CULINARY ARTS

Natasha LaPointe, Instructor
603-528-8693 ex. 5004
Culinary Arts ​I – HTC360
Times Offered: 10:33am-12:03pm, 12:30pm-2:00pm
Students will learn the proper use and maintenance of commercial kitchen equipment that are used in most restaurants. Safety, sanitation, equipment operation, and employability skills is a daily focus. Students with a strong work ethic, problem solving skills and good time management should be able to excel in this program. This program runs a restaurant which is open several days per week catering to staff and students. The expectations are that students will learn how to create, bake, or cook a variety of foods by themselves to a level suitable to sell it to customers.

Enduring Understandings: 
  • It is essential to understand and apply all aspects of safety and sanitation. Everything from personal hygiene, food handling, equipment operation, and customer service, can put a consumer at risk for injury, illness or death.
  • It is important to know how to correctly use small kitchen tool, equipment and knives to be safe, efficient and productive.
  • The foundation of Culinary Arts is reading a recipe and being able to create the product as is supposed to be.
Essential Questions: 
  • What are the main factors necessary to work in a restaurant environment?
  • What are the benefits of proper standardize measurements, tools, recipes and safety in the restaurant operations?
Course Highlights
  •  Prepare and serve food in a working kitchen/restaurant.
  •  Use cutting edge kitchen equipment. 
  • Cook, bake and try a variety of foods.

Course Outcomes 
  •  Serv-Safe Food Handler Certificate®
Culinary Arts II - HTC460
Times Offered: 9am-10:30am
Suggested Embedded Academics: Math, Technology, Family and Consumer Science, Health
Students will continue to use the kitchen equipment to improve their skills. Safety, sanitation, equipment operation, and employability skills are a daily focus. Students will be expected to prep, cook and bake food to be served in the restaurant by the end of class time. Teamwork and individual skills are stressed to prepare students for immediate employment or to seek advanced education at a Culinary Arts School. The units of study for Culinary II are as follows: Safety & Sanitation, Measurements, Basic Baking, Yeast Dough, Breads, Appetizers, Stocks, Sauces, Soups, Meat, Poultry, Menu Planning.

Enduring Understandings: 
  • Baking is a science and requires accurate measurements. It is different than culinary arts but is just as important to the food industry.
  • The foundation of Culinary Arts is reading a recipe and being able to create the product as is supposed to be.
  • Most restaurants that fail are because of bad cost management. Recipe cost, food cost and labor cost must be known and controlled to stay in business.
  • Essential Questions:
  • What skills are necessary for employment in culinary based operations.
  • What skills, experience and course work would prepare you for advance education in Culinary Arts.
Course Highlights
  • You will be cooking, baking and serving for important community events.
  • Your kitchen job changes every day.
  •  Make and bake items that you don't normally do at home.
  • Work through a series of colored aprons to achieve a personalized Chef Coat.
Course Outcomes 
  • LRCC - LCUL 1510 - Culinary Fundamentals - 3 college credits RS
  • LRCC - LHOS 2160 - Catering - 1 college credit RS
  • SMCC – CULA-100 – Introduction to Culinary Arts 3 credits
TAKE A VIRTUAL TOUR OF CULINARY ARTS!