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Culinary Skills


Instructor: Chef Perthedia Berry

Culinary Skills 3-4

This course is designed for motivated students pursuing a career in the field of culinary arts. Students utilize commercial equipment to learn advanced skills of food handling and preparations. Students apply knife skills, appropriate cooking methods, as well as kitchen safety and sanitation as it relates to the food industry. 

Students have the opportunity to earn up to six college credits, pending attainment of skills standards from the Institute of Culinary Arts at Metropolitan Community College. Aligns with CHRM 1020: Sanitation; and CHRM 1030: Foundations 1 through Metropolitan Community College. 

Students have the opportunity to participate in SkillsUSA and culinary competitions. 

Prerequisites: Successful completion of Culinary Skills 1-2 with a "C" or better, subject to instructor approval
Duration: Full year (2 semesters)
Credit: 4 per year
Grade Level: 11, 12
College Credit: 6 MCC (optional)

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Culinary Skills 5-6

This advanced course is designed for students pursuing a career in the field of culinary and pastry arts. Students apply fundamental baking skills in the preparation of yeast breads, quick breads, laminated dough, cookies, pies, pastries, cakes custards, creams, and sauces. Students selecting this course must possess proficient basic skills and strong attention to detail. College preparation is emphasized.

Students have the opportunity to earn up to four college credits, subject to the successful achievement of appropriate skills standards form the Institute of Culinary Arts at Metropolitan Community College. Aligns with CHRM 1210: Baking basics through Metropolitan Community College. 

Students have the opportunity to participate in SkillsUSA and culinary competitions. 

Prerequisites: Successful completion of Culinary Skills 3-4 with a "C" or better, subject to instructor approval
Duration: Full year (2 semesters)
Credit: 4 per year
Grade Level: 12

College Credit: 4 MCC (optional)