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Krippene, Celia
CTE Culinary Careers and Foods/Living Skills Teacher

Culinary Careers

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Culinary Careers Course Descriptions and Class Information

Culinary Careers 1

Course Description: Culinary Arts is an intermediate course in food preparation, safety & sanitation, menu planning, and  nutrition & encompasses all aspects of the restaurant business. The goal is to allow you to explore your interest in Culinary Arts for personal enjoyment, as a possible career option or to enjoy learning professional techniques in the kitchen. This course will prepare you for an above  entry-level job in restaurants, or onto to an institution of higher learning for a career in Food Service. You will refine your cooking skills & creativity by group & independent lab work (cooking).

Students in Culinary 1 have the opportunity to attend 2 Field Trips to Culinary Schools in the area. We often go to the French Culinary Institute in Campbell and the Academy of Arts College in Sunnyvale to visit their Culinary classes and kitchens, talk to the Chefs and find out about Scholarship opportunities. We often stay for  a gourmet Lunch provided by the current culinary students to cap off our day!

Textbook: “Pro-Start: Becoming a Food Service Professional”

 

 

 

 

Culinary Careers 2: Hospitality Management

Course Description: Hospitality Management is an advanced course in food preparation. This course prepares the student to work in the food service industry. Students will learn basic skills performed in the dining room and kitchen restaurant operations. Training areas covered in the course will include food service facilities and equipment; quality food costing and purchasing; health and safety regulations and practices; skills in food preparation and service; and practical experience in food service jobs. Integrated throughout the course are career preparation standards, which include basic academic skills, communication, interpersonal skills, problem solving, safety, technology and other employment skills. The full ServSafe curriculum and certification is a major emphasis of this course. 

Students also go on a Field Trip to  Mission College's Hospitality Department  where we see the Kitchens, classrooms, Library, and Bookstore, along with having a lovely Luncheon in the Owl Cafe', the Restaurant run by current Mission College students. Advanced students also have the opportunity to return to Mission College, on a regular school day, to work, side-by-side with the Mission College students in their "Production Kitchen", which provides the food and service for the Owl Cafe'. A terrific opportunity for the students to practice the skills learned in our class and find out how tough and exciting it is to work in a real restaurant...and a great opportunity to see if you like the work and can cope with the pace and stress of working in a high volume restaurant!

Texts: “Pro-Start: Becoming a Food Service Professional”, and ServSafe Essentials