Culinary Arts

Instructor: Chef Eric Sayers

Email: Sayerse@bjace.org

 

A one semester program, Culinary Arts prepares students for gainful employment and/or entry into postsecondary education in the food production and service industry. Program content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities.

The course emphasizes skills in the following areas: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus nutrition, professionalism, recipes, safety and sanitation, and sustainability. The program will be augmented by a school Food Truck as well as onsite opportunities.

Industry Recognized Certifications: ServSafe Server, ServSafe Manager & Prostart (NRAEF) Culinary I Course Code- 5720 (1 Credit) Any Semester Culinary II Course Code- 5721 (2 Credits) Grade 11 or 12.

Dual Credit Courses through Technical College of the Lowcountry

TCL: CUL 101 – Principles of Food Production - This is introductory course in food preparation includes kitchen safety and sanitation. Emphasis is placed on the practical presentation of simple foods, terminology, and techniques of preparation of nutritious quality food.

HOS 155 – Hospitality Sanitation - This course is a study of local, state and national regulations governing sanitary food handling practices.