CTHSS Culinary Arts

The program consists of three major areas, each of which is interrelated and dependent upon the other. Dining Room- The student will experience and train in fine restaurant cooking in addition to dining room and store room management. Included in this section is the responsibility for all functions and catering. School Lunch Program- The student will learn quantity cooking based on menus related to industrial catering. The experience consists of planning on a weekly or monthly basis in addition to full responsibility for the cafeteria service during the lunch hour. Bakery Department- The student will learn to produce dessert and baked goods required by a restaurant or institutional menu. The student will also acquire basic decorating skills and learn to make fine pastry specialties.

Eight years of relevant, varied and hands on culinary experience. It is important that applicant show evidence of experience that covers all area specified in the program description in order to effectively teach the approved culinary curriculum.

Apprentice training or formal training (college or technical institutes) can count up to five years. Formal training credit should be applied for coursework directly associated with culinary arts. Transcript review should determine percentage of study time devoted to trade and be applied proportionately. Two thousand (2000) hours of apprentice training equals one year based on letter or completion from the Connecticut Labor Department.

Combined experience cannot be counted to obtain multiple endorsements. Requirement is eight years for each subject area.

If an applicant shows experience on only a few areas of culinary, this clearly shows that he/she cannot teach all areas of curriculum.
A #090 endorsement for the Instructor position is required. A #110 endorsement for the Department Head position is required.

EXPLORATORY AND INTRODUCTION TO CULINARY ARTS (3 credits)
All Grade 9 students go through the Exploratory Program. Please see page 7 for more detail. Students deciding to enter the field of culinary arts will be exposed to the basics of safety, sanitation and personal hygiene, as well as equipment identification and use. Students will rotate through different kitchen stations learning basic operating procedures in the production of foods for the school lunch program. All students will make hot foods and learn basic garnishing and portion control. Cold sandwiches and basic desserts will be taught during the 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. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

BASIC FOOD SERVICE (3 credits)
In Grade 10, students learn the basics of institutional food preparation using the school lunch as their main laboratory. 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 and garnishing of plates and pans. Students will continue to receive instruction in nutrition, safety, sanitation and personal hygiene, and will demonstrate sound safety practices. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

OPERATING A RESTAURANT (3 credits)
In Grade 11, students are exposed to basic restaurant operation and the kitchen brigade system. They learn proper dining room skills from setting tables and taking reservations to decorating for theme days. All students will learn how to work the cash registers and fill out dining room charts as well as food production forms. They are taught advanced cooking skills and preparation of appetizers, soups, sauces, salads and entrees. They produce buffets, banquets and á la carte items to be served to the staff and public at customer events and in the school restaurant. Topics like meat fabrication, seafood, poultry and basic baking skills including breads and desserts round out this course of study. Students continue to receive instruction in safety, sanitation and personal hygiene and demonstrate sound safety practices. Students reaching an acceptable level of proficiency may be eligible for Work Based Learning (WBL). Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

ADVANCED RESTAURANT OPERATIONS (3 credits)
In Grade 12, students run the dining room (restaurant) which is open to the public, build on their skills, create menus and produce new menu items. They learn the art of garde manger (garnishing), advanced pastries and bread baking, as well as some regional and international cuisines. Students write menus and create different styles of food, which is served to the public. Students rotate throughout all stations of the dinning room and kitchen until proficiency is obtained. Students continue to receive instruction in safety, sanitation and personal hygiene and demonstrate sound safety practices. Students will demonstrate the ability to complete a job application and interview and to perform entry-level job readiness and trade skills. Each student will take the National Occupational Competency Testing Institute (NOCTI) exam, which is a performance-based test. Students reaching an acceptable level of proficiency may be eligible for Work Based Learning (WBL). Technology-related mathematics reading, writing, vocabulary and science are integrated throughout the curriculum.

Students can choose to further their education at any of the culinary schools across the country in order to obtain either a two year or four year college degree in culinary. Immediate culinary employment opportunities upon graduation include: chef employment at large and small restaurants, casinos, commercial kitchens, catering companies, or commercial and retail baking companies, as well as, corporate dining and institutional food service companies.
* College Career Pathways – Students successfully completing this program can receive advanced college credit.