Culiary Arts/Food Production

COURSE DESCRIPTION Two programs of study are available in this area. Food Production, Management, and Services is offered for the afternoon session of the 2009-2010 school year while Culinary Arts is offered for the morning session. Programs alternate their times each year. The Culinary Arts (morning only) program provides students with knowledge and understanding of basic cooking techniques, menu planning, basic nutrition, and culinary math. In addition, Culinary Arts students are involved with in-depth studies of the professional kitchen and culinary applications, service, and presentation. The Food Production, Management, and Services (afternoon only) program provides the opportunity for 11th and 12th grade students to gain entry-level skills in jobs involving technology in food production, management and services. The program emphasizes knowledge of sanitation and safety, nutrition, the use and care of commercial food service equipment, purchasing food supplies, menu planning, and modified diets. Food Production, Management and Services students also participate in ProStart, a two-year industry based program that prepares students for careers in the restaurant and food service industries. Qualifying students can work in food service institutions as part of their second year class work. Both programs of study provide the opportunity for students to gain entry-level skills in restaurants, hotels, catering, and institutional food services as well as in post secondary Culinary Arts and dietary programs. Students receiving a B or better average may gain up to three hours credit toward an Associate of Applied Science in Dietetics at Black River Technical College in Pocahontas. Grades: 10, 11, 12   Credit: 1 year equals 1-3 credits   Instructor: Elizabeth Crowson Aide: