 Instructor: Tony Hilligoss |
 Assistant: Charlene Zinnel |
 Our brand new kitchen. |
 Fully equipped and modern. |
Students learn to identify and use basic tools of the culinary trade. They develop and modify recipes, calculate meal costs, and learn to read and follow recipes. Ingredients are selected and combined to prepare both simple and complex meals. Safe and hygienic procedures are stressed. Short-order cooking, banquet preparation and serving are integral parts of the course. The course includes both classroom and kitchen activities and requires homework. Participation in the Vocational Industrial Clubs of America (VICA) is encouraged.
Culinary Arts II is a continuation in depth of all areas studied in Culinary Arts I. Emphasis is placed on advanced food preparation, public and customer relations, and restaurant management. Students take part in a job orientation program. Students recommended by their instructor may be eligible for placement in an on-the-job training program with a local employer during the second semester. The course includes both classroom and kitchen activities and requires homework. Participation in the Vocational Industrial Clubs of America (VICA) is encouraged.
Students completing Culinary Arts I and Culinary Arts II may receive advanced standing and 3 credit hours at Wor-Wic Community College in hotel/motel/restaurant management.