Culinary Arts

Course Name

Culinary Arts

American Culinary Federation Certified Program

AM Session

CTE Food Preparation

PM Session

CTE Restaurant Operation

Instructor

Bill Robertson

Serv Safe Certified Trainer

Phone

873-0102, ext. 279

Email

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: 8^th grade with industry specific terminology

Serv Safe Essentials, National Rest. Assoc., 5^th 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

3 credits: CUL 131, Culinary Sanitation & Theory

Integrated Credit Available

Math: PM