Culinary Arts II


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Students enrolled in the Culinary Arts Program will have the unique opportunity of learning in a functional restaurant and catering business run by a professional Chef with 35 years experience, and a Baker with extensive training in the art of pastries and cake decorating. This course is for serious students that would like to pursue a career in the Culinary Arts field. Students work in all aspects of Culinary Arts and service as well as maintenance, preparation of food, and budgeting.

Career Opportunities: Pantry Cook, Prep Cook, Short Order, Cook, Dining Room Service, Sous Chef, Chef,  Restaurant Owner/Operator, Catering Chef, Baker, Cake Decorator, Pastry Chef, Bakery Owner, Dietician, Food Service Director, Wedding Planner, Bed and Breakfast, Culinary Arts Instructor.

Course Topics • Menu writing • Culinary math • Purchasing, Sanitation • Sauces and their application to cooking • Breakfast cookery • Poultry cookery • Sauté cookery • Fry cookery • Baking • Advanced culinary arts and bakery lab topics • All aspects of cooking and running a business • Projects such as a video presentation, opening a restaurant in theory • Gourmet night dinner planning • Wedding cake assembly • Gourmet cheesecakes and tortes • Will meet the Maine Learning Results, workforse standards and American Culinary Federation Standards.

Dual Enrollments and Certifications

High school elective credits- 3

Central Maine Community College

Southern Maine Community College.

Requirements

Students enrolling in the Culinary Arts Program should have the ability: to use basic math skills that relate to the food service industry • have good attendance • have the desire to work hard • have a good attitude • have the desire to pursue a career in the Culinary Arts field. • demonstrate creative thinking skills and artistic appreciation. • be able to stand for long periods of time • have the ability to work without supervision in a team setting. • have the ability to comprehend and demonstrate industry safety standards • have a reading Lexile Text measure of 1100 or above.

Students are required to purchase (scholarships available):

*two chef jackets at approximately $15.00 to $20.00 each.

*one chef hat at $10.00

Instructors

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Rebecca Levesque

Email Rebecca Levesque

Education: Bachelor of Professional Studies in Baking & Pastry Arts Management. Graduated 1st in... MORE

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Tony Scherrer

Email Tony Scherrer

EXPERIENCE: Chef Tony teaches the following courses at the Lewiston Regional Technical Center - ... MORE

Details

This class is held at The Green Ladle.

This class meets on our Blue days.

It meets from 7:45 am to 12:00 pm.

It is a 3 period class.

You will earn 3 high school elective credits.