Family/Consumer Science Department
- Ms. Doten
Courses: Culinary Arts I-IV
Ext: x280
Email: JanAD@leeschools.net
Department Announcements
- Estero High Chefs Make the Grade
www.news-press.com
- The culinary teams competed in Orlando at the Orange County Convention Center on Feb 24 & 25th. The following is the break down of the teams that competed and the results of the competition:
Culinary Teams: Students must be enrolled in the Culinary classes
- Edible Centerpiece Team: Alicia Brevia
- ProStart Management Team: Chelsea Derr and Gianni Hinkson
- Waiter/waitress Relay Team: Chloe Cusson, Karlee Hoover and Jordan Driggers
- Gourmet Meal Team: Nate Jones, Ricky Lopez, Richard McCaw and Daniel Sheperd
Competition Results:
- Waiter Waitress Relay: Third in the state out of 28 schools competing
- Gourmet Meal: 13 in state out of 29 that finished on time
- Edible Centerpiece: 9th in state out of 26 schools competing
- Restaurant Management : 7th in the state out of 19
- Ricardo Lopez also received the Hospitality and Excellence award at the competition!
Department Course Offerings
Culinary Arts I-IV
Culinary Arts I
88005100 (Grades 9—12) 1 Credit
Students will develop competence in understanding the history of the food service industry and identifying careers in that industry; following directions and applying math skills; using communication skills; demonstration of basic
food handling techniques; basic safety procedures; demonstration of basic employability skills (punctuality, appearance, etiquette); identification of the elements of a successful food service operation; identification and use of commercial tools and equipment; basic concepts of food science; following standard recipes; basic nutrition information (nutrients, labels); identification of front and back-of-the-house duties; and participation in introductory food preparation labs. Students will utilize the Pro-Start Program from the National Restaurant Association.
Culinary Arts II-IV
88005200– 88005400 (Grades 10—12) 1 Credit
Students will develop competence in understanding duties and responsibilities in the hospitality industry and ways to achieve job advancement; understanding technical materials; working in a culturally diverse workplace; critical thinking and problem solving; knowledge of federal, state and local sanitation/safety codes; time management; inventory
control; advanced principles of food science (fermentation, leavening agents, emulsion, acids/bases, starches); following and modifying recipes; using nutrition skills to evaluate menus; performing front-of-the-house duties (greeting and escorting guests, transporting and serving meals, carrying trays); performing back-of-thehouse duties (receiving and storing food supplies); and participation in food preparation labs appropriate for this
skill level. Students will utilize the Pro-Start Program from the National Restaurant Association. Culinary III students also learn about food presentation and display techniques, restaurant industry trends and merchandising.
88005100 (Grades 9—12) 1 Credit
Students will develop competence in understanding the history of the food service industry and identifying careers in that industry; following directions and applying math skills; using communication skills; demonstration of basic
food handling techniques; basic safety procedures; demonstration of basic employability skills (punctuality, appearance, etiquette); identification of the elements of a successful food service operation; identification and use of commercial tools and equipment; basic concepts of food science; following standard recipes; basic nutrition information (nutrients, labels); identification of front and back-of-the-house duties; and participation in introductory food preparation labs. Students will utilize the Pro-Start Program from the National Restaurant Association.
Culinary Arts II-IV
88005200– 88005400 (Grades 10—12) 1 Credit
Students will develop competence in understanding duties and responsibilities in the hospitality industry and ways to achieve job advancement; understanding technical materials; working in a culturally diverse workplace; critical thinking and problem solving; knowledge of federal, state and local sanitation/safety codes; time management; inventory
control; advanced principles of food science (fermentation, leavening agents, emulsion, acids/bases, starches); following and modifying recipes; using nutrition skills to evaluate menus; performing front-of-the-house duties (greeting and escorting guests, transporting and serving meals, carrying trays); performing back-of-thehouse duties (receiving and storing food supplies); and participation in food preparation labs appropriate for this
skill level. Students will utilize the Pro-Start Program from the National Restaurant Association. Culinary III students also learn about food presentation and display techniques, restaurant industry trends and merchandising.