Students will learn about and practice food preparation, service, and presentation of meals, quantity food production, bakeshop, table service, catering for community organizations, and cake decoration. Students will learn the preparation of stocks, classical “Grande Sauces,” appetizers, hors d’oeuvres, sandwiches, entrees, and desserts. Interest, natural ability, and food skills are determining factors in the progress of the student. 

Students will be expected to work collaboratively, demonstrate creative thinking skills and artistic appreciation and utilize a variety of professional tools. They will have to clean and lift heavy pots and pans that may be hot. It should be noted that the kitchen can be a hot environment as well, and students will be standing for long periods of time while working in these warm temperatures. These experiences will prepare students to enter the food service industry. 

Included within this program are the National Restaurant Association’s ProStart® curriculum proficiencies for secondary education. Students will be expected to use basic math skills that relate to the food service industry. Students will be expected to utilize safety at all times, as well as follow all sanitizing procedures. Students will also practice basic knife skills. 

In order to develop a palate memory of flavors and textures, students are required to taste everything produced in class. The only exception to this would be religious or a doctor-confirmed allergy. 

This class works with all the Big Eight Allergens: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans