Culinary Arts
Culinary students on Living with AmyDo you want to learn what it takes to be a chef? The GBAPS culinary arts program provides students with the foundational skills of cooking. Students travel from around the District to work in a commercial grade kitchen under the direction of a certified teacher. The program uses the Pro-Start national curriculum sponsored by the National Restaurant Association Educational Foundation, and allows students to begin learning about a career in the culinary industry.

The culinary arts program teaches students the kitchen essentials, including equipment and culinary techniques, as well as management essentials such as communication and customer service. Students learn true culinary basics, techniques and food safety procedures, and compete and often cater at local non-profit events. 

For more information, contact instructor Laurie Spence

Courses:

Culinary Arts 1
Offered at East, Preble, Southwest, West

In Culinary Arts 1, students begin by learning about the variety of careers available in the food service industry. Topics covered include customer relations, safety and sanitation, basic kitchen procedures and food preparation techniques, knife skills and baking techniques.  Food labs are an integral part of this course.
 
Culinary Arts 2
Offered at East and Preble

Culinary Arts 2 students continue to improve their skills in the kitchen building on concepts from Culinary Arts 1. This course is based on the National Pro-Start Curriculum. In this course students focus on menu planning, customer service, garde manager, seasoning and flavorings, stocks and sauces, fish, meat, and poultry cooking techniques.
 
Culinary Arts 3
Offered at Preble

In this course, students continue to build skills from Culinary Arts 2. Students expand their skills by working in an industrial kitchen and putting their skills into practice by catering events. In this course topics include cost controls, menu planning, federal, state and local laws along with dining room experience and management. In addition, students continue to build on their food preparation techniques.  
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