Planning Rationale
The Culinary and Hospitality program introduces students to the skills needed to manage a hotel, prepare a restaurant menu, and provide excellent customer service. Homework never tasted so good!
Pathways
Culinary Arts
The Culinary Arts program is a great fit for students who want to learn how to cook, develop management skills, or own their own restaurant.
During the three years that students are enrolled in the Culinary Arts program, they gain practical culinary skills that increase in complexity as they progress. The program begins with an orientation-level course introducing students to topics such as food safety, sanitation, knife skills, basic nutrition, appetizers, sandwiches, baking, and menu planning. After mastering the basics, the next two years of the program focus on advanced-level food preparation, which includes cooking vegetables, meats, poultry, seafood, pasta, and grains; creating sauces and dressings; baking; and making soup.
While mastering culinary techniques, students also learn entrepreneurial concepts, explore college and career options, and participate in work-based learning experiences, such as job shadows and internships.
Layout
The Culinary Arts Lab shall use industry standard kitchen equipment and culinary infrastructure to create an authentic fully functional kitchen environment for the training of culinary skills. Windows shall be considered in the wall separating the Classroom/Cafe and Culinary Arts Lab space as a way of visually and physically connecting the spaces. Storage shall be provided in walk-in refrigerated, frozen food storage and Dry Storage Rooms. The Culinary Arts Lab will require a kitchen consultant as part of the planning process.
The Culinary and Hospitality Classroom shall also double as a Cafe space, capable of being set up as a formal dining space for students and visitors. Lighting, curtains, and higher end finishes may be considered to alter this classroom environment to facilitate the creation of a dining environment.