Welcome Parents and Students!

My culinary classes are one-semester courses that provide culinary students with an introduction to the principles and techniques of food preparation. The classroom is patterned after the food service industry with an emphasis on school-to-work transition skills. Students acquire basic skills in food handling, equipment technology, cooking methods, kitchen safety, and sanitation procedures. I also expose my students to district and state culinary arts competitions. see course information below.

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 Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry-level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.

Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course.

 Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications, and/or immediate employment. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

Click here to View the Syllabus