"When we decode a cookbook, every one of us is a practicing chemist. Cooking is really the oldest, most basic application of physical and chemical forces to natural materials."
- Arthur E Grosser, Professor of Chemistry, McGill University
"C is for cookie, it's good enough for me;oh cookie cookie cookie starts with C."
Welcome to Intro to Culinary Arts
The hands-on training you will receive in this program will provide you with the skills and knowledge to succeed in this very exciting and fast-growing field.
Why Choose a Career in the Food Service Industry?
- The restaurant industry employs an estimated 12.8 million people, making it the nation's largest employer outside of government.
- The restaurant industry is expected to add 2 million jobs over the next decade, for total employment of 14.8 million in 2017.
Daily Supplies Needed:
- Chef Jacket and Hat
2. Closed toe shoes
3. USB Drive
4. Digital Journal
5. (College Ruled) Notebook paper
6. Pens (blue or black),
7. #2 pencils, colored pencils and sharpener
8. $36 ServSafe Certification (not mandatory for all students)
9. $30.00 FCCLA membership fee Officers: $55
Introductory of Culinary Arts is the first course of a series of three courses leading to a career pathway into the culinary industry. Topics include the theories and methods of cooking, culinary vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, soups, stocks & sauces and meat & protein products.
FCCLA: Family Career Community Leaders of America is a co-curricular organization for students in the Culinary Arts Classes. It promotes opportunities for making decisions and assuming responsibilities, encourages leadership development through a variety of club activities. State and National membership dues together are $20.00 per year. Officers Dues $35.00 per year. Meetings and activities are planned during and after school.
Text Book: Culinary Essentials, Johnson and Wales University 2nd Edition, McGraw-Hill
Additional Resources to deepen your comprehension in this course:
Text books and links are as follows:
Culinary Essentials by Glencoe: