Culinary Arts

Sharon Alday, Instructor

Culinary Arts introduces students to all aspects of food preparation and restaurant management.

Students participate in the following activities:
Customer Relations
Cost Controls
Catering 
Food Preparation 
Menu Planning 
Marketing 
Management Skills 
Communications

Culinary Arts Program
(Note: The following courses are not dual credit. However, successful completion of the program can lead to industry certification)

Introduction to Culinary Arts   9200    2 Hours

Introduction to Culinary Arts is a course designed to introduce students to fundamental food preparation terms, concepts, and methods used in Culinary Arts where laboratory practice will parallel classwork. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance, and operation procedures. The course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway.

Culinary Arts  I    9189    2 Hours

Culinary Arts I is designed to create a complete foundation and understanding of culinary Arts leading to post-secondary education or a food-service career. Building techniques and skills learned in the Introduction to Culinary Arts course, this fundamentals course begins to involve in-depth knowledge and hands on skill mastery of Culinary Arts.

Culinary Arts  II    9194   2 Hours

Enhances the skill level of Level I and introduces the students to Breakfast Foods/Sandwiches (labs), Working with People, Salads/garnishes (labs), Business Math, Fruits/Vegetables (labs), and Controlling Costs. 

Work Based Learning Opportunities

Selected Culinary II students are hired as Work Based Learning Co-Op paid employees and work for the instructor preparing breakfast, prepping lunch, and other assigned duties to have food for the full time student population at HCCA. These students follow all the rules for the School Nutrition Program and are the leaders of their class in Culinary II.

End of Pathway Assessment

Students who complete all three Culinary Arts classes will be given the AACF or NOCTI assessment. If passed, the student will receive a Certificate of Completion in Culinary Arts that is essential for progressing to post secondary Culinary education or into the foodservice industry.

Family, Career, and Community Leaders (FCCLA)

HCCA has an FCCLA Chapter that is very involved in leadership training and competition. This is a student led organization that is the only one that centers on the family. Belonging to FCCLA gives the Culinary Arts student a platform to express themselves through competitions and opportunities to learn leadership skills that will assist them in their future endeavors.