Culinary Arts

  • LOCATION:  Orleans Career and Technical Education Center 
    Instructor:  James Atzrott

    e-mail: jatzrott@onboces.org

    LOCATION:  Niagara Career and Technical Education Center
    Instructors:   Robert Ihle and Caitlin Siresi

    e-mail: rihle@onboces.org and csiresi@onboces.org

    This program is open to all juniors and seniors.  Students in this program will be exposed to a variety of careers within the culinary arts and food preparation field.  By actual participation, students will become familiar with the workings of a modern kitchen while preparing foods of various types.  This training will prepare them for future employment in both preparation and serving. 

    This program will qualify students for acceptance at post-secondary schools specializing in training necessary to become master chefs, restaurant managers, owners or to become instructors of culinary arts trades.  National Pro-Start Program is available at the Niagara Career and Technical Education Center. 

    Culinary Arts Institute of America Invitational Video

     

    OBJECTIVES OF THE PROGRAM

    1. To develop the skills needed in operating food equipment efficiently and safely; handling of foods, storage, cooking techniques and proper safe temperatures. 
    2. To have students prepare foods in hygienic and sanitary manner, working with the Board of Health regulations. 
    3. To familiarize students with various techniques used in food preparation for occasions such as buffets, weddings, formal dinners, short orders, fast food operations, take out services.
    4. To aid students in developing the initiative and confidence that is needed to succeed in the food service trades and the styles of foods that people want today: low fat, low cholesterol, high nutritional value. 
    5. To stress the importance of working in harmony with other students, working in a professional manner, time schedules, daily attendance with long hours.
    6. To develop job seeking abilities necessary to succeed in the working world. 

    UNITS OF STUDY

    • Sanitation
    • Hand Tools
    • Safety
    • Customer Relations
    • Business Math
    • Basic Cooking Skills
    • Baking: cookies, cakes, pies and breads
    • Cooking Techniques: meats, poultry, seafood, stock, sauces and soups
    • Garde Manager: eggs, breakfast, sandwiches, fruit, vegetables, pasta and grains.
    • Menu Planning
    • Nutrition
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