Welcome to Palatka High’s Culinary Arts Program!
“Tell me what you eat and I will tell you who you are”
Brillat Savarin
Think for a moment about how important food is in your life. What is the first thing that comes to your mind when you think about Thanksgiving, Christmas or your birthday? Chances are it is something food related.
It is not surprising that food marks important moments in our lives, after all humans must eat to survive. Not too long ago, people spent most of their lives eating or figuring out how they were going to eat their next meal. The availability of food has even shaped the development of the world. Early civilizations emerged in areas where food was plentiful and disappeared when they were unable to feed their populations.
Of course a lot has changed since the beginning of civilization. These days, people satisfy their need to eat in many different ways. Some people are quite content to eat two meals a day behind a steering wheel while others refuse to eat at restaurants that don’t have tablecloths, vegetarian entrees or decaffeinated-low-fat-hazlenut-cappucino. Now more than ever, people have less time to cook and rely on others to cook for them.
Cooking is about the quality of your life: you are what you eat. Your diet affects your health and state of mind (some symptoms of vitamin deficiency are hysteria and paranoia.) If you still have doubts about the importance of food in our culture, think for a moment about how many times a day you hear or see the words fat-free or no cholesterol.
More than anything, this course will teach you how to cook. This course will teach you the fundamentals of cooking so that one day, if you really pay attention, you will know how to cook just about anything you can imagine. Cooking is fun. If you know how to cook you can not only feed yourself but also people you care about.
If you are someone who likes cooking, then this is the course for you.
What is the foodservice industry?
The historical changes in the way people eat makes the food service industry a fast growing industry. In short, the food-service industry includes anyone who earns a living in a career dependent upon the production of food and the sale of that food to a customer. Although the first thought that may come to your mind when you hear the phrase food service industry may be a chef in a restaurant, relatively few employees in the industry are employed as chefs. Indeed, it is possible to work in the food-service industry and not even work in a kitchen at all. Many nutritionists go to work in an office-like environment and spend their days designing menus for people in other parts of the country. One advantage of the diversity of occupations in the food-service industry is that people with varying personalities and abilities are able to find jobs that suit them.
Does getting paid to cook sound like a pretty good job?
If you enjoy some simple things like kneading dough or grilling steaks, it might seem odd to imagine getting paid to cook. Actually, cooking as a career is quite different from cooking at home. When people pay to have someone cook for them they usuallyhave very high expectations. Customer’s expectations make food-service occupations very demanding: you have to learn to work well under pressure, work in an organized manner, and work efficiently with people of various cultures. Some people see these challenges as part of the reward of working in the business while others find the pressure to be too demanding and think of their jobs as the worst thing they could imagine doing. The food-service industry is not for everyone.
Taking this course will give you a chance to explore working in the food-service industry. As you progress through the program you will learn as much about career opportunities as you learn about yourself.
A final reason to consider study in the culinary arts program:
Ask yourself this question, “What skills do I currently posses that someone would be willing to pay for?” Generally speaking, individuals who have little or no skills get jobs that begin at very low rates of pay. While money is certainly not everything, if you must work to pay your bills it is better to earn more money than less provided you are happy doing your job. After taking this course you will have a skill that should earn you more than minimum wage and with a little work and diligence you might find yourself getting paid quite respectfully.
Tell me about the program.
There are several goals of the culinary arts program. Some of the most important goals are to help you:
.explore the food-service industry as a potential career.
. understand the importance of diet in maintaining a healthy lifestyle
. gain the skills and knowledge necessary to be successful in the food-service industry.
.become aware of what you need from a career
. become aware of the impact of dietary choices on the environment
. become a more critical culinary consumer
. and finally, inform you of your rights and responsibilities as a food-service employee.
The culinary arts program is designed as a series of courses that simulate the work environment. Simulating the work environment accomplishes two goals. First, it gives you a realistic idea about whether or not you might enjoy doing the day to day work of a food service employee. Secondly, it allows us to give you important feedback about your professional development in this field. Our goal is to help you be successful.
