The Culinary Arts program at AVTEC offers hands-on, competency-based training in culinary arts. The curriculum is progressively structured, starting with basic culinary skills and advancing to more complex techniques. A significant portion of the training occurs in well-equipped kitchens, allowing students to hone their skills effectively. The course covers essential culinary topics like nutrition, purchasing, inventory management, and restaurant management, blending practical cooking skills with theoretical knowledge.
- Teacher: Sadie Allen
Clock Hours 133
This course builds on skills obtained in Introduction to Professional Cooking I.
Includes mother/leading sauce production, fabrication of proteins, and basic soups and stocks.
Focus is on standardized cooking methods and students learn about the importance of consistency and quality in professional cooking and how standardized methods can help achieve this.
- Teacher: Sadie Allen
Clock Hours 126
Includes professionalism, safety, knife skills, and equipment identification. Students learn standardized cooking methods and apply them to vegetables and starches. Additionally, the class touches on the history of the hospitality industry and the career opportunities available to those who wish to pursue a career in culinary arts.
- Teacher: Sadie Allen
- Teacher: Allen Faigin
- Teacher: Allen Faigin