and problem-solving skills needed to function successfully as both global citizens and workers in the culinary career field. Students will explore and apply learning to real life challenges, utilizing hands on experiences designed to strengthen culinary skills and leadership abilities, time management skills, organizational skills, communication skills, and teamwork.
This course is intended to give students a broad scope of culinary experiences. It will introduce the fundamentals of kitchen safety and sanitation, preparation equipment, reading recipes, food preparation techniques, cooking methods, food service and time management. Intensive hands-on experiences include food preparation production and distribution of food projects for sale and community service. The course intent is to prepare students for introductory jobs in the food service industry and/or continued culinary education. The ServSafe Certification Exam will be administrated.
Course Topics Include: Kitchen Safety, Kitchen Sanitation, Employability and Career Development, Tools and Equipment, Reading Recipes, Knife Cutting Skills, Culinary Terms and Techniques, Culinary Math and Measurement Skills, Ingredient Functions, Food Purchasing and Storage, Catering and Event Planning, Baking and Pastry, Sauces and Stock Preparation, Candy Preparation, Grain Preparation, Eggs-Poultry Protein Preparation and Introduction to the Food Service Industry.