Culinary Arts II

In this intermediate course on the culinary arts, students will continue to exercise food safety in all circumstances as well as proper handling of foods in various circumstances. Students will continue to hone their knife skills, exercising finer and more precise cuts on the different types of foods. Students will differentiate between the different types of food presentation for larger community events, which includes family style, buffet service, and individual plating. Students will also refine their capacity to plan a complex menu as well as read and adapt any given recipe using appropriate quantity calculations. Students will also exercise a deeper application of the economics of cooking for a large-scale school fundraiser. Students will finetune their ability to recognize and execute meat and poultry fabrication and preservation techniques, using different cuts of meat. Lastly, students will demonstrate an overall comprehension of food service and execution in a community lunch and community dinner setting.

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.