| August Martin High School 156-10 Baisley Boulevard, Jamaica, New York 11434 Phone: (718) 528-2920 © 2007 August Martin. All rights reserved. |
Welcome to the Culinary Arts Academy!
Darlene Dobbs-Harlley, Assistant, Principal
The goal of the Culinary Arts Academy is to provide students a
hands-on method of learning. After the completion of
classroom training, the students will be able to take what they
have learned and apply it in industry internships.
One of the goals of this 4-year sequence, which is available to
all students, is to ensure that our students obtain a New York
State Career & Technical Education diploma endorsement
through classroom experiences, expanded internship, and
increased access to technology.
The Culinary Arts Academy program covers a great variety of
topics such as sanitation, proper health standards, food
selection, how to handle and cook meat, chicken, and fish. It
also covers how to bake breads, rolls, cakes, and pies.
Students also learn how to set prices, control cost, maintain
and take inventory, plan a menu, and design and layout a
restaurant.
P B & J - Freshman Year
This course will introduce students to the world history of food.
They will explore the aroma of neighborhoods both locally and
abroad. They will learn how important it is to know the who,
what, where, how, and why of food.
Pre-Restaurant - Sophomore Year
This course introduces students to the food services job
market, its vulnerability and the limitless career opportunities
available to them. They will also master the ability to choose
basic ingredients wisely and use them successfully in diverse
food preparation. In this course, the kitchen is the classroom.
Food Fundamentals - Junior Year
This course will teach students how to select quality meat
products and cuts to prepare, present, and carve. Students will
also learn the basics of soup and broths. They will learn to
taste and critique a roux, a stew, and a vichyssoise prepared
by other students. In addition, students will be able to
produce, and classify quick breads, using different types of
leavening agents.
Restaurant - Senior Year
This course will help students to become more proficient in
math by teaching them how to solve cost and portion control
problems as they relate to the costing and serving of food
products. In addition, students will incorporate these skills in
developing a menu, overseeing service, maintaining a good
staff and customer relations, and balancing a budget.
Darlene Dobbs-Harlley, Assistant, Principal
The goal of the Culinary Arts Academy is to provide students a
hands-on method of learning. After the completion of
classroom training, the students will be able to take what they
have learned and apply it in industry internships.
One of the goals of this 4-year sequence, which is available to
all students, is to ensure that our students obtain a New York
State Career & Technical Education diploma endorsement
through classroom experiences, expanded internship, and
increased access to technology.
The Culinary Arts Academy program covers a great variety of
topics such as sanitation, proper health standards, food
selection, how to handle and cook meat, chicken, and fish. It
also covers how to bake breads, rolls, cakes, and pies.
Students also learn how to set prices, control cost, maintain
and take inventory, plan a menu, and design and layout a
restaurant.
P B & J - Freshman Year
This course will introduce students to the world history of food.
They will explore the aroma of neighborhoods both locally and
abroad. They will learn how important it is to know the who,
what, where, how, and why of food.
Pre-Restaurant - Sophomore Year
This course introduces students to the food services job
market, its vulnerability and the limitless career opportunities
available to them. They will also master the ability to choose
basic ingredients wisely and use them successfully in diverse
food preparation. In this course, the kitchen is the classroom.
Food Fundamentals - Junior Year
This course will teach students how to select quality meat
products and cuts to prepare, present, and carve. Students will
also learn the basics of soup and broths. They will learn to
taste and critique a roux, a stew, and a vichyssoise prepared
by other students. In addition, students will be able to
produce, and classify quick breads, using different types of
leavening agents.
Restaurant - Senior Year
This course will help students to become more proficient in
math by teaching them how to solve cost and portion control
problems as they relate to the costing and serving of food
products. In addition, students will incorporate these skills in
developing a menu, overseeing service, maintaining a good
staff and customer relations, and balancing a budget.
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