Culinary Arts

Culinary Arts courses offer students the opportunity to understand basic cooking and baking techniques along with learning the essential skills needed for a career in food service or the ability to apply learned culinary skills with everyday living. Our students learn to become independent, resourceful and develop the teamwork and collaborative skills needed to succeed in any career.

Students will prepare to be productive members of society by learning the necessary skills required for success in the vast fields of culinary arts, pastry and baking or be prepared with independent skills necessary for everyday life. Courses offered allow students to hone cooking and baking skills along with the ability to work collaboratively in a school kitchen lab or real world environment. They will be engaged in community service within Region 14. Upon completing Culinary Arts classes students will be lifelong learners who will be prepared for college or careers and lifelong learners as members of a global community.

NHS Social/Civic Learning Expectations - Graduates of Nonnewaug High School will demonstrate that they are collaborative, adaptable team members who respect diversity and successfully work with others to reach a common goal. They are also conscientious, responsible adults who contribute to the welfare and improvement of the local and/or global community.

Careers associated with Culinary Arts: Executive Chef, Pastry Chef, Baker, Caterer, Private Chef, Food Research & Development, Food Writer, Food Stylist, Food Photographer, Food Scientist, Recipe Taster, Hotel Manager, Chef Educator, Butcher, Food Truck Operator, Business Owner, Military and Institutional Chef

Culinary Courses


.5 credit

This is an introductory course that emphasizes kitchen safety and sanitation, weights and measurements, reading recipes, proper use of equipment, knife skills, and the principles of baking (including pies, tarts, cookies, quick breads and yeast raised products). Students will focus on the practical application of skills and competencies while preparing a wide range of foods. Foods prepared include loaf breads, muffins, biscuits, pies, tarts, cookies, pizza dough, pasta and soups. No Prerequisite required; College Prep


.5 credit

As an extension of Culinary Arts I. Students will continue to build upon the previously learned competencies including knife skills, identification and proper use of kitchen tools, advanced baking and cooking techniques and explore careers in the culinary and hospitality field. Knowledge and skills will be demonstrated through the preparation of a wide range of menu items including soups, salads, pasta, fresh fruit and vegetable side dishes, potatoes, rice, entrees and desserts. Students will participate in school-based catered events. Prerequisite: Culinary Arts I or Farm to Table; College Prep


2 credits

This course is designed for students who have a strong interest in the culinary field for employment, wish to attend post-secondary school for a degree or continue to further develop culinary skills. Students will study advanced food preparation techniques including braising, stewing, sauteing, stir frying, baking, roasting and steaming. Emphasis is placed on proper presentation of foods, knife skills, safety, sanitation, nutrition and food science. Students are required to participate in all aspects of school based catered and community service events such as Region 14 Senior Citizen luncheons. Students will study the National Restaurant Association ServSafe curriculum and participate in collaborative programs such as a Chopped Mystery Basket unit. Prerequisite: Culinary Arts I, Culinary Arts II and Recommendation of the Instructor; College Prep


(formerly called Advanced Culinary Arts II)

2 credits

This course is designed for students who have a strong interest in the culinary field for employment, wish to attend post-secondary school for a degree or continue to further develop culinary skills. Students will be involved in all aspects of school-based catered events including menu planning, production and presentation. Students will also study advanced baking and pastries, advanced cooking methods and techniques, yeast raised baking including breads and focaccia, international cuisine, current trends in food service, vegetarian cuisine, assisting with food demonstrations for other Culinary Arts classes, participating in food competitions, assist with planning and implementation of the Region 14 Senior Citizen December Holiday meal and spring luncheon, and assist with the development of future community service projects. Prerequisite: Culinary Arts I, Culinary Arts II Advanced Culinary Arts and Recommendation of the Instructor; College Prep

FARM TO TABLE 9-12 NEW FOR 2017-2018!

.5 credit
This course deals with methods of food production and preparation of fruits, vegetables, proteins, dairy products, and niche agricultural products. Students will understand and describe various methods of vegetable and animal production, how to prepare and utilize them in the kitchen as well as various nutritional facts. As a result, students will be able to use these skills in helping to manage agricultural facilities, work in various aspects of food service, practice safe knife handling, kitchen safety and sanitation, and perform basic cookery. Students will be equipped with skills that will be used throughout their lives as they graduate, start growing and preparing food for themselves and their families in a growing population. Students will explore careers in the fields of culinary arts, agricultural sustainability, food science, animal science, horticulture, aquaculture, and other methods of food production. Skills: safety, sanitation, knife skills, methods of cookery, vegetable and herb identification, basic tractor operation, greenhouse management, hydroponics, aquaculture, meat science No Prerequisite Required; College Prep