Katey Rhodes- Culinary Arts Instructor
The Pirate Catering Company is made up of Sophomores, Juniors and Seniors, who have completed Intro to Culinary and are interested in the art of cooking and baking. Many of these students have a desire to further their culinary education after high school. In addition to class labs, students cater events and hold bake sales.
CULINARY ARTS
Grade Level: 9-12
Prerequisite: Intro to Culinary
Credit: 1 unit for Intro 2 units for Culinary 1, Advanced and Practicum
Culinary Arts begins with the fundamentals and principles of the art of cooking and the science
of baking and includes management and production skills and techniques. Food safety and sanitation
receive special emphasis, with students taking the exam for the ServSafe credential from the National
Restaurant Association. Students will demonstrate the preparation skills of items commonly prepared
in food service operations such as breakfast cookery, salads and dressings, soups and sandwiches,
stocks and sauces, appetizers, seafood, poultry, meats, pastas and grains, and fruits and vegetables.
Students will also demonstrate baking techniques used with yeast breads and rolls, quick breads,
and desserts. A real or simulated in-school food business component will allow students to apply
instructional strategies and workplace readiness skills to an authentic experience. Advanced skills in science, mathematics, reading, writing and communication
will be reinforced in this course. Work-based learning strategies will include school-based
enterprises, field trips, job shadowing, and service learning.
A materials fee may be required for this course.
The Pirate Catering Company is made up of Sophomores, Juniors and Seniors, who have completed Intro to Culinary and are interested in the art of cooking and baking. Many of these students have a desire to further their culinary education after high school. In addition to class labs, students cater events and hold bake sales.
CULINARY ARTS
Grade Level: 9-12
Prerequisite: Intro to Culinary
Credit: 1 unit for Intro 2 units for Culinary 1, Advanced and Practicum
Culinary Arts begins with the fundamentals and principles of the art of cooking and the science
of baking and includes management and production skills and techniques. Food safety and sanitation
receive special emphasis, with students taking the exam for the ServSafe credential from the National
Restaurant Association. Students will demonstrate the preparation skills of items commonly prepared
in food service operations such as breakfast cookery, salads and dressings, soups and sandwiches,
stocks and sauces, appetizers, seafood, poultry, meats, pastas and grains, and fruits and vegetables.
Students will also demonstrate baking techniques used with yeast breads and rolls, quick breads,
and desserts. A real or simulated in-school food business component will allow students to apply
instructional strategies and workplace readiness skills to an authentic experience. Advanced skills in science, mathematics, reading, writing and communication
will be reinforced in this course. Work-based learning strategies will include school-based
enterprises, field trips, job shadowing, and service learning.
A materials fee may be required for this course.
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