Instructor: Mildred Kurman-Malriat
The Culinary Arts program prepares students for success in the food service industry and culinary arts management. The Culinary Arts first year course provides students with the foundation for a comprehensive knowledge of the food service industry, and with opportunities to build technical skills. Students examine and practice basic rules and procedures related to kitchen and food safety, kitchen sanitation procedures, and emergency measures. Students explore the purchasing and receiving of goods, and study fundamental nutritional principles and guidelines. As they explore food-preparation techniques, students practice applying these techniques to the preparation and serving of basic food products.
The Culinary Arts advanced curriculum provides students with continuing opportunities to acquire a comprehensive knowledge of the food service industry and to expand their technical skills, as well. Students practice kitchen safety and sanitation, apply nutritional principles to food preparation and storage, perform a wide range of more advanced food preparation techniques including garde manger and baking, refine their dining room serving skills, develop menus, perform on-site and off-site catered functions, and strengthen their business and math skills. During their enrollment in the courses, students also earn ServSafe Manager’s Certification, which is nationally accredited through the National Restaurant Association.