Students practice managerial, production, and service skills used in food establishments and related food industry occupations. Commercial methods of food storage, preparation, and handling are practiced. Cooking methods such as broiling, deep fat frying, steaming, baking, and convection cooking are taught using commercial equipment. Skills are developed in the preparation of appetizers, soups, salads, meats, breads, garnishes, and desserts. Many opportunities exist for students to use their creativity as they design and prepare decorated foods and artistic food arrangements.
Students participate in culinary competition or the local, state, and national levels.
Nutrition and management skills are emphasized as students prepare menus, grocery orders, and work plans to be used while preparing and serving luncheons and catering special events. Students use the computer to do nutritional analysis and menu planning. Visits to local food service establishments are arranged, giving students the opportunity to observe the talents, responsibilities, and expectations of chefs, cooks, bakers, pastry decorators, hospitality employees, dieticians, food demonstrators, caterers, and entrepreneurs.