Culinary Arts Aug/Sept Article
In the first few weeks of school, Culinary Arts focuses on preparing students for the course by training them on safety and sanitation procedures and knowledge. They learn about important topics such as safe food handling, required internal cooking temperatures, and preventing the spread of foodborne illness. When the unit is complete, students will take the industry recognized Certified Professional Food Manager exam, and receive their Food Manager license if they score a 70% or higher. Concurrently, students have been introduced to knife skills, learning proper grip, safety, and form. They are practicing specific knife cuts such as dice, julienne, and brunoise. In the first half of September, students will finish the sanitation and knife skills units, followed by beginning the cooking methods unit. This will include practicing each cooking method, such as braising, sauteing, and roasting, with a variety of foods.