CULINARY ARTS PROGRAM At Cape Henlopen High School Culinary and - - PowerPoint PPT Presentation

CULINARY ARTS PROGRAM

At Cape Henlopen High School

Culinary and Hospitality Management-Level 1

• Fundamentals of Culinary and Hospitality Management
• This first course teaches the student basic principles and

requirements to be successful in the kitchen.

• A focus on food and workplace safety, measurements,

tools/equipment, knife skills and cooking techniques are covered during the first semester.

• Students study breakfast foods, communication, starches,

nutrition, and career building as well.

Culinary and Hospitality Management – Level 2

• Advanced Food Production & Hospitality Management
• This second course reviews food safety using ServSafe

Food Handler certification and then continues instruction in fruits/vegetables, salads/garnishing, stocks/sauces/soups, a touch of desserts, sandwiches, cost control, purchasing/inventory, meats/poultry/seafood/charcuterie, and guest service.

Culinary and Hospitality Management – Level 3

• Culinary & Hospitality Professional
• Third year students have the opportunity to earn the

ServSafe Manager certification which is recognized industry- wide.

• This course continues with marketing, baked goods, Global

Cuisine: The Americas, Europe, Mediterranean, Middle East and Asia, finishing the year with management essentials and sustainability in the restaurant and foodservice industry.

• Cape Café, a student-run restaurant for teachers and staff is

also part of the curriculum.

ProStart

• ProStart is the curriculum developed by the National

Restaurant Association Educational Foundation.

• Delaware adopted this curriculum state-wide in 2010.
• Students have the opportunity to compete in culinary

and management competitions at the state and national levels.

Cape Henlopen Culinary and Management Teams Competitions

• State and National Level Competitions:
• 2017 – Management: 2nd place at Delaware

competition

• 2016 – Management: 1st place at the Delaware

competition then competed at the National Invitational in Dallas, TX.

• 2015 – Management: 1st place at the Delaware

competition then competed at the National Invitational in Anaheim, CA.

Cape Henlopen Culinary and Management Teams Competitions

• State and National Level Competitions:
• 2015 – Culinary: 2nd place at the Delaware competition.
• 2014 – BOTH Management and Culinary: 1st place at the

Delaware competition and competed at the National Invitational in Minneapolis, MN.

• Management earned 12th place out of 48 teams.
• 2013 – Culinary: 1st place at the Delaware competition

then competed at the National Invitational in Baltimore,

• MD. (inaugural year of Delaware competition.)

Representing ProStart

Meeting Governor Markel

Team building in class Learning to make yeast dough Constructing strombolis for orders

King Arthur Flour/Delaware FCS

Students participated in the King Arthur Flour/Delaware FCS BAKE FOR GOOD program

• FCS classes in the state make over 32,000 dinner rolls for

Delaware Food Bank. We’ve made 34 dozen so far this week!

Other activities:

• Breakfast casseroles for state wrestling tournament
• Holiday cookie orders
• Chocolate covered candy eggs
• Stromboli sales
• Dinner for the December school board meeting
• Reception for dignitaries at graduation