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Culinary Arts
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The Culinary Arts program provides instruction in professional cooking and baking,
as well as restaurant management. Students operate the Carver Café as a direct outcome of their instructional experience.
Students develop skills in human relations and explore job opportunities in one of the fastest growing industries.
Computer technologies are integrated through menu development, cost analysis, and point of sales.
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Program Description
Culinary Description
The culinary arts students apply their skills in an artistic and creative manner using food as their medium. We create masterpieces using food, preparation methods, flavor, artistic plating, and color to cater to the palate. Students are empowered in decision making, with the ultimate outcome of skill development, and confidence building, resulting in positive employability skills. Student accomplishments are showcased in the development of professional resumes and portfolios (electronic and hard copies) in collaboration with the Business department. Additional collaborations benefit our students through the Foreign Language programs giving our students additional experience in the preparation and service of international foods. The culinary students have catered to many prestigious guests including Governor Martin O’Malley, Governor Glendenning, Governor Schafer, many international guests, and the Superintendant of Baltimore County Schools Dr. Joe Hairston. Students understand the importance of school and community service and offer their services as needed, including the Carver Celebration.
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Carver Café
Culinary builds a sense a character.
Emphasis is placed on both culinary and management training based on the ProStart curriculum. The Carver Café is a full running café that the culinary classes operate during the year. The senior management project is an integral element of the instructional process allowing for the application of competencies through the operation of the Carver Café. The Café is a licensed Baltimore County food service establishment that is maintained by the students and inspected by the local health department. Senior students are charged with menu development, researching and writing a research paper based on their theme (MLA format), pertaining to their menu, cost analysis, placing on-line food requisitions, organization, planning, marketing, and implementation of the menu. Their responsibilities involve overseeing food production, customer service, staffing, and problem-solving, as well as sanitation of the facilities, allowing for real-life situations. Students rotate through a variety of positions including Chef, Manager, Expeditor, Boulanger, Patisserie, Garde Manger, Potager, Tournant, Grillardin, Sanitation, Prep Cook, Catering, Entremetier, and Waite Staff. The student operated café generates income and allows for additional labs to enhance ProStart instruction. Technology is incorporated into the program through the use of a Point of Sales computer system, with a kitchen monitor to allow for more efficient expediting of customer orders, as well as tracking the sales history, sales mix, and more accurate forecasting for future food production.
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Goals
Our goal is to provide students with real-world skills; lab activities; build self-esteem, preparing the future chefs for a competitive world and provide opportunities for post-secondary scholarships.
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Student Opportunities
The students have the opportunity to articulate many credits as participants of the ProStart program, and members of the Career and Technology Programs of Baltimore County Public Schools. They have articulated credits through schools such as Johnson and Wales, Anne Arundel Community College, and The Community College of Baltimore County where students can earn 17 credits through a collaboration of the two school systems. Students are also afforded the opportunity to participate in the Serve Safe class through Carver’s culinary program in coordination with The Restaurant Association of Maryland and The National Restaurant Association and earn 1 college credit in post-secondary culinary colleges.
Employers are in constant contact with our program to employ Carver’s culinary students, and tend to hire our students due to their ServeSafe certification, portfolios, and ProStart experience. Area employers offer students scholarships to offset tuition costs.
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ServSafe Certification
The ServSafe Essentials, Fifth Edition builds upon an established track record of superior training and a heighted awareness of foodborne illness prevention with the latest scientific best practices and proven instructional techniques. The new enhancements work together to improve training, lessen student's intimidation, provide means for greater comprehension and better application, helping students to prepare for ANSI-CFP accredited exams and ultimately helping to increase food safety back in the operation. Based on the 2007 Supplement to the 2005 FDA Food Code, it covers critical principles including personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees and more.
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ProStart
Maryland ProStart Student Invitational:
Culinary Competition
The culinary competition gives each team ONE HOUR to create an appetizer, entrée and dessert. Teams may have up to four students each with one alternate. Judges will be scoring each team on proper food safety and sanitation procedures, proper cooking methods, food taste, teamwork and menu difficulty. Each team will work on their menu before the competition and submit it to the judges upon check-in the day of the event. Each team will be given two butane burners and two eight foot tables to work with. The team must bring all of their own ingredients, small wares and preparation equipment necessary to create their menu and they may only use the two butane burners as a heat source. Teams must also price their menu to a 33% food cost and demonstrate their knowledge of menu development and pricing in the packet they submit to the judges. The judges will also be scoring each member of the team on their knife skills in a 15 minute session before they begin their menu preparation. The judges for the culinary competition will be from leading culinary schools in Maryland and around the country and from the foodservice industry in Maryland. Each student on the top three teams will be awarded medals and scholarships to pursue their culinary education.
Management Competition
The management competition will consist of two parts for teams of up to four students each with an alternate. In the Case Study, teams will have 30 minutes to create a presentation to give to the judges based on a hospitality related problem they will be presented with at the start of their time. They will need to evaluate the situation and lay out for the judges the proper managerial decisions that would need to be made and implemented based on the problem. Team members will need to address the problems based on the roles of different management levels, such as General Manager, Assistant Manager, Food and Beverage Manager, Housekeeping Manager, etc. The second portion of the management competition will consist of a quiz bowl of two teams competing against one another. Questions will be based from the ProStart curriculum which is a culinary and hospitality management curriculum for high schools used nationwide. Questions will range from food safety issues to managerial issue and terms. Each team will compete in the quiz bowl twice and their quiz bowl scores and case study will be scored to produce the top three teams. Judges for the management competition will be from the schools with hospitality management programs and from the hospitality industry in Maryland. Each student on the top three teams will be awarded medals and scholarships to pursue their hospitality careers. This competition prepares students for the real world of an exciting quick step kitchen environment. This competition provides the opportunity for scholarships, networking, and valuable real world experience.
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