Culinary Arts

This course is designed to give the student instruction on the basic principles and procedures used in the cooking, baking and the hospitality industry, emphasizing the proper use of the standard cooking and baking methods that are used in a professional kitchen. We will also be covering hospitality management, continuing education in a field and college/scholarship readiness.
 
It will provide the student with an introduction to the food service industry (history, organization and future challenges); career opportunities; standards of professionalism; instruction in principles and procedures of basic equipment and its use; basic food and kitchen; sanitation and safety; and beginning fundamentals of cooking seasonally and realistically during a pandemic and changing economy. We also like to look at cooking as an art, so we plan on thinking outside of the box this year. Our hope is to explore food as a whole, not just through classic French technique.

Culinary Arts will be offered remotely for the 2020-2021 school year.

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VIRTUAL GALLERY SPACE

Class Syllabus

Course Resources

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2019-2020

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2020 Virtual Spring Showcase

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2018-2019

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2017-2018

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Meet The Chefs!

Meet Carol!
Carol Hilker is a chef, food writer, hospitality professional and culinary instructor. She grew up in the south suburbs of Chicago before moving out to the Bay Area in California where she trained and worked as a pastry chef. In 2014, she moved back to Chicago and has spent the last six years working both front of house and back of house for such restaurants as Green Zebra, Parachute, Oriole and as a confectioner for Katherine Anne Confections. Carol also teaches culinary for After School Matters where she works with a variety of Chicago high school students, doing what she loves the most. Teaching and cooking. In 2012, Carol published her first of seven cookbooks. Her seventh will be out this winter. Besides cookbook writing, she has so written for such publications as Serious Eats, Thrillist, the A.V. Club, the Chicago Sun Times and Lucky Peach.

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Meet Tracy!
Tracy Johnson had the wonderful privilege of growing up on a family farm in North Carolina, purchased by his great-grandparents. He received his knowledge and skills from them and his parents in: gardening, livestock, processing for storage, and preparation/cooking until he left for college. Later, he became owner, roast-master, and chef of Lava Java Coffeehouse and Bistro in Charlotte, North Carolina, an international, casual fine dining design experience.  Today, Tracy enjoys teaching culinary arts to students and cooking for small family and friend gatherings.

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