Learning the fundamentals of food preparation is the essence of any culinary arts class. Food preparation labs will include identifying, using and maintaining kitchen equipment and utensils. Development of knife skills is necessary for performing specialized cuts such as julienne, batonnet and chiffonade. Learning to prepare grand sauces, stocks and soups will provide you with a solid foundation for most recipes. In addition, introduction to culinary terms, techniques and culinary math will help you interpret and prepare recipes.
Preventing food-borne illness is of the utmost importance in any kitchen. As a culinary arts student you will learn how to reduce the risk of food-borne illness and food allergens through hazard analysis and critical control points. You will learn how to sanitize equipment, maintain proper food temperatures and properly handle different types of foods. Some culinary schools will require students to prepare for the National Restaurant Association ServSafe exam, which certifies those who pass as having a basic knowledge of food safety and sanitation.
Developing tasty, yet nutritionally sound meals is essential in the kitchen. Understanding nutrition will help you choose recipes and plan menus meeting the needs of your customers. Students will learn the fundamentals of nutrition including nutrients, calories and balanced diets. Developing skills in analyzing food labels will also help you plan meals and identify food allergens. In addition, students will learn how to analyze existing recipes for nutritional content and proper portion size.
When problems arise, the culinary manager needs to stay calm under pressure. Students will learn the fundamentals of managing both staff and finances while participating in their culinary arts classes. Figuring the cost of menu items and maintaining proper inventory are essential to maintaining a profitable food service establishment. In addition, culinary classes will focus on students developing skills in leadership, handling employees and resolving customer and staff conflicts.