Intro to Culinary Arts

Dual Credit High School Academy

CVTC and local high schools have partnered to offer incoming high school sophomores, juniors and seniors who are interested in pursuing a career in Culinary Arts an opportunity to earn college credit. Dual credit academies give high school students a chance to navigate their interests and career options to develop the most successful individualized career path. Credits earned through this academy can be applied to CVTC's Culinary Arts program.

Culinary professionals today have more opportunities than ever before, both in and out of the kitchen.  Although a basic culinary education is of fundamental importance, a successful culinarian will work to develop new skills, attributes, and talents throughout their career. This course is the first step in the journey of lifelong learning.

During this academy we will discuss the "why" and "how" things happen and through hands on learning we will apply the theory to practical application. This course will introduce you to knife skills, professionalism in the kitchen, flavors, mise en place, cooking techniques, stocks, sauces and soups all prepared classically. We will also identify, fabricate and prepare vegetables, meat, fish and poultry. Plating skills and demonstrations of cooking methods will be forefront.  Our kitchen lab will expose you to real life operational scenarios in the safety of the learning environment.

Course Title Course Schedule

Intro to Culinary

5 credits

June 10, 2019- August 2, 2019 | 9 a.m. – 2 p.m.

(No class July 1-5, 2019)

*4 additional Friday's required

M | T | W | TH

Food Theory

3 credits

June 10, 2019- August 2, 2019 | 2:30 p.m. – 4 p.m.

(No class July 1-5, 2019)

*4 additional Friday's required

M | T | W | TH

Academy Location: CVTC Business Education Center

Additional Fridays Required:

    • June 14
    • June 21
    • July 19 – Twin Cities Restaurant Tour
    • August 2 – Tour de Eau Claire

Course Description

316-101 Food Theory
Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.

316-102 Intro to Culinary Arts
Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. 

Just the Facts

Summer 2019
8 Credit High School Academy

Registration Status //
Open

Academy Dates //
June 10 - August 2, 2019

Days of Week //
Mon - Thu

Times //
9 a.m. - 4 p.m.

Classroom Location //
CVTC Business Education Center

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Still have questions? Send Keith Stearns an email or call 715-831-7259 for more information.