Our Mission: To facilitate learning to a diverse student group, giving them the real world experience, skills, and tools to successfully enter the foodservice industry, as well as providing the knowledge needed to foster lifelong healthy food habits.
Our Goals:
1. The students will grow a healthy relationship with food as well as the ability to be self-sufficient adults.
2. The students will earn nationally recognized foodservice industry certifications such as ProStart and ServSafe.
3. The students will participate in hands-on, real world, applied learning experiences gained through internships in the Culinary Arts field.
4. The students will continue their learning after high school by either entering directly into the foodservice industry, or by enrolling in a 2 or 4 year college.
Level One: Orientation to Culinary Arts
Orientation to Culinary Arts includes a survey of the foundational skills necessary in the foodservice industry. Content such as food safety and sanitation, equipment, safety and security, culinary foundations and math, and an instruction to the hospitality industry are included in the course. Mastery of the competencies listed in the food safety and sanitation unit will prepare the student to take the NRA’s ServSafe exam to become ServSafe Food Safety certified.
Level Two: Theory and Application of Culinary Arts I
Theory and Application of Culinary Arts I emphasizes real-world, hands-on practice of food preparation. Food preparation techniques included in this course are Mother Sauces, stocks, soups, potatoes, grains, fruits, and vegetables. Additional content will include service, communication, and management skills.
Level Three: Theory and Application of Culinary Arts II
Theory and Applications of Culinary Arts II emphasizes the real-world, hands-on practice of food preparation. Food preparation techniques included in this course include dairy and breakfast foods; meat, poultry, and seafood; and salads and garnishing. This one-Carnegie unit course should only be taken after students successfully pass Theory and Applications of Culinary Arts.
Level Four: Advanced Studies in Culinary Arts
Advanced Studies in Culinary Arts is a culminating course that places emphasis on an internship experience. While they participate in the on-the-job training, students will use skills related to management and business concepts, customer communication, and customer service.
Madison County Schools does not discriminate on the basis of race, color,
national origin, sex, disability, age or religion.
