Culinary Arts and Restaurant Management

Culinary Arts and Restaurant Management I

The Restaurant Management & Culinary Arts program prepares students who are planning to enter the job market or prepare for postsecondary education. In addition to learning about the restaurant and foodservice industry in the classroom, students have the opportunity to participate in hands-on labs and have first-hand training from qualified food service mentors.

Topics Covered

  • Career paths within the foodservice industry

  • Prepare and serve safe food

  • Preventing accidents and injuries

  • Basic culinary skills and use of foodservice equipment

  • Successful customer relations

  • Mathematical skills essential for job performance in the foodservice industry

  • Food selection and storage techniques

Syllabus

Culinary Arts and Restaurant Management II

The Restaurant Management & Culinary Arts program prepares students who are planning to enter the job market or prepare for postsecondary education. In addition to learning about the restaurant and foodservice industry in the classroom, students have the opportunity to participate in hands-on labs and have first-hand training from qualified food service mentors.

Topics Covered

  • Breakfast Foods

  • Sandwiches

  • Nutrition

  • Cost Control

  • Salads and Garnishing

  • Purchasing and Inventory

  • Meat, Poultry, and Seafood

  • Marketing

  • Desserts and Baked Goods

  • Sustainability

  • Regional Cuisine

  • Global Cuisine

Bakery and Pastries

This course will provide students with the basic skills for work in the baking and pastry industry. These skills include working in a safe and sanitary manner; teamwork; reading and accurately following a recipe; proper measuring techniques and equipment identification; make-up and baking of desserts and baked goods.

Topics Covered

  • Baking Basics

  • Cookies

  • Pies

  • Pastries

  • Quick Breads

  • Cakes

  • Icing, Glazes, and Sauces

  • Decorating

  • Yeast Breads

  • Custards, Creams, Mousses and Souffle's

  • Frozen Desserts

  • Chocolate and Confections

Syllabus

Janelle Whempner

Teacher

✆ (605) 367-5504
✉ Email Janelle Whempner
➢ CTE- Culinary

Molly Hill

Teacher

✆ (605) 367-5504
✉ Email Molly Hill
➢ CTE- Culinary