Culinary Arts
Jack Nurmi, Instructor
Kellie Thompson, 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 oriental cuisines. Students are expected to prepare and serve lunch daily in the KCC cafeteria.
Baking instruction includes basic, advanced and classical pastry. Production includes scratch rolls, pastry and desserts.
The use and care of state-of-the-art tools and equipment are part of the curriculum. Qualified students will be eligible for on-the-job training. Second semester students are Sous Chefs for their respective stations and, as part of a team, are required to plan, organize and cook foods from specific world and American regions. Third semester students are Sous Chefs responsible for all production, and must present American and world regional dishes solo.
Students must purchase their own cook’s hats from the KCC Financial Data Control Clerk.