Kayhi Culinary Arts
Teacher: Doug Edwards
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CLASS DESCRIPTIONS             
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PRE-CULINARY is primarily designed for incoming freshmen and introduces the students to the culinary part of the hospitality industry. It exposes them to the basic skills and knowledge necessary to pursue the culinary field. At the conclusion of the school year they should be have an understanding kitchen safety and sanitation, basic knife skills, how to read a recipe, basic food preparation, the different cooking methods, nutrition and customer service.

CULINARY ARTS I introduces students to careers in the food service and teaches them the basic skills and knowledge needed for success in the food service industry. At the conclusion of the school year they should be have an thorough understanding of career opportunities, advanced kitchen safety and sanitation, basic knife skills, recipes, food preparation, the different cooking methods, nutrition, and customer service.

CULINARY ARTS II continues to develop students in preparation for careers in the food service industry.  At the conclusion of the school year they should have had opportunities for internships in the career field, certification in kitchen safety and sanitation, advanced knife skills, recipe modifications, advanced food preparation, cooking methods, nutrition, and customer service.

September 8-12

Culinary Lunch

 

Monday:      Pasta with a fresh meat sauce served with baked garlic bread and steamed green beans. Vegetarian Sauce available.

 

Tuesday:      A variety of fresh handmade pizzas served with a side salad.

 

Wednesday: Creamy potato chowder and a grilled cheddar cheese sandwich.

 

Thursday:    Egg rolls served with our house fried rice.

 

Friday:         Fresh Baked Chicken Breast wrapped in a flour tortilla with lettuce, cheese, and Ranch dressing and served with battered seasoned French Fries.