Culinary Arts
Jack Nurmi, Instructor
Kellie Puff, Instructor
Tech prep agreement with Art Institute of Seattle and University of Alaska Anchorage
1 semester. May be taken 3 times with a grade of “C” or better to advance. Grade level 11-12.
This program is designed to introduce students to the skills necessary for success in a career in the art of preparing fine cuisine. Cooking instruction includes American regional, European and Asian cuisines. Students will be instructed inclassical culinary skills including knife skills, station organization, cooking methods and techniques, soups, stocks and sauces, vegetable, starch, meat and fish cookery. Baking instruction includes basic, advanced and classical pastries. Students will become familiar with the use and care of professional culinary equipment as well as understanding and adherence to modern kitchen sanitation and safety standards. Students will prepare and serve lunch daily in the KCC cafeteria as well as required caterings, and will complete a resumé.
Second and third semester students will learn additional skills, explore culinary careers and regional cuisines, develop as a leader and complete a scholarship portfolio.
Students must purchase their own cook’s hats from the KCC Financial Data Control Clerk.