This program
provides the skills and practical experiences needed for a career in the
culinary arts field. classroom instruction augments is the primarily hands-on
techniques demonstrated in a commercial kitchen setting. It includes planning
menus, purchasing, preparing, and storing a variety of foods, sanitation,
safety, business, and management. Selecting ingredients to supply nutrients,
time and temperature principles of food preparation and storage, and proper care
and use of utensils and equipment are important components of the curriculum.
This is a
two-year career completer program. Tenth grade students take Culinary Arts 1 for
one semester and eleventh graders take Culinary Arts 2 for two semesters
Students are introduced to many food preparation techniques including broiling,
baking, steaming, grilling, sautéing, and frying for traditional and
international cuisines. Instruction in the use of complementary spices, herbs,
and seasonings and appropriate methods for measuring, add to students' knowledge
base. Career opportunities in the hospitality industry include cook/chef, dining
room manager, food service manager, purchasing agent, proprietor, host/hostess,
consultant, dietician, and caterer.
Program Outcomes
- Gain experience in many aspects of the Culinary Arts field:
-Planning menus and
purchasing food
-Appropriate food storage
-Nutrition
-Varied food preparation
techniques
-Traditional and ethnic
cuisine
-Sanitation techniques
-Safety skills
-business and management
- Prepare for the State of Maryland's Dept.
of Health, Culinary Sanitation, ServSafe Certification examination
Program Requirements
- Students in 10th grade
- Satisfactory performance in:
-Attendance
-Discipline
-Academic subjects
- Sufficient aptitude and ability for completion of the chosen sequence
- Parent approval
- Physical capability to pursue the chosen career
- Approval of the principal of CAT-S
- Ability to accept and follow directions
- Teacher recommendation
- A 9th grade reading level is highly recommended
Program Outline
| level 1 |
1.0 credits |
one semesters |
| |
|
|
| level 2 Technical Math
Technical Science |
2.0 1.0
(elective credit)
1.0 (elective credit) |
two semesters two semesters
two semesters |
| Work Experience |
|
two semesters |
3rd column optional
Employment Opportunities
-
Cook/Chef
-
Food Services Manager
-
Baking and Pastry Chef
-
Caterer
-
Dining Facility Manager
-
Purchasing Agent
-
Proprietor
-
Host/Hostess
Related Career
Career options with further education:
This site is © Copyright The Center of Applied Technology- South, 2009, All Rights Reserved
Site Updated:
02/17/2010
|
