Odessia Gadsden ~ Room 107 ~ (980) 343-6080 ext. 418 ~ [email protected]
Welcome to Mrs. Gadsden Culinary Arts. This semester I am teaching Intro to Culinary Arts and Culinary Arts II. However,
Intro to Culinary Arts & Hospitality
Intro to Culinary is a semester course and Culinary II is year long. Thanks to everyone that are in these classes and I hope that you would continue in the culinary field of study. This one-block course introduces students to basic food production, management, and service activities in
the back and front of the “house.” This course should be taught in a commercial kitchen, using standard
large and small equipment found in the restaurant and hospitality industry. A complete equipment list is
provided.
Students are trained to sit for the nationally-recognized credential of the National Restaurant Association, ServSafe®. Teachers of this course are ServSafe® certified and emphasize safety and sanitation principles in each unit. Students who receive this credential are recognized as qualified to work in the industry and/or continue their education in a post-secondary setting. Many business and industry partners have assisted in planning this course.
Culinary Arts and Hospitality I incorporate basic culinary techniques including knife skills, hot and cold food production, basic baking, and service skills. Other skills needed for employment are incorporated in the second level course.
By working in the culinary kitchen, students receive authentic experience in the food service industry and begin career planning and exploration. Work-based strategies may also be incorporated, including FCCLA activities. Culinary Arts & Hospitality I is designed to assist students in skill integration with core high school courses and in lifetime experiences. It is our goal that students gain skills that will prepare them to be better
decision-makers, citizens, and workers.
Culinary Arts & Hospitality II
This two-credit course is second in a sequence, beginning with Culinary Arts and Hospitality I. Students will use knowledge and skills gained in the first level course to learn advanced skills in the commercial culinary kitchen. After examining the professional skills they need to develop for employment in the industry, students learn management and customer skills. The role of the menu and menu pricing are studied and techniques
applied to live settings.
Advanced culinary techniques in this course include advanced knife skills, hot food production, and advanced baking techniques.
An entrepreneurial project is incorporated into the course to give students an authentic experience in the food service industry and to assist with career planning and exploration.
Other work-based strategies may also be incorporated in addition to enhancing FCCLA activities.
Culinary Arts and Hospitality II - is designed to assist students in skill integration with core high school courses and in lifetime experiences. It is our goal that students gain skills that will prepare them to be better decision-makers, citizens, and workers.
Intro to Culinary Arts & Hospitality
Intro to Culinary is a semester course and Culinary II is year long. Thanks to everyone that are in these classes and I hope that you would continue in the culinary field of study. This one-block course introduces students to basic food production, management, and service activities in
the back and front of the “house.” This course should be taught in a commercial kitchen, using standard
large and small equipment found in the restaurant and hospitality industry. A complete equipment list is
provided.
Students are trained to sit for the nationally-recognized credential of the National Restaurant Association, ServSafe®. Teachers of this course are ServSafe® certified and emphasize safety and sanitation principles in each unit. Students who receive this credential are recognized as qualified to work in the industry and/or continue their education in a post-secondary setting. Many business and industry partners have assisted in planning this course.
Culinary Arts and Hospitality I incorporate basic culinary techniques including knife skills, hot and cold food production, basic baking, and service skills. Other skills needed for employment are incorporated in the second level course.
By working in the culinary kitchen, students receive authentic experience in the food service industry and begin career planning and exploration. Work-based strategies may also be incorporated, including FCCLA activities. Culinary Arts & Hospitality I is designed to assist students in skill integration with core high school courses and in lifetime experiences. It is our goal that students gain skills that will prepare them to be better
decision-makers, citizens, and workers.
Culinary Arts & Hospitality II
This two-credit course is second in a sequence, beginning with Culinary Arts and Hospitality I. Students will use knowledge and skills gained in the first level course to learn advanced skills in the commercial culinary kitchen. After examining the professional skills they need to develop for employment in the industry, students learn management and customer skills. The role of the menu and menu pricing are studied and techniques
applied to live settings.
Advanced culinary techniques in this course include advanced knife skills, hot food production, and advanced baking techniques.
An entrepreneurial project is incorporated into the course to give students an authentic experience in the food service industry and to assist with career planning and exploration.
Other work-based strategies may also be incorporated in addition to enhancing FCCLA activities.
Culinary Arts and Hospitality II - is designed to assist students in skill integration with core high school courses and in lifetime experiences. It is our goal that students gain skills that will prepare them to be better decision-makers, citizens, and workers.