èßäapp¹ÙÍø

Hospitality & Tourism-Culinary Arts

Culinary Arts 1-2: Introduction

Besides learning nutritious recipes, you will also learn kitchen safety, how to read a recipe, how to measure ingredients, as well as the importance of a clean kitchen. Learn your way around a home kitchen (your family will enjoy your homework), then compare and contrast the requirements for a commercial kitchen. Lectures from food industry professionals and field trips to food carts, restaurants and farms offer students insight into the many aspects of the culinary world.  An independent project will require you to apply your new knowledge and skills in a real world setting. Examples might include drafting a plan for your own food business, creating a cookbook, developing a world hunger relief project, writing a food blog, or preparing the menu and cooking for a major event. All students must learn kitchen safety and sanitation practices in order to obtain their Multnomah County Food Handler’s Card within the first two weeks of the course ($10 fee required).Cooking lab dress code will comply with industry practices (long pants, closed toed shoes, hairnet for long hair, etc.).

Culinary Arts 3-4: Intermediate

Culinary Arts 3-4 is a year-long course with an emphasis on advanced culinary and baking techniques. We will be perfecting and building on skill sets acquired during the Intro to World Cuisine/Culilnary 1-2 course.

Students will learn about ingredients, preparation techniques, and flavor profiles. This course will involve the use of more extensive food preparation techniques, as well as expand upon lessons taught in the introductory course regarding menu planning, food-costing and recipe development, writing and modification. We will also focus on the different aspects of producing food commercially. Students will create and build their own “Bakery or Cafe”, including developing logos, marketing and promoting, costing and pricing their product. Students in this class must participate in two or more volunteer events before or after school per semester. The course will build upon students’ knowledge of safety and sanitation practices by teaching them principles of food storage and handling in the context of restaurants, hotels and other large-volume venues. Advanced Culinary and Baking will further prepare students for life after high school, careers in food production (found in hotels, healthcare facilities and restaurants) and other culinary careers.

Culinary Arts 5-6: Advanced

Culinary 5-6- Advanced Baking is a year-long course with an emphasis on advanced baking techniques. We will be perfecting and building on skill sets acquired during the Culinary 3-4 Commercial Foods and Baking course.

Students will learn about ingredients, preparation techniques, and flavor profiles. This course will involve the use of more extensive food preparation techniques, We will also focus on the different aspects of producing food commercially. Students will manage the Lincoln High Coffee cart. Including purchasing, marketing and managing the students who run the day to day operations. The students will create and build their own “Bakery or Cafe”, including developing logos, marketing and promoting, costing and pricing their product. Students in this class must participate in two or more volunteer events before or after school per semester. The course will build upon students’ knowledge of safety and sanitation practices by teaching them principles of food storage and handling in the context of restaurants, hotels and other large-volume venues. Advanced Baking will further prepare students for life after high school, careers in food production (found in hotels, healthcare facilities and restaurants) and other culinary careers.