This course will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications and/or immediate employment. Students will continue to develop in-depth skills in culinary and baking techniques, as well as prepare catered events. Students will also learn prepping techniques for restaurant operations which will be used in future courses involving the on-campus restaurant, Savvy’s Bistro and be introduced to advanced cake assembly, laminated dough, chocolate work, plating and specialty showpieces. Students will also taste and evaluate products they create in class to enhance their understanding of the course material. Course Fee: Each student is required to purchase a uniform and thermometer for $75.00 - $80.00. All students are required to have oil and water resistant non-slip shoes and a mushroom chef hat.
Possible Certification: +Certified Fundamentals Pastry Cook Certification Possible*
This is a laboratory course designed to provide specific training leading to enhanced knowledge and skills for employment in the area of Culinary Arts. Students will develop skills in culinary and baking techniques, as well as prepared catered events. Students will also learn prepping techniques for restaurant operations, which will be used in future courses involving the on-campus restaurant, Savvy’s Bistro. Course Fee: Each student is required to purchase a uniform and thermometer for $75.00 - $80.00. All students are required to have oil and water resistant non-slip shoes and a mushroom chef hat. Possible Certification: +ServSafe Manager*
Foundations of Restaurant Management provides students with a foundation to understand basic culinary skills and food service-restaurant management, along with current food service restaurant industry topics and standards. Building on prior instruction, this course provides introductory insight into critical thinking, financial analysis, industry technology, social media, customer awareness, and leadership in the food service-restaurant industry. Students will gain an understanding of food service-restaurant operations and the importance of communicating effectively to diverse audiences, purposes, and situations in food service-restaurant operations and management. Students will learn how the front of the house and the back of the house of management operate and collaborate and obtain value-added certifications in the industry to help launch themselves into restaurant/food service careers.
This laboratory course teaches students to make informed choices that promote nutrition and wellness throughout the life cycle. Instruction addresses nutritional needs of individuals, menu planning, special dietary needs, food costs and budgeting, food safety and sanitation procedures, food handling and basic food preparation procedures. All students are required to have oil and water resistant non-slip shoes, a mushroom chef hat, and a white t-shirt.
This advanced laboratory course is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Students will manage the daily operations of the on-campus restaurant, Savvy’s Bistro. Students will be instructed in efficient back-of-the-house operations as well as front-of-the-house operations. Students will participate in a broad range of experiences related to the culinary arts industry. Course Fee: Each student is required to purchase a uniform and thermometer for $75.00 - $80.00. All students are required to have oil and water resistant non-slip shoes and a mushroom chef hat. Possible Certification: +Certified Fundamentals Cook*
This advanced laboratory course provides high level instruction in the kitchen/restaurant management. Students will receive extensive training in food preparation, inventory control, food cost and profit/loss analysis; all of which assist/support the student operated restaurant, Savvy’s Bistro. Students are required to be ServSafe certified. Course Fee: Each student is required to purchase a uniform and thermometer for $75.00 - $80.00. All students are required to have oil and water resistant non-slip shoes and a mushroom chef hat.
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Ben Barber Innovation Academy