001the focus of study in culinary arts program provides students with a hands-on experience in the preparation service and managerial tasks involved in the food service industry areas of concentration include safety sanitation cost control culinary math food preparation culinary terminology a la carte and banquet service and dining room procedures culinary arts students are afforded the opportunity to earn the following certificates foundations of restaurant management and culinary arts level 1 and level 2 certificates and serv-safe sanitation certificate culinary arts students have many career path opportunities students entering the food service industry right out of high school may find employment in both front of the house and back of the house typical front of the house positions involve direct guest or customer contact and back of the house being indirect customer contact career paths might be fine dining
002fast food catering institutional feeding such as health care military private shack cruise line and travel and tourism to mention a few our culinary arts students have the opportunity to articulate credits with atlantic cape community college culinary academy johnson wales university and the art institute to meet the expectation of our articulation agreements our culinary students do accomplish quite a bit of academic studies their classroom activities cover curricula such as purchasing receiving and inventory control menu planning and development cost control food costing nutrition sanitation as well as cooking methods meats poultry seafood baking and desserts [Music] our culinary students accomplish many projects during their three years in culinary arts all three class levels complete various progressive cooking projects throughout the year such as soups sauces protein dishes yeast doughs and desserts the senior class begins a research-based
003american regional cuisine project in september culminating in april the students prepare and serve a regional menu to a table of four guests projects and activities our students seem to enjoy the most are yeast raised dough lessons the juniors and seniors prepare delicious sweet doughs such as sticky buns and donuts and savory doughs like whole wheat not rolls and pepperoni bread our sophomores love the yeast raised introduction lessons on focaccia bread and pizza our students have the opportunity to learn while using industry standard kitchen equipment our practical learning environment is equipped with excellent commercial equipment such as our rationale combi oven our rationale oven is computerized and can steam bake fry pan sear and grill it's a state of the art piece of equipment which has become popular in our industry