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Culinary Arts

 

CTE Food Preparation - AM

CTE Restaurant Operation – PM

American Culinary Federation Certified Program

Instructor

Bill Robertson

Serv Safe Certified Trainer

 

873-0102, ext. 279

robertson@mmtc.me

General Overview

Students gain knowledge, skills and professionalism in culinary arts needed to successfully enter a food service career, or to gain admission to a post-secondary culinary institution. Emphasis is placed on sanitation, safety, attitude and work ethics. Students cook for and operate an on-site café and catering service.

Text:

Culinary Essentials, Johnson & Wales University, 2002

Readability Score: 8th grade with industry specific terminology

Serv Safe Essentials, National Rest. Assoc., 5th Edition 2008, 2010

Readability Score: Lexile Score 1060

Student Expectations

Food Preparation

Goal: To prepare students for entry level food service

employment

  • Maintain good personal hygiene.

  • Understand and demonstrate high levels of safety concepts (esp. working with knives.)

  • Ability to demonstrate a moderate level of

manual dexterity.

  • Ability to follow 5 to 10-step verbal and written directions to perform work task.

  • Basic Math skills – addition, subtraction, multiplication, and use of fractions

  • Demonstrates positive attitude, maturity and

professionalism appropriate to the trade.

  • Ability to work in a group setting as a team player.

Restaurant Operation

Goal: To prepare students for entry-level food service employment, or admission to culinary school

  • Maintain good personal hygiene.

  • Perform positive and appropriate customer service.

  • Ability to follow 5 to 10-step verbal and written directions to perform work task.

  • Understand and demonstrate sanitation knowledge and skills based on national standards.

  • Demonstrate math skills – addition, subtraction, multiplication, fractions and percentages.

  • Demonstrates positive attitude, maturity, safety, and professionalism appropriate to the trade.

  • Ability to work in a group setting as a team player.

  • Demonstrate ability to produce written work.

Student Certification Available

National Restaurant Association, “Serv-Safe” Sanitation

American Culinary Federation Certified Graduate

Dual Enrollment Credit Available

Eastern Maine Community College: three credits CUL 131, Culinary Sanitation & Theory

Integrated Credit Available

Math: PM