CT01302 - Restaurant Management/Culinary Arts I CTE 16053 (S2)

This hands-on course reviews the fundamental concepts and techniques in basic cookery. Introduces pasta, potatoes, grains, cake decorating and basic baking skills, workplace safety, customer communication skills, and restaurant entrepreneurship. Emphasis is placed on successful operation of a business, costing, classical French terminology, classical knife cuts, safe food/equipment handling. Upon completion, students should be able to demonstrate competency in the basic cooking skills used in the foodservice industry. Note: This course requires hands-on food labs with an additional expense for ingredients that will be the responsibility of the district.

Restaurant Management and Culinary Arts (S1) is not required before taking the semester 2 course, although recommended. Students taking the semester 2 course will also have the opportunity to compete in the South Dakota ProStart Baking Competition and/or the ProStart Management Competition in March.

Registration Contact:
Name: Karen Peters
Phone: 605.337.3178
E-mail: karen.peters@k12.sd.us