Culinary Arts Seed-to-Plate Gardens
Region 9’s Culinary Arts program includes instruction in safety and sanitation, recipe, menu, and meal planning, preparing and cooking of foods, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques. The program also operates the Culinary Arts Seed-to-Plate Gardens, started in April 2021, which includes a vegetable and herb garden, flowers and ornamentals, a greenhouse and composting!
The two year curriculum includes daily classroom instruction accompanied by time in the kitchen and field experience in Culinary Arts I and II. Culinary I covers the following areas: Kitchen safety/sanitation, recipe and menu development, management of food supplies and kitchen resources, aesthetics of food presentation, Hospitality skills, catering skills, culinary math skills and baking.They also explore a variety of cooking methods in preparing: meats, poultry and seafood, vegetables and fruits, stocks, soups and stews plus breakfast items. Culinary II takes the knowledge and skills learned in Culinary I and builds on them with baking and pastry arts plus entrepreneurship skills.
Students graduate with the following Certifications and College Credits:
- OSHA 10-Hour Certification
- ServeSafe Manager Certificate
- CMCC College Credit -CUA121 Food Prep & Sanitation
- EMCC College Credit – CUL131-01 Culinary Sanitation
- KVCC College Credit – CUL111 Sanitations for Cul. Arts
- SMCC College Credit – CULA100 Intro to Culinary Arts
- WCCC College Credit – FDS125 Sanitation