Course Title:  Culinary Arts I………………………………………………………………………..………...CREDIT 3.0

Grades Eligible:  11-12

Prerequisite:  Foods I or meets established criteria

Description:  Students will be introduced to the basic principles of cooking, baking and kitchen operations and gain an understanding of the industry through education and direct exposure. This course is designed to teach students the fundamentals needed to succeed in the food service industry. Topics include preparation methods for protein, starch, vegetables and fruit, storage; breakfast cookery, breads, sweet dough/pastries, basic fabrication, knife skills, mise en place and safety and sanitation. Upon completion, students should be able to execute efficiently a broad range of basic cooking/baking skills as they apply to different stations in food service operations and will receive a ServSafe food handler certification after completing the ServSafe exam.

Course Title:  Culinary Arts II…………………………………………………………………………………..CREDIT 3.0

Grades Eligible:  12

Prerequisite:  Culinary Arts I

Description:  Students will be introduced to the basic principles of cooking, baking and kitchen operations and gain an understanding of the industry through education and direct exposure. This course is designed to teach students the fundamentals needed to succeed in the food service industry. Topics include preparation methods for protein, starch, vegetables and fruit, storage; breakfast cookery, breads, sweet dough/pastries, basic fabrication, knife skills, mise en place and safety and sanitation. Upon completion, students should be able to execute efficiently a broad range of basic cooking/baking skills as they apply to different stations in food service operations and will receive a ServSafe food handler certification after completing the ServSafe exam. Students will take a certification test at the end of the course.

Instructor: Heather Hoeflinger

Email: hhoeflinger@sikeston.k12.mo.us

Link to Ms. Hoeflinger’s page