Students will...
Monday - Review transcript & schedule with Chef
Tuesday - Review course standards
Wednesday- Review course syllabus and student handbook
Thursday - Complete 'Let's get acquainted'activities
Friday- Review classroom/commercial kitchen expectations
January 2019
Dear Parents, Guardians and Students,
This year promises to be the best ever! Here is a brief description of all the wonderful things we will encounter this year in Culinary Arts.
This course is designed to introduce students to the exciting world of Culinary Arts and to help them identify possible career paths within this industry.
Provide opportunities to join our Career Technology Student Organization/Club, FCCLA (Family, career, community leaders of america)!
During this course students will learn history, trends, fundamental concepts, skills and techniques involved in basic food preparation, safety and sanitation.
Special emphasis will be given to the study of ingredients, cooking theories, vegetable cookery, meat and poultry as well as the preparation of stocks, soups and sauces.
In addition this course will highlight basic cooking techniques such as sauteing, roasting, poaching,braising and frying. Lectures and demonstrations will teach organization skills in the kitchen, professionalism,work coordination and knife skills.
Students will also acquire basic knowledge of “front of the house” operations and procedures. Instructional time will consist of a combination of class work coupled with hands on experience in cooking laboratories.
Returning students enrolled in level 1 & 2 courses will explore our internship partnership with CCSD Food & Nutrition Services, manage faculty & staff lunches, and cater various school events!
I look forward to working with you.
Chef Lyons
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