Category: CULINARY

This course of study prepares students for a career as a chef, station chef, or sous-chef. Students are introduced to the fundamentals of food safety and sanitation, principles of nutrition, and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced culinary objectives. Students work in the newly...Continue reading

This course of study prepares students for a career as a baker or pastry chef. Students are introduced to the fundamentals of food safety and sanitation, culinary math and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced bakery and pastry objectives. Students work in the newly...Continue reading

This course of study prepares students for a career as a baker or pastry chef. Students are introduced to the fundamentals of food safety and sanitation, culinary math and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced bakery and pastry objectives. Students work in the newly...Continue reading

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat...Continue reading

This course of study prepares students for a career as a baker or pastry chef. Students are introduced to the fundamentals of food safety and sanitation, culinary math and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced bakery and pastry objectives. Students work in the newly...Continue reading

This course of study prepares students for a career as a chef, station chef, or sous-chef. Students are introduced to the fundamentals of food safety and sanitation, principles of nutrition, and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced culinary objectives. Students work in the newly...Continue reading

This course of study prepares students for a career as a chef, station chef, or sous-chef. Students are introduced to the fundamentals of food safety and sanitation, principles of nutrition, and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced culinary objectives. Students work in the newly...Continue reading

CULINARY ARTS CTE COURSES Culinary Arts Read More Baking and Pastry Read More Food Service Management Read More 9th Grade Marking period (Q1, Q2, Q3, Q4) rotations for all pathways: Culinary I Culinary Arts Baking and Pastry Food Service Management  10th Grade: 2 Marking Periods (Q1, Q2) of pathway 1 Semester (SS) of preferred chosen...Continue reading

The 4-year Culinary Arts program allows students to move into 3 areas: Culinary (chef, station chef, sous-chef), Baking and Pastry, or Food Service Management.   Freshman year gives students the necessary introductions for each core area and will guide them to soundly decide what area of focus they would like to pursue during their sophomore, junior,...Continue reading

FACULTY CTE INSTRUCTORS Chef Peter Turro Chef Peter Turro teaches Culinary Arts and is a graduate of Rowan University and Hudson County Community College Culinary Arts Institute. Chef Turro holds a BA Degree in Law/Justice from Rowan and an A.A.S. Degree in Culinary Arts from Hudson Community Culinary Arts Institute. He has been teaching at...Continue reading