Culinary Arts
CULINARY ARTS is a competency-based Career & Technical Education program offered at Milford High School & Applied Technology Center. To become a completer in this program, students must pass both Culinary Arts I and Culinary Arts II with a grade of “C” or better. Students are eligible to earn Industry-Validated Certificates or Credentials by passing the Pro-Start exams administered to program completers.
2 Credits Full-Year Grades 10-12*
Culinary Arts I is the first half of the Culinary Arts Program. Students learn to work in a professional kitchen with constant focus on sanitation and safety. In our industry standard food production setting, students learn techniques in hot and cold food preparation as well as baking. Students in Culinary Arts I will begin to develop food service management skills in the areas of customer service, cost control, communication, leadership, and problem solving. Students will gain knowledge in the areas of nutrition, organizational structure, and sustainability. Windows on West Street, our on-campus restaurant, affords students the opportunity to develop "front-of-the-house" skills. Students develop collaboration skills and learn how to function as a member of a team - highly desirable skills in the hospitality industry or any industry.
Note: All CA I Students are required to purchase program approved chef’s coat and hat (approximately $25.00).
*Enrollment preference given to 10th and 11th graders.
College Credits: 3 Running Start College Credits are available through Nashua Community College to 10th-12th graders.
Prerequisite: None
2 Credits Full-Year Grades 11-12
This program continues to follow the nationally recognized ProStart curriculum developed by the NRAEF. Culinary Arts II offers advanced students the opportunity to further enhance the food preparation and management skills learned in Culinary Arts I. They will learn food development and marketing, and will increase their knowledge of cost management through understanding of income statements, purchasing, inventory control, and menu analysis. Through the operation of Windows on West Street, students will gain experience in volume food production, live customer service, and restaurant management. Students will be expected to provide high quality food preparation and professional level table and counter service. They will develop a higher level of professionality, teamwork, and leadership. Preparation for the Level II ProStart Certificate Exam is a priority. The work experience embedded in the ProStart curriculum will take on increased significance for advanced students as it is required for the NRAEF Certificate of Achievement (COA). This work experience is NOT a requirement for program completion, but students are strongly encouraged to participate.Prerequisite: Completion of Culinary Arts I
Note: CA II students are responsible to purchase chef pants to complete their uniform.(approximately $20.00)
College Credits: 3 Running Start College Credits are available through Nashua Community College.
ADDITIONAL ELECTIVES IN CULINARY ARTS
Introduction to Culinary Arts 1836
1 Credit Grades 9-10
Introduction of Culinary Arts is a hands-on experience, focusing on the preparation of appetizers, soups, salads, breads, main dishes, sides, and desserts. Students will gain experience and knowledge through teacher demonstrations, research projects and food labs. There is emphasis on kitchen safety, basic knife skills and safe food handling. In addition, students will gain knowledge in basic nutrition, culinary history, food traditions and careers in the hospitality industry.
|
CTE Work Based Learning
1/2 Credit* Grades: 11 - 12
Work-Based Learning (WBL) is to give students enrolled in a CTE program the opportunity to explore careers & develop skills via workplace learning experiences outside the classroom setting. Students will have the opportunity to learn about the world of work, develop skills & attitudes and practice workplace competencies & technical skills needed to be successful in their chosen career path (related to their CTE program). Work Based Learning is a work-based situation which allows a student an opportunity for a real work experience in conjunction with a classroom teacher, a work-site mentor, and a Work Based Learning (WBL) Coordinator. This team will coordinate academic and occupational skills that a student will learn and apply on the job. Classwork is meant to supplement and complement the experience, therefore it is expected that students will attend class when scheduled and complete all work as assigned. Credits will be awarded based on satisfactory evaluations from their site supervisor, participation in seminars, completion of related assignments & the number of verified WBL hours. The student is expected to meet with the Career Development Specialist regularly during TASC.
Requirements: Students are required to meet all pre-employment & employment expectations (including all policies, rules, & regulations). This may include, but is not limited to, aptitude screenings, physicals, background checks, drug screenings, dress code, cell phone policy etc. WBL activities may take place during the school day or outside of school hours, paid and non paid. Prerequisites: Successful completion of 1 year (2 credits) in a CTE program, 2.3 GPA or higher and passed all classes in the semester prior to the WBL experience; excellent attendance and discipline record; the ability to work independently; reliable transportation; and parent/guardian support and approval.
*Credit: based on hours completed (up to 1 credit per semester or summer) |
|
RELATED CAREERS |
|
| Dietetic Technicians | Health Educators |
| Dietitians and Nutritionists | Lodging Managers |
Awards College Credit