COMMERCIAL FOODS & CULINARY ARTS The Commercial Foods and Culinary Arts program offers students the opportunity to prepare for employment as pastry, restaurant, hotel and resort cooks, in addition to basic management positions in the food service industry. Students may enter this program at each quarter, Mmust meet minimum academic standards in reading, mathematics and language prior to graduation. National Certifications offeres in sanitation, nutrition, and hospitality supervision. This program is a blend of classroom activities and culinary arts procedures. Students learn the competencies necessary for Food Production I and II, Garde-Manger (pronounced gar mawn zhay) and Baking and Pastries. Food Production I and II introduce students to a variety of topics, from knife skills and principles of cooking, to international flavor principles and presentation. Garde-Manger offers instruction in cold food preparation, centerpieces and principles of service. Baking and Pastries span the art of dessert creation, from novice-style gelatins and puddings to pate' and brioche, puff pastry and chiffons. Instruction in these areas of Culinary Art is effected through lectures, videos and class hand-outs and demonstrations. Instruction in other aspects of food service management, such as beverage service and controls or purchasing and receiving, is acquired by hands-on computer procedures utilizing specific software for that purpose. Central to the program are the highly interactive hands-on cooking experiences, where students are directed in a wide range of food preparations from stocks, sauces and soups to baked goods and desserts. General housekeeping and equipment operation skills, necessary to any commercially run venture, are a part of the curriculum.