Life NutritionUnderstanding proper nutrition criteria for serving sizes, correct portions, balanced diets, and healthy meal preparations are key outcomes for students. Future culinary chefs will master performance standards skills related to nutrition and understand how food is turned into energy for the human body and regulates the body processes
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Advanced Culinary Arts/PracticumThis course is designed to provide students with a platform for a career in the foodservice culinary industry. The program is designed as a comprehensive introduction to the commercial culinary environment. It integrates course materials and student activities within the school’s existing curriculum and focuses on the acquisition of culinary, business, technical, and problem-solving skills that will give each student the tools they need to be successful in the foodservice industry and/or post-secondary education.
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Intro to Culinary ArtsIntroductory of Culinary Arts is the first course of a series of courses leading to a career pathway into the culinary industry. Topics include the theories and methods of cooking, culinary vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, soups, stocks & sauces and meat & protein products.
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My Mission as your culinary instructor
My passion is cooking and I encourage our future chefs to use this training as a foundation for a broad range of academic and professional careers. My conviction is that the hard and soft skills learned in the kitchen can be applied meaningfully in all avenues of a fulfilling life.