Culinary Arts

Jay Hancock
941-5703
Mr. Hancock
Course 1: Introduction to Culinary Arts Management
 
Introduction to Culinary Arts Management is designed to introduce students to the basics of food safety and sanitation, professional kitchen operations and behavior, and introductory cooking skills including knife handling, cooking methods, basic service skills, and culinary mathematics. Students will receive instruction in safe and effective use of equipment and tools along with culinary vocabulary terms used in recipes. Higher education and career opportunities will be discussed and discovered. Students are required to be in full uniform when working in the Culinary Arts Management Lab. Full uniform includes culinary arts t-shirt, chef’s hat, long black pants, and black leather closed toe and closed heel shoes. Students will have the opportunity to get the ServSafe Food Handler certification which is good for 3 years and is a DHEC requirement for food service operations. (*Approximate fee $40.00)
 
Prerequisite: Completion of Grade 9.
Course 2: Culinary Arts Management 1
Culinary Arts Management 1 is designed to build on the foundation of Intro to Culinary Arts, reinforcing students’ knowledge of safety, sanitation, and appropriate behavior and skills in a professional kitchen. Building on these basic skills, students will study stocks, sauces, soups, salads, dips, dressings, sandwiches, and basic baking. Menu planning, calculating the cost of recipes, and food percentages are included. Students will apply their knowledge in a variety of catering and served meal opportunities. Students are required to be in full uniform when working in the Culinary Arts Lab. Full uniform includes culinary arts t-shirt or culinary arts chef’s coat, chef’s hat, long black pants, and black leather closed toe and closed heel shoes. Students will also be able to take the ProStart 1 certification. 
 
Prerequisites: Successful completion of Introduction to Culinary Arts Management with a minimum grade of 77% or teacher recommendation.
Introduction to Culinary Arts Management and Culinary Arts Management 1 are now taught in one semester. They will be double blocked lasting 3 hours each. Each course lasts for 9 weeks. At the end of the semester students will have completed both courses.
Course 3: Culinary Arts Management 2
Culinary Arts Management 2 applies all knowledge from the previous 2 classes, digging deeper into topics already visited while expanding knowledge of kitchen preparation and restaurant operation. Students receive instruction in food preparation along with plate presentation and garnishes. Students will study a wide array of meats and vegetables and how to prepare and serve them correctly and with imagination. Menu planning, calculating the cost of recipes, and food percentages are included. Students will apply their knowledge in a variety of catered and served events. Students will have the opportunity to get the ServSafe Manager certification which is good for 5 years and is a DHEC requirement for food service operations. They will have the opportunity to take the ProStart
2 certification. Students are required to be in full uniform during labs. Full uniform includes culinary arts t-shirt or coat, chef’s hat, long black pants, and black leather closed toe and closed heel shoes. (*Approximate fee $50.00.)
 
Prerequisites: Successful completion of Introduction to Culinary Arts Management and Culinary Arts Management 1 with a minimum grade of 77% or teacher recommendation.
Hospitality and Tourism, Youth Apprenticeship
The Youth Apprentice will work in a local food service establishment as both an employee and a student. He/She will represent Culinary Arts in the community and gain valuable life experience. Youth apprentices will be under the supervision of his/her employer and the Work-Based Learning Coordinator. The student will report regular evaluations and time cards to the center. Students may work during the school day or outside of school hours but must work at least 15 hours per week) more is permitted). Most Youth Apprenticeships are paid opportunities. This course is a competency-based Work-Based Learning Program.
 
Prerequisites: Successful completion of Culinary Arts Management 1 and 2. Students will be selected through an application and interview process