As you progress through the program each course becomes more demanding. For example, the first two courses introduce many basic skills and provide a general orientation to the industry. Subsequent courses assume that you have become more interested in the food-service industry and necessarily delve deeper into the nuances of work in this field. For example, students in the third and fourth courses may find themselves pondering questions such as, “How can I use my skills to be service to the community?” or, “What types of software can I use to help me maintain accurate business records?” Students who find that they have little desire to work in the food-service industry may find themselves increasingly frustrated at the gaining momentum and heightened expectations of the program.
What are the requirements of the program?
The culinary arts program consists of three core courses: Culinary OPS 1, 2, and 3 and four continuing education courses: Culinary 4, 5, 6, and 7. To be considered a program completer, you must complete the three core courses over a two-year period with a minimum 2.0 GPA. Please note that Bright Future applicants must achieve a minimum of a 3.5 to be eligible for scholarship monies. Students in culinary OPS 3 are expected to take the Serv Safe exam by the end of their second year.
We are a fully implemented Pro-Start School.Pro start is a nationally recognized food service curriculum. Students who are Pro-start completers are eligible for a variety of scholarships and can earn a pro-start certificate as well as college credit for work in our class. In addition, we are eligible to participate in local, state and national competitions. However, simply being present in class does not qualify you for these benefits. You will need to pass the annual Pro-Start exam and complete required work-hours and paperwork. The web site for Pro-Start is More information will be provided in class, but you should periodically check the website for important updates.
Program completers may also participate in the OJT program. The OJT program is highly recommended for students who are already working or will need to work before they finish high school. Through OJT, students can receive credits for working in the food-service industry.
How are the courses constructed?
Each course in the culinary arts program consists of three parts: classroom instruction, a kitchen lab and special functions.
The Classroom
The classroom is where we begin to learn about professional cooking. Before we go in to the kitchen lab we must know exactly what we will do. During class we may discuss topics like sanitation and cooking methods, or we may demonstrate technical skills such as knife handling, and proper use of machinery. In order to accomplish tasks in the lab successfully, you must pay close attention to topics discussed in class.
Class-work will consist of reading materials, lecture, and worksheets as well as group work, guest-speakers, student presentations, video presentations and other learning activities. Students will be expected to take test and complete homework.
The Kitchen Lab
The kitchen lab is a hands-on learning environment where you can apply the knowledge you learn in the classroom. The kitchen lab provides one of the greatest opportunities for learning. To get the most out of your lab, you need to be prepared. Read over assignments the night before your lab or at least before you go in to the lab. Be sure that you understand your recipes and that you have thought about your mise en place,
Because class periods are very short it is important to spend lab time efficiently. Learning the physical structure of the lab as quickly as possible is a good start towards success in the lab. For example, being able to quickly locate tools, equipment, and ingredients will allow you to devote more time concentrating on technique. A good rule to follow is “Ask 3 before me.” ask students if they know where materials are first.
You must be prepared to work in the lab every day that you come to class. Last minute changes in scheduling can require work in the lab when you least expect it.
The lab as a workplace
The kitchen lab is designed to simulate a work environment. By creating a lab that is similar to the work environment, you will learn not only the skills but the attitudes and behaviors important for success in the food service industry.
For example, you may know how to bake cookies at home. You might first read a recipe, and then proceed to bake the cookies in your kitchen. In the lab however, much like in a professional kitchen, you will have a number of variables that do not exist in the home kitchen. First and foremost, any work environment will have a fixed amount of time that can be allotted to baking a batch of cookies. In order to get done on time, you may need to divide the task with a partner or utilize professional baking equipment. In addition, you may need to share space or equipment with other people. Such an environment will require a cooperative attitude and organizational skills. Because of these factors, participation in the lab should give you a realistic picture of what it is like to work in this field.
