Please consult the calendar for important dates for field trips, catering, and speakers. There are generally no outside assignments. The best way to succeed in Hospitality is to be present, willling to work with a sense of urgency, and have a smiling, serving attitude.
We the 2013-2014 L.D.Bell class of Culinary Arts will strive to develop accurate knife skills, apply proper cooking techniques and to prepare food for both catering and classroom labs.
The Trinity Culinary Arts class of 2013-2014 will work each day to achieve the highest level of expertise in food knowledge, food preparation and food presentation and service.
Restaurant Management is an introductory class for students in the 10th through 12th grades. It is offered in the Spring each year. Please consult the curriculum tab to see content for this class.
Culinary Arts offers an exciting class for juniors and seniors who are interested in learning about commercial food preparation. The class meets at The Technical Education Center for two consecutive class periods each day.
The curriculum consists of industry training which includes hands-on practice in the culinary arts in a commercial kitchen.
Students spend a majority of the class time in the kitchen practicing techniques, producing entrees for take-out, and catering. Classroom instruction is achieved through instructor demonstrations, guest chefs and purveyors, field trips, lecture and both independant and group study.
Second year students in the culinary arts practicum are placed in a full service hotel during classtime where they gain experience using the skills learned in the first year. This is an unpaid internship serving several purposes, Besides offering students invaluable experience, students have the opportunity to meet and work with established chefs in a realistic atmosphere. Students must abide by the hotel's employment practices and provide their own transporation to and from the hotel.
Thank you for visiting. Bon appetit!