Culinary Arts Career Area

Overview

This program provides training for a variety of careers in the food industry where more than 100,000 new jobs are available anually. Skills taught inside include commercial cooking and baking, health and safety standards, and organizational skills. The operation of the "Hilltop Restaurant," which is open to the public, reinforces wholesale purchasing, preparation, sales, serving, and management procedures.

The freshmen will learn the basics of the kitchen. This includes running a dishmachine, pot washing, sanitation, dining room procedures, basic sandwiches and salads. Also covered is the use of basic equipment; slicer, portion scales, bakers scales, mixers, and mangler. ...

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Freshman Year

  • Basics of The Kitchen
  • Dishmachine
  • Pot Washing
  • Sanitation
  • Dining Room

Sophomore Year

  • Recipes
  • Grill
  • Fryolator
  • Line Work
  • Saftey

Junior Year

  • Meats
  • Sauces
  • Soup
  • Bakery
  • Advanced Entrees

Senior Year

  • Dining Supervision
  • Hosting
  • Butchering
  • Inventory
  • Chinese
  • Mark Sansoucy
  • Shop Instructor
  • Grades: 11
  • Ext. 1339
  • Marcie Wood
  • Shop Instructor
  • Grades: 10 & 12
  • Ext. 1339
  • Derick henrickson
  • Shop Instructor
  • Grades: 9
  • Ext. 4422
  • Carol Perkins
  • Dining Room Aide
  • All Grade Levels
  • Ext. 1127
  • Giacomo Armata
  • Related Instructor
  • All Grade Levels
  • Ext. 1127