Special Functions
Special functions, events where the culinary arts program has contracted to provide catering during after-school hours, are an integral part of the Culinary Arts program at
PHS. Special functions are sometimes held on the school grounds but are also off campus. Special functions are important for several reasons. They provide an opportunity to perform in a work-like environment, exposure for students and the program, and the opportunity to work with items not easily encountered during the school year due to time or budget constraints. For example through special events, you may have the opportunity to: set up a buffet for six hundred people, serve a four course meal, observe the construction of an ice-carving, help prepare a demonstration, or compete in a cooking competition.
As a student in this class you must successfully attend at least one special function each semester. The time and place of each function will be given at least four weeks in advance. Once you have committed to attend a function you may only be excused from that function by a letter from your parents. Absences from functions are only excused for the same reason that absences from school are excused. You may find a student to substitute for you during a special function but such substitutions must be submitted in writing, approved by the instructor and signed by both students. To succeed in this class, you need to prove you are reliable as that is a essential trait in the work place.
When attending special functions it is of utmost importance that you observe the rules of the lab.
Functions count for 10% of your final grade.
Guidelines for working in the kitchen lab:
Dress code
When you are working in this lab,you are also producing food for public consumption. As such a kitchen, we must comply with federal, state and local laws that regulate such businesses. You must learn these laws and comply with them at all times. Your failure to comply with the laws may result in a fine and or closure of our establishment.
During the first week of class you will be issued a lock and locker. You must be prepared to dress out every day that you come to class. I strongly recommend that you find a pair of comfortable, safe work shoes; two pairs of pants and two white T-shirts to keep in your locker at all times. You are working in a kitchen where accidents may occur. Do not wear any clothing that you do not want to get stained. We have a washing machine in the kitchen that you may use to launder your clothes. Each class period is long enough to completely launder one load of clothes.If you have two sets of clothes you can launder one set while you wear the other. Never leave anything in the laundry that you can not afford to lose.
You will be issued an apron and a hat.
The following rules must be followed at all times
. No outside clothes may be worn in the kitchen except for your pants and shoes.
. Clothes must be clean.
. Aprons must be worn in the kitchen at all times
. Wear proper shoes (closed-toed, puncture and slip resistant).
. Hair must be covered. You may bring your own hair restraint as long as it is clean. If
you do not bring your own hair restraint, one will be provided.
. Nails must be clean and trimmed. If you wear nail polish, it cannot be chipping.
Chipping or flaking nail polish must be removed.
. Excessive jewelry may not be worn. Anything beyond a simple band type ring is
considered excessive (as rings that have intricate details or settings may harbor
Bacteria.) Dangling necklaces must be worn inside of your shirt. Dangling style
earrings should be removed.
Division of labor
Whenever you work in the lab you will be part of a group. The groups in the lab are
modeled after the modern kitchen brigade and include the following areas: front-of-the-house, garde-manger, hot line, and food prep/sanitation. The program is designed so that you learn competency in all areas of the kitchen. If you feel that you are inadvertently working in one area too often, please bring this to the instructor’s attention.
Leadership roles
In the business world, higher paying jobs are reserved for individuals who are capable of organizing others and assuming responsibility not only for their own work but also for the work of others. In short, some one needs to be held accountable for when things go right or wrong.
Obviously, varying levels of experience, knowledge, and personality types make some people better leaders than others. However, one of the goals of this course is to give everyone the opportunity to practice leadership. Each day in the lab there will be a designated chef, and sous-chef. Each area will have a designated chef de partie. On days when front-of-the-house is running, there will be a general manager. The general manager and the chef have a common goal to provide the best service possible for their customers.
Team member Goals
When you are a member of a team, your goal is to work to accomplish your tasks. You should work to make your manager or chef successful.Each day that you enter the lab, you will be given a certain task; it is your job to accomplish that task as efficiently as possible. There are also daily tasks in the lab that never change. Each team is responsible for cleaning its own area. Before you leave each day, be sure that you have finished your teams closing duties. Closing duties are clearly posted in the lab and in the appendix of this handbook. Ignorance is not an acceptable excuse for not finishing closing duties.