CULINARY ARTS

The purpose of this course is to provide an Inquiry Based approach to instruction in order to facilitate the understanding of current culinary technical skills in the areas of Culinary Fundamentals, Ingredients, Preparation and Presentation, the Food Service Industry, Skills beyond the kitchen and Global influences in American cuisine. This course will provide students the opportunity to reflect analytically on theirs and other's work, practice oral communications in small and large group settings, and read technical documentation for understanding.   

This course uses an experiential based curriculum in order to provide student an opportunity for reading of technical documents, problem solving, project management, reflection and critical analysis of others work. Through this process, students gain an understanding of modern equipment and techniques, current trends in selection and processing of products as well as classical techniques including migration and preparation of cuisine and the opportunity to investigate entrepreneurial business. This course provides students with basic life skills. 

INTERNATIONAL CUISINE 

The purpose of this advanced course is to link the culinary/technical skills of regional and world cuisines with social and cultural heritage behind them and to provide students with historical and cultural context. 

This course focuses on understanding the differences and commonalities we have with outer cultures around the world. A common denominator in studying world cultures is cuisine. In studying the cuisine of a people or a region, we learn about a country's geography, climate, traditions, taboos and social mores, unique adaptation caused by environment on a food supply, pressures on a population to trade, export, import, permit a closed or open society, and cultural values. Students will acquire a greater understanding of their own world and the cultural diversity that exists in their own community. This course builds on traditional culinary skills to expose students to culinary skills in use by an ethnic population, based on traditions, techniques, culinary tools and ingredients used by an indigenous people.