Culinary Arts and Guest Services

/assets/uploads/schools/grasso/images/cte%20areas/culinary/cthss_cgs_color.pngDepartment Heads: Chef David Miguel & Christopher Jones
Instructors: Chef Paul Jones, Chef Sean Beplat

Culinary Arts and Guest Services will be fully transitioned starting in the 2019-2020 school year.

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What is our goal?

The  ultimate  goal  of  our  program  is  for  our  students  to  graduate  with  a  skill  set  that  will  make  them  employable.  Our  students  also  graduate  with  all  the  fundamental  skills  they  need  to  transition  on  to  the  next  level  of  education.

Freshman Year

Exploratory and Introduction to Culinary Arts (CU110)
Students deciding to enter the field of Culinary Arts will be introduced to the basics of safety, sanitation and personal hygiene, as well as equipment identification and use. Students will assist in the daily production of the National School Lunch. All students will make hot foods and learn basic garnishing and portion control. Cold sandwiches and basic desserts will be taught during freshman year. Students will learn about kitchen utensils, small equipment, knife skills and basic hot and cold food preparations. In addition, they learn about weights and measures and simple recipe conversions.

Sophomore Year

Basic Food Service (CU210)
In Grade 10, students learn the basics of food preparation using the school lunch as their main food lab. All students will rotate through different stations preparing, organizing and producing various food items to be served in the school’s cafeteria. Basic theory will include a range of equipment identification, fruit and vegetable identification, basic cooking methods, storage and receiving of products, as well as a la carte and convenience foods. All students will be taught the proper procedure for serving institutional foods. Students will continue to receive instruction in nutrition, safety, sanitation and personal hygiene.

Junior Year

Operating a Restaurant (CU310)
In Grade 11, students are introduced to “front of the house” and “back of the house” restaurant operation through the daily operation of the school restaurant open to faculty and the public. In the dining room they learn customer service and formal dining room service skills which include setting tables, taking reservations and working the cash register while providing a la carte and buffet service menus. In the kitchen, students learn and practice; soups, stocks and sauce making, fruit and vegetable identification and cookery, dairy, eggs and cheese identification and cookery, salad and salad dressings, nutritional menu development as well as starches and grain cookery. The curriculum also includes meat, poultry and seafood identification, fabrication and cookery. Students will also develop basic baking skills through the production of; fruit danish, yeast and quick breads, layer cakes, pies and kitchen plated desserts. They will demonstrate the highest standard of food safety training by completing ServSafe Certification through the National Restaurant Association.

Senior Year

Advanced Restaurant Operations (CU410)
In Grade 12, students continue to operate the school dining room restaurant. They have opportunities to advance their culinary skills and knowledge while creating seasonal, ethnic, global and local menus. They will learn the art of garde manger in buffet and cold food service. Students continue to develop their supervisory skills in Restaurant Management. Baking and pastries continue to be part of daily restaurant production. Students rotate through all stations of the dining room and kitchen until proficiency is obtained. Students will demonstrate the ability to complete a job application and  interview. All students will participate in the Senior Culinary Arts Project (SCAP) where students are required to research and develop a Global Theme Menu with     recipes and  costing. They will produce their individual menus in the restaurant where family members and faculty will have the opportunity to sample a student’s culinary skills. The project is completed with an oral presentation where the students reflect on the year-long senior project while practicing their oral communication skills needed for job interviews.