CULINARY ARTS
Instructor: Mr. David Propst
The Culinary Arts program is designed to provide students with the knowledge and skill necessary to ensure successful employment in the industry. The 11 month course covers a wide variety of skill and knowledge topics. The major units of study span the full spectrum of requirements and functions of and within the industry. The student acquires a comprehensive yet basic culinary education which can be successfully applied to all levels of the food service industry. Emphasis is focused upon student development and maintenance of necessary positive attitudes and work habits leading to maximum performance and effectiveness upon graduation. Graduates of the program will receive either a certificate, or an associates of Applied Science Degree in Culinary Arts through Blue Ridge Community and Technical College or Mountain State University.
Major Units of Study: |
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| Introduction to the Profession | Grilling and Broiling, Roasting and Baking |
| Portfolio Development/Professional Ethics | Sautéing, Pan Frying, and Deep Frying |
| Food and Kitchen Safety (ServSafe) | Steaming and Submersion Cooking |
| Knife Skills/Equipment Identification | Braising and Stewing |
| Culinary Math | Vegetable & Starch Cookery |
| Gastronomy/Molecular Gastronomy | Breakfast Cookery |
| Etiquette/Remarkable Service | Salad Dressings and Salads |
| Nutrition and Food Science | Sandwiches |
| Menu and Recipe Development | Hors d’ Oeuvres and Appetizers |
| Product Knowledge Identification and Fabrication | Charcuterie and Garde Manger |
| Meat and Poultry Identification and Fabrication | Baking & Pastry Mise en Place |
| Fish and Shellfish Identification and Fabrication | Yeast Breads |
| Mise en Place for Stocks, Sauces, and Soups | Pastry Dough’s and Batters |
| Stocks | Custards, Creams, and Mousses |
| Sauces | Fillings, Frostings, and Dessert Sauces |
| Soups | World Cuisines |
| Mise en Place for Meats, Poultry and Fish | Externship |
Career Opportunities for Culinary Professionals |
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| Executive Chef | Research and Development |
| Chef de Cuisine | Food Stylists and Photographers |
| Sous Chef | Food Writers and Critics |
| Cook | Teachers |
| Executive Pastry Chef | Well-informed Salespeople |
| Pastry Chef | Consultants and Design Specialists |
| Pastry Cook | Food and Beverage Manager |
Click here for a complete course description.