The Independence High School Culinary Arts & Hospitality program consists of 3 levels: Introduction to Culinary Arts & Hospitality; Culinary Arts & Hospitality I; Culinary Arts & Hospitality II. Subjects covered during the introductory level, level I, and level II include:
Introduction to Culinary Arts
Introduction to Culinary Arts
- Kitchen safety & sanitation
- Understanding factors that influence food safety
- Use of commercial kitchen equipment
- Basic math for culinary tasks
- Basic culinary fundamentals
- Cold food production
- Demonstration of dry/moist heat food production
- Demonstration of combination heat food production
- Preparation of soups, stocks, and sauces
- Basic baking techniques
- Identification of modern American dining room service
- Identification of professional skills needed in the hospitality industry
- Explanation of skills for successful culinary management
- Types of menus utilized in culinary business
- Demonstration of advanced hot food production (stir frying, braising, poaching, grilling, broiling, etc.)
- Demonstration of advanced baking production
- Food entrepreneurship project
safety_agreement_and_class_expectations.docx | |
File Size: | 27 kb |
File Type: | docx |