Students enrolled in this unique program receive the work experience and classroom learning they need to succeed in restaurant and food service careers. Culinary Arts focuses on the general study of cooking and related culinary arts that may prepare individuals for a variety of jobs within the food service industry. The curriculum is based on a school-to-career program "ProStart," which has been developed by the National Restaurant Associations Educational Foundation. Instruction in food preparation, cooking techniques, equipment operation and maintenance, sanitation and safety, communication skills, applicable regulations, and principles of food service management is included.
Please check with your school or Career and Technical Education Guidance Counselor on additional academic credits available within this Career and Technical Education course.
Units of Study
Introduction: Preparing for a Successful Career - Successful Customer Relations - Preparing and Serving Safe Food - Preventing Accidents and Injuries on the Job - Kitchen Basics - Food service Equipment - Nutrition - Breakfast Foods/Sandwiches/Hors d' oeuvres - Working with people - Salads and Garnishes - Business Math - Fruits and Vegetables - Controlling Food service Costs - Introduction: Working in the Food Service Industry - The History of Food Service - Potatoes and Grains - The Lodging Industry - The Art of Service - Desserts and Baked Goods - Marketing and the Menu - Purchasing and Inventory Control - Meat, Poultry and Seafood - Standard Accounting Practices - Stocks, Soups and Sauces - Tourism and the Retail Industry - Communicating with Customers - ServSafe Certification
Articulation Agreements and Dual Enrollment
The St. Lawrence-Lewis BOCES, partnering with post-secondary education institutions, has agreements that provide students with possible college credits and/or incentives if they choose to pursue post-secondary education and training
None available at this time
No student shall, on the basis of gender, race, color, national origin, disability, age or weight, be excluded from participation in, be denied the benefits of, or otherwise be subject to unlawful discrimination under any career and technical education program or activity.