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 : 2 nd place at Delaware competition ◦ 2016 – Management : 1 st place at the Delaware competition then competed at the National Invitational in Dallas, TX. ◦ 2015 – Management : 1 st 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 : 2 nd place at the Delaware competition. ◦ 2014 – BOTH Management and Culinary : 1 st place at the Delaware competition and competed at the National Invitational in Minneapolis, MN. ◦ Management earned 12 th place out of 48 teams. ◦ 2013 – Culinary : 1 st 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