Culinary Arts I

The Culinary Arts I course is designed to introduce students to an immediate and practical experience with the day-to-day workings of a production-based kitchen. Students will be expected to understand and practice the basic elements of food safety, which include time and temperature control, as well as the proper handling of food in different settings. Students will also be oriented to and expected to use kitchen equipment properly; this includes blenders, food processors, mixers, etc. Another important objective of this course is the proper use of knives, depending on the task at hand. Students learn how to sharpen blades, use different cuts and angles of the knife, as well as transport, cleaning, and storage.

In addition to the practical skills learned in this course, students will practice research skills, using vetted online and print sources.  Students are encouraged to use their critical thinking skills on a daily basis as they make plans and execute meals for their peers. Lastly, students will reflect upon their daily work, considering strengths and challenges of the day, and considering adjustments needed.